Old Fashioned Peach Cobbler

This old fashioned peach cobbler recipe is roll your eyes delicious. The filling includes an ingredient that I have never seen in another peach cobbler recipe, and it just puts the peach flavor over the top. This crust is more of a pie style crust but it’s still simple and not as tedious or time consuming as trying to make a pie. I will also teach you an easy trick to try if you like extra crust in your cobbler.

I cannot take the credit for this recipe. You see, my husband had been telling me about Penny’s delicious peach cobbler for a very long time. After listening to him rave about how great it was for 6 years, I got in touch with Penny and asked for the recipe. She was so kind to give it to me, and with her permission I get to share it with all of you.

Ingredients Needed for Peach Cobbler

This cobbler recipe calls for a can of peach nectar. I’ve never seen another peach cobbler recipe with this in it. The addition of this makes the juice and the filling so delicious and rich with peach flavor. It truly makes a big difference. I got some fresh peaches in bulk last year and I made some homemade canned peach nectar. However, you can buy peach nectar at most any grocery store. My favorite kind to use from the store is this one.

Here are the rest of the ingredients needed:

For the Crust:

• all purpose flour
• salt
• sugar
• shortening or lard
• iced water

For the Filling

• canned peaches in light syrup
• peach nectar
• cinnamon
• sugar

How to Make Old Fashioned Peach Cobbler

First, pour the canned peaches, peach nectar, sugar, and cinnamon into a medium saucepan on low heat. Stir and let heat while you work on the crust. Turn off the heat when it comes to a low boil.

Mix the Crust

Meanwhile, you’ll need to measure out the iced water. I do this by measuring out 1.5 cups of water and adding a few ice cubes. Let this sit while you complete the next step. Cut your shortening or lard into the flour, sugar, and salt. I do this using a pastry cutter but you could also use two knives. You want your shortening or lard to be about the size of a green pea.

Next, remove any remaining ice cubes and pour some water out until you have 1.5 cups. Start adding the water into the flour mixture slowly while stirring. Continue adding water until the dough holds together. You don’t want it wet and sticky but you do want it to hold together into a cohesive mass.

Roll Out the Crust

Take about half the dough and roll it out to about 3/8 inch thickness. Place your 13×9 baking dish on top of the dough and mark it all the way around leaving about 1 inch extra on all sides. Place the dough into your baking dish taking it up the sides.

Roll out the other half of the dough to the same thickness. This will be your top crust. I use the bottom of my baking dish again to mark and roughly measure the top crust. You don’t want any extra around the edges for the top, it will just lay on top of the filling and touch the edges.

Pour the hot filling in your pan on top of the bottom crust. Take your dough scraps and cut them into on inch squares. Roll the squares of dough in some flour and drop them into the hot filling. This will give you some extra crust pieces in your cobbler.

Lastly, carefully place the top crust onto the hot filling. Bake about 45 minutes until the top is starting to turn golden brown. Let the cobbler sit for 20-30 minutes before cutting into it so the filling has a chance to set up some. Enjoy!