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
- shortening or lard
- iced water
For the Filling
- canned peaches in light syrup
- peach nectar
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!
Old Fashioned Peach Cobbler
- 4 cups all purpose flour (480 grams)
- 1 tsp salt
- 2 Tbsp sugar
- 1.5 cups shortening or lard
- 1 1/4-1 1/2 cups iced water
- 1 29 ounce canned peaches in light syrup
- 1 12 ounce can peach nectar
- 1 1/2 cups sugar
- 1/2 tsp cinnamon (optional)
- Preheat oven to 350 degrees. Spray or butter a 13×9 inch baking dish.
- Combine the canned peaches, peach nectar, sugar, and cinnamon in a medium saucepan. Cook on medium/low heat until the mixture is almost boiling. Remove from heat at that point.
- While the filling is heating up, mix up your crust. Start by taking 1.5 cups of cold water and adding a few ice cubes to it. Stir and set aside for now.
- Next, cut the shortening or lard into the flour, sugar, and salt. You want the shortening to be about the size of a green pea or smaller.
- Remove the ice cubes from the water and pour out any excess until you have 1.5 cups.
- Slowly add the water until you have a dough that is just sticking together. You do not want it to be very sticky, start with 1 1/4 cups and slowly add more as needed.
- Take about half of the dough and roll it out to 3/8" inch thick. Trim to fit the bottom of your pan and partially up the sides. Place into the bottom of your pan.
- Roll out the other half of your dough and cut it to roughly fit your pan for the top crust.
- Take your leftover dough pieces and cut them into about 1 inch squares. Roll liberally in flour.
- Pour the hot filling into your pan over the bottom crust.
- Take the extra dough pieces and drop them into the hot filling, shaking off the excess flour.
- Carefully place the top crust on the hot filling. You can lightly sprinkle the top crust with sugar if you would like.
- Bake for about 45 minutes or until the top is lightly golden brown. Let the cobbler cool for about 30 minutes so the filling can set up. Enjoy!