Go Back
–+ servings

Old Fashioned Peach Cobbler

This peach cobbler 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.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 45 minutes
Course Dessert
Cuisine American
Servings 16

Ingredients
  

Crust

  • 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

Filling

  • 1 29 ounce canned peaches in light syrup
  • 1 12 ounce can peach nectar
  • 1 1/2 cups sugar
  • 1/2 tsp cinnamon (optional)

Instructions
 

  • Preheat oven to 350 degrees. Spray or butter a 13x9 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!
Tried this recipe?Let us know how it was!