Aunt Georgia's Peach Cobbler with Fresh Peaches

Course: Dessert

Cuisine: American, Soul Food

Diet: Vegetarian

Prep Time: 10

Cook Time: 1

Total Time: 1 10

Servings: servings

Calories: 282kcal

Author: Jazzmine Woodard

Aunt Georgia's Peach Cobbler is an ooey-gooey Southern classic dessert passed down through generations.

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Equipment

Ingredients

For the all-butter cobbler crust

1 ¼ cup all-purpose flour
¼ teaspoon fine sea salt
½ cup unsalted butter cold, cut into cubes
1 tablespoon ice cold water
1 egg beaten
1 teaspoon granulated sugar

For the peach cobbler filling

3 pounds peaches
½ cup brown sugar
3 tablespoons all-purpose flour
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
juice of 1 lemon
¼ cup unsalted butter

Instructions

To Make Peach Cobbler Pie Crust

Whisk together 1 ¼ cup flour with sea salt in a large bowl. Add in cold butter and work ingredients together with your hands until a coarse, sandy looking meal forms.
1 ¼ cup all-purpose flour, ¼ teaspoon fine sea salt, ½ cup unsalted butter
Add cold water to mixture and continue working and pressing it until the dough melds together. Don't overwork the dough so as to not add too much heat to it.
1 tablespoon ice cold water
Shape dough into a flattened square, wrap in plastic wrap, and place in the fridge to chill for at least 30 minutes.

To Make Fresh Peach Cobbler Filling

While the dough chills, peel and slice peaches then combine with brown sugar, flour, cinnamon, and nutmeg in a large bowl and mix until peaches are well coated. Mix in lemon juice.
3 pounds peaches, ½ cup brown sugar, 3 tablespoons all-purpose flour, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, juice of 1 lemon
Melt butter in a large skillet over medium heat and add the filling mixture to the pan. Cook until bubbly and thickened, stirring as necessary (about 5-10 minutes). Remove from heat.
¼ cup unsalted butter
Preheat oven to 350 degrees. Pour prepared filling into a square 8 x 8-inch baking pan. Set aside.
Roll out the chilled dough to about ¼ inch thickness and cut into 8 one-inch strips. Lay the strips over top of peach filling in a lattice or criss-cross pattern.
Brush the dough with beaten egg then sprinkle with granulated sugar.
1 egg, 1 teaspoon granulated sugar
Bake cobbler for about 45 minutes or until crust is golden brown and filling is thick and bubbly. Allow it to cool and set for at least another 45 minutes then serve.

Notes

Preparation

You don't have to peel the peaches when making peach cobbler using fresh peaches. It is simply a matter of preference.

You can prepare this dessert up to three days ahead of time. For the best results, though, I recommend prepping the filling and crust and storing separately then putting them together and baking on the day you will serve it.

Modifications

To make this recipe vegan, substitute the butter and egg with plant based butter and egg products.

Canned or frozen peaches will work in a 1:1 ratio for fresh peaches. If you opt to use canned peaches, skip step two under the filling instructions.

You can use store bought pie crust dough to save time, if needed.

Tool Substitutions

You can combine the pie crust dough using your hands, a dough blender or a food processor.

If you don't have a rolling pin, a wine bottle (empty or full) can work as a good substitute in a pinch!

Storage

Store leftover peach cobbler in the fridge, in an airtight container or covered with aluminum foil or plastic wrap. It will keep for up to one week.

To freeze, allow the cobbler to cool to room temperature then double wrap it aluminum foil and freeze. It will keep for up to three months.

Nutrition