Ingredients for Fresh Peach Cobbler
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How to Make Fresh Peach Cobbler
- Combine 6 cups peeled and sliced fresh peaches with 1 1/4 cups granulated sugar in a large bowl.
- Let the peach mixture stand for at least 4 hours at room temperature.
- To make the pastry: Whisk together 2 1/2 cups all-purpose flour and 1 teaspoon salt in a large bowl.
- Cut in 1 cup cold shortening using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Gradually add 1/2 cup ice-cold water, mixing until the dough just comes together. Do not overmix.
- Gather the dough into a ball, divide it in half, and flatten each half into a disk.
- Refrigerate the dough for at least 1 hour.
- Preheat your oven to 350°F (175°C).
- Grease a 9x13 inch baking dish.
- Pour the undrained peaches into the prepared baking dish. Dot with 1 stick (1/2 cup) of unsalted butter, cut into small pieces.
- On a lightly floured surface, roll out one piece of dough into a 1/8-inch thick rectangle.
- Cut the dough into 11 strips, each 1-inch wide.
- Arrange half of the strips across the peaches in one direction, spacing them 1 inch apart.
- Sprinkle with 1 1/2 teaspoons granulated sugar.
- Bake for 35 minutes, or until the pastry is beginning to brown.
- While the cobbler is baking, roll out the remaining dough and cut it into 1-inch wide strips.
- Remove the cobbler from the oven. Arrange the remaining strips over the peaches, creating a lattice pattern.
- Sprinkle with the remaining 1 1/2 teaspoons of sugar.
- Bake for an additional 35 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
20 g
Sugar
251g
Fat
88g
Carbs
32g
