To make a good peach cobbler, you need to start with great tasting peaches. We are partial to Texas peaches, especially Fredricksburg peaches, but a recent trip to Central Market yielded juicy, flavorful peaches from Cooper Farms in Fairfield, Texas that were begging to be eaten. They were so juicy – the juices were literally running down our arms to our elbows and they were so sweet!
Our family loves peaches, and LOVES peach cobbler, When we were little kids, we had peach trees growing in our backyard. There were so many peaches on those trees, we couldn’t eat them quick enough, so Mom would always make us peach cobbler.
Family get togethers today during the hot, summer months, still always include a peach cobbler. After eating Daddy’s BBQ Ribs with Mom’s Potato Salad and Coleslaw, and Popeye’s (my Grandfather’s) Baked Beans, the meal is completed with a bowl of fresh peach cobbler, still warm from the oven, with vanilla ice cream. The pie crust is always homemade and flaky.
8 cups Fresh Peaches, cut into chunks
1 1/2 cups Sugar
1 tablespoon Cinnamon
2 tablespoons Butter
Triple batch of Mom’s Homemade Pie Crust Dough (Click here for recipe)
Your ingredients are shown in the above photo. Your first step is to peel your peaches and cut them into large chunks into a large bowl. Mom prefers to leave half of the peach peels on the peaches – but it is your preference.
Mix peach chunks with sugar and cinnamon and gently stir. Set aside while you prepare the dough.
Next, you are going to want to prepare your pie crust dough. You will need to triple the batch of Mom’s Homemade Pie Crust and the recipe can be found here. Half the pie crust dough and set part of it aside.
Roll first half into a rectangle, carefully lay into 13X9 inch baking dish, form it up the sides of the dish and crimp around the edge of the crust.
Pour fruit and sugar mixture into rectangular pan.
Roll out remaining pie crust dough and cut into 1 inch strips. Place the strips criss crossed over the peaches. Dot the top of the cobbler with butter and sprinkle the top with sugar.
Bake at 400 degrees for approximately 1 hour, or until it turns golden around the edges.
Serve with fresh whipping cream or vanilla ice cream.
Sidenote: If you live in an area which has a Central Market Grocery Store….run, don’t walk, to get there! Their meat market is, dare I say, beautiful….their fruits and vegetables are abundant – I mean, they have 40 varieties of apples! No matter how obscure the ingredient, I can find it there!