My sister and I have racked our brains trying to remember how we made this cobbler. I feel I've come close to it and made it even easier using prepackaged pie crusts. I like it warm with vanilla ice cream or cold with whipped cream. I prefer it cold, and I think it's actually better a couple of days later when served cold. It keeps well in the fridge up to seven or more days. It also freezes well.
Warm or cold, you'll find this cobbler delicious, satisfying and easy as pie! Just in time for Memorial Day...make it a family or social affair!
Doesn't Peach Cobbler Just Evoke Memories of Lazy Summer Days, Porches and Rocking Chairs...
Use a 9" x 13" glass baking dish--approx. 12 servings, more or less. (For a smaller cobbler: use 1/2 recipe and a 12" x 8" glass baking dish--approx. 8 servings, more or less.)
- 9 lbs. fresh, ripe peaches
- 2 1/2 ready-made 9" refrigerated or frozen pie crusts (generally there are 2 crusts per pkg.)
- 2 1/2 c. sugar (plus 3 TB - reserve for topping)*
- 1 1/4 tsp. ground cinnamon (plus 1/3 tsp. - reserve for topping)*
- 1 1/4 tsp. ground nutmeg
- scant 1/4 tsp. mace
- 1/3 c. plus 2 TB (or 7 1/3 TB) flour.)
- approx. 2 TB butter (divided**)
- Wash, peel, pit and slice the peaches into about 1/4" slices. Set aside in a very large bowl.
- Bring either the refrigerated or frozen pie crusts to room temperature.
- Preheat oven to 425º.
- Place one and one-quarter pie crusts flat on an ungreased cookie sheet; prick with a fork and prebake for approx. 8 3/4 to 9 minutes, or until light brown (watch carefully!). Remove the crusts from the oven and cool. Leave the oven on at 425º.
- With a whisk or fork, mix the dry ingredients well.
- Pour the dry ingredients over the peaches and carefully combine well.
- Pour 1/2 the peach mixture into the ungreased glass baking dish.
- Break up with your hands and use as necessary the prebaked pie crusts to cover the first layer of peach mixture. Dot with 1 TB of the butter.**
- Pour the remaining 1/2 of peach mixture over the first pie crust layer.
- Use the remaining one and one-quarter unbaked pie crusts as necessary to cover the second layer of peach mixture. Prick with a fork and dot with the remaining 1 TB of butter.**
- Mix the 3 TB sugar* and 1/3 tsp. cinnamon* and sprinkle over the crust. (This would be a good time to use any leftover cinnamon/sugar mixture from the Fried Tortillas with Cinnamon and Sugar Coating recipe I posted.)
- To catch any drippings, place a cookie sheet lined w/aluminum foil below the rack you'll bake the cobbler on. Place the cobbler in the oven and bake at 425º approx. 40 minutes or until golden brown.
Serve warm or room temperature with a premium vanilla ice cream. If serving cold (my favorite way), top with whipped cream.
Sit back in that porch rocking chair and enjoy! Wave at the neighbors...they'll be so jealous...oh heck, just invite them over for some; that's why you made that big cobbler!
Well, Ain't That Just Peachy!
For Apple Cobbler
- 6 lbs. of your favorite apples (I like gala or golden delicious)
- lemon juice (to sprinkle on apples)
- 2 c. sugar
- 1 tsp. ground cinnamon
- 1 tsp. ground nutmeg
- 1/8 tsp. mace
- 1/3 c. flour
- Wash, peel, core and slice the apples into about 1/4" slices. Sprinkle with lemon juice.
- All other directions remain the same as for the peach cobbler.
What's That Got to do with This?
Just returned from a wonderful family vacation at Hilton Head Island Beach, where we coincidentally, really enjoyed the peach cobbler!
He Had Fun Chasing Girls, Dogs and People on Bikes!
In Other Words, He Chased Anything That Didn't Chase Him!
(The cutest part was when he ran the bases with a guy playing baseball with a group
on the beach!)
Have a wonderful Memorial Day!