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Saturday, May 28, 2011

Our Patchwork Peach/or Apple Cobbler, As I Remember

When we were children, my sister and I would throw together a wonderful, big cobbler (from memory) with a homemade crust.  We'd make apple cobblers during snow or ice storms in our gas oven when the electricity was out, and everyone would gather in the kitchen for warmth from the gas stove.  In the summer, we'd make peach cobbler, so juicy, and refreshing!  Sometimes we'd make homemade ice cream with the old hand-cranked ice cream maker to go with that cobbler.  Generally, making homemade ice cream was a social affair, with visiting relatives, and often it was peach ice cream.

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. 18-20 servings, more or less.  (For a smaller cobbler:  use 1/2 recipe and a 12" x 8" glass baking dish--approx. 10 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**)

  1. Wash, peel, pit and slice the peaches into about 1/4" slices. Set aside in a very large bowl.
  2. Bring either the refrigerated or frozen pie crusts to room temperature.
  3. Preheat oven to 425º.
  4. 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.
  5. With a whisk or fork, mix the dry ingredients well.
  6. Pour the dry ingredients over the peaches and carefully combine well.
  7. Pour 1/2 the peach mixture into the ungreased glass baking dish.
  8. 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.**
  9. Pour the remaining 1/2 of peach mixture over the first pie crust layer.
  10. 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.**
  11. 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.)
  12. To catch any drippings, place a cookie sheet lined w/aluminum foil below the rack on which you'll bake the cobbler.  Place the cobbler in the oven and bake at 425º approx. 35-40 minutes or until golden brown. (If the juices flow to one corner of the pan when cut, tilt the pan to redistribute.)

Serve warm or room temperature with a premium vanilla ice cream.  If serving cold (my favorite way), top with whipped cream

For Apple Cobbler

Use a 9" x 13" glass baking dish--approx. 18-20 servings, more or less.  (For a smaller cobbler:  use 1/2 recipe and a 12" x 8" glass baking dish--approx. 10 servings, more or less.)

  • 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

  1. Wash, peel, core and slice the apples into about 1/4" slices.  Sprinkle with lemon juice.
  2. All other directions remain the same as for the peach cobbler.
Printable Recipes

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!

                           My Grandson Just Loves The Open Spaces!

                                             Ain't Life Grand!
                  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!


  1. Yum! Yum! Yum! I love cobbler! I don't know which I like better--apple or peach!
    And your grandson is so adorable! Sounds like he(and you) had a great time! Happy Memorial Day!

  2. @Dulce Dough - We did have a fantastic time and, fortunately, great weather! I hope you are having a great vacation and Happy Memorial Day also!

  3. I'm a huge cobbler fan too. So interesting how everyone has a different method - I usually use a drop biscuit dough - but your way it's like upside-down pie! Yum!

  4. @Erika - Interesting description (upside-down pie)! With some dough in the middle, it's like getting a little extra surprise; I'm not sure if our dad taught us to do that!

  5. Very nice recipe and photo Bonnie. Loved your story, too! I know how it is because so many recipes weren't written down. Gotta luv it!!