Being a Peach Cobbler lover, well most any southern dessert for that matter, I spent years patronizing southern restaurants and trying to coax the Owner into either giving or selling me the recipe. I really did want to keep it to myself and be able to make it at home.
Well who knew I would end up owning my own dessert cafe selling southern desserts online. While I’ve advanced to using original recipes and baking from scratch now, every now and then I’ll cut a corner or two when baking for myself.
A few days ago I was just dying for Peach Cobbler. However, I was not interested in rolling out fresh dough or anything else after baking and shipping orders all day for customers. Then I remembered my own recipe! Some 15 years ago, having the same overwhelming craving and refusing to get dressed to go out to eat, I went to my kitchen instead. There I developed a fabulous recipe that tasted just as good as the restaurant that I practically lived in I was there so much.
So to all you Cobbler lovers, here’s a quick and easy recipe that you can have anytime you like, in the comfort of your own home.
Oh, I need to mention: Rarely do I measure! I am a typical southern cook who definitely uses my instincts and senses when cooking. My friends hate this because I often use terms like “put some butter in it”. Well, how much is that? For me, it’s to taste, your own liking. But, I’ve been working on that and will get very close to specific measurements with this recipe. Experienced cooks and bakers generally adjust the recipe anyway, so taste your cooking often and make it your own.
So, here we go…
INGREDIENTS YOU’LL NEED:
2 Lg (29oz) Cans Sliced Canned Peaches
1/2 Cup Butter
1-Tbsp Cinnamon
3-Tbsp Nutmeg
1 Cup Sugar
2-Frozen Pie Crust
Water
1-Deep Dish Baking Pan (Use Aluminum Disposable or Glass Pyrex)
In large pot, heat both cans of peaches, juice and all.
Fill one of the empty cans with water and add to peaches.
Add butter, cinnamon, nutmeg and sugar. Bring to boil and stir. Reduce heat to simmer for about 20 minutes. All you really want to do is have the peaches absorb the flavors of the ingredients you’ve added.
In the meantime, start lining your baking dish with the bottom layer of pie crust. I like to work with this dough when it’s firm. If it’s frozen, fresh from the freezer, it will start to crack when you’re trying to remove it from the pie pan. If it sat our too long, it’ll be a little sticky and may give you a little trouble as well. So, about 30 minutes out of the freezer might be enough time.
What I do is, peel back about 3 inches off the edge of the pie crust away from the pan. Then I place my hand in the center of the crust and with my thumb start to pull the rest of the edges away from the pan as I’m rotating the pan around. The entire crust should come off in your hand very easily. Work quickly and gently place in the baking dish.
Secure the crust to the bottom and sides of the baking dish. It doesn’t have to be perfect, you just want to line the bottom of the pan and make sure that peach juice won’t get underneath.
Next, preheat oven to 350 degrees. When the oven is ready, bake this lined baking pan for about 3-5 minutes. Just until the crust starts to change and bubble. This stops your bottom crust from being too doughy.
Remove bottom crust from oven. Fill will peaches first. Pour in the juice after peaches. Don’t fill to the brim.
Place the second crust on top. It’s okay if some of the crust sinks in, no big deal. Try to seal the edges by pressing the crust with your fingertips along the edges. This also reduces bubble over because the juice can’t get out.
I like to sprinkle a little nutmeg, cinnamon, sugar, brown sugar on the top. You can use any combination of these.
Bake until top crust is golden brown, which will be about 30 minutes.
Server warm with French Vanilla Ice Cream.
This knock your sock off recipe makes at least 6 servings.
Enjoy!
