# Peach Cobbler

A peach cobbler with a thick, flaky crust made with an all-butter crust and a flavorful peach filling.

- Cuisine: American
- Category: Dessert
- Language: en

## Ingredients

- butter
- flour
- salt
- sugar
- vodka
- ice water
- peaches
- brown sugar
- white sugar
- nutmeg
- lemon juice
- vanilla
- clove
- cinnamon
- vanilla paste
- egg wash

## Instructions

1. Combine butter, flour, salt, and a little sugar in a bowl to create a shaggy dough.
2. Add vodka and ice water to the dough mixture.
3. Press the dough together and cut and stack it instead of kneading to ensure a flaky crust.
4. Wrap the dough in plastic wrap and roll it into the plastic to further incorporate without overworking.
5. Let the dough rest.
6. Prepare the peach filling by cooking peaches with brown sugar, white sugar, nutmeg, lemon juice, vanilla, clove, cinnamon, and vanilla paste.
7. Roll out one portion of the rested dough on a well-floured surface with a well-floured rolling pin for the bottom layer.
8. Carefully transfer the rolled-out dough into a cast iron skillet.
9. Cut off any excess dough and fold it over to form the crust edge.
10. Dock the bottom crust with a fork.
11. Blind bake the crust with pie weights (beans) for 20 minutes.
12. Remove pie weights and finish par-baking the crust.
13. Pour the peach filling into the blind-baked crust.
14. Roll out the second portion of dough for the top layer.
15. Cut the rolled dough into strips for the lattice crust.
16. Weave the dough strips to create a lattice top for the cobbler.
17. Clean up the edges of the lattice crust.
18. Refrigerate the cobbler to chill the crust.
19. Apply an egg wash to the lattice crust before baking.

## Equipment

- mixing bowl
- bench scraper
- plastic wrap
- rolling pin
- saucepan
- spatula
- cast iron skillet
- fork
- parchment paper
- knife

## Tips

- Do not overmix the dough to ensure flakiness.
- Cut and stack the dough instead of kneading to keep butter pieces unincorporated for flaky layers.
- Use vodka and ice water in the dough to stop gluten formation and enhance flakiness.
- Chill the pie crust in the freezer or refrigerator after forming to maintain shape and flakiness.
- Blind bake the bottom crust with pie weights (beans) to prevent a soggy bottom.

## Source

- Original video: https://www.tiktok.com/t/ZTMQ6kwXr/
- Recipe page: https://www.cliprecipe.com/recipe/192fc65b-f04e-4d06-b9a8-a1418a9ea924
- Extracted: 2025-10-26

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt