Grandma Josephine's Peach Cobbler
Directions
- 1Combine dry ingredients: flour, sugar, and salt in a bowl.
- 2Shred two sticks of ice-cold unsalted butter into the dry ingredients.
- 3Combine the butter and dry ingredients until flaky.
- 4Add ice-cold water to the mixture.
- 5Form the dough with your hands.
- 6Separate the dough into two halves.
- 7Wrap the dough halves in plastic wrap and place them in the freezer.
- 8Add brown sugar, white sugar, cinnamon, and vanilla bean paste to the peaches in a pot.
- 9Stir the peach mixture well.
- 10Bring the peach mixture to a simmer.
- 11Grab half of the dough from the freezer and roll it out.
- 12Using a pizza cutter, cut the rolled-out dough into small squares.
- 13Add the little dough squares into the simmering peach mixture.
- 14Finish the peach mixture with a cornstarch slurry to thicken it.
- 15Pour the peach and dumpling mixture into a baking dish.
- 16Grab the other half of the dough from the refrigerator.
- 17Roll out the second half of the dough and cut it into strips for the top crust.
- 18Create a lattice design with the dough strips over the peach mixture.
- 19Sprinkle the top crust with cinnamon sugar.
- 20Put the peach cobbler in the oven.
- 21Bake at 350° for 40 mins or until the crust is golden brown.
Ingredients
- 2.66 cups all-purpose flour
- 0.33 cup sugar
- 1 tsp salt
- 1 cup cold unsalted butter
- ice cold water
- 2 29 oz cans peaches in light or heavy syrup
- 0.25 cup sugar
- 0.5 cup brown sugar
- 2 tsp cinnamon
- 1 tbsp vanilla paste or extract
- 1 pinch nutmeg
- corn starch slurry
Equipment
bowlspatulaplastic wraprolling matrolling pinpizza cutterpotbaking dish
Tips
- Use ice-cold unsalted butter and ice-cold water for the pie crust to achieve flakiness.
- Practice weaving the lattice design for the top crust.
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