This OLD-FASHIONED PEACH COBBLER recipe comes from my mom, and it is a family favorite recipe she made for us all the time growing up! The best part about it is that it literally takes 5 minutes to throw together! My mom often used a quart jar of homemade canned peaches, but you can also use fresh peaches!
Peach season is pretty much the best time of the year, am I right?! I love going to “pick your own” farms or buying a large box from a local vendor. Peaches are one of those things I could never get sick of! I have too many favorite peach recipes that I rotate through them each season, starting with my favorite homemade Peach freezer jam.
I was searching for a recipe related to peach cobbler that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust…but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!
This Southern specialty is guaranteed to always be a hit when served warm and à la mode. Perfect for any holiday, family gathering, or summer picnic with friends, this recipe will satisfy that sweet-tooth and serve a crowd while doing so.
— 2 ½ cups all-purpose flour.
— 3 tablespoons white sugar.
— 1 teaspoon salt.
— 1 cup shortening.
— One egg.
— ¼ cup cold water.
— 3 pounds fresh peaches – peeled, pitted, and sliced.
— ¼ cup of lemon juice.
— ¾ cup orange juice.
— ½ cup butter.
— ½ teaspoon ground nutmeg.
— 1 teaspoon ground cinnamon.
— 1 tablespoon cornstarch.
— 2 cups white sugar.
— 1 tablespoon white sugar.
— 1 tablespoon butter, melted.
In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
Preheat oven to 350 degrees F (175 degrees C). Roll out half of the dough to 1/8 inch thickness. Place in a 9×13 inch baking dish, covering bottom and halfway upsides. Bake for 20 minutes, or until golden brown.
In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
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