Pat’s Peach Cobbler


Pat’s Peach Cobbler

Prep: 20 mins Cook: 30 mins Total: 45 mins Yield: 8 to 10 servings

Nothing quite like a delicious peach cobbler for dessert after meal. The sweet juiciness of a peaches tastes like a mouthful of sunshine. With this recipe, you can use can peaches in place of fresh ones, allowing you to enjoy this seasonal treat all year long. Feel free to vary the amount of sugar to suit your own preference.

For a nice finish, brush the crust with an egg wash (an egg white whisked with about 1 tablespoon of water), then sprinkle it with a little cinnamon sugar before you put it into the oven to bake. Serve the cobbler warm with the contrasting coolness of vanilla ice cream or whipped topping (optional).

For the Filling:
2 28 oz. cans peaches
1 stick butter
2 cups sugar
1 tsp. cornstarch
1 tsp. cinnamon
1 tsp. nutmeg
1 Tbsp. vanilla extract
1 Tbsp. lemon juice

For the Top Crust:
2 cups all-purpose flour
2 1/2 tsp. baking powder
1/2 tsp. salt
1 1/2 Tbsp. sugar
1/4 cup shortening (cold)
1/4 cup butter (cold)
3/4 cup milk
Optional: 1 egg white whisked with 1 tablespoon of water


  1.  Heat the oven to 450 F. Grease an 11- x 7-inch baking pan or 9-inch-square baking dish.
    Open cans of peaches and pour in a medium bowl with juice – add sugar, cinnamon, nutmeg, cornstarch, vanilla extract and lemon juice; set them aside.
  2. Get a medium bowl, combine the flour, baking powder, salt, and sugar. Cut the shortening in the flour, add the milk and mix just until the dough holds together. on cutting board, flour rolling pin and roll the dough out on floured cutting board – roll the dough out just s littlr bigger than the baking dish. thin. Take the rolled out dough and line the bottom of greased baking dish – cut off excess dough and ball up again and roll out the remainder of dough and cut into strips to cover/line top of mixture.
  3. .Put the peaches mixture in the prepared baking dish. Take the strips the long ways and then cross ways on top of mixture and crimp the edges around the baking dish.
  4. Brush the top with the egg wash then sprinkle it lightly with cinnamon sugar.
  5. Put the cobbler in the oven on the center rack. Put a baking sheet on the bottom rack underneath it to catch any drips.                                                                                                              Shop below for your tea needs 

  6. Bake the cobbler for 10 minutes at 450 F. Reduce heat to 350 F and bake the cobbler for about 25 to 30 minutes longer, until it turns nicely browned and bubbly.

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