9.21.2010

Peach Cobbler




Now that you know how to make pie dough, you can move ahead and create this awesome Peach Cobbler.
I seriously bought a cookbook years ago just for this recipe.  I use my pie crust recipe, however.

If you mouth isn't watering by now...it should be. 

I look forward to making this dessert during the height of the local peach season.  You can see by the ingredients that the cobbler's flavor depends on the peaches that you use.  I wouldn't even attempt this dish using out-of-season peaches.  They just won't taste the same. 







Simple, simple recipe.  First you will need to prepare my pie dough recipe. 

You will need very fresh, ripe peaches, sugar and butter.







Peel the peaches.  Cut them in half.









Remove the stone.








I cut each peach half into 8 slices.  Place the sliced peaches in a large bowl.







Sprinkle with the sugar.












Toss the peaches in the sugar.








Remove the pie dough that you have previously made from the refrigerator.







Place on a floured surface.








Roll out the dough.  The size of the rolled out dough will depend on the baking dish that you are using.  You can use a round, oval or rectangle.  It really doesn't matter use what you have.









I am using another Emile Henry pie dish that I have.  The size of this pie dish is 11-inch in diameter.  It's a big one.  Love it!







Because I am using a large round dish, I have rolled out my dough to about 15-inch circle.  If you are using a rectangular baking dish, then you would roll out your dough in an oval shape...Get it?








Roll the dough back on to the rolling pin.









Like so.








Place the baking dish in front of the rolling pin.







Roll the dough over the top of the baking dish.








There should be a lot of hang over. 








Mound the peach sugar mixture in the middle of the dough lined baking dish.












Dot with the cut up butter.










Now fold the hanging pieces of pie dough over the peaches.







This is basically a deep dish rustic pie.  It's a great recipe to practice your crust making skills.  It doesn't have to look pretty or perfect.









The peaches will not be covered completely with the dough.  There should be a center where the peaches can be seen.







Sprinkle the top with about 1 tablespoon of sugar.  This is optional.  I like the way it looks after baking.  I like to bite into the crunchy sugary crust.







Place the cobbler into a preheated 450 degree oven.  Immediately turn down the oven to 425 degrees.  The high temperature will crisp the bottom of the crust, so that it isn't soggy.  Bake for 40-45 minutes or until golden brown on top.







Remove from oven and let stand for at least 10 minutes before serving.







As you can see this is a very juicy cobbler.  I have not added anything to thicken the juices.  This is why I serve the cobbler in a bowl.  The juices are fabulous.








When ready to serve, use a large spoon so you can scoop up the juices.







You can see how the juice flows out.  It's ok, it's supposed to be that way.








Serve in a bowl with a scoop of ice cream or whipped cream.








Can you see how the spoon cuts into the beautiful crisp crust?







I will now take you on my journey as I devour this entire bowl of cobbler.







Ice cream is beginning to melt from the hot juices.







I am savoring every morsel.







A little peach, a little crust and a little ice cream...The Perfect Bite!




Peach Cobbler


7 -8 large ripe peaches, skinned and pitted and sliced
1 cup sugar
¼ cup (1/2 stick) unsalted butter, cut into bits
1 disk of basic Pie Dough

7 x 9-inch ovenproof baking dish or a large 11-inch pie dish


Preheat oven to 450 degrees.

Roll the pie dough out into a large ragged rectangle, using a 7 x 9-inch dish or a large ragged circle if using a pie dish. Dust with flour and roll back onto the rolling pin, window-shade fashion. Unroll over the dish, lining the bottom and sides and allowing excess dough to hang over sides.

In a large bowl, toss the sliced peaches with sugar. Mound the peaches into the pastry lined dish and dot with butter. Flop the loose ends of the pastry over the top.

Put the cobbler in the preheated oven and immediately turn temperature to 425 bake for 40- 45 minutes, or until top is golden. Serve with whipped cream or ice cream.


Oh my gosh!  That was divine.  I can't even describe how fabulous that entire bowl of peach cobbler was.  The crust melted in my mouth.  The peaches were so...peachy and buttery.  You would not believe the sounds coming out of my mouth.  Oh my, I've got to get rid of this.  Sue!!!!  Help me!!!!

16 comments:

  1. ok, so i made this, just took it out of the oven and the whole house smells amazing! I can't wait to try it

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  2. YES!!! Amy, I love you! If you think the house smells amazing, wait until you taste it! AMAZING!

    I'm so glad you had ripe peaches on hand.

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  3. tried it, and if i had a hand with all thumbs i would give it FIVE thumbs up. sooo good!

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  4. Wahoo! Thanks for the five thumbs up, Amy.

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  5. What a gorgeous post! The cobbler looks and sounds wonderful. While this is my first visit I can promise I'll be back. I love the food and recipes your feature and your photography is really first rate. I hope you are having a great day. Blessings...Mary

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  6. This looks so good! I can't wait to try it, it sounds perfect for this cloudy weather.

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  7. Hi Mary, So glad to have you visit my blog. I'm having so much fun doing it. I am having a great day, thanks to you.

    Chelea, thank you for your comment. I love hearing from everyong. I hope you get a chance to make this fabulous cobbler.

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  8. Just discovered your blog and this looks absolutely divine....can't wait to try it along with your other recipes.
    Hugs,
    Tammy

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  9. Hi Janet, I'm new to your site and love your recipes and tips. I'm about to make your pie crust and my question is do I use lard or shortening? I noticed in the blogs that someone commented about lard and you said you were going to try it. Love the way you photograph your dishes. Thanks for your love of cooking and sharing the wonderful recipes...I'll be back often!!
    Kathy

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    Replies
    1. I personally LOVE to use lard. I think it makes the most flaky crust, but if you only have shortening on hard that works as well. I'm so glad you found me. You will love this recipe!

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  10. How do I go about printing just the recipe without all the photo's? Sounds so good, can't wait to try it....

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    Replies
    1. I feel your pain. I really need a print button and I'm in the process of getting some web design/help. For now you will have to cut and paste to a Word program. Sorry. I hope this works for you,

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  11. When you go to your tool icon at the top of the page you can print only the pages you want if you look at print preview first then type in the pages you want to print after you look at the preview then hit the print button. That is what i do to only print the parts you want. Hope that helps.

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  12. Your peach cobbler looks fabulous!

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  13. I always add a little lemon zest and cinnamon and a few blueberries or blackberries...so great.

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    Replies
    1. That sounds divine. I love blackberry/peach combinations.

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