Southern Black Folks Peach Cobbler
Pie crust people, come on in. This Southern Peach Cobbler is made the way I love it, double crust with pie crust on the top and bottom, plenty of juicy peaches, warm cinnamon and nutmeg, and enough syrup to soak into that bottom layer of pastry without leaving you with a watery cobbler. I've made this cobbler time and time again, it has been tested and perfected. Ask my husband, he's the taste tester!
Servings 10 servings
Calories 540kcal
Equipment
Ingredients
- 32 oz peaches This is 1 pound. Frozen (thawed), canned, or fresh. See notes for more info.
- ¼ cup butter ½ stick
- 1 ½ cups sugar or sweetener I like to do 1 cup regular granulated and ½ cup brown sugar. See notes if using canned peaches.
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice I use fresh squeezed.
- 2 teaspoons all-purpose flour
- 2 teaspoons water
- 1 egg Beaten with a splash of water.
- cinnamon and sugar For sprinkling over the crust.
- 4, 14 oz store-bought pie crusts I use 2 for the bottom crust and 2 for the top. Thawed if frozen.
Instructions
- Preheat the oven to 350 degrees.
- Add the peaches to a saucepan or skillet. Add the butter and sugar. Stir until the peaches are evenly coated, the butter has melted and the sugar has dissolved.32 oz peaches, ¼ cup butter, 1 ½ cups sugar or sweetener
- Add in cinnamon, nutmeg, vanilla extract, and lemon juice. Stir until the spices and peaches are fully coated. Taste the filling. This is super important. Taste if needs more sugar, more cinnamon, etc.1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Combine 2 teaspoons of flour and 2 teaspoons of water in a small cup or bowl. Add in a few splashes of the peachy syrup from the pot. Stir until the flour is completely absorbed. Add the mixture to the pan. Stir until the slurry is completely dissolved. This will thicken the filling and keep it from being runny.2 teaspoons all-purpose flour, 2 teaspoons water
- I use a 9x13 inch baking dish and I need 2 pie crusts to fill the bottom. Grease your baking dish and then add the pie crusts. Press it gently along the bottom and sides of the dish. Don't worry about making it perfect. This is cobbler, honey.4, 14 oz store-bought pie crusts
- Spoon the peaches and their juices over the bottom crust. Spread them out evenly. I use all of the juices because I like saucy cobbler. Use your judgment and don't use up all of your peach sauce if it looks like you have too much. You can always save it for drizzling onto some slices later!
- Place the additional pie crust over the peaches. You can leave it whole and cut several slits in the top to allow steam to escape, or cut the crust into strips and arrange them over the filling.
- Beat the egg with a small splash of water and brush it over the top crust. Adding this gives you a beautiful golden brown top crust. Use a mesh strainer or a spoon to sprinkle cinnamon and sugar over the top for decoration.If you are placing the pie crust on top (instead of pie crust strips), you will need to add 2 slices to the top of the crust to vent the steam as it bakes.1 egg, cinnamon and sugar
- Bake (uncovered) for 40-50 minutes or until the crust is deep golden brown and the peach filling is hot and bubbling around the edges and toward the center. If the edges of the crust start browning too quickly, loosely cover them with foil while the center continues to bake.
- Don't pull the cobbler just because the top looks brown. You want to see that peach filling bubbling throughout the dish so you know the filling is hot and the flour has had time to thicken those juices.
- Allow the cobbler to cool for at least 20–30 minutes before serving. The filling will look loose straight from the oven and will continue to thicken as it sits. Cutting into it immediately is how you end up with peach soup, honey.
- Scoop it while it's still warm and serve it as-is or with vanilla ice cream.
Notes
- If you're using canned peaches in syrup, I recommend 1 cup of sugar instead of 1 ½ cups.
- Canned peaches in heavy syrup are pretty sweet. I don't think you will need a lot sugar if you use these, but that's up to your preference. Canned peaches in light syrup, gives you more control over how sweet the dessert will be.
- If you are weaving a lattice top crust, keep the pie crust cold while you're working with it. If it starts getting soft, sticky, or difficult to weave, pop the strips into the refrigerator for about 10 minutes. Cold dough is much easier to handle.
- If using refrigerated or store-bought pie crust, let it sit at room temperature for a few minutes before unrolling. Cold crust is more likely to crack.
- For a double-crust cobbler, make sure the bottom crust is pressed into the corners and up the sides of the baking dish.
- Cut vents in the top crust or use a lattice crust. The steam from the peaches needs somewhere to escape.
- Brush the top crust with egg wash for that deep golden-brown, glossy finish.
- Sprinkle a little sugar over the egg-washed crust before baking for extra color, sweetness, and a slightly crisp finish.
- Bake until the filling is bubbling. A browned crust alone doesn't mean the cobbler is finished. You want to see the peach filling bubbling, especially toward the center.
- If the crust is browning too quickly, loosely tent the cobbler with foil and continue baking until the filling is done.
Nutrition
Serving: 1slice | Calories: 540kcal | Carbohydrates: 78g | Protein: 5g | Fat: 25g