Tina's Peach Cobbler
Recipe GLPRa6cb703dd49d84
A classic Southern-style peach cobbler featuring tender, spiced peaches topped with a buttery, flaky pastry crust. Fresh peaches are combined with sugar and nutmeg, then simmered until bubbling and thick. The filling is topped with a homemade crust made from a blend of lard and shortening for maximum tenderness, creating a golden, crispy topping when baked until golden brown.
Save recipes you love
Create a free Grocery List Plus account to save recipes, rate them, and add every ingredient to your grocery list in one tap.
Ingredients
1 egg
2 cups all-purpose flour, sifted
1/2 teaspoon ground nutmeg
8 cups fresh peaches, peeled, pitted, and sliced
1 teaspoon salt
3/8 cup shortening
1/3 cup unsalted butter
1 teaspoon vanilla extract
1/8 cup cold water
2 cups white sugar
3/4 cup lard
Directions
Preheat your oven to 350 degrees F (175 degrees C).
In a large saucepan, combine the sliced fresh peaches, white sugar, and ground nutmeg. Cook over medium heat, stirring occasionally, until the mixture thickens, begins to bubble vigorously, and the peaches become tender, about 10 minutes.
Remove the peach mixture from heat and stir in the unsalted butter and vanilla extract until the butter melts completely and is well incorporated.
Pour the warm peach filling into a 9x13 inch baking dish and set aside.
In a medium bowl, combine the sifted all-purpose flour and salt. Using a pastry blender or two knives, cut in the lard and shortening until the mixture resembles coarse pea-sized crumbs.
In a separate small bowl, whisk together the egg and cold water. Gradually sprinkle this egg mixture over the flour mixture, one small portion at a time, stirring gently with a fork just until the dough comes together. Do not overmix.
On a lightly floured surface, roll out the dough into a 9x13 inch rectangle about 1/8 inch thick.
Carefully lay the pastry crust over the peach filling in the baking dish, draping it evenly and allowing it to cover the entire surface.
Bake in the preheated oven for approximately 35 to 40 minutes, until the crust turns golden brown and the peach filling is bubbling around the edges.
Remove from the oven and allow to cool for 10 to 15 minutes before serving. The cobbler is best enjoyed warm.
