This peach cobbler recipe is truly old-fashioned. It will bring back memories of childhood enjoying real ol’ southern peach cobblers back when Grandma had never heard of instant pastries. Using fresh peaches and pastry strips made from scratch the traditional way, this peach cobbler recipe brings you the real thing.
It is best to use the yellow-fleshed variety of peaches. Make sure the peaches are firm and sweet, ripe and flavorful. After all, the success of this peach cobbler recipe relies on the goodness of the fresh fruit that goes into it.
½ c
up all purpose flour
1/8 teaspoon salt
1/8 teaspoon nutmeg, ground
2 tablespoons butter
1 ½ tablespoons cold water
1 tablespoon all purpose flour
¼ cup apple juice, unsweetened
¼ cup cornstarch
10 cups fresh peaches sliced into wedges
1cup apple juice, unsweetened
½ cup sugar
½ teaspoon nutmeg, ground
½ teaspoon almond extract
Spray of vegetable cooking oil
Fresh sprig of mint (optional for garnish)
Makes 6 servings.
For the pastry:
1. Combine ½ cup flour, salt and 1/8 tsp. ground nutmeg in a medium sized bowl.
2. Cut the butter into the mixture using a pastry cutter. Mix evenly until the mixture resembles the texture of coarse meal.
3. Sprinkle the cold water over the surface of flour mixture. Stir with a fork until these dry ingredients are moist enough to form a dough. Scoop the dough and form into a ball. Sprinkle 1 tablespoon of flour evenly and slightly over a flat working surface. Knead the ball of dough into a semi-flat eight inch square. Cut into dough into strips with ½ inch width.
4. Set aside.
For the peach filling:
1. Mix ¼ cup unsweetened apple juice and the cornstarch in another bowl. Stir until blended well. Set the mixture aside.
2. Combine the peaches, 1 cup apple juice, sugar and 1/8 teaspoon ground nutmeg in an uncovered Dutch oven or any thick-walled cooking pot. Bring the mixture to a boil. Lower the heat setting and replace the pot cover. Simmer for another ten to twelve minutes until the peaches are tender.
3. Stir in the cornstarch mixture. Stirring constantly, continue cooking until the liquid thickens and begins to bubble.
4. Remove the pot from heat. Put in the almond extract. Stir and then allow the mixture to cool.
Assembling the Cobbler:
1. Preheat oven to 425 degrees.
2. Coat an eight inch square baking dish with vegetable oil using a cooking spray.
3. Spoon the peach filling mixture into the baking dish.
4. Lay out the pastry strips over the peaches in lattice fashion. Trim and seal the pastry strips to the edge of the dish.
5. Bake for twenty minutes or until the pastry turns golden brown.
6. Serve the peach cobbler warm, garnished with a sprig of fresh mint.
Enjoy as is or to put a modern spin on this traditional peach cobbler recipe, top with a generous dollop of whipped cream.