A Southern staple, but you should be able to enjoy hot cobbler with a scoop of ice cream even if you're not in the midst of peach season in Georgia. This scrumptious recipe works with fresh fruit or canned slices.
4 cups sliced peaches, canned or fresh
1 cup sugar
1/2 cup margarine
1 dash nutmeg
cinnamon, to taste
1/4 teaspoon allspice
1/2 cup water (if not using canned peaches)
1 two-crust pie pastry
Preheat oven to 325 degrees F.
Combine the peaches, sugar, margarine, nutmeg, cinnamon, and allspice (and water if using fresh peaches) in a bowl. Mix well to combine.
Prepare the pie pastry and line a pie plate with one of the crusts. Place the peach mixture in the pie shell and cover with the other pie crust. Carefully cut slices into the top crust so steam can escape while it bakes.
Sprinkle the top crust with sugar. Place pie in the oven and bake at 325 degrees F for 45 minutes.
wyndspelle
Always taste your peaches for sweetness before baking and adjust sugar accordingly.
Make sure to let the cobbler cool for at least 10 minutes before serving to allow the juices to thicken.
For a touch of sophistication, sprinkle the top crust with cinnamon sugar before baking.
Experiment with spices like ginger or cardamom to create unique flavor combinations.
If using fresh peaches, try using a mix of several varieties for a more complex flavor.
Add a bit of cornstarch to the peach mixture to help thicken the filling during baking.
Try lining your pie dish with parchment paper for easier cleanup.
To add a structured crust, refrigerate the assembled cobbler for about 30 minutes before baking; this will help it hold its shape better.
Use ripe, in-season peaches for the best flavor.
To add a twist, try infusing the peach mixture with a bit of bourbon or vanilla extract for a richer flavor.
If using fresh peaches, peel them easily by blanching in boiling water for a few seconds.
For additional texture, sprinkle some rolled oats or chopped nuts on the crust before baking.
Fresh, ripe peaches are ideal for cobbler, providing natural sweetness and flavor. You can use varieties like Clingstone or Freestone for easy slicing. If using canned peaches, opt for those packed in juice or water rather than syrup for a more balanced flavor. Do not drain the canned peaches but do not add the water called for in the recipe.
Yes, frozen peaches can be used, but thaw and measure the liquid (to be about 1/2 cup) before adding them to the mixture to prevent the cobbler from becoming too watery.
Yes, butter can be used instead of margarine for a richer flavor. Just keep in mind that it may affect the overall texture slightly, making it a bit flakier.
Try adding a splash of vanilla extract to the peach mixture or mixing in a tablespoon of lemon juice to brighten the flavors.
If you don't have allspice, you can substitute with a combination of cinnamon and nutmeg or use pumpkin pie spice for a similar flavor.
You can make a variation of the cobbler without a top crust, such as using a crumb topping or simply baking the peach mixture alone for a more rustic dessert.
The cobbler is done when the crust is golden brown and the filling is bubbling. You can insert a knife through the slits in the top crust to check that the peaches are tender.
Homemade pie pastry often provides the best flavor and texture, but store-bought frozen pie crusts are a convenient alternative that can still yield a delicious result.
You can prepare the peach filling and pie crust ahead of time and assemble just before baking. Alternatively, you can bake it in advance, then reheat before serving.
You can freeze peach cobbler before or after baking. For unbaked, assemble the cobbler, wrap it tightly, and store it in the freezer for up to three months. If baked, let it cool completely before wrapping and freezing.
Peach cobbler is often served warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream. You can also pair it with yogurt for a lighter option.
Yes, other fruits like blueberries, blackberries, or raspberries can be mixed with peaches for a mixed berry cobbler.
Mixing Bowl: For combining the peaches, sugar, margarine, nutmeg, cinnamon, allspice, and water (if using fresh peaches).
Measuring Cups and Spoons: For measuring the ingredients such as sugar, water, and allspice.
Pie Plate: For holding the peach cobbler. A standard 9-inch pie plate is commonly used for this recipe.
Rolling Pin: For rolling out the pie pastry if it is not pre-formed.
Sharp Knife or Kitchen Shears: To cut slices into the top crust for steam to escape before baking.
Baking Sheet (optional): To place underneath the cobbler in the oven, catching any drips that may occur while baking.
Cooling Rack (optional): For allowing the cobbler to cool properly after baking.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
This Italian cheese is so versatile that it can be used in both sweet and savory recipes from cheesecakes to lasagnas.
reviews & comments
April 13, 2020
If you read the recipe, is states to use the water if NOT using canned peaches. It is good either way. Thanks
September 6, 2014
The instructions to add 1/2 cup water if using canned peaches doesn't make sense to me. They are more moist than fresh. I used canned but didn't add the water. Turned out fine. Recipe definitely seems "old fashioned"
The recipe states to use the water if NOT using canned peaches.
November 11, 2010
This cobbler is amazing! And you can use just about any type of fruit in it.
August 14, 2008
Very easy to make and very tasty too! There were no leftovers.
August 13, 2006
Delicious and easy to make!! Wonderful with vanilla ice cream.