Cook The Book: Georgia Peach Cobbler Recipe

Name: Cook The Book: Georgia Peach Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds fresh fruit or 1 (16-ounce) can sliced peaches in heavy syrup, undrained; 1 cup plus 3/4 teaspoon sugar; 1 teaspoon freshly squeezed lemon juice; 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 teaspoon pure vanilla extract; 2 teaspoons cornstarch; 8 tablespoons (1 stick) salted butter, cut into small pieces; 1/2 cup shortening; 3/4 teaspoon salt; 1 3/4 cups all-purpose flour; 1/3 cup ice water (with crushed ice); 2 tablespoons (1/4 stick) unsalted butter, melted

Servings: persons

2 pounds fresh fruit or 1 (16-ounce) can sliced peaches in heavy syrup, undrained
1 cup plus 3/4 teaspoon sugar
1 teaspoon freshly squeezed lemon juice
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon pure vanilla extract
2 teaspoons cornstarch
8 tablespoons (1 stick) salted butter, cut into small pieces
1/2 cup shortening
3/4 teaspoon salt
1 3/4 cups all-purpose flour
1/3 cup ice water (with crushed ice)
2 tablespoons (1/4 stick) unsalted butter, melted

1
Preheat the oven to 350u00b0F. Peel and slice the fresh fruit. (If using canned fruit, taste before adding the sugar.) Place the fruit in a bowl and add 1 cup of the sugar, lemon juice, cinnamon, nutmeg, vanilla, and cornstarch. Toss together gently. Pour the sweetened fruit into a 13 by 9-inch baking dish and dot with the butter pieces.
2
In the work bowl of a stand mixer with the paddle attachment, on medium speed, beat the shortening, salt, and the remaining 3/4 teaspoon sugar. Gradually add 1/2 cup of the flour to the shortening mixture and mix together lightly. When the mixture becomes stiff, add 1 tablespoon of the ice water. Repeat the process until all the flour and water is used. The mixture should be soft, but not wet. Cover and let chill for 30 to 40 minutes. Roll out on a floured surface to a 13 by 9 1/2-inch rectangle.
3
Cover the fruit with the pastry, crimping the edges. Make 3 or 4 slits in the pastry with a sharp knife for steam to escape. Brush the crust with the 2 tablespoons of melted butter. If using fresh fruit, cook for 1 hour. If using canned fruit, cook for 25 to 30 minutes at 400 F. The cobbler is done when the pastry is golden. Serve warm with vanilla ice cream or whipped cream.

650

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 2 pounds fresh fruit or 1 (16-ounce) can sliced peaches in heavy syrup, undrained, 1 cup plus 3/4 teaspoon sugar, 1 teaspoon freshly squeezed lemon juice, 1/4 teaspoon ground cinnamon, and more.

Yes, Cook The Book: Georgia Peach Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cook The Book: Georgia Peach Cobbler

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