Peach Cobbler with Pie Crust
Peach Cobbler with Pie Crust is made the old fashioned way with fresh summer peaches and a buttery pie crust topping.
Servings: 8
Calories: 207kcal
Equipment
- large bowl and spoon
- mixer (hand or free standing)
Ingredients
- 7 to 8 large peaches sliced
- 1 cup sugar divided
- 1 cup all-purpose flour White Lily is recommended
- ½ tsp. cornstarch
- 1 tsp. baking powder
- ¼ tsp. salt
- ⅛ tsp. cinnamon
- 1 stick cold butter cubed
- 2 to 4 Tbsp. ice cold water use as little as possible to form a ball
Instructions
- Preheat oven to 350 degrees.
- Slice peaches and leave peelings on. Mix with ½ cup of the sugar in a large bowl and set aside.7 to 8 large peaches
- Whisk dry ingredients together (other ½ of sugar, flour, cornstarch, baking powder, salt and cinnamon).1 cup sugar, 1 cup all-purpose flour, ½ tsp. cornstarch, 1 tsp. baking powder, ¼ tsp. salt, ⅛ tsp. cinnamon
- In a food processor or mixer, add cubes of cold butter to dry ingredients until crumbly.1 stick cold butter
- Add ice cold water one tablespoon at a time and mix well. Make sure the dough is not too wet or sticky or it won't roll out. Add more flour if it's too wet.2 to 4 Tbsp. ice cold water
- Roll dough into a large ball.
- With a rolling pin, roll out dough until it fits the top of a 13 x 9 inch baking dish.
- Place peaches mixed with sugar into baking dish. Cover with dough. Cut a few slices in top of crust.
- Bake uncovered at 350 degrees for 60 minutes until golden brown and bubbly. Check after 45 minutes since ovens vary.
Notes
- If crust doesn't brown after 60 minutes, brush with butter and cook under broiler until desired shade.
- Use fresh peaches for best results. You can substitute frozen peaches or canned peaches in a pinch.
Nutrition
Calories: 207kcal | Carbohydrates: 50g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 126mg | Potassium: 267mg | Fiber: 2g | Sugar: 36g | Vitamin C: 9mg | Calcium: 48mg | Iron: 1mg