You know her, and you love her. This "cobbler style" is what most folk conjure up in their minds when peach cobbler is mentioned. Traditionally, a thick/heavy crust is blanketed over top (or else it's really a pie 🙄) a peach syrupy-sweet peach filling. Again, don't nobody want no peach soup with crust floating in it. We want to work for a thicker syrup that compliments both the peaches and the crust. Our ultimate goal is to still taste peaches, not sugar and nutmeg.
To not take you too fast, I'll make this one simple regarding your time and ingredient. Homemade crust can easily be substituted for Pillsbury roll-out pie dough, and canned peaches are preferred (especially this time of year). For thickening our filling, there's an addition of a roux (thickening agent) as opposed to corn starch. Corn starch can be a little tricky to work with, considering the risk of using so much that you end up with pudding that taste like chalk. Also, when I tell ya'll I hate nutmeg, I mean that thang! I'll taste even the slightest dash of it in a dish. Because it's necessary here, though, to give us a more rounded flavor, I'll show you my trick -using Apple Pie Spice (a cinnamon, allspice and nutmeg blend).
Don't overwork yourself, and have fun with it! What you feel transposes into what you create -if you're anxious, we'll taste it in the food. Chill oooouuuuuut. Make it is easy as possible for yourself, and have fun!
Ingredients
For filling
2 28oz cans of Sliced Peaches in heavy syrup
1/2 cup Butter
2 heaping tbsp of flour
1 cup Granulated Sugar
1/2 cup light or dark brown sugar (dark preferred)
1 tspn Apple Pie Spice
1/2 tspn Ground Cinnamon
1 tbs Vanilla (plus a splash of Coconut flavor, if you're feeling adventurous; you won't taste "coconut" but it will sweeten the pot in a peculiar way)
For Crust
2 1/2 cups All-purpose flour, plus more for shaping and rolling
1 tbs sugar
1/2 teaspoon of salt
12 tbs (a stick and a half) Cold unsalted butter, cut into small pieces
1 Egg yolk
4 to 6 tbs Ice water
2 tbs melted butter
1 tspn Vanilla
Instructions
Prep
1. Preheat oven to 350F.
2. Gather ingredient, one medium-sized pot, 9 x 13 pan, rolling pin (if making your own crust)
Work
1. Place flour, sugar, and salt in a food processor (or standing mixer with whisk attachment...you're welcome😎) and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
2. Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
3. Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
4. In a medium-sized pot, melt butter over medium-low heat and add flour. Whisk until fully combined and bubbly.
5. Once roux has brown just a bit (about 5 minutes), add both cans of peaches.
6. Add remaining ingredient and let simmer for up to 15 minutes, or until thickened and spiced to your liking. Sidenote: preparing your filling stove top offers the freedom of ensuring that you've got just the right taste before throwing the whole thing into the oven.
-While your peaches cook down a bit, prepare a space for rolling your dough-
7. Roll out the dough, being careful not to overwork it, to fit your baking dish; then assemble the cobbler.
8. Combine remaining melted better and vanilla.
8. Pour filling into buttered/greased dish, top with crust in any fashion you choose. Honestly....just lay it on that sucka. They're just gonna dig into the middle of it and take all your crust anyway.
9. Brush crust with butter and vanilla mixture, and bake for 30 minutes, or until crust is golden brown and the entire pan sings a bubbly line from Showboat.
Thassit, ya'll. That's all I've got for today. I hope you enjoy!
Until next time, I challenge you to live good, to do good and to eat good. But above all else, from deep in my soul, I wish you happy feelin's. See ya in the kitchen!
-Julian B.