As I mentioned before, I have a no-fail recipe from my mother, but it does require a lot of work. I promise if you follow my steps, then you will have a delectable cobbler with just enough sweetness in every bite, the dough will be flaky and crispy all the way through, and it will be juicy without being soupy. If you decide to share it, everyone will be raving about it for years to come, and you'll start to get special requests to, "make that cobbler." Trust me, I know from experience. Enjoy!
Peach Mixture Ingredients
2- 29 oz. cans of peaches (My mom loves her DelMonte peaches)
3/4 cup sugar
3/4 cup brown sugar
1 tsp salt
2-3 tbsp flour
3 tsp cinnamon
2 tsp vanilla extract
1 stick of butter melted
1/3 cup Real Lemon Juice
3 cups flour
3 tbsp sugar
1 tsp salt
1 1/2 cup Butter Flavored Crisco
5 tbp cool water mixed with 1 egg
Prep time = 1 hour Cook time = 1 hour
1. Pre-heat oven to 350 degrees and place your rolling pin in the freezer.
2. Begin to make your dough by combining all the dry ingredients in a large mixing bowl. Then add the Butter Flavored Crisco. If you want a buttery flaky taste, it must be butter flavored. Lightly mix the Crisco in with the dry ingredients, making sure to break it apart.
3. Add the already mixed egg and water mixture to the bowl. Use your hands to mix the ingredients and mold it into a large ball. ***Don't mess with the dough too much, or it will become tough and hard to work with. It should take you no more than 3-4 minutes working with your hands to mix and form the dough.
4. Cover your mixing bowl and place in the refrigerator for the time being.
5. Pour half of the juice off of ONE of the cans of peaches; keep all of the juice in the other can. Dump the peaches into another large mixing bowl.
6. Add the rest of the ingredients for the peach mixture. When you're done, stir everything together and set it to the side.
7. Grease a 9"X12" pan (I use glass) and coat it with flour.
8. Flour your countertops with a layer of flour, and flour your rolling pin fresh from the freezer with plenty of flour.
9. Get your dough and split it in two sections and place one section on your floured countertop; this is going to be the bottom layer of your peach cobbler.
10. Roll out the dough, flouring the rolling pin in between as needed. Remember not to roll it out too thin or too thick.
11. Lift the sheet of dough into your 9"X12" pan. It's okay if it breaks apart. Just pick up the pieces and press them together in the dish. Please be sure to press the dough into the sides of your dish as well.
12. Pour half of your peach mixture on top of the dough in the pan.
13. Get 3/4 of the other half of your dough and begin to roll it out. Remember to keep flouring your countertop and rolling pin.
14. Place the layer on top of the peach mixture and then pour the remaining peach mixture on top of the layer of dough.
15. Roll the remaining dough out and you can create a lattice design on top or make shapes like I did above. The sky is the limit, so you can do whatever suits your fancy.
16. Place the cobbler in the oven and bake for one hour or until the dough is brown and crispy and the peach mixture is bubbly.
17. Serve by itself or with vanilla bean ice cream!