Best Peach Cobbler

    (592)
    2 hours 10 minutes

    It's a little more trouble to make a peach cobbler completely from scratch, pastry and all, but worth every minute! Absolutely delicious served warm with vanilla ice cream.


    540 people made this

    Ingredients
    Serves: 18 

    • 2 1/2 cups (315g) plain flour
    • 3 tablespoons white sugar
    • 1 teaspoon salt
    • 250g copha
    • 1 egg
    • 1/4 cup (65ml) cold water
    • 1.5 kg fresh peaches - peeled, pitted and sliced
    • 1/4 cup (65ml) lemon juice
    • 3/4 cup (190ml) orange juice
    • 125g butter
    • 2 cups (440g) white sugar
    • 1/2 teaspoon ground nutmeg
    • 1 teaspoon ground cinnamon
    • 1 tablespoon cornflour
    • 1 tablespoon white sugar
    • 1 tablespoon butter, melted

    Directions
    Preparation:30min  ›  Cook:1hour10min  ›  Extra time:30min chilling  ›  Ready in:2hours10min 

    1. In a medium bowl sift together the flour, 3 tablespoons sugar and salt. Work in the copha with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture and work with hands to form dough into a ball. Chill 30 minutes.
    2. Preheat oven to 180 degrees C. Roll out half of dough to 3mm thickness. Place in a 20x30cm baking dish, covering bottom and halfway up sides. Bake for 20 minutes or until golden brown.
    3. In a large saucepan, mix the peaches, lemon juice and orange juice. Add 125g butter and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon and cornflour; mix into peach mixture. Remove from heat and pour into baked crust.
    4. Roll remaining dough to a thickness of 5mm. Cut into 1 cm wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar and drizzle with 1 tablespoon melted butter.
    5. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.
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    Reviews and Ratings
    Global Ratings:
    (592)

    Reviews in English (501)

    by
    1005

    Okay, after reading about a hundred posts on this recipe, I've taken all the suggestions and put them together to make an excellent Peach Cobbler that was not runny at all. The filling was smooth and luscious! Here's the list: 12-13 peaches (about 4 lbs. I found that 3lbs wasn't enough), 1/2c brown sugar, 1/2c white sugar, 1/4c lemon juice, 1/4c orange juice, 3.5 T cornstarch, 2 tsp vanilla, 1/8 tsp nutmeg, 1 tsp cinnamon, 1 1/2 crust recipe (use only 1 egg and 1/4 c water), and butter instead of shortening. After baking I put it under the broiler for a minute to brown it up a bit. Although the crust/topping was delicious, I might try a more traditional crumb topping next time with flour, oats, butter and brown sugar. I think the ideal combination would be using one recipe of the crust for the bottom, then putting the crumb topping on the top. Both are delicious, it's a matter of what your taste is. Please see my photo.  -  20 Aug 2007  (Review from Allrecipes USA and Canada)

    by
    373

    I thought this recipe was EXCELLENT. I did make a few changes after reading several of the reviews. I did double the crust recipe-it was a bit much-I could have done just fine with a batch and a half. I used a 1/2 cup of shortening and the remaining amount was butter. I used approxiamtely 4lbs of peaches-as far as I'm concerned, you can never use enough fruit in pies. I used 1/4c lemon juice and 1/4 c orange juice. I used 4 tablespoons of cornstarch, one teaspoon of vanilla and a sprinkle of ginger. I also used 1/2 cup of white sugar and 1/2 cup of brown sugar as I used fresh fruit that was sweet enough. I also made the fancy lattice work on the top as suggested by French Blue-it came out gorgeous. I topped mine with some whipped cream and a sprinkle of cinnamon on top. The crust was flakey and delicious and the filling was to die for.....take a look at my picture...and try this recipe!  -  08 Sep 2007  (Review from Allrecipes USA and Canada)

    by
    218

    This is absolutely great. I've always been a double crust cobbler girl, but it's hard to find that. I've never made a cobbler before although I consider myself an excellent cook and baker. I was skeptical about the orange juice and fully intended to follow the crust recipe and combine it with another peach filling recipe. I'm so glad I didn't. This was absolutely great!!! I kept raving about it. My husband loved it too. I will be making this again and again. I did substitute the shortening for butter. I don't stock shortening. And I didn't use two sticks. It was more like 1 1/2 sticks for the cobbler. Baking the bottom crust first made this the perfect cobbler. I'll be using this crust for all future cobblers. I'm making blueberry next (after I make the peach again). Thanks for a great cobbler. I didn't do the lattice top either. I just cut 1 1/2 inch long strips and placed over the top of the peaches. I just couldn't see myself doing a lattice top.  -  22 Aug 2003  (Review from Allrecipes USA and Canada)

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