Best Peach Cobbler

    Best Peach Cobbler

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    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.

    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

    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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