Peach and Nutmeg Cobbler

    1 hour 35 minutes

    This is the dish I bring to potlucks and I've never met anyone who didn't like it! You can put an egg wash on the crust if you wish.

    28 people made this

    Serves: 8 

    • 8 cups fresh peaches - peeled, pitted and sliced
    • 2 cups white sugar
    • 1/2 teaspoon ground nutmeg
    • 80g unsalted butter
    • 1 teaspoon vanilla essence
    • 2 cups (250g) plain flour, sifted
    • 1 teaspoon salt
    • 190g margarine
    • 1 egg
    • 1/8 cup cold water

    Preparation:45min  ›  Cook:50min  ›  Ready in:1hour35min 

    1. Preheat oven to 180 degrees C.
    2. In a large saucepan, combine peaches, sugar and nutmeg. Cook over medium heat, stirring occasionally, until mixture thickens and begins to bubble and peaches are tender, 10 minutes. Remove from heat and stir in butter and vanilla until butter is melted. Pour into a 20x30cm baking dish.
    3. In a medium bowl, combine flour and salt. Blend in margarine with pastry blender until mixture resembles pea-sized crumbs. Combine egg and cold water in a separate bowl and sprinkle mixture over pastry, a little at a time, stirring just until dough comes together. Roll out on a floured surface into a 20x30cm rectangle. Lay crust over peach mixture.
    4. Bake in preheated oven 50 to 60 minutes, until crust is golden.

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    Reviews in English (26)


    I found Tina's peach cobbler to be exceptional. It is appetizing in appearance, very tasty, and quick to prepare. Until this recipe I was never able to make homemade crust for a cobbler. You can use peaches in the can, and I like it served with vanilla ice cream on top.I have gotten several requests to make it for others............Gwen  -  23 Mar 2002  (Review from Allrecipes USA and Canada)


    I only used the crust part of the recipe and it was great!!!!! The crust came out perfect, I would recommend it to anyone!  -  09 Oct 2003  (Review from Allrecipes USA and Canada)


    very, very tasty... keep chilled and warm each serving in the microwave and top with a bit of vanilla custard. so gooooooood.  -  12 Sep 2001  (Review from Allrecipes USA and Canada)