Old Fashioned Peach Cobbler for the Dessert Plate

Old Fashioned Peach Cobbler for the Dessert Plate is filed under Crisps and crumbles and built around peaches peeled, sugar, and unsalted butter cut into chunks. Plan on 19 people.

Count on 45 minutes of prep, 45 minutes of cooking, about 1 hour from the first measurement to the plate.

Ingredients Method

What goes in the bowl

For the Filling

• 9 ½ cups peaches peeled, pitted, & sliced (~4 ½ pounds)
• 1 ⅓ cups sugar
• 8 tablespoons unsalted butter cut into chunks

For the Dough

• 2 cups all-purpose flour
• 1 teaspoon kosher salt
• 13 tablespoons unsalted butter cubed, or shortening
• ½ cups cold water combined with 2 ice cubes
• 1 tablespoon sugar for sprinkling over dough

How the cooking goes

To make the Filling

1. Pre-heat oven to 425°F.
2. In a large saucepan, gently stir together the peaches and sugar. Add butter. Heat it until it boils over a lively flame, then turn it down to medium. Stir occasionally. Simmer until the peaches start to release their juices, about 4 minutes. Or longer if you start reading something else and lose track of time. It’ll still taste just as good! Pour into baking dish (9 ½ x 13 ½ inches).

To make the dough

1. Stir together flour and salt. Add the unsalted butter or shortening. Using a pastry blender or fork, cut the butter or shortening into the flour until the mixture resembles course crumbs.
2. Measure out 7 tablespoons of ice water and sprinkle over the mixture. Blend lightly with a fork until the dough holds together. If it is at all dry, then add more water. The dough should hold together when pressed between your fingertips.
3. Turn out pastry onto a lightly floured surface. Gently knead until the dough holds together and is very smooth.
4. Shape the dough into a log and roll out until it will hang over the edge of your 9 ½ -by-13 ½ inch pan. Trim the edges until it will only hang over by ½ inch. Roll pieces of the cut-off dough into small balls and drop into the peach filling. Stir to mix. This will act as a natural thickener: a trick that Jean’s Mother taught her.

Assembly

1. Center the dough on the filled baking dish. Fold edges and “tuck it neatly into place”. Cut slits with a greased paring knife. Sprinkle 1 tablespoon of sugar over the top of the pastry.
2. Oven-bake for 20 minutes in pre-heated oven. Reduce heat to 375°F. Continue baking 15 to 20 minutes longer, or until the top is nicely browned and the filling is bubbly. Move it onto wire rack. Allow it to cool at least 20 minutes, ideally longer, before serving.
3. Get really, really excited! It’s going to be mind-blowingly delicious!

After it comes off the heat

Give the plate the rest the method asks for. Cover leftovers and refrigerate them when the dish includes meat, eggs, or dairy.

If you want another plate from Crisps and crumbles, open Blackberry Buckle – An Old Fashioned Treasure after Supper and Raspberry Rhubarb Crisp for the Dessert Plate.