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The Best Old-Fashioned Peach Cobbler (From Scratch)

A perfect slice of warm homemade Old-Fashioned Peach Cobbler with a large scoop of melting vanilla ice cream.

A classic, old-fashioned peach cobbler featuring a homemade double crust made with shortening for a flaky texture. The bottom crust is par-baked in a 9×13-inch dish to ensure it stays crisp. The filling is made on the stovetop with fresh, sliced peaches simmered with citrus juices, butter, sugar, and warm spices, and thickened with cornstarch. The cobbler is finished with a decorative lattice top crust and baked until the filling is bubbly and the pastry is golden brown.

Ingredients

Scale
  • For the Crust:
  • 2 ½ cups all-purpose flour
  • 4 tablespoons white sugar, divided
  • 1 teaspoon salt
  • 1 cup shortening
  • 1 large egg
  • ¼ cup cold water
  • 1 tablespoon butter, melted
  • For the Filling:
  • 3 pounds fresh peaches – peeled, pitted, and sliced
  • ¾ cup orange juice
  • ¼ cup lemon juice
  • ½ cup butter
  • 2 cups white sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg

Instructions

  1. Make the Crust: In a medium bowl, sift together the flour, 3 tablespoons of sugar, and the salt. Using a pastry blender or two knives, cut in the shortening until the mixture resembles coarse crumbs.
  2. In a small bowl, whisk together the egg and cold water. Sprinkle this over the flour mixture and work with your hands to form the dough into a ball.
  3. Wrap the dough in plastic wrap and chill in the refrigerator for 30 minutes.
  4. Prepare the Bottom Crust: Preheat the oven to 350°F (175°C). Roll out half of the chilled dough to a 1/8-inch thickness.
  5. Place the dough in a 9×13-inch baking dish, covering the bottom and pressing it halfway up the sides. Bake in the preheated oven for about 20 minutes, until golden brown.
  6. Make the Filling: In a large saucepan, mix the sliced peaches with the orange juice and lemon juice. Add the ½ cup of butter and cook over medium-low heat until the butter is melted.
  7. In a separate bowl, stir together 2 cups of sugar, the cornstarch, cinnamon, and nutmeg. Mix this into the peach mixture until combined. Bring to a simmer and cook until thickened.
  8. Pour the hot peach filling into the baked bottom crust.
  9. Assemble and Bake: Roll the remaining dough to a 1/4-inch thickness and cut it into 1/2-inch-wide strips.
  10. Weave the strips into a lattice pattern over the peaches. Fold the ends of the strips under the bottom crust and crimp the edges to seal.
  11. Sprinkle the lattice top with the remaining 1 tablespoon of sugar and drizzle with the melted butter.
  12. Bake in the preheated oven for 35 to 40 minutes, until the top crust is golden brown and the filling is bubbly.
  13. Let the cobbler cool completely before slicing and serving to allow the filling to set.

Notes

  • This recipe uses a traditional shortening-based pastry for a flaky crust.
  • Par-baking the bottom crust before adding the filling is a key step to prevent it from becoming soggy.
  • It is important to let the cobbler cool completely before slicing to ensure the filling has time to set properly.

Nutrition

Find it online: https://www.eatswithsoul.com/fashioned-peach-cobbler/