I like my Peach Cobbler without a biscuit/cake/doughy type crust. And juicy. Made with real peaches.
More like a super deep-dish peach pie. So the crust doesn’t melt into mush when you pile on the vanilla ice cream.
If you like that too, then this is your recipe!
7 Fresh Peaches, peeled, pitted, and sliced into wedges
1/4 cup Sugar
1/4 cup Brown Sugar
1/2 cup Butter
1/4 teaspoon Nutmeg
1/2 teaspoon Cinnamon
1/4 cup Lemon Juice
3/4 cup Orange Juice
2 teaspoons Cornstarch
2 Pre-made Crusts (Or make your own)
2 teaspoons Sugar (sprinkle on crust before baking)
Preheat oven to 375 degrees.
Fill a large spaghetti pot with water. Get scalding hot. (Rapid, rolling boil) Fill a separate large bowl with water and ice.
Score a shallow X on the bottom of the peaches.
Submerge peaches into boiling water. Leave for 35-40 seconds. (Longer if peaches are not quite ripe. Up to a minute.)
Use a slotted spoon to remove peaches from boiling water. Place directly into ice water. Leave them in ice water for 1 minute.
Take out. Dry. The skin should roll right off.
Peel, pit and slice peaches into wedges.
In a large skillet, melt butter. Add both sugars, cinnamon, nutmeg, lemon juice, corn starch and orange juice. Mix.
Add peaches. Simmer over stove for five minutes. To soften the peaches and let it mingle together. (Don’t over cook. Peaches will be cooked longer in oven. You don’t want mushy peaches)
Line a casserole dish with crust.
Pour in peach mixture.
Add a lace crust. Dust with nutmeg and cinnamon.
Bake for 30 minutes or until topping is golden, peaches are tender and juices are bubbling!
Add ice cream.
FYI… Peach Cobbler goes great with Baby Back Ribs, Fried Chicken, and Brisket!
We make the finest! Check it out! (Click on photos to see recipes.)