Peach Cobbler with Butter Crust | Peach Cobbler Using Canned Peaches
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 Published On Premiered Nov 14, 2020

I’m making old fashioned peach cobbler using canned peaches. I know. Fresh is best but I don’t have access to fresh peaches right now so it’s old fashioned peach cobbler with a butter crust. Watch me make this old fashioned peach cobbler from scratch and your mouth will water. Pegi&Don, well Pegi of Pegi&Don, and I are collaborating on peach cobbler videos. You can check out Pegi’s peach cobbler recipe with this link:

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About this video: In Peach Cobbler with a Butter Crust | Peach Cobbler Using Canned Peaches, Denise Jordan of This and That with Denise Jordan is collaborating with Pegi&Don to share our peach cobbler recipes. Video content includes how to make a butter crust, peach cobbler with a butter crust, how to make peach cobbler using canned peaches, how to make old fashioned peach cobbler, how to make old fashioned peach cobbler from scratch, and an old fashioned peach cobbler recipe.

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Peach Cobbler Recipe
Butter Crust
2/1/2 cups all purpose flour
2 Tablespoons sugar
1 teaspoon salt
2 sticks of unsalted butter (very cold, cut into small cubes)
6 – 8 Tablespoons ice cold water

Whisk the dry ingredients together.
Using a pastry cutter or two knives, cut the butter into the flour.
Sprinkle with cold water and work it in to form a soft dough.
Wrap the dough ball in plastic wrap and place it in the refrigerator for about 30 minutes.
Remove dough when ready. Cut the dough ball in half. Roll out each half to fit your dish.

Peach cobbler filling
2 29 ounce cans of peaches in heavy syrup
1 cup granulated sugar
½ cup light brown sugar
2 Tablespoons butter
1 teaspoon cinnamon
1 teaspoon nutmeg
1 teaspoon lemon juice

Butter a deep dish pie dish or another deep baking dish to bake your cobbler in.
Mix all the ingredients for the peach cobbler filling in a large sauce pan. Give it a good stir.
Cook on medium heat for about 20 minutes or until peaches begin to soften.

Assembling cobbler
Place one pie crust on the bottom of the baking dish (if you choose to use two crusts). Make sure to bring it up the sides.
Sprinkle the bottom crust with a cinnamon and sugar mixture.
Pour the cobbler filling into the prepared dish.
Place a crust on top of the cobbler. You can place the crust on in one large sheet making sure to prick it in the center or you can cut strips and make a lattice type crust.
Pinch edges down.
Bake on 350 degree for about 45 minutes.
Remove from oven and let cool. Filling is very hot.
Serve as desired but ice cream on top really works!

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