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Peach Cobbler

Stone fruit season is here! Whether you top your cobbler with pie crust, batter, biscuits or dumplings; you will always end up with a fresh, juicy, perfect cobbler with this recipe. The addition of lemon, cinnamon and nutmeg enhances the ripe peach flavor.


Recipe Details

  1. For Pie Dough Serves – 1 lattice topped cobbler or 1 double crusted pie Yields 1 lattice topped cobbler
  2. Cut butter into small quarter inch cubes, separate on a cookie sheet and place in freezer.
  3. In an electric mixer fitted with the paddle attachment add the almond flour, flour, sugar and salt. Mix on low just to distribute ingredients.
  4. Add butter and mix on medium-low speed until the texture resembles coarse cornmeal. Butter pieces should be no larger than small peas size.
  5. Add the ice water and mix on low speed just until the dough pulls together.
  6. Turn the dough out onto plastic wrap and divide into two small, round disks.
  7. Wrap tightly and refrigerate for at least two hours before use.
  8. For Peach Cobbler Filling Serves – one 9 x 13 inch casserole dish Yields 11 cups
  9. In a large bowl, toss the peeled, pitted, sliced peaches, sugar, corn starch, lemon juice, lemon zest, cinnamon, nutmeg, salt and vanilla. Set aside for 20 minutes.
  10. Toss in cold butter that has been cut into quarter-inch pieces.
  11. Pour mixture into buttered casserole pan.
  12. For Assembling the pie
  13. Preheat oven to 375°F with a baking sheet on the middle rack.
  14. Mix together granulated sugar and ground cinnamon, set aside.
  15. Roll out one pie dough to 9” x 13”, and cut into 5 - 1” strips.
  16. Roll out second pie dough to 9” x 13”, and cut into approximately 8 - 1” strips.
  17. Arrange the strips of dough in a lattice pattern on top of filling.
  18. Once lattice is complete, brush lattice with heavy cream and sprinkle with cinna-mon sugar.
  19. Place cobbler on the baking sheet in the oven and bake at 375 degrees for 1 hour to 1 hour and 10 minutes.
  20. Let cobbler cool for 1 hour before serving.

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