A good day for peach cobbler.

Hot out of the oven!

Hot out of the oven!

Actually, any day is a good day for peach cobbler!!  When my mother made peach cobbler, all she had to do was holler that it was out of the oven and I was there, lickety split!  Which in itself was odd, because I was a queen even then…Queen of Picky Eaters.

Mother’s cobbler was the kind that had the lattice pasty strips on top of fruit.  I loved it.  I also loved Underwoood’s peach cobbler.  Holy moly, was it yummy!! If you don’t know Underwood’s, make a trip to Texas JUST for it.  Not only is their cobbler good, but everything else is good too!

Big Boss, the boys and I lived 100 miles west of my hometown for a period of six years, we visited Underwoods OFTEN! Brownwood is kind of in a hole/valley. As you approached the town from the west, there is/ was a huge billboard advertising for Underwoods.  As soon as the boys would see the sign, they’d holler “Underwears!!!!”.  Then a couple of miles down the road, you’d start going downhill and suddenly all of Brownwood and Underwoods would be at your feet. When I was  a kid, I was sure that I lived in the world’s largest town, especially at night when all of the town was lit up.  Little did I know..

Anyway, back to peach cobbler…it took me years to perfect the perfect cobbler…argueably!  🙂

Actually, I have two recipes…one quick, one not so.  The quick one is wonderful hot…warm up is so-so.  But…it IS quick!

fresh peaches

This recipe takes a little more time as you make a pastry dough and roll it out.  It will forever be my fav.  In case you wanted to know! (I’ll post the quick recipe later.)  And fresh peaches right out of your or someone’s orchard are best BUT you can use grocery store fruit OR frozen peaches.

The Absolute BEST Peach Cobbler in the World (Seriously, I’m NOT kidding. It’s good.)

Again, with thanks to the Walker Family of Robert Lee, Texas !

Pie Crust

4 cups flour

1 1/4 cup Crisco

1 Tablespoon sugar

2 teaspoons salt

1 Tablespoon vinegar

1 egg, beaten

1/2 cup water

Combine all dry ingredients in a  large bowl.  Combine all wet ingredients in large measuring cup.  Cut the shortening in with a pastry blender.  Add the wet ingredients to the bowl and toss together.  This may mean getting your hands in the dough and you may need to add a bit more water it it’s dry.  I add 1 Tablespoon at a time.

Divide in half and roll out into a large rectangle.  Set your large Pyrex pan beside it see if you’re close.  I use a 15″ X 10 1/2″ pan.  You can use a 9 X 12 but you will have dough left over.  Use it to make a 9″ pie plate  cobbler OR us a small square disposable foil pan. You can either freeze it or take to a sick neighbor.

image

Cream brushed on to the top of the pastry…next up, sugar!

Place the pastry in the dish. You may want to trim the sides a bit but it doesn’t matter if it goes up the side of the dish or doesn’t quite cover the corners.

Prepare the peach filling:

2 quarts of peaches…of course, peaches that you have frozen or canned are preferrable to canned, store-bought peaches…you know the ones, but canned will work in a pinch.

Drain 1 cup of the peach juice off the peaches and mix in 1/2 cup flour.  I use my handy dandy Pampered Chef thingy for this step…but you can mix it up in a jar with the lid on…just shake it up good.

I've had this contraption for years and can't cook without it now.  Put the liquid in, then the flour and pump the black mixer up and down and you have your flour paste pronto!

I’ve had this contraption for years and can’t cook without it now. Put the liquid in, then the flour and pump the black mixer up and down and you have your flour paste pronto!

Place the peaches in a large pot with 1 1/2 cups sugar. ( You may need to adjust the sugar depending on the tartness of your peaches.  I add some and taste and keep going till I get it right.  If you’re using canned peaches, you probably won’t want as much sugar and will need to reduce the amount to your taste.)

Add the juice/flour mixture and heat on low until the mixture begins to thicken, stirring CONSTANTLY!  The stirring thing is important as you don’t want a gloppy, scorched mess in your peaches.  They’re too valuable.

Once the peaches are thickened, add one stick of butter…real butter…and stir until the butter is melted.

Pour the peaches into the pan over the pastry.

Roll out another rectangle of pastry and plop in on top of the peaches.  Sometimes, I brush cream on top and sprinkle Wilton’s White Sparkling Sugar on top…or regular sugar.

Bake in a 350° oven for 45 minutes.

That's right..the cook gets first dibs.  After all, we have to make sure this is SAFE for human consumption!!!?

That’s right..the cook gets first dibs. After all, we have to make sure this is SAFE for human consumption!!!?

Grab the vanilla ice cream, plop a spoonful on top of a piece of hot cobbler, and baby, it just doesn’t get any better than this!!

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13 Responses to A good day for peach cobbler.

  1. judiang says:

    *hyperventilates at the sight of such deliciousness and faints dead away*

    Wait – what is the thingy, what does the vinegar do, and do have an apple cobbler recipe?

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    • The Queen says:

      Crud…I took a pic of it then forgot to insert it. Duh. Uno momento, por favor?

      Don’t know why the vinegar other than every recipe like it…using eggs, they always use vinegar. Any chemists out there?

      Funny you should mention apple cobbler…I have a fantastic one at the ready! Danish Apple Bar but as close to being a cobbler as I’ve seen. Will work on it!!

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  2. Dianne says:

    That is my grandmother’s pastry recipe, basically. I’ve been making it for years. I use frozen peaches. Add sugar, flour, and any spice you like to the frozen peaches and dot butter on the top. I don’t precook, just cook in the pastry dough. Turns out pretty good. For quick needs, I make a peach crumble as I don’t like the cake type cobbler.

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    • The Queen says:

      I used to throw it all together on top of the crust but never knew if I had too much sugar or if it was too thick or too thin. That’s why I do the extra step. It’s not so much to cook the peaches but a good way to adjust them as needed. Does that make sense?

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  3. Fancy Nancy says:

    Very similar to Mother’s cobbler pie pastry….agree with Dianne, so much better than the biscuit/ cake pastry! Amen to Underwood’s having the best cobblers! We always eat there on every trip to Brownwood. Daddy gets take out from there so much that they know what he is going to order when he calls! Ha

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    • The Queen says:

      I know. It’s the first thing my bunch asks to do when we’re in B’wood. But, when I was home last summer, we went to Gomez’s. Hasn’t changed an iota! I’m glad your dad gets to go to Underwoods. We considered having them cater one of the boy’s wedding. I was going to go to B’wood, order what we needed, freeze it and then transport it in ice chests home. Decided it was too much trouble.

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  4. Donna says:

    Way back when in 4-H we were told that a little bit of vinegar would make the crust flakier. We were also told to put ice cubes in the water since the colder the water, the flakier the crust also. Pie crusts always seemed pretty flaky, so I assume that was what did it.

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  5. Faye says:

    Your cobbler looks lovely.

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  6. Tina Easley says:

    what kind of cream do you spread on the top with the sugar

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  7. The Queen says:

    Tina…just heavy cream used for whipping. It’ll be sitting next to the Half and Half. Good luck!

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