Grandmother’s Peach Cobbler

Grandmother’s Peach Cobbler


Peach Cobbler
  • 2 tablespoons butter
  • 5 cups sliced peaches
  • 1/4 cup sugar
  • pinch of kosher salt
  • 2 tablespoons all-purpose flour

Cobbler Crust
  • 1½ cups all-purpose flour
  • ½ teaspoon kosher salt
  • 1 tablespoon sugar
  • ¼ cup vegetable shortening
  • ¼ cup butter + more for buttering pie plate or skillet
  • 4-5 tablespoons ice water


  1. Prepare cobbler crust as directed below.
  2. Preheat oven to 425º F.
  3. Melt butter in a 10-inch skillet set over medium hat. Stir in peaches, sugar, salt, and flour and cook until a thick syrup has formed that will easily coat the back of a spoon, about 10 minutes.
  4. Roll the cobbler crust on a lightly floured surface to about 1/8-inch thick. Cut into 8 strips. Place 4 strips over the peach cobbler in one direction and then place the remaining 4 strips over top of the first strips in the opposite direction in a lattice pattern, if you desire.
  5. Bake until the peach cobbler filling is bubbling and the crust is golden brown, about 30 minutes. Remove from the oven and allow to cool about 15 minutes before serving.

Cobbler Crust
  1. In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
  2. Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
  3. Pour the dough onto a lightly floured surface and form into a disc. Lightly flour the top of the dough and wrap well with plastic wrap and place into the freezer for 30 minutes.

This article adapted from this site