When your kids ask you to make peach cobbler but you have no idea how because that is one dish you never learned, you keep practicing until you get it right. I have played around with measurements, frozen peaches, fresh peaches, and canned peaches, home-made crust, box crusts, and store-bought pie crust. It took me a few months, lots of scratched out index cards and many thrown away cobblers. However, I finally was able to put out a cobbler that the family keeps asking for. I'm sharing it with you today.
Southern Style Peach Cobbler
- 2 28oz cans canned sliced peaches in syrup
- 2 tbsp pure vanilla extract
- 1 tsp ground ginger
- 1/2 tsp nutmeg
- 1-1/2 tsp cinnamon
- 1 cup butter 2-1/2 sticks
- 1-1/2 cup sugar
- 1 tbsp lemon juice
- 1 box store bought pie crust
- 1/2 cup flour
- 1 cup water
- Add peaches, vanilla extract, ginger, nutmeg, cinnamon, butter, and sugar in a pot.
- Turn heat to medium high heat.
- Stir ingredients together and let butter melt completly.
- In the meantime, cut one pie crust into strips and place in bottom of an aluminum pan.
- Once butter has melted completly, add in lemon juice and stir.
- Whisk flour and water, then pour it into the pot and stir. Let simmer on low for 5-6 minutes. Stir frequently. It will get thick.
- Pour cobbler filling in pan, leaving about 1/2 cup filling for top.
- Top the cobbler with second pie crust.
- Brush the leftover cobbler filling on top of the cobbler.
- Bake cobbler on 350 F for 35 minutes. You may need to place pan onto a baking pan to catch any cobbler that may bubble over.
- Let cool, then serve.