4 to 6 servings
YouTube instructional video is at the bottom.
What you’ll need
For the filling
NOTE: Peaches must be ripe (No Exceptions)
8 Large Ripe Peaches
Sugar
Brown Sugar (Optional)
Unsalted Butter
Cinnamon
All Spice
Cornstarch
For the Crumb Topping
All Purpose Flour
Sugar
Brown Sugar Optional
Salt
Unsalted Butter (Room Temp)
Butter Flavored Vegetable Shortening (Room Temp)
Cold Water
Tools you’ll need
Pastry Blender
Potato Peeler
8inch round pie pan
9X13 inch Metal or glass pan
IMPORTANT NOTE – IT IS IMPERATIVE THAT YOUR PEACHES ARE RIPE. NO EXCEPTIONS. NO You cannot substitute the fresh peaches with canned peaches. NO EXCEPTIONS.
To Ripen your Peaches
Once you purchase your peaches from the grocery store, they will have a very hard texture. All you have to do is place your peaches in a pan and let them sit at room temperature for up to 3 days. Make sure your peaches are not touching each other. After 3 days your peaches should have a slight soft mushy like texture.
Making the Crumb Topping
Step 1- Add 2 Cups All Purpose Flour, 1/4 Cup Sugar and 1/4 teaspoon salt and mix
Step 2- Add 6 Tablespoons of Unsalted Butter (Room temp), and 6 tablespoons Butter Flavored Vegetable shortening (Room Temp) and Cut Shortening and butter into flour with Pastry Blender.
Step 3- Add 4 tablespoons Cold water and mix with Pastry Blender. Mixture should be crumbly. It should not come together to form a dough. Once done place crumb topping in the fridge for 40 minutes to an hour or until you’ve finished making the Peach cobbler filling.
Preparing your Peaches
Step 4- Peel Each Peach with potato peeler. When done add Peaches into bowl with cold water along with 1 teaspoon of Lemon Juice. This will prevent Peaches from turning brown.
Slicing your peaches
Step 5- Take a sharp knife and cut around the entire peach. You will have to cut the peach in four in order to remove the large seed that’s in the inside of the peach.
Step 6- Once done cutting carefully pull the peach off of the seed. You should have 4 large chunks of each peach. That’s 32 large chunks altogether.
Step 7- Take each chunk and cut down the length. Once done cut into medium sized chunks.
Making the filling
Step 8- In a large bowl Add 1 Cup Sugar, 1/3 Cup of Brown Sugar, 1 Heaping Teaspoon of Cinnamon, 1/4 Heaping Teaspoon of All Spice, 2 Tablespoons of Corn Starch and mix until well combined.
Step 9- Add Sliced Peaches and mix constantly with a spoon for 2 to 3 Minutes. The sugar will cause the Peaches to release some of their juices.
Preheat your fire to medium high heat
Step 10- In a medium sized pot Add 1/2 Stick of Unsalted Butter and let melt.
Step 11- Once melted add peach cobbler filling and mix well. Let filling get hot for about 5 minutes. Once done mixture should be at a slight simmer. The filling will also be slightly thicker than usual.
Preheat Oven to 370-Degrees
Step 12- Add Filling into Pan Pie pan and generously Add the Crumb Topping on top. Make sure Crumb topping is covering all of the filling.
Step 13- Place cobbler into Preheated 370-degree oven and bake for 35 minutes. Once Done remove cobbler out of oven.
Note- If your crust is not brown then proceed to step 13A. If your crust is a already a light golden brown then proceed to step 14.
If you Do not have a broiler part to your oven that is fine. Your crust will still be crunchy.
Step 13A– Preheat oven to 400-degrees. Place Cobbler into the Broiler part of your oven and let sit for about 1 to 2 minutes. Check Cobbler every 30 seconds to see if it is browning. Do not go no longer than 2 minutes or your cobbler crust will burn at the top. Do NOT leave cobbler unattended. keep a close eye on it!
Step 14- Let Cool for 2 hours. Serve Warm with some scoops of Homemade Vanilla Ice cream on the top! Enjoy!
YouTube instructional video
