12 to 15 servings
YouTube instructional video is at the bottom
What You’ll need
Four 29-ounce cans Sliced peaches (In peach juice)
All-Purpose flour
Sugar
Brown sugar
Salt
Corn Starch
Unsalted butter (Cold)
Vegetable shortening (Cold)
Vanilla extract
Cinnamon
Nutmeg (Optional)
All Spice
Tools you’ll need
9 x 13-inch-deep dish glass or metal pan
Food processor (To make top and bottom crust)
Rolling pin
Pastry cutter
Making the bottom crust
Step 1- Add 2 cups all-purpose flour, 4 tablespoons sugar and 1/4 teaspoon salt into a food processor. Pulse 3 times.
Step 2- Add 6 tablespoons unsalted butter and vegetable shortening (Cold). Pulse for 3 minutes or until the butter and sugar have been cut into the flour.
Step 3- Transfer into a large bowl. Add 1/3 cup cold water. Form mixture into a dough using your hands. Cover with plastic wrap and place in fridge for 30 minutes.
Step 4- Lightly flour surface of table. Place dough on top of table and form a small rectangle with your hands.
Step 5- Lightly flour dough and rolling pin. Roll dough into a 13-inch wide by 17-inch rectangle. Take a sharp knife and cut out a 9 x 13-inch rectangle.
Step 6- Remove excessive dough from around the rectangle. Lightly flour dough
Note- You can take the excessive dough you trimmed, and roll dough into another 9 x 13-inch rectangle. This can be used as the top crust for your peach cobbler. If you decide to do this, you can skip making the crumb topping.
Step 7- Lightly flour dough and rolling pin. Roll the dough on to the rolling pin. Lightly flour dough as you are rolling it on to the rolling pin. This will prevent the dough from sticking.
Step 8- Place rolling pin on to the edge of baking pan and unroll dough into the bottom of the baking pan. Make sure dough is even in pan. Place in freezer until you are ready to add the filling.
Making the crumb topping
Step 9- Add 2 Cups All-purpose flour, 3 tablespoons sugar, 3 tablespoons brown sugar and 1/4 teaspoon salt into a food processor. Pulse 3 times.
Step 10- Add 6 tablespoons unsalted butter and vegetable shortening (Cold). Pulse for 3 minutes or until the butter and sugar have been cut into the flour.
Step 11- Add 3 tablespoons cold water and 2 teaspoons vanilla extract. Blend for 1 minute. Place in fridge until it’s ready to be used.
Making the Peach cobbler filling
Step 12- Add Sliced peaches into a strainer with a medium sized bowl underneath it. Reserve 1/2 cup of peach juice.
Step 13- In a small bowl add 1/2 cup peach juice, 2/3 cup Sugar, 1/2 cup brown sugar. 3 tablespoons cornstarch, 1 teaspoon cinnamon, 1/4 teaspoon All Spice and 1/4 Teaspoon Nutmeg (Optional). Stir all ingredients together until well combined. Add 4 tablespoons melted unsalted butter. Stir all ingredients together until well combined.
Preheat fire to medium high heat.
Step 14- Add peach mixture into large pot. Let simmer for 3 minutes or until mixture thickens.
Step 15- Turn fire off and add 2 teaspoons vanilla extract and sliced peaches. Fold the peaches using a large spoon. Let cool for 5 minutes.
Preheat oven to 375 degrees.
Step 16- Add peach cobbler filling into baking pan fitted with frozen bottom pie crust.
Step 17- Generously sprinkle crumble topping on top of filling.
Step 18- Place into a preheated 375-degree oven for 45 minutes. Let cool for 30 minutes before serving.
Note- For best results serve the next day. That way the flavors and settle and increase overnight.
YouTube instructional video
