This is one of my favorite recipes. And the first dish I ever made alone (i.e. without mom). This is a double crust cobbler.

Old Fashioned Peach Cobbler


Crust –

* 2 1/2 cups all-purpose flour, plus more for shaping and rolling
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 12 tablespoons cold unsalted butter, cut into small pieces
* 4 to 5 tablespoons ice water

Filling –

* 4 pounds fresh peaches – peeled, pitted and sliced
* 1/4 cup lemon juice
* 1/4 cup orange juice
* 1/2 cup butter
* 1/2 cup brown sugar
* 1/2 cup white sugar
* 1/8 teaspoon ground nutmeg
* 1 teaspoon ground cinnamon
* 3 1/2 tablespoons cornstarch
* 2 teaspoon vanilla

Crust topping –

* 1 tablespoon white sugar
* 1 tablespoon butter, melted


1. In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt.Add in butter. Mix until crumbley, add water and mix well. On a floured surface, knead the mixture several times (or about 3 to 4 minutes). Cut mixture in half. Work with hands to form dough into two balls.  Cover with plastic wrap and chill 30 minutes.

2. Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9×13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.

3. In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.

4. Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.

5. Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.