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Peach Cobbler with Flaky Pie Crust Recipe

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3.9 from 29 reviews

  • Author: Ava
  • Total Time: 3 hours
  • Yield: 6 servings

Description

This Peach Cobbler with Pie Crust is a delightful dessert combining a flaky homemade pie crust with a luscious peach filling. Perfectly spiced and baked to golden perfection, it’s an ideal treat served warm with vanilla ice cream or whipped cream.

Ingredients

Pie Crust

  • 250 g All purpose flour
  • 180 g Unsalted butter (82% fat, very cold)
  • 80 g Water (very cold)
  • ½ teaspoon Salt

Peach Filling

  • 6 Peaches (fresh or canned preferred; frozen optional but may be mushy)
  • 3 tablespoons Corn starch (2 tbsp for fresh peaches, 3 tbsp for canned, 4 tbsp for frozen)
  • 40 g Unsalted butter (melted, not hot)
  • 40 g Granulated sugar
  • 40 g Brown sugar
  • 1 teaspoon Cinnamon (or substitute with vanilla extract, cardamom, ginger, nutmeg, thyme)

Finishing

  • 1 Egg
  • Splash of milk

Instructions

  1. Make the pie crust ahead: In a large bowl, mix flour and salt and place in freezer for 5-10 minutes. Cut cold butter into small chunks and freeze as well.
  2. Incorporate butter: Rub the very cold butter chunks into the flour mixture with your fingers until it reaches a sandy texture, leaving some larger chunks to ensure flakiness.
  3. Add water: Gradually add cold water little by little, stirring with a spatula or wooden spoon after each addition.
  4. Form dough: Use your hands to bring dough together, stopping as soon as it forms a cohesive disk without kneading it. Keep butter chunks intact.
  5. Chill dough: Wrap the dough disk in plastic wrap and refrigerate for at least 2 hours.
  6. Prepare the peach filling: Mix peaches, sugars, cornstarch, melted butter, and cinnamon (or chosen spice) lightly until the peaches are coated.
  7. Roll out dough: Let dough rest at room temperature briefly, then roll it on a silicone mat or floured surface to about 12 inch (30 cm) diameter, turning frequently to keep even and cold. Chill briefly if dough gets too warm.
  8. Assemble cobbler: Place peach filling in a 9-inch (23 cm) pie dish. Cut the dough into 1 inch (2 cm) strips and create a lattice pattern by weaving the strips over and under alternating rows, trimming excess dough.
  9. Chill lattice: Preheat oven to 200°C (372°F, no fan). Chill covered cobbler in fridge for 30 minutes or freezer for 10 minutes.
  10. Apply egg wash: Whisk egg with a splash of milk and brush over the lattice crust to enhance browning.
  11. Bake: Bake the cobbler at 200°C (372°F) for 40 minutes until filling bubbles and crust is golden brown.
  12. Serve and store: Serve warm with vanilla ice cream or whipped cream. The filling will set as it cools. Store leftovers refrigerated for up to 3 days.

Notes

  • Use fresh or canned peaches for best texture; frozen peaches may turn mushy.
  • Adjust cornstarch quantity based on peach type to avoid too runny or too thick filling.
  • Keeping butter and dough cold is crucial for flaky crust.
  • Do not overwork or knead dough to maintain flakiness.
  • Egg wash gives a golden, glossy finish to the crust.
  • Let the cobbler cool slightly before serving to allow filling to set properly.
  • Store leftovers in the refrigerator for up to three days.
  • Prep Time: 2 hours 20 minutes
  • Cook Time: 40 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://quickandsweetrecipes.com/peach-cobbler-with-flaky-pie-crust-recipe/