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Wicked Peach Cobbler

Chef Taha Ayad's Recipe Wicked Peach Cobbler with a Flaky Double Crust
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Wicked Peach Cobbler is a warm Southern dessert made with juicy peaches, cinnamon, butter, and a flaky double crust baked until golden and bubbling.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup shortening
  • 1/3 cup ice water
  • 3 pounds medium peaches, peeled and sliced
  • 2 tablespoons cornstarch
  • 1 cup sugar
  • 2 teaspoons fresh lemon juice
  • 1/2 teaspoon ground cinnamon
  • 4 tablespoons butter, softened or cut into small pieces
  • Extra butter, for greasing the baking dish
  • Additional cinnamon, for sprinkling after baking

Instructions

  1. Preheat the oven to 375°F. Lightly butter an 8-inch square baking dish and set it near your work area.
  2. In a medium bowl, gently toss the peaches with cornstarch, sugar, lemon juice, and ground cinnamon until evenly coated.
  3. Fold the butter into the peach mixture without crushing the fruit.
  4. Spoon half of the peach mixture into the prepared baking dish.
  5. On a lightly floured surface, roll the smaller disk of dough into an 8-inch square about 1/8 inch thick, trimming as needed.
  6. Place the dough over the peaches in the baking dish, then top with the remaining peach mixture.
  7. Roll the larger disk of dough into an 11-inch square about 1/8 inch thick, trimming as needed.
  8. Fit the larger dough square over the top of the baking dish, allowing the dough to hang down over the sides.
  9. Pinch the dough firmly onto the top edge of the dish, then press the overhanging dough onto the sides.
  10. Cut a few small slits in the top crust so steam can escape.
  11. Place the baking dish on a baking sheet to catch any bubbling juices.
  12. Bake for about 40 minutes, or until the fruit juices are bubbling and the top crust is golden brown.
  13. Sprinkle the hot crust lightly with cinnamon.
  14. Let the cobbler rest for 15 to 20 minutes before serving hot, warm, or at room temperature.

Notes

  1. Use ripe peaches that still hold their shape when sliced.
  2. The filling should be visibly bubbling before the cobbler comes out of the oven.
  3. Resting the cobbler for 15 to 20 minutes helps the filling settle and makes serving easier.
  4. Serve warm for a softer, juicier cobbler or at room temperature for cleaner slices.

Nutrition

Find it online: https://www.dailysavoryrecipes.com/wicked-peach-cobbler-double-crust/