This peach cobbler recipe has a top crust, you can make flat-top one, or a lattice if you’re feeling fancy. Our other peach cobbler is Grandma’s Peach Cobbler.
Ingredients
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8 cups peeled, sliced, ripe fresh peaches (10 to 12 peaches depending on size; see Note below about peeling)
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2 cups sugar
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1/4 cup all-purpose flour
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1/2 teaspoon ground cinnamon
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1/4 teaspoon ground nutmeg
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1/3 cup butter, melted
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Pastry for double-crust pie (see Standard Pie Pastry)
Instructions
- Preheat oven to 475°F.
- Combine the peaches, sugar, flour, cinnamon and nutmeg in a Dutch oven. Allow to set until sugar is dissolved and a syrup forms. Over medium heat, bring the peach mixture to a boil, then reduce heat to low and cook until tender, about 10 minutes. Remove from heat and stir in melted butter. Set aside and keep warm.
- Lightly butter an 8- or 9-inch square Pyrex or other baking dish. Roll out half the pastry as for a pie, but cut it to fit the bottom of your baking dish. Spoon half the peach mixture into the baking dish and cover with the pastry square. Bake for 12 to 14 minutes, or until lightly browned. Remove from oven and spoon remaining peach mixture over the baked pastry.
- Roll out the remaining pastry, and cut into strips about an inch wide. Arrange strips in a loose lattice weave over the peach mixture. Sprinkle lightly with granulated sugar, if desired. (See Note below about alternative pastry top.) Bake an additional 15 to 20 minutes or until nicely browned.
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