Monday, August 11, 2014

Recipe: Made-in-Texas Peach Cobbler

Good morning! Recently I was flipping through the August 2014 issue of "Woman's Day" magazine and came across a recipe for Made-in-Texas Peach Cobbler, which happened to be perfect timing because I spotted some beautiful peaches at the grocery store that begged to come home with me - ha! ha!

The original recipe makes one cobbler in a 9" x 13" pan, but I decided to make two 8" x 8" cobblers so that I could share one with my friend Megan F. and her family. (Megan was kind enough to help me create a photo DVD set to music for my parent's 50th anniversary. Thanks, again, Megan for your help! The DVD is AWESOME!!)

Here's the recipe:


  • 2 1/4 cups of all-purpose flour
  • 3/4 tsp. kosher salt
  • 1/4 cup butter flavored shortening (I just used regular Crisco, since that's what I had on hand)
  • 5 to 7 Tbsp. ice-cold water
  • 5 medium ripe peaches
  • 1 1/4 cups sugar
  • 2 Tbsp. butter
In a large bowl, whisk together 2 cups flour and 1/2 tsp. salt. Add the shortening and cut it in with a pastry blender until mixture is crumbly. Stir in cold water, one Tbsp. at a time, until the mixture forms a ball. Transfer the dough to a zip-loc bag and pat dough out into a 1" thick rectangle.

Bring a large pot of water to a boil. Fill a large bowl with ice water. Score an X on the bottom of each peach. Place peaches in boiling water for one minute and then transfer them to the bowl of ice water. Once they are cool enough to handle, peel and cut into 1 inch pieces.

Heat oven to 375 degrees. In a large saucepan, bring the peaches, 1 1/4 cups sugar, the remaining 1/4 cup of flour and 1/4 tsp. salt to a gentle simmer. Remove from heat and stir in 2 Tbsp. butter until melted and combined. Transfer mixture to a shallow 9" x 13" baking dish that has been coated with non-stick cooking spray.

On a lightly floured surface, roll the dough into an 11" x 15" rectangle. (If desired cut flower, heart, etc. shapes in the center of the dough using a mini cookie cutter.) Carefully lift the dough from the floured surface and place on top of the filling. Fold the crust under itself around the edges and crimp as desired. Gently poke holes in the crust to release steam as the filling is cooking. If you cut out shapes in the center of the dough, place the cut-out pieces on top of the crust, adding a little water to the back of each piece to hold it in place.

Brush a little melted butter over the top of the crust and then sprinkle with about 2 Tbsp. of sugar. Bake until the dough is golden brown, approximately 50 minutes to an hour.

Serve warm with vanilla ice cream and enjoy!! 

Have a blessed day!


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Thanks so much for leaving a comment; I truly value your thoughts, ideas and opinions! Have a blessed day! Becky B.