I have noticed fresh peaches are showing up at the grocery stores, and nothing says Summer like peach cobbler. Choose the yellow peaches for making this. In my experience, the white flesh peaches don't make as good a cobbler.
Did you see last week's newsletter Buttermilk Fried Chicken
→→ I WANT YOU TO Follow Texas Cooking on Instagram! ← ←
Enjoy this Texas Cooking recipe and have a great week!
You are reading our Recipe of the Week newsletter. In 2020 our main monthly newsletter will feature brand new recipes that we add to the TexasCooking.com website, as well as some old favorites. If you do not already receive our monthly newsletter, subscribe here.
If you want to read our previous Recipe of the Week newsletters, I have been making them available from a new page on our website. Look here!
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.
- 8 cups peeled, sliced, ripe fresh peaches (10 to 12 peaches depending on size; see Note below about peeling)
- 2 cups sugar
- 1/4 cup all-purpose flour
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/3 cup butter, melted
- Pastry for double-crust pie (see Standard Pie Pastry)
- 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.
Note: Here's an easy way to peel peaches: Make a small slit at the stem end of each peach. Then drop them into a pot of rapidly boiling water for one to two minutes (about 1-1/2 minutes is right for medium-size peaches). Remove the peaches with a slotted spoon and put them directly into a container of very cold water. After a few minutes, you can begin peeling, and the skins will easily peel off. Use the slit you made at the stem end as a starting point. Since this recipe calls for eight peaches, you might do two at a time.
There is no law saying that peach cobbler must have a lattice crust. You may roll out another pastry square for the top. Be sure to sprinkle it with a little sugar and brown it nicely. It will not look quite so fancy, but it'll taste just as good.
One final thought: If you yearn for peach cobbler and good peaches are out of season or otherwise not available, use frozen peaches. Canned peaches, however, are not recommended.
Lone Star List
Here are some things that caught my eye this week!
- Luby's puts itself and all its pieces up for sale
The cafeteria operator said it would entertain an offer for the whole company, but left open the possibility of piecemeal sales.
- New in the Book Pile!
Smokelore: A Short History of Barbecue in America by Jim Auchmutey.
New Cookbooks We're Reading
- The Peached Tortilla: Modern Asian Comfort Food from Tokyo to Texas
by Eric Silverstein - Serving food in Austin's Allendale neighborhood, The Peached Tortilla is an Austin treasure. This new cookbook reveals how one man brought Asian street food to Texas, creating wonderful new culinary conbinations. Buy today!
- LOOK! Franklin Steak: Dry-Aged. Live-Fired. Pure Beef
Aaron Franklin's new be-all, end-all guide to cooking the perfect steak. by Aaron Franklin
- The Austin Cookbook: Recipes and Stories from Deep in the Heart of Texas
by Paula Forbes
Great Austin-style recipes here!
Request a Free Garden Catalog
Texas Cooking's monthly newsletter showcases new articles, reviews and recipes on the site. Follow our columns about cooking, Texas trivia and other Texas news as well in this informative email.
Sign up here.
Unsubscribe from the Recipe of the Week Newsletter