Old-School Mississippi Big Mama's Peach Cobbler
Old-School Mississippi Big Mama's Peach Cobbler
Ingredients
For the Homemade Pie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, as needed
For the Peach Filling
- 2 canned peach slices, 29 ounce cans, drained, 1/4 cup liquid reserved
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/4 cup water, for slurry
For the Egg Wash
- 1 egg, large
- 1 tablespoon water
Instructions
- 1
Prepare the Pie Dough: In a large bowl, whisk together the flour, 1 tablespoon granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min
- 2
Prepare the Peach Filling: In a large saucepan, combine the drained peach slices, 1/2 cup granulated sugar, ground cinnamon, and vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. In a small bowl, whisk together the cornstarch and 1/4 cup water (or the reserved peach liquid) to create a slurry. Pour the slurry into the simmering peach mixture and stir constantly until the filling thickens, about 2-3 minutes. Remove from heat and let cool slightly.
⏱️ 10 min
- 3
Assemble the Cobbler Base: Preheat your oven to 375°F. On a lightly floured surface, roll out one disk of chilled pie dough into a 10-inch circle. Carefully transfer the dough to a 9-inch pie dish or 8x8 inch baking dish, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang.
⏱️ 10 min•🌡️ 375
- 4
Create the Lattice Top: Pour the cooled peach filling into the dough-lined baking dish. Roll out the second disk of chilled pie dough into a 10-inch circle. Using a pastry wheel or knife, cut the dough into 1-inch wide strips. Arrange the strips in a lattice pattern over the peach filling. Trim the ends of the lattice strips and crimp them together with the bottom crust edges to seal.
⏱️ 10 min
- 5
Prepare and Apply Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon of water. Lightly brush the top of the lattice crust with the egg wash. This will give the cobbler a beautiful golden-brown finish.
⏱️ 2 min
- 6
Bake the Cobbler: Place the cobbler on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the peach filling is bubbling. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 50 min•🌡️ 375
- 7
Serve: Remove the cobbler from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set. Serve warm with generous scoops of vanilla ice cream.
⏱️ 20 min
Kitchen Tools
Nutrition Facts (per serving)
Old-School Mississippi Big Mama's Peach Cobbler
Ingredients
For the Homemade Pie Dough
- 2 1/2 cups all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 cup unsalted butter, cold, cut into 1/2-inch cubes
- 1/2 cup ice water, as needed
For the Peach Filling
- 2 canned peach slices, 29 ounce cans, drained, 1/4 cup liquid reserved
- 1/2 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/4 cup water, for slurry
For the Egg Wash
- 1 egg, large
- 1 tablespoon water
Instructions
- 1
Prepare the Pie Dough: In a large bowl, whisk together the flour, 1 tablespoon granulated sugar, and salt. Add the cold, cubed butter and cut it into the flour mixture using a pastry blender or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining. Gradually add the ice water, 1 tablespoon at a time, mixing until the dough just comes together. Be careful not to overmix. Divide the dough into two equal portions, flatten each into a disk, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes.
⏱️ 15 min - 2
Prepare the Peach Filling: In a large saucepan, combine the drained peach slices, 1/2 cup granulated sugar, ground cinnamon, and vanilla extract. Bring the mixture to a gentle simmer over medium heat, stirring occasionally. In a small bowl, whisk together the cornstarch and 1/4 cup water (or the reserved peach liquid) to create a slurry. Pour the slurry into the simmering peach mixture and stir constantly until the filling thickens, about 2-3 minutes. Remove from heat and let cool slightly.
⏱️ 10 min - 3
Assemble the Cobbler Base: Preheat your oven to 375°F. On a lightly floured surface, roll out one disk of chilled pie dough into a 10-inch circle. Carefully transfer the dough to a 9-inch pie dish or 8x8 inch baking dish, pressing it gently into the bottom and up the sides. Trim any excess dough, leaving about a 1/2-inch overhang.
⏱️ 10 min•🌡️ 375 - 4
Create the Lattice Top: Pour the cooled peach filling into the dough-lined baking dish. Roll out the second disk of chilled pie dough into a 10-inch circle. Using a pastry wheel or knife, cut the dough into 1-inch wide strips. Arrange the strips in a lattice pattern over the peach filling. Trim the ends of the lattice strips and crimp them together with the bottom crust edges to seal.
⏱️ 10 min - 5
Prepare and Apply Egg Wash: In a small bowl, whisk together the large egg and 1 tablespoon of water. Lightly brush the top of the lattice crust with the egg wash. This will give the cobbler a beautiful golden-brown finish.
⏱️ 2 min - 6
Bake the Cobbler: Place the cobbler on a baking sheet (to catch any potential drips) and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the peach filling is bubbling. If the crust starts to brown too quickly, you can loosely tent it with aluminum foil.
⏱️ 50 min•🌡️ 375 - 7
Serve: Remove the cobbler from the oven and let it cool for at least 15-20 minutes before serving. This allows the filling to set. Serve warm with generous scoops of vanilla ice cream.
⏱️ 20 min