Peach Cobbler Revisited

The search for the PERFECT peach cobbler continues . . .

This irecipe is a combination recipe from two different cookbooks.  If you will remember, I recently made one by Paula Deen which I thought was too soggy but my husband liked it.  Since then, I tied another recipe by Better Homes and Gardens, he hated it.  So I found one in The Fannie Farmer Cookbook that sounded good but I didn't like how she prepared the fruit.  So I used the method in the Better Homes and Gardens Cookbook.  So here is my Peach Cobbler from both Fannie Farmer and Better Homes with a few slight modifications (of course!!)

Peach Cobbler

Fruit Filling by Better Homes and Gardens

4 cups fresh, sliced and skinned peaches (removed the middle stone)
1/3 cup sugar
1 T cornstarch
1/4 cup water

In a saucepan, add the sliced peaches.

Add the sugar, cornstarch and water.

Heat over medium heat until thickened and bubbly.

Pour into a buttered 3 quart casserole dish

Crust by Fannie Farmer

1 3/4 cups white flour
1 T baking powder
1/2 t salt
6 T butter, chilled and sliced in pieces
1/2 cup sugar
1/2 cup cream or milk ** (the recipe calls for 3/4 cup cream - made dough too wet)

Preheat the oven to 375

Mix flour, baking powder and salt in a  large mixing bowl.


Add the pieces of butter into the flour.  I used a pastry blender to cut the butter into the flour until it resembles coarse crumbs.

Add the sugar and stir to combine.

Slowly add the cream or milk and mix.


Gather the dough into a "shaggy mix" and knead 4 or 5 times.

Roll out the dough on a floured surface and place on top of the fruit.

Bake for 40 to 50 minutes, until lightly browned.

Entire Recipe

Peach Cobbler

Fruit Filling by Better Homes and Gardens

4 cups fresh, sliced and skinned peaches (removed the middle stone)
1/3 cup sugar
1 T cornstarch
1/4 cup water

In a saucepan, add the sliced peaches.

Add the sugar, cornstarch and water.

Heat over medium heat until thickened and bubbly.

Pour into a buttered 3 quart casserole dish

Crust by Fannie Farmer

1 3/4 cups white flour
1 T baking powder
1/2 t salt
6 T butter, chilled and sliced in pieces
1/2 cup sugar
1/2 cup cream or milk ** (the recipe calls for 3/4 cup cream - made dough too wet)

Preheat the oven to 375

Mix flour, baking powder and salt in a  large mixing bowl.

Add the pieces of butter into the flour.  I used a pastry blender to cut the butter into the flour until it resembles coarse crumbs.

Add the sugar and stir to combine.

Slowly add the cream or milk and mix.

Gather the dough into a "shaggy mix" and knead 4 or 5 times.

Roll out the dough on a floured surface and place on top of the fruit.

Bake for 40 to 50 minutes, until lightly browned.

Fantastic with a scoop of ice cream!!

 Enjoy!!

Verdict:

So what did my resident expert think . . . he thought it was very good.  He still thought Paula had the better cobbler, even though I thought it was soggy (what do I know??).   I did think this was a good recipe and you could make any type of cobbler with it - apple, blueberry, etc.