Old Fashioned peach Cobbler

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     I've been very blessed this season with free peaches from a few different sources!  I've already canned some and juiced some.  But, you can't get nice fresh peaches without making cobbler! 

      There are many types of cobbler.  A popular recipe with campers is the cake mix style recipe. (Lindsey's fav), and I blogged about a blueberry version here.  There is the biscuit topped style and there is the cake-like style such as Essie's Cobbler that I gave you the recipe for here. 

Essie's Cobbler uses peaches and blackberries!

     I was having a conversation with someone lately about what kind of cobbler we love.  She mentioned that her mother used to make cobbler with a pie crust type topping.  That is  also the type of cobbler that I remember the most from my childhood.  Although I have various varieties of cobbler recipes, funny enough I do not have the recipe that I remember the most!  I figured that it had to be pretty straight forward, because a pie crust topped cobbler seems synonymous with what people call a slab pie today, except there is no bottom crust!  

The Pie Crust

     I almost always use this pie crust recipe when I need a pie crust.  It always comes out so flakey and delicious.  I decided that I wanted my crust for the cobbler to be a little more buttery, so I substituted a stick of butter, (1/2 cup) for 1/2 of the shortening.  It came out very nicely if I do say so myself! 
     You may use any pie crust that you prefer, even one from the store.  But, to cover a 9x13 pan, you will probably need 2 crusts. 

      Because school has started, it feels like fall to me, so I decided to use some cookie cutters to make my crust look a little more festive.  I used an oak leaf cutter, (similar here), and some smaller stamps of an acorn and some leaves. (set here)  Then, I simply arranged them, overlapping on the top of the peach filling. 

Here is a closeup from after the cobbler was baked.

The Filling

     You can make this cobbler with canned peaches and that makes life very simple because you merely have to thicken the syrup with flour or cornstarch and add the cinnamon and nutmeg.  A 9x13 dish will probably require 2 quart jars.  
      I made my cobbler with fresh peaches, which is a little more labor intensive because you need to blanch, peel and slice your peaches before making the sauce to thicken them.  The fresh tasting results is totally worth it!  
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     Of course, every style of cobbler has one this in common with the others, and this one is no exception!  The best way to eat it is to serve it warm with a scoop of ice cream on top!  

     Have you tried peach cobbler with pie crust topping?  How does it compare to you with other varieties?  Check out our Instagram page to take the poll! 

You may like to try these! 

• Banana Blackberry Cobbler
• Vegan Gluten-free Peach Crisp
• Blueberry Slab Pie