Flaky Peach Cobbler

This post is more or less about food porn and sharing something delightful. I mooched the crust recipe from Smitten Kitchen; the technique from someone’s great-grandmother (to the 64th power); and Southern boys have been enjoying a version of this basic filling since Georgia grew its first, juicy peach. 

My peaches were grown right here at Livesay Orchards in Porter, the peach capital of Oklahoma. I forced myself to stop eating them long enough last summer to freeze some for a winter cobbler. I used 4 cups of sliced peaches for this cobbler, defrosted them in the microwave and then brought them to room temperature (or you could just think ahead and let them thaw). I prefer my cobbler filling thinner than thicker so next time, I won’t use as much corn starch. The crust is flaky and buttery and I made up a small batch of cinnamon-sugar butter and brushed it on before baking, once during baking and again right after I pulled it out of the oven. Enjoy!! 

Flaky Peach Cobbler
Prepare crust from Smitten Kitchen as directed. Make sure you leave time to chill the crust for at least a couple hours. 

Filling:
4 c. fresh peaches, pitted and sliced
Juice of 1/2 a fresh lemon
1 c. sugar 
1/4 c. corn starch (or less)
1 t. cinnamon
1/8 – 1/4 t. nutmeg (the nutmeg I use is pretty potent so I used about 1/8 t. to complement the flavors, but not overpower them)

Preheat oven to 375°

Place your peaches in a bowl. Add lemon juice and stir. In a separate bowl, whisk together sugar and corn starch until well combined, then whisk in cinnamon and nutmeg. Stir sugar mixture into peaches. 

Roll out crust as directed and use to your preference. Smitten Kitchen’s crust makes enough for one double pie or two single pies. I used a 2 1/2 qt. casserole, buttered the bottom, added my peaches and covered the top only. I had a little left over and the boys and I are going to use cookie cutters to make little pie crust snacks (topped with cinnamon sugar) for them today. 

Once your cobbler is covered, cut a few slits in the top so the steam can escape (you could also use cookie cutters and cut out a shape in the topping before you place it over your peaches). Cut off the excess crust around the ages. Leave some hanging or pinch it together. Brush with melted butter and add sugar or cinnamon sugar. Place on a jelly roll pan or cookie sheet (in case it bubbles over the side) and bake for about 40 minutes, or until the top is golden brown. Like I mentioned earlier, I brushed mine with more butter/cinnamon-sugar mixture midway through cooking and then again at the end. I don’t think you’ll be disappointed with the cinnamon-sugar brush. It smells really nice too! Allow to sit for about ten minutes before you cut into it.