No one is adored more than the person that bring some BOMB!!! peach cobbler to the Thanksgiving and Christmas family gatherings. Let me help you be the real MVG (Most Valuable Guest) this year with my highly requested peach cobbler recipe.
My recipe is a bit different than your Auntie
Pam’s (insert your aunts name) traditional recipe. The main difference is that I pre-bake dough coins and add them to the uncooked seasoned peaches. The main reason for this is…well…because NOBODY likes undercooked bottom crust. No, really…this is a real issue. I blame all the people that praise Auntie’s cobbler every year but leave the bottom crust flour mix in the pan sad and soggy for the latecomers. Making the pre-baked dumplings provides enough crust for everyone. So now no one has to fight over the top crust. Success!!
I also kick this recipe up a notch or two by adding a bit of spiced rum. Don’t worry, all the alcohol cooks out. The only thing that’s left is the delicious spices and flavor of the dark rum.
A couple of tips:
If you haven’t already, go ahead and make my Perfect Pie Crust recipe, divide it, wrap it in plastic wrap and sit it aside in the refrigerator until we need it.
Use a dish that’s larger than your typical 13×9. As you can see from my pictures my pan was filled to the brim. please use a larger dish and keep all the delicious peach cobbler juices inside of your dish.
I used a neat little gadget called a pie bird. It basically stops your upper crust from sinking and helps prevent your pie or cobbler from overflowing. If you don’t have a pie bird it’s totally fine just vent your cobbler by making 5 or 6 slits across the crust before putting it in the oven.
First, Preheat your oven to 375°. Next, take one half of your dough, roll it out on a floured surface and use a small cookie cutter or any small round food safe object (I used my piping coupler) and cut out dough rounds. I like to fold my circles in half so that I can get more on the pan. Place your circles on a cookie sheet lined with parchment paper until the entire sheet is full. Place in oven until the rounds are crisp and start to brown 15-20mins.
While you wait on your dough to cook let’s prepare the peaches:
You will need 5 large cans (29oz) of peaches. Drain the peaches and retain the juice in another bowl.
Add 3 cups of sugar, 1-1/2 teaspoon ground cinnamon, 1 teaspoon nutmeg, 2 tablespoons of butter (cubed), and 1/4 cup of dark rum into your peaches. Mix and set aside.
Take 2/3 cups of your reserved peach juice and add 1/4 cup of flour. Wisk until it comes together as best as it can. It maybe a little lumpy…this is okay.
Add your slurry (peach juice and flour mix) to your peaches. Next, pour your peaches into the dish you will prepare your cobbler in. * I recommend using a 10×15 Pyrex dish* My dish was a 13×9 and it was too small. Which caused spillage once the cobbler started cooking.
Okay, now go get your cooked dough rounds and add them to your peaches.
Alright now, home stretch! Roll out the upper crust on a floured surface.
Lay the crust over your cobbler, cut excess dough. Vent your upper crust with a pie bird or make 5-6 medium sized silts across the cobbler. Sprinkle with cinnamon and sugar.
Bake for 60-75 minutes on 375°. Cobbler is done when your home smells heavenly and your crust is golden brown.