Crust-Topped Peach Cobbler

By Hklbrries

This version, from the venerable food editor of the Atlanta Journal & Constitution, uses pie crust around the sides and on top.

Ingredients

• 8 About 8 firm peaches
• 1 cup sugar
• 1/4 cup water
• 2 unbaked pie crusts
• 2 tbsp all-purpose flour, divided
• 2 tbsp butter, divided

Details

Servings 6

Preparation

Step 1

Drop peaches in boiling water for 1 minute; remove with a slotted spoon and drop in ice water. Pull off skins. Cut away from pits and cut into slices. You should have about 6 cups fruit.

Preheat oven to 350 F. Place sugar in a saucepan. Add 1/4 cup water and stir to mix. Heat over medium heat until sugar is dissolved. Increase heat to medium-high and boil for 3 minutes. Stir peaches into the syrup, reduce heat to low and cook just until peaches are tender. (If peaches are very ripe, you can just stir them to coat with syrup and remove from heat).

Line the sides of an 11-by-7-inch baking dish with the pie crusts, letting edges hang over. Put half the peaches in the bottom of the dish. Sprinkle with 1 tbsp flour and dot with 1 tbsp butter, cut into bits. Cover with remaining fruit, flour and butter. Pour any extra juice from the pan over the fruit.

Pull the crust up over the top, leaving open the middle and crimping the edges together. Place in the oven and bake for 40 to 45 minutes, until crust is lightly brown.