Southern Peach Cobbler

By RoketJSquerl

Ingredients

• 7 large peaches, peeled and sliced
• 2 cups sugar
• 3 tablespoons all-purpose flour
• 2 cups all-purpose flour, cold
• 12 tablespoons butter, frozen
• 1/2 cup ice water

Details

Adapted from addapinch.com

Preparation

Step 1

For the double butter crust, chill mixing bowl and pastry cutter in freezer for about 15 minutes prior to making crust. Then, cut butter into flour with pastry cutter. Slowly incorporate ice water just until dough begins to form. Pour dough onto parchment paper, divide and quickly work into two flat discs. Wrap tightly and place in freezer to chill prior to using.

For the filling, place peaches, sugar, and flour in a large saucepan. Mix well and simmer over low heat for about 10 minutes until a thick syrup has formed. Allow to cool.
Preheat oven to 425º.

Remove crust dough from the freezer and roll one half of dough and place in the bottom of 10 inch pie plate.
Pour peaches on top of the bottom dough and set aside.
Roll second half of dough and cut into 1/2″ thick strips. Arrange on top of peaches in a lattice pattern.
Sprinkle top of cobbler with 2 tablespoons sugar.
Place cobbler into oven and bake for approximately 20 minutes or until lightly browned.

Allow to rest about 5 minutes before serving.