HOW TO MAKE GEORGIA PEACH COBBLER?
Today’s recipe is a luscious cobbler made with ripe and juicy peaches. it’s one of the easiest cobbler recipes!!!
My younger brother is the most enthusiastic about this cobbler, therefore his endorsement was the decisive factor! My lattice crust is topped with an egg wash, which, like Aunt Georgia’s, gets a bit buried in the ooey-gooey brown sugar peach filling (which is also delicious).
To make the filling for my brown sugar peach cobbler, I start with some luscious fresh peaches. Ideally, this southern cobbler recipe should be prepared while the fruits are in season, but the caramelizing process allows you to make it any time of year. It contributes to the filling’s richness and depth of taste by blending in with the other ingredients.
In this peach cobbler recipe, cold ingredients, particularly the butter, are essential for a nice butter crust to be formed. This increases the likelihood that your crust will be delicate, flaky, and able to withstand the richness of the filling. Begin by combining the butter, flour, sugar, and sea salt in a large mixing bowl, then let the dough rest in the refrigerator.
INGREDIENTS NEEDED FOR THE PEACH COBBLER FILLING
1,5 Kg.Of ripe peaches, I peeled and sliced them.
100 grams.Of brown sugar.
1 Tsp.Of cinnamon.
½ Tsp.Of nutmeg.
3 Tbsp.Of flour.
The juice of a medium lemon.
¼ Cup.Of cold butter.
INGREDIENTS NEEDED FOR THE ALL-BUTTER COBBLER CRUST:
1¼ Cup.Of flour.
¼ Tsp.Of sea salt.
½ Cup.Of cold butter, I cut it into cubes.
1 Tbsp.Of ice-cold water.
1 beaten egg.
1 Tsp.Of white sugar.
TO MAKE THE CRUST, FOLLOW THESE STEPS:
In a large mixing basin, whisk together 1 14 cup flour and the sea salt until well combined. Add in the cold butter and combine with your hands until a coarse, sandy-looking meal is formed for about 5 minutes.
Continually incorporate cold water into the dough as you work until it comes together. Avoid overworking the dough in order to avoid adding too much heat to it.
Form the dough into a square and cover it tightly in plastic wrap before placing it in the refrigerator to cool for at least 30 minutes.
AND THIS IS HOW TO MAKE THE FILLING:
While the dough is chilling, combine the peaches, brown sugar, cinnamon, nutmeg, and three tablespoons flour in a large mixing basin, stirring until the peaches are evenly covered with the flour mixture. Add the lemon juice and mix well.
Using a large skillet over medium heat, melt the butter and then add the filling ingredients to the skillet. Cook, stirring occasionally, until the sauce is bubbling and thickened (about 10-15 minutes).
Preheat the oven to 350 degrees Fahrenheit. Fill a square 8 × 8-inch baking sheet halfway with the filling. Make a mental note to put it away.
Roll out the cold dough and cut it into eight one-inch strips using a sharp knife.
Lay the strips on top of the peach filling in a lattice or criss-cross design to create a decorative border.
After brushing the dough with the beaten egg, sprinkle it with the white sugar.
Bake the cobbler for about 45 minutes, or until the crust is golden brown. Put it aside for at least another 45 minutes to allow it to cool and set before serving.