The Best Peach Cobbler

Ingredients:

Crust 

~ 2 1/2 cups flour

~ 2 sticks cold butter

~ 1/4 cup sugar

~ 1/2 teaspoon salt

~ about 1/3 cup of cold water or so

Peach Filling

~ 3 cans or 3 cups of fresh peaches

~ half stick of butter

~ 1/4 cup flour

~ 1 cup brown sugar dark or light (not packed)

~ 1/2 teaspoon salt

~ 1/2 teaspoon cinnamon 

Instructions:

Crust

1. Cut up 2 sticks of butter in to half inch cubes. In a food processor or blender with standard metal cutting blade add in flour, cubed butter, sugar and salt. Pulse until butter is about the size of a pea and everything is combined. Add in cold water and run on high for a few seconds until it starts to clump together, you may need additional water. You do not want it to form a dough ball. 

2. Turn out on to parchment paper or plastic wrap work it a bit to bring it together, pick up on the paper or plastic and use it to help form it in to a disk. Once in a disk fold in half over itself about 4 times. Form back in to a tight disk and wrap it and let it chill in the fridge for at least an hour

Peach Filling

(fresh peaches) 1. Wash, peel, pit and cut about 7 or 8 peaches in to slices. Put peaches in to large sauce pan, add in half stick of butter and cook over medium heat for about 5 to 7 mins until peaches are softened and liquidy.

2. After they cook add in flour, brown sugar, salt and cinnamon. Stir and cook on medium low heat until thickened. Set aside and let cool a bit.

(canned peaches) 1. In a medium bowl pour in 3 cans of peaches 1 can drained, leave the juice or syrup in the others.

2. Melt half stick of butter and add it in as well as the flour, sugar, salt and cinnamon. Stir until well combined, set aside.

Assembly and Baking

1. Preheat oven to 400.

2.Grab your disk of dough out of the fridge, you might need to let it warm up for just a few mins on the counter if it's really cold. Cut 1/3 of your dough off and set aside. Roll out the big side until it's about 1/4 or a little thicker. Oil your pan that you will be baking your cobbler in we use a Temptations stone casserole pan that is 10 by 8. Place big piece of dough in to the pan and press in to bottom and up the sides. Roll out the smaller piece of dough to the same thickness and cut in to strips with pizza cutter or knife if you want to do a lattice pie crust on top. Pour the peach filling in to the pie crust in the pan and then lay down your strips and weave them as you do a lattice pie crust (if you need a visual how to on this go to YouTube and type in "how to lattice pie crust") fold down any crust on the sides over lapping, sprinkle with some sugar on top.

3.Place cobbler on the very bottom rack of your oven and bake for 15 mins. After 15 mins move to middle rack and cook for another 20 to 30 mins until crust is golden brown. Remove from oven let stand at least 10 mins before serving. Hope your enjoy!