“I got this recipe from a Southern Hertiage cookbook. I changed it a little.My family likes me to leave the dough uncooked and placed it between the layers of peach so it is like a dumpling in the middle. I don't know what the preparation time is.”

Ingredients Nutrition


  1. Make cobbler pastry first by combining flour and salt.
  2. Using a pastry blender cut in shortening until mixture resemble coarse meal.
  3. Sprinkle water over flour mixture,and stir with a fork until the ingredients are moistened.
  4. Then form dough into a ball and chill.
  5. Roll out chilled dough on a floured surface to 1/4 inch thickness.
  6. Cut into 1 inch strips and save enough strips to make a lattice top. I usually save ten or more strips.
  7. Place the remaining strips on a baking sheet and bake at 450* for 10 minutes or you can leave them uncooked like I do.
  8. To make the peach filling combine peaches, water and butter in a medium size pan.
  9. Bring this mixture to a boil and cook over low heat until peaches are soft.
  10. After the peaches are soft add 1 1/2 cups sugar, flour, cinnamon and salt .
  11. Cook over low heat, stirring gently until the sugar has dissolved and the peach mixture has thicken.
  12. Put half of the peach mixture in a lightly greased 12x8x2 baking dish.
  13. Put the cooked or uncooked pastry stips on top of peach mixture.
  14. Spoon the rest of the peach mixture over the pastry strips in the baking dish.
  15. Take the remaining pastry strips and make a lattice topping over the top layer of peaches.
  16. Sprinkle 1 tablespoon sugar over lattice top.
  17. Bake for 35 to 40 minutes at 375*.

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