Southern peach cobbler from Grandbaby Cakes by Jocelyn Delk Adams

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Notes about this recipe

  • Recipe Notes

  • anya_sf on May 23, 2021

    Half the recipe fit nicely in a 9"x5" oval dish. Increase the crust for a square or rectangular dish. Instructions say to roll the crust 1/3" thick, which must be a mistake. I divided the dough into slightly larger (for bottom) and smaller pieces, and had to roll it about 1/8" thick for it to fit. Per the instructions, I poured a generous amount of syrup over the peaches, but may have used too much as the top crust partially sank into the liquid. I'd never had this style of cobbler before, which is essentially an extra juicy pie. The flavor was really delicious and I loved the pastry top crust. The softer bottom crust wasn't as appealing (although not bad) and I might skip that next time. This was comfort food for sure.

  • anya_sf on May 23, 2021

    Can substitute fresh or frozen peaches for canned. Egg is only needed for egg wash.

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