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Crusty Peach Cobbler

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  • 8 cups fresh peaches; sliced
  • 2 cups granulated sugar
  • 2 to 4 tablespoons all-purpose flour
  • 1/2 teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • 1/3 cup butter or margarine
  • Pastry for double-crust pie
  • Vanilla ice cream


  1. Combine peaches, sugar, flour and nutmeg in a Dutch oven; set aside until syrup forms.
  2. Bring peach mixture to a boil; reduce heat to low, and cook 10 minutes or until tender.
  3. Remove from heat; add vanilla extract and butter, stirring until butter melts.
  4. Roll half of pastry to 1/8-inch thickness on a lightly floured surface; cut into an 8-inch square.
  5. Spoon half of peaches into a lightly buttered 8-inch square pan, then top with pastry square.
  6. Bake at 475 degrees F for 12 minutes or until lightly browned.
  7. Spoon remaining peaches over baked pastry square.
  8. Roll remaining pastry to 1/8-inch thickness, and cut into 1-inch strips; arrange in lattice design over peaches.
  9. Bake an additional 15 to 18 minutes or until browned.
  10. Spoon into serving bowls, and top each with a scoop of ice cream.

Yield: 8 servings

Source: Southern Living