Burnett Style Peach Cobbler

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Burnett Style Peach Cobbler

Ingredients

  • Ingredients
  • Perfect Pie Crust OR YOUR FAVORITE 2 CRUST RECIPE
  • 3 cups all-purpose flour
  • 2 Tablespoons of sugar
  • 1 teaspoon of salt
  • ¾ cup FROZEN butter chopped into small pieces
  • 1/3 cup FROZEN shortening
  • ½ cup ice cold water if dough is still too dry, add in more cold water a tablespoon at a time
  • Peach Filling
  • 3 26 oz cans sliced in juice peaches
  • ¾ cup of dark brown sugar
  • 6 tablespoons of butter
  • 1 teaspoon lemon juice and zest
  • ½ cup of orange juice or better yet Sunny Delight Original or 5 Alive
  • 1 teaspoon of cinnamon
  • pinch of nutmeg
  • 1 Tablespoon sugar
  • 1 Tablespoon brown sugar
  • 1-2 teaspoons cinnamon

Instructions

  • Instructions Crust 1st….
  • Preheat oven to 375
  • In a bowl add flour, sugar & salt. Give it a whisk to combine.
  • Now cut in the butter & shortening until mixture resembles very large crumbs. (I use my hands for this. Don’t overdue it. Mix just until combined)
  • Add in the ice cold water and stir just until combined.
  • Gather dough into a ball and flatten. Cover with plastic wrap and refrigerate for 15-30 minutes or until cold.
  • After resting roll out and cut in strips.
  • Bake at 350 for 15-19 minutes until golden brown and perfect. Set aside to cool.
  • Peach filling Time!
  • Pour 2 cans of undrained peaches into a saucepan.
  • Drain the other can and pour the peaches in.
  • Add in butter, lemon juice and zest, orange juice, cinnamon, nutmeg and sugar.
  • Stir over medium low heat just until sugar it dissolved and the liquid is syrupy about 15 minutes at a medium high simmer.
  • Off the heat add vanilla. Set aside.
  • Place one layer of baked crust strips in 9X13 pyrex dish. Sprinkle on some sugar mixture on the crust.
  • Step 3.) Spoon on the peaches. Pour on a little juice to your liking. I typically add ¼ cup of syrup.
  • Continue building layers of crust, peaches, until all used.
  • Drop a few pieces of butter on the pie and sprinkle with the cinnamon sugar mixture.
  • Bake for 35-45 minutes or until golden.

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