Chef's Quick Tip: Peach Cobbler

This week, chef Rene Johnson from Blackberry Soul Catering, shows Tina Redwine how to make peach cobbler.

News 12 Staff

Jul 6, 2021, 2:42 PM

Updated 1,058 days ago


This week, chef Rene Johnson from Blackberry Soul Catering, shows Tina Redwine how to make peach cobbler. 
Peach Cobbler
7 to 8 fresh peaches
2 3⁄4 to 3 cups of sugar
1⁄4 cup of flour
1 tablespoon nutmeg
1 tablespoon vanilla
2 cups flour
3⁄4 cup Crisco or butter- Your choice
7 tablespoons ice water
1 teaspoon salt
Preheat oven at 375
1. Take 1 cup of water add 4 to 5 ice cubes set aside
2. In mixing bowl- add flour and salt mix well
3. Cut Crisco in 7 slices
4. Cut Crisco slices into flour until you have pea size mixture
5. Make a well in the middle of flour mixture, add 7 tablespoons of ice water
6. Mix flour mixture together till it forms a ball
7. Once ball is form warp it in plastic set as side
Pie Filling
1. Cut and slice peaches
2. In medium size mixing bowl add sugar, flour, nutmeg mix well till there are no lumps
3. Pour dry mixture over peaches
4. Set aside
Cobbler Assembling
1. Prepare a clean surface, dust the surface with 1 to 2 tablespoons of flour
2. Remove flour from plastic wrap and place on floured surface
3. Cut pie crust in half, set 1⁄2 aside
4. Form the other half into a ball and lightly flour the top of the ball
5. Next begin to roll out pie crust
6. Roll out you pie crust till the size of your baking dish
7. Next roll your pie crust around your rolling pin
8. Lift it up and place it over your baking dish, pat your crust into your baking dish until it is nice
and sealed.
9. Next stir your peaches filling to make sure your juices are well blended
10. Pour pie filling into pie crust
11. Add vanilla and sliced butter
12. Next roll out your second pie crust
13. Slice butter and lay cucks of butter over pie filling, this is your call add as much as you like
14. Slice your pie crust in 1-inch slices and lay it over the top of filling
Bake for 40 to 35 minutes till golden brown and bubbly

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