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peach cobbler

AUBURN UNIVERSITY, Ala.—Peaches are ripe for the pickin’ in Alabama. While there isn’t anything quite like a bowl of fresh-cut peaches, there is something to be said for a peach cobbler with a good crust. Look no further than the Alabama Cooperative Extension System’s The Auburn Cookbook. The Two-Crust Peach Cobbler recipe is sure to knock your socks off!

Two-Crust Peach Cobbler

  • Oil Pastry for two, 8-inch crusts (see recipe below) or two 8-inch store-bought crusts
  • 6 cups sliced, fresh peaches
  • 3 tablespoons lemon juice
  • 1 cup sugar
  • ¼ cup water
  • 5 tablespoons all-purpose flour
  • 1/3 cup sugar
  • ½ teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1 egg white (discard yolk)
  • 2 tablespoons reduced-calorie corn-oil margarine
  • 1 tablespoon water


Divide the pastry into three equal parts instead of two. Wrap each piece in wax paper or plastic wrap and chill. Sprinkle peaches with lemon juice and put in a saucepan. Add 1 cup of sugar and ¼ cup water. Cook until the peaches are tender. Combine flour, 1/3 cup sugar, nutmeg and cinnamon. Stir until blended. Cook until liquid thickens, stirring some while it cooks. Remove from heat and set aside. Roll one piece of pastry into a square about ¼-inch thick. Cut it into strips. Place strips on an ungreased baking sheet and bake at 375°F for 8 to 10 minutes.

Roll another piece of pastry into a 10-inch square about 1/8-inch thick. Fit crust into an 8-inch square baking pan. Beat egg white and 1 tablespoon water together. Brush pastry with about half of the egg white mixture. Put about half of the peaches on top of the pastry. Cut about half of the margarine into small pieces and spread over peaches. Arrange baked pastry strips over top of peaches. Spoon remaining peaches on top of pastry strips. Dot peaches with remaining margarine. Roll and shape remaining piece of pastry to fit top of cobbler. Brush top of pastry with remaining egg white. Bake at 475°F for 20 to 30 minutes or until pastry is golden brown.

Pro tip. To make a quick two-crust peach, apple or cherry cobbler, use two 21-ounce cans of peach pie filling, apple pie filling or cherry pie filling in place of fresh peaches.

Oil Pastry

  • 2 cups all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 1 teaspoon backing powder
  • 1/4 cup cold skim milk
  • 2 tablespoons ice water
  • 3 tablespoons vegetable oil
  • 2 tablespoons vinegar


Combine flour, sugar, salt and baking powder in a medium bowl. Stir until evenly blended. In another bowl, combine the milk, water, oil and vinegar. Add the liquid mixture all at once to the flour mixture and stir quickly with a fork until it forms a soft dough. Dust a board or pastry cloth with flour, and turn the dough onto the floured surface. This will be a soft dough and will need to be handled gently to form a ball smooth enough to roll.

To do this, rub your hands with flour and shape the dough into a flat ball by tucking the edges of the dough under, gently turning the dough in your hands as you tuck. Continue to lightly shape the dough in this way until it is smooth enough to roll. Divide the dough into two equal parts. Wrap each piece in wax paper or plastic wrap and refrigerate for several hours. Remove from the refrigerator about 1 hour before ready to roll to allow it to become pliable and easy to handle. Roll and shape dough. Bake at 425 °F for 8 to 12 minutes or until light brown. This will be a tender, crisp pastry, but not flaky.

More Information

For additional recipes, visit www.aces.edu.

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