![]() ![]() Bake until topping is golden, about 30 minutes. Sprinkle entire cobbler with the sugar and cinnamon mixture. Remove peaches from oven, and drop spoonfuls of topping over them. ![]() Recipe courtesy of Gina Neely and Pat Neely Peach Cobbler 85 Reviews Level. Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. I took it to my trusted Neely Cobble in Nashville TN and they told me they. pkg.) refrigerated piecrusts (such as Pillsbury), at room temperature cup all-purpose flour cup chopped pecans 1 cups packed light brown sugar, divided 2 teaspoons ground cinnamon, divided 1 teaspoons kosher salt, divided cup cold unsalted butter, cut into -in. Place each peach half cut side down and place a chopstick on either side. Meanwhile, in a large bowl, combine flour, 1/4 cup white sugar, 1/4 cup brown sugar, baking powder, and salt. Step 1 Preheat oven to 375° and line a medium baking sheet with parchment paper. Toss to coat evenly, and pour into a 2 quart baking dish. In a large bowl, combine peaches, 1/4 cup white sugar, 1/4 cup brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. It’s ideal for making when we get the chance to go peach picking, or when we see peaches on sale in the market. Lord Take Me Now (AKA "Southern") Peach CobblerĨ fresh peaches - peeled, pitted and sliced into thick wedgesĦ tablespoons unsalted butter, chilled and cut into small piecesĭIRECTIONS Preheat oven to 425 degrees F (220 degrees C). Jump to Recipe Our easy summer peach pie recipe is one that we come back to over and over again.
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