🍑Peach Cobbler Recipe 😋 #shorts #peachcobbler #cooking #recipe
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Hello! Welcome to our channel. This classic peach cobbler is a Southern staple that's perfect for summer and easy to make. It's a delicious way to highlight the amazing flavor of fresh or canned peaches with simple pantry ingredients. This recipe is sure to become a family favorite.

Our Peach Cobbler Recipe highlights: 👩‍🍳 Simple ingredients you probably already have 🕒 Quick and easy preparation 🔥 A comforting, bubbling dessert that's perfect for any occasion

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Ingredients:
3 cans of peaches in heavy syrup 29 oz each (if using fresh peaches see notes below)
½ cup of salted butter (1 stick)
1 cup of granulated sugar
2 cups of dark brown sugar
1 teaspoon ground cinnamon
1 teaspoon of nutmeg
½ teaspoon of ground cloves
1 tablespoon of pure vanilla extract
¼ cup of canned caramel
3 tablespoons of Uncle Nearest Whiskey
4 teaspoons AP-Flour
Box of 9” Pie Crust, 15 oz, 2 count.
2 tablespoons of butter (melted for top crust)
Instructions
For the Peach Cobbler Filling:
Drain two of the cans of peaches and add just peaches to a large pot. Add the remaining can of peaches with heavy syrup along with butter to a large pot over medium heat and allow everything to melt together.
Once the butter completely melts, stir in sugar, cinnamon, nutmeg, clove, and vanilla, and allow peaches to come to a boil.
Once boiling, remove 4 tablespoons of peach syrup from a large pot and place in a small bowl. Whisk flour into a small bowl of peach syrup until completely combined creating a slurry then stir into the pot of peaches.
Cook an additional 30-40 minutes or until syrup thickens and coats the back of a spoon then remove from heat and allow to cool down and further thicken while you roll out pie crust. Add Caramel and Uncle Nearest Whiskey

For the Pie Crust:
Preheat Oven to 375 Degrees
Remove dough from the fridge and add a bit of flour to a working surface or clean counter and place dough on it. Unwrap one ball of dough. Using a rolling pin, quickly roll the dough out to about ⅓ inch thickness and place it on the bottom and up sides of a 9×13-inch baking pan.
Fill with weights: Line the chilled pie crust with parchment paper. (Crunch up the parchment paper first so that you can easily shape it into the crust.) Fill with pie weights or dried beans. I like to push the weights up against the sides of the pie crust to help ensure the sides don’t shrink down.
Bake: Bake until the edges of the crust start to brown and appear set about 15–16 minutes. Remove the pie from the oven and carefully lift the parchment paper (with the weights) out of the pie. With a fork, prick holes all over the bottom crust. Return the pie crust to the oven.
Using a slotted spoon, remove just the peaches from the pot and spoon on top of dough. Next pour the remaining syrup to the peaches (if you like less syrup you can use less. Totally up to you but I wouldn’t use less than 2/3s since it will continue to thicken when baked).
Roll out the final dough ball and decorate the top of the peach cobbler how you see fit with the dough.
Brush the top of the dough with melted butter then sprinkle slightly with ground cinnamon. Put a few slits in top crust to allow crust to cook properly
Bake for 40-45 minutes or until the crust is beautifully golden brown. Cool down and serve.

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