© 2024 WKNO FM
Play Live Radio
Next Up:
0:00
0:00
0:00 0:00
Available On Air Stations

A Summertime Dessert That's Just Peachy

Jennifer Chandler

 

A family's peach cobbler recipe inspires Jennifer Chandler's advice on how to get the perfect crust. Oh, and let's not forget to add grandmother's secret ingredient. Wink Wink.

  

When Laurie Major told me about her grandmother’s peach cobbler I just had to give it a try.

 

Mrs. Mohler from Monon, Indiana made it with 3 layers of crust!

 

“My grandmother was pretty well-known for her pie crust. It was the best pie crust in town I’m sure. So the peach cobbler was my favorite because it gives me three layers of my grandmother’s famous flaky crust.”

 

The trick to keeping the various layers flaky and crispy? “When you make a cobbler with a third layer, you want to par-bake that bottom crust for about 10 minutes so it doesn’t get soggy while it’s baking.”

 

The perfect filling needs to be cooked prior to assembling the cobbler. “I like to cook the peaches for a few minutes to kinda soften them up a little bit and to let all the spices blend in with them. And also it allows you to add in a little bit of flour. And I think that helps thicken up the pie filling.”

 

Laurie’s secret addition to her grandmother’s recipe: “I like to add a couple of tablespoons of bourbon to add depth to the flavor. I think it really works well with the cinnamon and nutmeg.”

 

Last but not least, “To finish it off, I like to brush the crust with some beaten egg and sprinkle it with cinnamon and sugar.” This simple step really makes a difference.

 

With peaches in season, this is the perfect time to make a peach cobbler. But don’t forget, this dish can be made year round with frozen peaches.

 

“My grandmother always had a cobbler or a pie on the counter, if not both.” I think I need to start that tradition in my home!

 

This is Jennifer Chandler with The Weekly Dish. Bon Appetit!

 

Triple-Decker Peach Cobbler

 

  • 4 tablespoons (1/2 stick) unsalted butter, plus extra to grease the baking dish
  • 1 cup granulated sugar, divided
  • 1/2 cup water
  • 2 bags (16-ounce) frozen peaches, thawed, or 12 ripe peaches, peeled, pitted, and sliced (about 5 to 6 cups)
  • 2 teaspoons freshly squeezed lemon juice
  • 2 tablespoons bourbon
  • 3 teaspoons ground cinnamon, divided
  • 1/4 teaspoon freshly grated nutmeg
  • Pinch of salt
  • 1/4 cup all-purpose flour
  • 3 unbaked pie crusts (9-inch), homemade or store-bought
  • 1 large egg, lightly beaten
  • 1 pint vanilla ice cream (optional)

 
Preheat the oven to 400 degrees. Lightly grease a 2-quart baking dish with butter. Line the dish with one of the pie crusts. Par-bake the bottom crust for 10 minutes. Set aside to cool slightly while making the filling.

 

In a large saucepot over medium heat, melt the butter. Add 3/4 cup of the sugar and water and cook, stirring, until the sugar is dissolved. Add the peaches, lemon juice, bourbon, 2 teaspoons of the cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the flavors have melded, about 5 minutes. Add the flour, stir to coat, and cook until the sauce is slightly thickened, about 2 to 3 minutes.

 

Evenly spoon 1/2 of the filling into the prepared dish. Top with a layer of pie crust.

 

Bake until lightly browned, about 15 minutes. Remove from the oven and spoon the remaining 1/2 of the filling evenly over the crust. Top with the second pie crust. Brush the top crust with the beaten egg. Evenly sprinkle the remaining 1/4 cup of the sugar and the remaining 1 teaspoon of the cinnamon over the top. Bake until the crust is golden brown and the filling is bubbly, about 18 to 20 minutes.

 

Serve warm, with a scoop of vanilla ice cream, if desired.

 

Serves 8.

Recipe reprinted with permission from Simply Suppers by Jennifer Chandler.

 

 

Jennifer Chandler graduated at the top of her class from Le Cordon Bleu in Paris. She is a full-time mom to two daughters in Memphis, Tennessee, and is a freelance food writer, restaurant consultant, and author of four cookbooks The Southern Pantry Cookbook, Simply Salads, Simply Suppers, and Simply Grilling.