Peach Cobbler
Watch "Cook With Leo" on youtube to learn how to make the best Peach Cobbler
Ingredients for the batter:
- 1 1/2 cups all purpose flour
- 1 1/4 cups sugar
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 1/2 tsp baking powder
- 1 1/2 cups milk
- 1 stick unsalted butter
Ingredients for the Peach Filling:
- 4 cups sliced peaches (2 16oz frozen bags of peaches)
- 1 1/2 cups sugar
- 2 tsp cinnamon
- 1/4 tsp nutmeg
- 1 tbs flour
Ingredients for the Egg Wash:
- 1 egg
- 1 tsp water
Ingredients for the Pie Crust:
- 1 1/4 cups all-purpose flour
- 1 stick unsalted butter, cubed
- 1 tsp granulated sugar
- 4 tablespoons cold water
Pie Crust Instructions:
- In a food processor, combine the flour and sugar. Pulse several times to mix.
- Add half of the cubed butter to the flour mixture, then pulse several times until the mixture is crumbly.
- Add the remaining butter and 4 tablespoons of cold water. Pulse several times until crumbly.
- Transfer the dough onto a sheet of parchment paper.
- Use your hands to press and fold the dough until it comes together. Press using the parchment to avoid sticking to bare hands. This will create layers.
- Shape into a disk and wrap tightly in plastic wrap.
- Refrigerate the dough for at least 1 hour.
- When ready to use, remove the dough from the refrigerator and let it sit at room temperature for 10-15 minutes to soften slightly before rolling it out.