Edna Lewis’s Classic Southern Peach Cobbler

Updated: July 4, 2022

Total Time: 1 hour 45 minutes (plus 2+ hours chilling for pastry)

A timeless tribute to Southern comfort food, balancing ripe peach sweetness with a flaky, buttery crust.

Ingredients

Pastry Dough

• 3 cups (345g) sifted all-purpose flour

• 1½ teaspoons kosher salt

• 1 teaspoon granulated sugar

• 1 cup (2 sticks) unsalted butter, cut into ½-inch cubes and frozen for 10 minutes

• 2 tablespoons lard or vegetable shortening, cut into small pieces and frozen for 10 minutes

• 1–2 teaspoons granulated sugar (optional, for sprinkling on top crust)

Filling

• 8 cups (about 1.9L) firm but ripe, peeled and sliced peaches (choose sweet, low-acid varieties like yellow peaches or nectarines)

• ¾ cup granulated sugar

• 2 tablespoons all-purpose flour

• ¼ teaspoon salt

• ½ teaspoon freshly grated nutmeg

• 4 tablespoons (½ stick) unsalted butter, thinly sliced

Detailed Preparation

Step 1: Prepare the Pastry Dough (Key: Rapid Cold Butter Rub-In)

1. Prep Ingredients: Have a small bowl of ice water (4–5°C) ready. Freeze butter and shortening for 10 minutes to ensure they stay solid during mixing.

2. Dry Mix: On a clean, cool work surface, mound the sifted flour, salt, and sugar into a loose, even layer. Use fingertips to lightly blend dry ingredients into a uniform mixture.

3. Rub-In Fats: Spread frozen butter/shortening cubes over the dry mix. Using a pastry cutter or clean fingertips, quickly rub the fats into the flour in a circular motion, until the mixture resembles coarse cornmeal with visible fat specks (this preserves fat for flakiness).

Step 2: Incorporate Ice Water (Critical for Dough Structure)

1. Form Mound: Gather the mixture into a loose, rounded mound. Use your index finger to create a shallow trench (1 cm deep) down the center.

2. Moisten Gradually: Sprinkle 1 tablespoon ice water into the trench. Use a fork to fluff the flour into the water, ensuring absorption. Repeat this process 3 more times (total 4 tablespoons water), creating trenches and moistening each until the dough clumps into large, cohesive pieces. If too dry, add 1–2 drops of ice water at a time; if too wet, dust with a touch of flour.

Step 3: Dough Lamination (Enhances Flakiness)

1. Shape & Fold: Use a pastry scraper to gather the dough into a ball. Take a small portion (egg-sized), and with the heel of your hand, smear it outward from your body (creating thin layers). Repeat with remaining dough (6–8 portions total).

2. Rest & Chill: Re-gather dough into a ball, then flatten into two 1-inch thick disks. Wrap each disk in double-layer plastic wrap, pressing to shape and bind. Refrigerate for at least 2 hours (or overnight) to relax gluten and develop flakiness.

Step 4: Roll & Prepare Crusts

1. Preheat Oven: To 425°F (218°C).

2. Bottom Crust: Roll one chilled disk to ⅛-inch thickness (≈3.2mm), large enough to line an 8×8×2-inch square baking dish (trim to ½-inch overhang). Refrigerate the pan and trimmings.

3. Top Crust: Roll the second disk to ⅛-inch thickness, trimming to cover the pan. Place the top crust on a plate, cover, and refrigerate.

Step 5: Assemble & Fill

1. Filling Prep: Toss peaches, sugar, flour, salt, and nutmeg in a bowl until coated. Spoon into the bottom crust.

2. Tuck Trimmings: Break the chilled dough trimmings into small pieces (≈1cm) and scatter over the filling (these act as “cobbler bits,” adding texture).

3. Seal & Slice: Lay the top crust over the filling, pressing edges to seal. Use a sharp knife to cut 1-inch slits (for steam release). Sprinkle optional sugar on the top.

Step 6: Bake to Perfection

1. Initial High Heat: Bake at 425°F for 15 minutes (sets crust).

2. Lower Heat: Reduce to 375°F (190°C) and bake 30–40 minutes until top crust is deep golden and filling bubbles through slits.

3. Rest & Serve: Cool 15 minutes on a rack, then serve warm with lightly sweetened whipped cream or vanilla ice cream.

User Feedback

• User A: “Not a traditional cobbler to me, but the flavor is exceptional. Omitted bottom crust, and the dough bits in the filling were ‘tiny dumplings’—surprisingly delightful!”

• User B: “Love this recipe! The peach flavor is bright, and the crust is delicate. Will definitely make again.”

• User C: “Substituted goose fat for lard, added vanilla, and reduced sugar—perfect Oklahoma-style cobbler. Crust and fruit balance beautifully.”

Edna Lewis’s recipe honors Southern baking’s simplicity, emphasizing fresh ingredients and time-honored techniques for a timeless peach cobbler experience.