Granny Long’s Peach Cobber circa 1800’s

12 medium peaches, approximately 12 cups (can also substitute berries) peeled and sliced thin

Preheat oven 375F



½ inch water sprinkled with ¼ cup sugar. Sugar amount varies depending on sweetness of fruit. If peaches are tarter, add more sugar.

Flour 2 cups

Baking powder 1 tsp

Salt 1 tsp

Crisco ½ cup*, set in freezer to get cold and hard

Milk ½ cup cold

Butter, 1 stick of butter approx.

Sugar, 6 tbs

Combine flour, salt, baking powder. Cut in shortening with fingers or pastry cutter. Add milk, work into a ball in the mixing bowl.

Using a teacup saucer as a template, roll out flour until size of 6 round circles.

To each round dough piece, add about ½ cup of sliced peaches, 1 tbs of butter, sprinkled with approx. 1 tbs sugar

Gather dough up around peaches, butter and sugar to form a shape similar to a silk pouch. Place top of peach pouch upside down in prepared sugar water bath in baking dish.

Pierce dough with fork to let steam escape.

Dot pouches with pats of butter (not shown in video). Spoon any remaining fruit and juice over tops of fruit dough pouches until almost covered. Add water if needed to achieve this liquid.

Bake approx. 1 hr or until top of peach cobbler is golden brown.

Enjoy with Blue Bell vanilla ice cream. Can be made a day ahead. Served either warm or room temperature.

* Crisco was introduced 1911. Prior to this, lard would have been used in baking this cobbler.


Video can be found at