Old Fashioned Peach Cobbler


·        1 C Plain Flour

·        1 C Self Rising Flour

·        ½ C Shortening

·        2/3 C Buttermilk

·        1 C Sugar, divided

·        21 oz. Can Peach Pie Filling

·        15 oz. Can Peach Slices, non-drained

·        Stick Butter


1       Prepare Guru grill for indirect cooking (plate setter with legs up) at 350°.

2       Spray metal loaf pan with Pam and set aside.

3       Mix flours together and cut in shortening. Add buttermilk and mix until dough forms.  Set aside approximately 1/3 of dough for top crust.  Roll out 2/3 of the dough on floured surface until approximately 1/4 inch thick.  Place dough in pan and trim top edges to fit.  Save trimmings for later.

4       Mixpie filling, undrained peach slices and 3/4 cup sugar and pour into crust.

5       Take the excess dough trimmings and rolls into small balls and place into pie filling, pushing them down.

6       Slice ½ the butter into thin slices and place on top of pie filling.

7       Roll out remaining dough on floured surface until approximately 1/4 inch thick and place on top of pie filling.  Seal top crust to edge of bottom crust.

8       Melt remaining butter and brush GENEROUSLY over top of crust.  Cut approximately 8 small slits in top of crust and sprinkle with remaining sugar.

9       Place on  Guru grill rack and cook for 30 min.  Brush top of crust with remaining melted butter. Cook an additional 30 minutes.

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