Cook the Book: Paige Denison's Deep-Dish Peach Cobbler

Here's the second recipe from Robb Walsh's Texas Cowboy Cookbook. As Robb says, "Paige Denison is known as the 'Cobbler Queen' on the Adamah Ranch cook-off team. She makes a lattice-crust peach cobbler that may not be historically accurate but tastes sensational."

Paige Denison's Deep-Dish Peach Cobbler

Cook the Book: Paige Denison's Deep-Dish Peach Cobbler

About This Recipe

This recipe appears in: In Season: Peaches


  • For the filling
  • 6 cups peeled, sliced peaches (about 8)
  • 3/4 cup granulated sugar
  • 3/4 cup brown sugar
  • 1/4 teaspoon grated nutmeg
  • 1/8 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons fresh lemon juice
  • 3 tablespoons butter
  • 1/4 cup all-purpose flour
  • For the dough
  • 6 cups all-purpose flour
  • 2 teaspoons salt
  • 2 cups Crisco
  • 2 eggs


  1. 1

    In a deep, covered pan, combine all filling ingredients. Add 1/2 cup water; mix well. Cook over medium-high heat until the mixture begins to thicken, about 10 minutes. Reduce heat to a simmer; cover.

  2. 2

    Preheat oven to 400°F and begin making dough: In a large mixing bowl, combine the flour and salt. Cut the Crisco into the mixture with a fork or pastry blender until it has the texture of coarse meal. Add the eggs and 3/4 cup water. Mix well, until dough holds together in a ball; divide dough in two equal parts.

  3. 3

    Turn out one part of dough onto a lightly floured work surface; roll into a rectangle about 1/4 inch thick, shaped to fit a 9-by-13-inch baking dish and with enough overlap to form the side crust. Transfer this dough to a 9-by-13-inch baking dish; trim edges to fit pan. Press dough into pan, making sure to get the corners.

  4. 4

    Pour the warm peach mixture into pan, spreading evenly. Roll the remaining dough half into a rectangle the same size as the first. Using a sharp knife, cut four 1/2-inch stripes lengthwise. Lay each strip evenly apart on top of the peach mixture, trimming edges and tucking them underneath the bottom crust.

  5. 5

    Re-roll remaining dough if needed; cut four more 1/2-inch strips widthwise. Lay these strips across the first four, creating a lattice pattern. Trim any overhang; tuck strips underneath the bottom crust.

  6. 6

    Bake cobbler in lower portion of oven for about 30 minutes, until peach mixture bubbles and crust is golden brown. Remove from oven; let cool until cobbler sets, about 20 minutes.


Add a rating with your comment:

Comments can take up to a minute to appear - please be patient!

Previewing your comment: