Rafter TS Peach Cobbler

Recipe courtesy Sandra Julian
Show: Man Fire Food Episode: Cowboy Cooking
TOTAL TIME: 2 hr 20 min
Prep: 20 min
Inactive Prep: 30 min
Cook: 1 hr 30 min
 
YIELD: 15 to 20 servings
LEVEL: Easy

ingredients

COBBLER CRUST:
  • 1 1/2 cups shortening
  • 1/2 cup cold water
FILLING:
  • 6 cups frozen peaches
  • 1/2 cup unsalted butter
  • 2 cups sugar
  • 1/3 cups all-purpose flour
  • 1 teaspoon chili powder, optional
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon almond extract
  • 1/4 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 1/2 cup your favorite whisky
BAKING AND ASSEMBLING:
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Directions

For the cobbler crust: Mix together the flour, sugar and salt. Cut in the shortening with your hands or a pastry cutter to get it evenly distributed with your dry ingredients. The mixture should look like coarse cornmeal. Just get it evenly distributed

Pour the water in and stir long enough to make a ball. Divide in half, and roll into 2 sheets to fit a 9- by 13-inch pan.

Preheat the oven to 350 degrees F.

For the filling: Place the peaches in large saucepan with the butter. Mix together the sugar, flour, chili powder, cinnamon, almond extract, vanilla extract and salt, and then stir into the peaches and butter. Bring to a boil, and then reduce to a simmer and cook for 10 minutes. Gently stir in the whisky and cook for another 15 minutes to 20 minutes. Allow to cool completely.

For baking and assembling: Place one sheet of cobbler dough into the bottom of a 9- by 13-inch pan. Pour the cooled filling into the pan over the dough and dot the top with the butter. Place the second sheet of cobbler dough on top of the filling. Brush the top with whole milk and sprinkle with a bit of cinnamon and sugar. Cut a few holes in the dough to allow the steam out as it bakes.

Bake until the top is golden brown, 45 minutes to 1 hour. Serve warm with whipped cream.

Notes

This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

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5

Newest Ratings and Reviews

Read all 2 reviews

  • on January 25, 2014

    Flag

    This sounds great. I will try this on my next cook-out in Feb. Cooking for aprox 25 - 35 hungry men. Will let U know how it goes & how much they like it. Thank U, JB

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  • on October 13, 2012

    Flag

    As the editor of Cowboys and Chuckwagon Cooking, I first saw this savoring cobbler served up in Troy, Texas during a chuckwagon cooking competition with the American Chuck Wagon Association. Sandra Julian, who has been featured in the Triple A Road Magazine in New Mexico along with the Texas Monthly for her excellent cooking all from the chuckwagon is not quick to share award winning recipes used in competition, but this recipe is not only a winner in competition but in any household or camp gathering among family and friends. Sandra and the Rafter TS Chuckwagon earns our FIVE STARS with this Delicious dish.

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