Peach Cobbler Recipe

Make the Pie Crust

In a large bowl, combine the flour, sugar, and salt. Cut in the butter until the mixture resembles coarse crumbs.

Add Ice Water

Gradually add the ice water, one tablespoon at a time, mixing until the dough comes together. Do not overmix.

Chill the Dough

Form the dough into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.

Roll Out the Dough

On a floured surface, roll out the dough to fit your pie dish. Transfer the dough to the dish, trim the edges, and prick the bottom with a fork.

Pre-bake the Crust

Preheat your oven to 375°F (190°C) and bake the crust for about 15 minutes until it's lightly golden.

Prepare the Peaches

In a large mixing bowl, combine the sliced peaches, lemon juice, sugar, cornstarch, cinnamon, and vanilla extract. Toss until the peaches are well coated.

Fill the Pie Crust

Pour the peach filling into the pre-baked pie crust, spreading it evenly.

Bake the Pie

Return the pie to the oven and bake for 30-35 minutes or until the peaches are bubbly and the crust is golden brown.

Whip the Cream

In a mixing bowl, beat the heavy whipping cream until soft peaks form.

Add Sorghum Syrup

Gradually add the sorghum syrup and continue to whip until stiff peaks form.

Serve

Serve the peach cobbler warm with a generous dollop of sorghum whipped cream on top.