The BEST Peach Cobbler You'll Ever Make (The Southern Way)

📖 Get Cora-Lee's Table, every recipe from my kitchen, written down: https://mrscoralee.com If your cobbler came out runny with a floury taste and a crust hard as a shingle, it failed for one plain reason. You put raw fruit and dry flour in a pan and asked the oven to turn them into filling. Today I make the old kind start to finish, thick spiced peaches with a real crust under and over. In this video: Pie or cobbler, and settling that argument Why canned peaches in syrup make an outstanding cobbler Cooking the filling down on the stove until it coats a spoon The slurry that keeps your flour from lumping Cold butter cut into crumbs, not sand Rolling the crust a full third of an inch thick The egg wash that turns the top deep gold Plus the honest words on hard crusts, soggy bottoms, chalky filling, and what to do with the scraps. If this helped you, subscribe. It does not cost you a thing and it keeps me talking. #peachcobbler #southerncooking #soulfood #southerndesserts #southernkitchen