Peach Cobbler / Double Crust

Name: Peach Cobbler / Double Crust
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 - 8
Cuisine: American
Ingredients: CRUST; 2 - 1/2 c flour; 3 Tbsp sugar; 1/4 c shortening ( cold ) i always use crisco; 12 Tbsp butter, sliced and cold; 1/4 tsp salt; 1/4 - 1/2 c ice water; FILLING; 10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches) i used 2 - 16 ounce bags; 1 c sugar; 1 c water; 1/4 c butter; 1/4 tsp each - nutmeg, cinnamon; pinch salt; 3 - 4 Tbsp flour

By Cassie *
@1lovetocook1x

This is my husbands absolute favorite dessert. It's also my own recipe. It is what he has requested for his birthday for the past 20 years.

His Granny always made hers this way. So, I had to learn to make mine like hers, which I've always said it's like a deep dish peach pie...I normally make this in a deep oval casserole dish, when having more peaches, and double the filling. He has actually admitted that mines better than his Grannies.

In my opinion the crust on this cobbler goes great with it..it melts in your mouth..Yum!

My photos

Rating:

★★★★★ 10 votes5

Comments:

90 Comments

Serves:

6 - 8

Prep:

10 Min

Cook:

45 Min

Method:

Bake

Ingredients

Add to Grocery List

CRUST
2 - 1/2 c

flour
3 Tbsp

sugar
1/4 c

shortening ( cold ) i always use crisco
12 Tbsp

butter, sliced and cold
1/4 tsp

salt
1/4 - 1/2 c

ice water
FILLING
·

10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches) i used 2 - 16 ounce bags
1 c

sugar
1 c

water
1/4 c

butter
1/4 tsp

each - nutmeg, cinnamon
pinch

salt
3 - 4 Tbsp

flour

How to Make Peach Cobbler / Double Crust

Step-by-Step

Make the crust and chill 30 minutes.

Sift the flour, salt, and sugar . Add to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times, then add the water, pulse till all forms a ball. Cut dough in half, wrap each half in plastic wrap and chill.
Filling:

Melt butter in a med - large sauce pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches,cinnamon and flour and cook for 5 minutes. ( or until thickened )Cool.
Preheat oven to 375 degree F.

Spray a 9 x 13 baking dish with non stick cooking spray.
Assemble:

Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick.

Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of dish about an inch.
Pour the cooled filling into the crust. Roll out the top crust; place over the filling ( I roll the dough onto my rolling pin, then roll onto filling) does not have to be perfect.

I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle with sugar.
Bake until the crust is golden brown and the juices are bubbly ( about 45 minutes ). Let cool for at least 30 minutes before cutting and serving.
Enjoy! This is also great served with a scoop of ice cream.