Real Recipes From Real Home Cooks ®

* blue ribbon birthday cobbler * double crust

(11 ratings)
Blue Ribbon Recipe by
Cassie *
Somewhere, PA

This is my husband's absolute favorite dessert. It's also my own recipe. He has requested it for his birthday for the past 26 years. His Granny always made hers this way, so I had to learn to make mine like he was used to. To me, it’s a lot like a peach pie, but he says! I normally make this in a deep oval casserole dish. Hub says his Granny would be so proud of my rendition to a family favorite! In my opinion, the crust on this cobbler makes it... it melts in your mouth. Yum!

Blue Ribbon Recipe

An old-fashioned cobbler just like Grandma used to make. It's not one of those dump and go recipes. This one is made with love. The beauty of a cobbler is the crust doesn't have to be perfect like a pie and the double crust gives the cobbler an old-timey feel. Once you break through the flaky crust, the filling is full of sweet peaches and spices. Serve with a big scoop of ice cream for a delicious summer dessert.

— The Test Kitchen @kitchencrew
(11 ratings)
yield 6 - 8
prep time 10 Min
cook time 45 Min
method Bake

Ingredients For * blue ribbon birthday cobbler * double crust

  • 2 1/2 c
    all-purpose flour
  • 3 Tbsp
  • 1/4 c
    shortening (cold) i always use crisco
  • 12 Tbsp
    butter, sliced and cold
  • 1/4 tsp
  • 1/4 - 1/2 c
    ice water
  • 10
    ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed and drained frozen peaches, i used 3 - 16 oz bags)
  • 1 c
  • 1 c
  • 1/4 c
  • 1/4 tsp
  • 1/4 tsp
  • pinch
  • 3 - 4 Tbsp
    all-purpose flour

How To Make * blue ribbon birthday cobbler * double crust

  • Sifting flour, salt, and sugar.
    Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
  • Flour and shortening added to a food processor.
    Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
  • Slowly adding water to the food processor.
    Then add the water, a little at a time.
  • Pulsing until dough becomes a ball.
    Pulse until a ball forms.
  • Dough cut in half and ready to chill.
    Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
  • Stirring together butter, sugar, water, peaches, spices, and flour.
    Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
  • Cooking until the filling has thickened.
    Cook for 5 minutes or until thickened. Set aside to cool.
  • Oven set to preheat.
    Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
  • Crust pressed into the bottom of the baking dish.
    Once the dough is chilled, remove it 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 the dish about an inch.
  • Peaches poured over the crust.
    Pour the cooled filling into the crust.
  • Second crust placed on top and vents cut.
    Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
  • Peach cobbler baking in the oven.
    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.
  • The Best Peach Cobbler / Double Crust baked until golden brown.
    Enjoy! This is also great served with a scoop of ice cream.