The Best Peach Cobbler / Double Crust

39
Cassie *

By
@1lovetocook1x

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 no...lol! 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. Test Kitchen Avatar The Test Kitchen


Rating:

★★★★★ 11 votes

Comments:
Serves:
6 - 8
Prep:
10 Min
Cook:
45 Min
Method:
Bake

Ingredients

  • CRUST

  • 2 1/2 c
    all-purpose 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 and drained frozen peaches, i used 3 - 16 oz bags)
  • 1 c
    sugar
  • 1 c
    water
  • 1/4 c
    butter
  • 1/4 tsp
    nutmeg
  • 1/4 tsp
    cinnamon
  • pinch
    salt
  • 3 - 4 Tbsp
    all-purpose flour

How to Make The Best Peach Cobbler / Double Crust

Step-by-Step

  1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
  2. 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.
  3. Then add the water, a little at a time.
  4. Pulse until a ball forms.
  5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
  6. 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.
  7. Cook for 5 minutes or until thickened. Set aside to cool.
  8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
  9. 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.
  10. Pour the cooled filling into the crust.
  11. 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.
  12. 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.
  13. Enjoy! This is also great served with a scoop of ice cream.

Printable Recipe Card

About The Best Peach Cobbler / Double Crust

Course/Dish: Pies Fruit Desserts
Main Ingredient: Fruit
Regional Style: American



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