Double Crust Peach Cobbler is one of our favorite desserts. It’s certainly one of my favorite ways to make Peach Cobbler. Well folks, get ready. I’m going to be rolling out lots of versions of peach cobbler, peach muffins, peach cakes, peach pies and peach desserts over the next couple of weeks!
We have six mature peach trees in our back section and they are brimming with peaches. I’m giving them away and making as much stuff as I possibly can. I’ll freeze a bunch more but for now you will be inundated with peach recipes from A to Z!
Double Crust Peach Cobbler is probably the most labor and time intensive cobbler from any of my dozens of peach cobbler recipes. But it’s SO WORTH IT! It is our family’s favorite recipe for peach cobbler and if you make this recipe you will see why. The taste is absolutely awesome.
I filled up three one quart-measuring cups with sliced, fresh peaches. That probably ended up being about 13 and a half cups of peaches. Believe me, I was not trying to scrimp on peaches, we have them coming out the kazoo. Peeling the peaches alone probably took me close to an hour because my peaches were small and I was cutting around bad spots. If you have larger peaches without bad spots you may race through this part and finish in a half an hour or so.
I also make a double crust for a 10×15″ baking dish! I don’t measure pie crust when I make it. I just throw it together. But here is my basic recipe with instructions. I used about six cups of flour, a couple of cups of Crisco shortening, a couple of teaspoons of salt and baking powder, and a few glasses of ice water to get the pie crust to the right consistency.
A tip for making pie crust: don’t put your fruit into a pie crust and then roll out the top layer UNLESS you’re really fast. Like two minutes! Otherwise, the syrup from the fruit pie filling will soak into the crust and it will become soggy. Ugh. I rolled out the bottom layer and put it into the crust.
Then I rolled out the top layer and had it ready to go so that as soon as I put the peach filling into the dish the top layer was ready to be put on, fluted, slits made in the top, and then brushed with milk and sprinkled with sugar. If you’re not used to making pie crust in bulk like this it will take time and practice to be able to roll out the rectangles and lift the dough into the dish without tearing it apart. It’s a lot of dough to work with but practice makes perfect!
I got this delightful recipe back in 2000 when we had the Ramsay family over for Sunday lunch very soon after we joined Hillcrest Baptist Church in Cedar Hill, Texas. Paul and Pam were so friendly to us and welcomed us into the life of the church. We invited them over and Pam asked what she could bring. When I said dessert she asked if we’d like peach cobbler.
Of course, the answer was YES, a thousand times, YES! Then she asked if we wanted a single or double crust peach cobbler. I’d never heard of a double crust peach cobbler but apparently they’re pretty popular here in Texas. So Pam made this lovely cobbler. Wow! I fell in love at first bite. Of course, a scoop of Blue Bell vanilla ice cream didn’t hurt either!
The original recipe calls for canned peaches and I’ve used those before when peaches have not been in season. Pam’s recipe called for using the juice and all, but I’ve always had trouble with the recipe turning out too soupy when I use all the liquid from four cans of peaches. She also used 2 1/2 cups of sugar, but when I used that amount it was too sweet.
So this is the deal: when using fresh peaches you will need 2 1/2 cups of sugar for that amount of cobbler. When using canned peaches, use only two cans of juice (instead of four) and decrease the sugar to 2 cups. Both sets of instructions are included in the recipe card below.
Double Crust Peach Cobbler will knock your socks off. I’m not kidding. This cobbler is the real deal. Everyone who tries it just loves it. I made it for company last week and if they hadn’t each had two helpings of my Homemade Chicken and Dumplings they probably each would have had two pieces of cobbler! If you have plenty of time on your hands and want to present your family with the BEST Peach Cobbler they will ever eat, then give this recipe a try. It’s heavenly.
Double Crust Peach Cobbler is the BEST peach cobbler you’ll ever sink your teeth into!
While this recipe is a lot of work, it’s worth it.
This sensational dessert will have everyone’s mouth watering.
Here’s what I did.
I used these ingredients for the peach filling.
Combine peach filling ingredients in a large mixing bowl and stir well. Set aside.
Meanwhile, make pie crust. You will need the equivalent of about five single pastry shells. I used approximately 5-6 cups flour, 1 1/2 to 2 cups Crisco shortening, 2 tsp. salt, 2 tsp. baking powder and as much ice water as necessary to shape into a ball and form the crust. Place waxed paper on your counter top in long sheets. Sprinkle extremely generously with flour. Place a large ball of dough (between the size of a large grapefruit and a cantaloupe) on the waxed paper. Sprinkle top of dough with more flour. Place waxed paper over top and roll out dough into a long rectangle that will fill a 10×15″ baking dish leaving about a two-inch overhang. Then roll out the top layer (it only needs to fit the top of the cobbler–no overhang) and have it ready to go as soon as you pour peaches into bottom crust layer.
Pour peach filling ingredients into shell in baking dish.
Dot with butter. That means to place little dabs of butter as evenly as possible on top of the peach filling.
Top with remaining crust layer and flute the edges.
Cut slits in top crust to allow steam to escape and peach filling to bubble up to the surface.
Brush milk on top crust covering the fluted edges and top crust completely.
Sprinkle sugar generously over top.
Bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake about 1 1/2 hours longer until peach juice oozes up the top and it has thickened. If the crust starts getting too brown, tent with foil.
When using canned peaches, bake at 400 degrees for 10 minutes. Reduce heat to 350 and bake about 45 minutes to an hour or until bubbly as above.
Double Crust Peach Cobbler is so fantastic it’s really hard to stop at just one serving.
Add a scoop of vanilla ice cream and you will be over the moon!
Double Crust Peach Cobbler has both cinnamon and nutmeg which really enhances the flavor the peaches a lot.
Double Crust Peach Cobbler is the perfect dessert for the summer holiday season.
Here’s the recipe.
DOUBLE CRUST PEACH COBBLER
(Recipe adapted from Pam Ramsay, when we attended Hillcrest Baptist Church, Cedar Hill, TX)
- Recipe for three double-crust pies
- About 12-13 cups fresh peaches or 2 16-oz. bags frozen peaches
- 2 1/2 cups sugar
- 7 heaping tablespoonfuls UNBLEACHED all-purpose flour (bleached flour toughens baked goods)
- 1 tsp. cinnamon
- ¾ tsp. nutmeg
- 2 tsp. lemon juice
- 3 tbsp. butter
- about ¼ cup milk
- about 3 tbsp. sugar
- Place bottom crust into bottom and up sides of 10×15” glass baking dish.
- Stir peaches with sugar, flour, cinnamon, nutmeg and lemon juice.
- Spread onto crust.
- Dot with the butter.
- Place top crust on top of peaches and flute edges sealing well.
- Make 6 or 8 small slits in the top crust.
- Brush top crust with milk (1/4 cup or so) and then sprinkle with sugar (a few tablespoons until well covered).
- Bake at 400° for 10 minutes.
- Reduce heat to 350° and bake for about 1 ½ hours or until peaches are fully cooked, syrup thickens and bubbles up thickly through the slits in the top crust.
- Good served with ice cream.
Doesn’t Double Crust Peach Cobbler look marvelous? Are you ready to try a bite right now?
This recipe can be made with fresh, frozen or canned peaches which means you can serve it any time of the year.
This melt-in-your-mouth dessert will have everyone wanting more.
But don’t take my word for it. Make up one of these cobblers yourself and you’ll see what I mean.
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