Double Crust Peach Cobbler

Teresa Ambra

Double Crust Peach Cobbler is the BEST peach cobbler recipe you'll ever eat. Once you try this your family will beg you to make it again and again! This swoon-worthy dessert is terrific during the summer holidays. But if you use canned peaches, you can make it all year round.

4.41 from 10 votes

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Prep Time 1 30

Cook Time 1 30

Total Time 3

Course Dessert

Cuisine Southern

Servings

Calories 529 kcal

Equipment

1 10x15" glass baking dish
1 large mixing bowl
1 wooden spoon
measuring cups
measuring spoons
1 sharp knife to cut and pare peaches
1 Rolling Pin

Ingredients

6 pie crusts
12-13 cups fresh peaches or 2 16-oz. bags frozen peaches
2 1/2 cups granulated sugar (see note below)
7 heaping tablespoonfuls UNBLEACHED all-purpose flour bleached flour toughens baked goods
1 tsp. cinnamon
3/4 tsp. nutmeg
2 tsp. lemon juice
3 tbsp. unsalted butter
1/4 cup 2% milk
3 tbsp. granulated sugar

Instructions

Place bottom crust into bottom and up sides of 10x15” glass baking dish.
Stir peaches with granulated 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 granulated 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.

Notes

NOTE: I usually make the equivalent of about 5 single crust plain pastry layers.

NOTE: To avoid a soggy crust, don't put the filling into the pie crust until you're ready to place the top crust layer on and the oven is fully heated.

NOTE: Or use 4 large 29-oz. cans of sliced peaches. Drain only two of the cans and add the juice with all the other pie filling ingredients. I decrease the sugar to 2 cups, but you can keep it at 2 1/2 cups if you prefer a sweeter dessert.

NOTE: Tent cobbler with foil if the crust starts getting too brown.

NOTE: Make the pie filling first rather than rolling out pie crust first, or the pie crust will dry out and become brittle in the dish and on your counter top.

NOTE: If using canned peaches, the cobbler will not take quite as long to bake. Decrease time to about an hour after reducing heat to 350.

NOTE: While 2 1/2 cups sugar was Pam's original amount, I find this perfectly satisfying with only about 1 1/2 to 2 cups of sugar.

Nutrition

Calories: 529kcalCarbohydrates: 83gProtein: 6gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 7mgSodium: 297mgPotassium: 227mgFiber: 4gSugar: 47gVitamin A: 481IUVitamin C: 5mgCalcium: 27mgIron: 2mg

Keyword cobbler, dessert, peach cobbler, peach dessert, peaches

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