🍑 Double Crust Peach Cobbler
Serves: 8
Prep time: 30 minutes
Bake time: 45–55 minutes
🧺 Ingredients
For the pastry (top & bottom crusts):
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2½ cups (315g) all-purpose flour
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1 tsp salt
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1 tbsp sugar
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1 cup (225g) cold unsalted butter, cubed
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6–8 tbsp ice water
(or use 2 store-bought pie crusts for convenience)
For the peach filling:
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6–7 large fresh peaches (about 6 cups), peeled and sliced
(or use 2 cans sliced peaches, drained, if not in season) -
¾ cup (150g) sugar
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¼ cup (30g) flour or 2 tbsp cornstarch (for thickening)
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½ tsp cinnamon
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¼ tsp nutmeg (optional)
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1 tsp vanilla extract
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1 tbsp lemon juice
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2 tbsp butter, cut into small cubes
For topping:
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1 tbsp milk or cream (for brushing crust)
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1 tbsp sugar (for sprinkling)
🥣 Instructions
1. Make the pastry
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In a large bowl, whisk together flour, salt, and sugar.
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Cut in the cold butter using a pastry cutter or fingertips until mixture resembles coarse crumbs.
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Add ice water a tablespoon at a time, mixing just until the dough holds together.
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Divide into two discs, wrap, and chill for at least 30 minutes.
2. Prepare the filling
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In a large bowl, toss peaches with sugar, flour (or cornstarch), cinnamon, nutmeg, vanilla, and lemon juice.
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Let sit 10–15 minutes to draw out the juices.
3. Assemble the cobbler
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Preheat oven to 375°F (190°C).
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Roll out one disc of pastry and line the bottom of a greased 9×13-inch baking dish (or deep 9-inch pan).
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Spoon the peach mixture evenly over the bottom crust. Dot with butter.
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Roll out the second disc and lay it over the filling. Trim and crimp edges to seal.
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Cut a few small slits in the top for steam to escape.
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Brush top crust with milk or cream, and sprinkle lightly with sugar.
4. Bake
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Bake for 45–55 minutes, until the crust is golden brown and the filling is bubbling at the edges.
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If the edges brown too quickly, cover them loosely with foil.
5. Cool & serve
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Let cool for at least 20 minutes before serving so the filling sets slightly.
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Serve warm with vanilla ice cream or whipped cream. 🍨
🌿 Tips & Variations
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Canned peaches: Drain well and reduce sugar slightly (to ½ cup).
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Extra juicy peaches: Add an extra tablespoon of flour or cornstarch.
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Shortcut: Use refrigerated pie crusts or puff pastry for an easy version.
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Flavor boost: Add a splash of bourbon or a pinch of ginger for depth.
Would you like me to give you a cast-iron skillet version (more rustic and caramelized), or the old-fashioned boiled syrup style that’s traditional in the Deep South?
