Here’s a classic Double Crust Peach Cobbler recipe—juicy peaches with a buttery, flaky top and bottom crust:
Ingredients
For the crust (2-crust cobbler):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 6–8 tbsp ice water
For the filling:
- 6–7 cups peeled, sliced fresh peaches (or about 4–5 large peaches)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 1 tbsp lemon juice
- 2 tbsp all-purpose flour (or cornstarch for thicker filling)
- 1 tsp vanilla extract
Optional topping:
- 1 egg, beaten for egg wash
- 1 tbsp coarse sugar
Instructions
- Make the crust:
- In a large bowl, mix flour, sugar, and salt.
- Cut in cold butter until mixture resembles coarse crumbs.
- Gradually add ice water, 1 tbsp at a time, until dough holds together.
- Divide into two discs, wrap in plastic, and refrigerate for at least 1 hour.
- Prepare the filling:
- In a large bowl, combine peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, flour, and vanilla. Toss gently to coat.
- Assemble the cobbler:
- Preheat oven to 400°F (200°C).
- Roll out one disc of dough and fit it into a 9-inch pie pan.
- Pour the peach mixture into the crust.
- Roll out the second disc and place over the filling. Seal edges and trim excess.
- Cut small slits in the top crust to allow steam to escape.
- Optional finishing touches:
- Brush top crust with beaten egg and sprinkle with coarse sugar.
- Bake:
- Bake for 45–55 minutes, until crust is golden and filling is bubbly.
- If edges brown too quickly, cover with foil.
- Cool & serve:
- Let the cobbler cool for at least 20 minutes before slicing.
- Serve warm with vanilla ice cream or whipped cream.
Tips:
- Mix yellow and white peaches for a sweeter, more complex flavor.
- Adjust sugar depending on the sweetness of your peaches.
- This cobbler can also be made with frozen peaches—just thaw and drain excess liquid first.
If you want, I can also give a shortcut version using store-bought pie crust or biscuit dough for an easier double-crust peach cobbler that still tastes homemade.
Do you want me to do that?
