The Best Ever Double Crust Peach Cobbler
This is definitely not a recipe for the faint at heart. However, those you serve this to will certainly fee special. Careful! They might think you're apologizing for something. lol
This is an amazing dessert. I first made this dish for someone I was dating many, many years ago when it was specifically requested. He said he was the luckiest man on Earth. He was talking about the cobbler. It has that affect on people.
This is like 2 dozen roses and the most romantic night out for a man! Make your husband, boyfriend, brother, uncle, dad, or anyone else feel this same way by trying this recipe.
When someone says double-crust, it's easy to think they simply mean one crust on the bottom and one on top, but this is not so.
Double-crust actually means two pies in one; two layers of peaches, two layers of crust, two layers of yumminess. This will certainly become the pie you're known for!
- 1 (2-count) package refrigerated pie crusts, thawed
- 9-12 medium peaches, pitted and sliced
- 4 tablespoons (or 1/2 stick) butter, chilled
- 2 tablespoons cornstarch
- 1 cup sugar
- 2 teaspoons fresh lemon juice, (1 large lemon)
- 1/2 teaspoon + 1 tablespoons ground cinnamon, separated
- Preheat oven to 375 degrees F. Spray a square (8x8) casserole dish generously with cooking spray.
- Pit and slice all of your peaches into very thin slices and dump into a large mixing bowl.
- Along with your peach slices, add your cornstarch, sugar, lemon juice, and cinnamon. Toss to mix and coat everything evenly.
- Fold in your cold butter. Do not melt or mix. You want healthy chunks of butter throughout your mixture for the cooking process.
- Spoon half of your peach mixture into your prepared casserole. That's right, straight in to the pan.
- Roll out one of your refrigerated pie crusts and place over the peaches in your baking dish. Seeing as how this pie crust will be going into a square baking dish, you may want to roll it out into the correct shape and size.
- Pour your remaining peach mixture over this first pie crust, essentially creating two layers of peaches in the dish.
- Roll out your remaining pie crust (You may want to also roll this one out a little thinner and into the right shape for your cobbler.) and fit it over the top of the baking dish, letting it drape slightly over the sides.
- Pinch both crusts together on the edges, creating an attractive design around the outside.
- Cut shallow but symmetrical slits into the top of the crust to allow the cobbler to vent during cooking.
- Before putting into the oven, brush the top of your cobbler with melted butter and sprinkle with cinnamon and sugar.
- Place the cobbler on a cookie sheet before putting it into the oven to catch any drippings while the cobbler is cooking.
- Bake for 40 minutes until the juices are bubbling out of the top and the the crust is golden brown on top.
- Let cool slightly before serving, but serve warm for the best flavor.
- I suggest serving it with ice cream and/or whip cream. This is the way my husband likes it! Enjoy!
|Serving size: 1 slice out of 8|
|Calories from Fat||189|
|% Daily Value *|
|Fat 21 g||32%|
|Saturated fat 9 g||45%|
|Carbohydrates 66 g||22%|
|Sugar 46 g|
|Fiber 3 g||12%|
|Protein 4 g||8%|
|Cholesterol 20 mg||7%|
|Sodium 262 mg||11%|
|* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.|
I love those simple, generic pie crusts from the grocery store. However, if you can't make a homemade cobbler without also making a Homemade Pie Crust, check out my recipe.
If you would prefer the lattice look for the top of your pie like I made in the picture, it's easy. Instead of rolling it out on top of your pie, roll it out really thin on a flat surface so you can cut it. Then, using a pizza cutter, slice your pie crust into long approximately 1" wide strips (or thinner if you prefer).
I would recommend the easy way to create lattice on your pie, and first lay strips about 1" apart across one direction on your pie, and then do the same with strips the opposite direction.
If you run out of long strips, just much them all together again and roll them back out. You can then cut them into strips again to use for the other direction.
You can also add another layer of pie crust easily for the man who requests yet another layer of scrumptious crust. Simply lay a third crust in the bottom of your baking dish before you get started.
This truly has the potential to be anything you can dream! So be creative and enjoy!
Are you a single, double, or triple crust kind of person?
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© 2013 Victoria Van Ness