Ah, a Double Crust Peach Cobbler—a twist on the classic cobbler where both the bottom and top have a buttery crust, making it extra flaky and dessert-worthy! 🍑🥧
Double Crust Peach Cobbler
Ingredients
For the Crust:
- 2½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6–8 tbsp ice water
For the Filling:
- 4 cups sliced peaches (fresh or drained canned peaches)
- ½–¾ cup sugar (adjust to sweetness of peaches)
- 2 tbsp all-purpose flour
- ½ tsp cinnamon
- 1 tsp vanilla extract
- 1 tsp lemon juice
Optional:
- 1 tbsp butter, cut into small pieces for topping
- 1 tbsp coarse sugar for sprinkling on top
Instructions
- Make the Crust
- In a bowl, combine 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 dough in half—one for bottom crust, one for top.
- Roll out the bottom crust and fit into a greased 9×13-inch baking dish.
- Prepare the Filling
- In a bowl, mix peaches, sugar, flour, cinnamon, vanilla, and lemon juice.
- Pour filling over the bottom crust.
- Add the Top Crust
- Roll out the second half of the dough.
- Cover the peach filling with the top crust.
- Cut small slits for steam to escape.
- Optional: dot with butter and sprinkle coarse sugar on top.
- Bake
- Preheat oven to 375°F (190°C).
- Bake 40–50 minutes until crust is golden and filling is bubbling.
- Cool & Serve
- Let the cobbler cool 10–15 minutes.
- Serve warm with ice cream or whipped cream.
Optional Tips
- For extra flavor, add ½ tsp nutmeg or ginger to the filling.
- If using canned peaches, drain lightly but keep some syrup for sweetness.
- You can brush the top crust with egg wash for a golden shine.
If you want, I can also give a shortcut version of double crust peach cobbler that’s ready in under 45 minutes using pre-made pie crust.
Do you want me to do that?
