Double Crust Peach Cobbler

Double Crust Peach Cobbler has an all butter crust made in the food processor and a homemade peach filling that takes this cobbler to over the top DELICIOUS!

Double Crust Peach Cobbler

My son doesn’t request desserts very often, this week he surprised me and asked me to make Peach Cobbler.  I was all set to make a recipe that’s very popular on the internet when he threw me a loop and said…I want it to have 2 crusts.  So, I did a little research on line for Double Crust Peach Cobbler and came up with , what I hoped, was what he was asking for.

This delicious recipe for peach cobbler was exactly what my son wanted!  The homemade peach filling was delicious with a hint of lemon, cinnamon and vanilla.  The two all butter crusts are tender and melt in your mouth good. It’s a fantastic combination. You can serve double crust peach cobbler with a scoop of ice cream or put it in a bowl and pour a little cream over it, which is how my Dad would have eaten it.  My son asked me not to give any of it away, it’s all his!   We’re going to make Double Crust Peach Cobbler together so let’s gather the ingredients.

Double Peach Cobbler Crust Ingredients:

• 2 1/2 cups all purpose flour (plus more for rolling the dough out)
• 1 Tablespoon white sugar
• 1/2 Teaspoon salt
• 12 Tablespoons cold butter, cut into small pieces
• 4 – 6 Tablespoons ice water

Peach Filling:

• 4 Tablespoons butter
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar (more for sprinkling on top)
• 1 Teaspoon vanilla
• 1/2 teaspoon cinnamon 
• Zest of one lemon
• 1/2 cup water
• 10 ripe peaches peeled, pitted and sliced into 1/4 inch slices. 
• 3 Tablespoons all purpose flour
• 2 Tablespoons cream (for brushing top crust)

Your food processor is your best friend for this recipe, it’s going to make the double crust for you. Using the blade attachment of your food processor, place the flour, sugar and salt in the processor bowl. Process until the ingredients are combined, about 5 seconds. Add the cold butter pieces to the bowl and process until the mixture looks like coarse meal. Add the cold water, 2 Tablespoons at a time until the dough just comes together.

Turn the dough out onto a lightly floured ,clean surface and knead until it comes together. Divide the dough into two pieces, form each piece into a disk. Wrap each disk in plastic wrap and refrigerate them for 30 minutes.

After the 30 minutes chill time, roll each disk out into a rectangle that will fit into a 9×13 inch baking pan. The dough doesn’t have to be rolled out perfectly, ( they don’t have to be anywhere near perfect looking) your just going to lay it on top of the filling, you’re not going to be crimping the dough edges.  Place the dough rectangles on 2 parchment paper lined baking sheets and refrigerate them to keep them cold. Each rectangle will have it’s own parchment paper lined baking sheet. While the dough is chilling we’re going to make the peach filling.

To make the peach filling place the butter in a large sauté pan. Add both sugars, water, lemon zest, vanilla and cinnamon to the pan. Cook over low to medium heat until the sugar is dissolved. Drain the peaches of the juice in the bowl, you can leave a little juice in if you want more sauce on the cobbler. Add the peaches and flour to the sauté  pan and cook until the ingredients are thickened and it starts to boil, then remove the pan from the heat.The filling took about ten minutes to make, then it was time to assemble. 

To assemble Double Crust Peach Cobbler place half of the peach filling into a generously buttered 13×9 inch baking pan. Place one dough rectangle on top of the filling, place the pan on a cookie sheet and bake in a preheated 375 degree oven.  Bake until the crust is light golden brown about 30 – 40 minutes. Remove the pan from the oven and top the light golden brown crust with the remaining peach filling and place the second pie crust over the filling. Brush the top crust with cream and sprinkle with sugar. Return the pan to the oven and bake until the top crust is light golden brown and the juices are bubbly about another 30- 40 minutes.

It was exactly what my son wanted!  

The peach filling was delicious with a hint of lemon, cinnamon and vanilla.  The all butter crust is tender and melt in your mouth good. It’s a fantastic combination. I served it with a little bit of cream poured on top, a scoop of ice cream would  take this up to amazing!.  My sonl asked me not to give any of it away, it’s all his!  I have a feeling Double Crust Peach Cobbler will be a regular at our house.  Enjoy!

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5 from 3 votes

Double Crust Peach Cobbler

Prep Time45 minutes mins

Cook Time1 hour hr 10 minutes mins

Course: Dessert

Cuisine: American

Keyword: #dessert, #freshpeaches, double crust, Fresh Peach Cobbler

Servings: 12

Author: Mary Malone

Ingredients

Crust

• 2/1/2 cups flour plus more for rolling out dough
• 1 Tablespoon sugar
• 1/2 teaspoon salt
• 12 Tablespoons cold butter cut into small pieces
• 4 to 6 Tablespoons ice water

Peach Filling

• 4 Tablespoons butter
• 1/4 cup light brown sugar
• 1/4 cup granulated sugar more for sprinkling on top
• 1 teaspoon vanilla
• 1/2 Teaspoon cinnamon
• zest of one lemon
• 1/2 cup water
• 10 ripe peaches peeled, pitted and sliced into 1/4 inch slices, thawed frozen peaches can also be used
• 3 Tablespoons flour
• 2 Tablespoons cream for brushing top crust
• Preheat oven to 375 degrees.

Instructions

For the crust

• Using the blade attachment for your food processor, place flour, sugar and salt in the processor bowl. Process until combined, about 5 seconds. Add the cold butter pieces and process until mixture looks like coarse meal. Add the cold water 2 Tablespoons at a time until dough just comes together. Turn the dough out onto a lightly floured clean surface and knead until it comes together. Divide dough into 2 pieces, form each half into a flat disk. Wrap each disk in plastic wrap and refrigerate for 30 minutes. Roll each disk out into a rectangle to fit the 9 x 13 inch pan about 1/4 inch thick. This doesn't have to be perfect. Your just going to lay it on top of the filling, no crimping needed. Place rectangles on 2 parchment lined baking sheets and refrigerate to chill. Each rectangle will have it's own parchment lined baking sheet.

Peach Filling

• Melt the butter in a large saute pan. Add both sugars,water,lemon zest, vanilla and cinnamon. Cook until sugar is dissolved. Drain the peaches of the juice in the bowl, you can leave a little juice in if you want more sauce in the cobbler. Add peaches and flour to the saute pan, cook until thickened and it starts to boil. Remove from heat.

Assembly

• Generously butter a 9x13 inch baking pan. Place half the peach filling in the pan, place one dough rectangle over the filling. Place on a cookie sheet, bake until crust is light golden brown about 30 - 40 minutes. Remove from oven, top with the remaining peach filling, place second dough rectangle over top the filling. Brush the top with cream and sprinkle with sugar. Return to the oven and bake until top crust is light brown and juices are bubbly about 40 minutes. Cool 30 minutes before cutting. Serve with cream or ice cream.

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Looking for more cobbler recipes, try these from other bloggers. Easy Peach Cobbler…Southern Peach Cobbler