Double Crust Peach Cobbler has an all butter crust made in the food processor and a homemade peach filling that takes this cobbler over the top DELICIOUS!
Double Crust Peach Cobbler
Double Crust Peach Cobbler…Paul 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. 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.
Your food processor is your best friend for this recipe as it’s going to make the double crust for you. The crust is an all butter crust and it’s DELICIOUS!! After the crust is made it’s refrigerated for 30 minutes. It’s then rolled out into two make shift ( they don’t have to be anywhere near perfect looking) rectangles and refrigerated again while you make the peach filling. The filling took about ten minutes to make, then it was time to assemble. Half of the peach filling goes into a 13×9 inch buttered baking pan. One rectangle goes on top of the filling, it’s then baked till light brown. The remaining peach filling goes on top of the baked pie crust and it’s then topped with the second rectangle and baked again till light brown.
It was exactly what Paul 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!. Paul 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!
Double Crust Peach Cobbler
- 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
- 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.
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.
- 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.
- 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. 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. Cool 30 minutes before cutting. Serve with cream or ice cream.