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Double Crusted Peach Cobbler

Double Crust Peach Cobbler

Course Dessert
Cuisine American
Keyword #dessert, #freshpeaches, double crust, Fresh Peach Cobbler
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Servings 12
Author Mary Bostow



  • 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.


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.


  • 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.