Old Fashioned Peach Cobbler
Old Fashioned peach cobbler takes us way back in the day in the South, when the pie dough was rolling on the table nearly daily in the summer to keep up with the abundance of fruit.
I’m now convinced there are as many ways to make cobblers as there are biscuits or shrimp and grits. Everyone has their own special recipe. I have several, but double crusted Old Fashioned Peach Cobbler just might be my favorite way to eat cobbler. I’ve made cobbler in jars, and in cast iron skillets, some with pie dough, some more cake like.
It doesn’t matter which version you like; it only matters that it’s second helping good, and a double crust will make happy the person who loves pie crust or the person who loves fruit Both stand alone and then converge together.
The Old Fashioned Peach Cobbler Process
This is truly a genius method, one that would also work well with a cast iron pan if you really want to go rustic. You simply put half of the fruit in first, then cover with a slab of pie dough, bake for twenty minutes and then add the rest of the fruit and a lattice top. It’s the queen of summer comfort food, only aided by the addition of ice cream. Notice my lattice strips are not perfect, but the pie dough recipe is. That I do guarantee, after hundreds of times having my hands in pie dough, this works and you can get all my tips for pie dough perfection here.
How to Make Old Fashioned Peach Cobbler
Don’t forget to serve the double crusted Old Fashioned Peach Cobbler with ice cream. It’s amazing.
More Homemade Cobblers from Spinach Tiger
So tell me how do you like your cobbler? Do you prefer peaches or berries?
Old Fashioned Peach Cobbler with a Double Crust
- 6-8 peaches
- 1 cup sugar
- juice of one lemon
- 1 teaspoon cinnamon
- 2 tablespoons corn starch
- 1 pie crust recipe found here
- two tablespoons milk
- raw sugar
- Dish that is deep enough to make two layers of peaches with pie crust in between and on top.
- Cut an x into peaches. Blanch peaches in boiling water for 30 seconds. Peel.
- Slice peaches, and toss with sugar, lemon, cinnamon, corn starch.
- Divide pie dough and roll out enough to cover the pan or dish you are working with. Use a deep enough dish to make two layers of peaches.
- Place half of the peaches in the dish. Cover with rolled out pie dough.
- Bake at 400 degrees for 20 minutes.
- Place remaining peaches in dish. Cover with strips of pie dough.
- Sprinkle with raw sugar.
- Bake for 20 to 25 minutes, or until top crust is golden brown.
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