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
STEP 1. Put half of the peaches in the baking dish.
STEP 2. Cover peaches with pie dough. Bake for 20 minutes.
Old Fashioned Peach Cobbler
Fresh 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
Blueberry Pie Cobbler Using Frozen Blueberries
Fresh Cobbler and How to Peel Peaches
Blackberry Pie Cobbler Using Stevia
So tell me how do you like your cobbler? Do you prefer peaches or berries?
- 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.
Vincent says
May 14, 2017 at 7:26 pmJust did the double crust peach cobbler! Awesome !!!!!!
Angela Roberts says
May 15, 2017 at 12:18 pmVincent
I’m so glad you loved it.
Cheryl says
August 20, 2014 at 10:25 amYum! What a perfect way to use up the summer peaches 🙂
nancy at good food matters says
August 18, 2014 at 7:22 amHi Angela,
Ever since we met at the NWWB potluck last month, I’ve been meaning to come and visit Spinach Tiger. Great blog! And, what a beautiful cobbler–excellent tips on keeping a crisp bottom crust.
Nancy
sippitysup says
August 16, 2014 at 7:15 pmI like cobbler this way (since you asked). GREG
Teresa, foodonfifth says
August 16, 2014 at 10:47 amAngela, perhaps your method will keep the inner crusts from being soggy which is why I shy away from cobblers…the top crust is always nice and crispy brown and then inside…uncooked dough! I will try this as I like the idea of halfway baking the inner dough. Pretty as a picture this post is.
Angela Roberts says
August 16, 2014 at 1:57 pmTeresa, Yes, this gets rid of the soggy dough. Enjoy.
Anna (Hidden Ponies) says
August 15, 2014 at 2:31 pmOh Angela, you’ve outdone yourself! This is gorgeous. Cobblers to me are always peach, I use berries and such for other things. I love the image of days when pie crusts were constantly in production!
Angela Roberts says
August 15, 2014 at 3:15 pmThanks, Anna
I’m loving this new technique which I’m discovering is very old.
Maria says
August 15, 2014 at 1:54 pmI bought two bags of peaches at a local farm this morning. One for eating and one a bag of very ripe and/or cosmetically imperfect “seconds” for baking. I was thinking peach pie – until this recipe hit my inbox!
I never heard of double crusted cobbler before. Does it give the feel of pie – only easier to make? Trying to understand the rational of the crust in the middle – I’m a northerner and don’t get it, lol!
Hope is well! xoxo
Angela Roberts says
August 15, 2014 at 3:14 pmHi Maria
I’m a Northerner transplanted to the South It took me a while to “get it” here too.
Her’s the advantage. No need to be perfect. The cobbler is scooped out with lots of good crust. Usually with peach pie the bottom gets gooey, but this way it’s great.
People love it. I used to think cobbler was just cake type, until I moved here and brought a big pie with a lattice crust to a family reunion and everyone called it cobbler.
Good luck. I”m sure it will be great.
Angela Roberts says
August 15, 2014 at 12:11 pmYou want to hear something funny. I’m standing in my kitchen and I started thinking about you, wondering how you were and I come to my computer and you left a comment. Now that’s amazing!
Hope you’re having a great summer.
Angela
Phillip || SouthernFATTY.com says
August 15, 2014 at 12:06 pmAnyyyything with double crust makes it onto my list! Delicious!
Bonus that peaches are nostalgic for me. Good ol’ Georgia family means peach cobbler, peach ice cream and fresh peaches for just about everything.