Old Fashioned Peach Cobbler with a Double Crust

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Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler from Spinach TIger

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.

How to Make Old Fashioned Peach Cobbler by Angela Roberts

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

The Best Old Fashioned Peach Cobbler by Angela Roberts
STEP 1. Put half of the peaches in the baking dish.
Double Crusted Old Fashioned Peach Cobbler by Angela Roberts
STEP 2. Cover peaches with pie dough. Bake for 20 minutes.
Fresh Peach Cobbler
Old Fashioned Peach Cobbler
Fresh Peaches Cobbler
Fresh Old Fashioned Peach Cobbler

Old Fashioned Peach Cobbler with a Double Crust by Angela Roberts

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

Blueberry Pie Cobbler Using Frozen Berries by Angela Roberts

Fresh Cobbler and How to Peel Peaches

Fresh Peach Cobbler by Angela Roberts

Pear Cranberry Cobbler

Pear Cranberry Cobbler Lead

Blackberry Pie Cobbler Using Stevia

Blackberry Pie with Stevia by Angela Roberts

 

So tell me how do you like your cobbler? Do you prefer peaches or berries?

Print Recipe
5 from 2 votes

Old Fashioned Peach Cobbler with a Double Crust

Double Crusted and twice baked this is how peach cobbler has been made in the South.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Dessert
Cuisine: American
Servings: 8
Author: Angela Roberts

Ingredients

  • 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.

Instructions

  • 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.

Please follow me on instagram. If you make this recipe,  please tag me #spinachtiger.

If you love this recipe, please give it five stars. It means a lot. xoxo

 

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17 Comments

  1. Pingback: Food And Wine Peach Lavender Cobbler
  2. Angela, 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.

  3. Oh 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!

  4. I 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

    1. Hi 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.

  5. You 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

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