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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


  • 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.