Picture a warm, golden crust enveloping the juicy, sweet aroma of ripe peaches on a summer afternoon.
There’s something so comforting about biting into this double crust peach cobbler, an easy-to-make dessert that fills your home with the scent of cinnamon and nutmeg.
Transform simple ingredients into a delightful treat as you watch the crust turn golden brown.
Let’s bring this dish to life and savor every bite together.
Kitchen Tools Required
- 1 baking dish
- 1 large mixing bowl
- 1 medium saucepan
- 1 rolling pin
- 1 pastry brush
Ingredients
- 8 cups fresh peaches, peeled and sliced
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 ready-made pie crusts
- 2 tablespoons unsalted butter, cut into small pieces
- 1 egg, beaten
- 1 tablespoon coarse sugar
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Double Crust Peach Cobbler, here’s a timeline that includes reading, prep, cook, and resting times:
- Reading the Recipe: 5 minutes
- Start by reading through the entire recipe to understand the process and gather all necessary ingredients and equipment.
- Preparation Time: 30 minutes
- 0-5 minutes: Preheat the oven to 375°F (190°C) and gather all ingredients and equipment (baking dish, mixing bowl, saucepan, rolling pin, pastry brush).
- 5-15 minutes: Peel and slice 8 cups of fresh peaches.
- 15-20 minutes: In a large mixing bowl, combine peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Stir until well coated.
- 20-25 minutes: Roll out one pie crust and fit it into the bottom of the baking dish.
- 25-30 minutes: Pour the peach mixture into the crust-lined dish, dot with butter, roll out the second crust, place it over the peaches, trim and crimp edges, cut slits, brush with beaten egg, and sprinkle coarse sugar.
- Cooking Time: 45 minutes
- 30-75 minutes: Bake the cobbler in the preheated oven. Keep an eye on the crust during the last 15 minutes and cover the edges with aluminum foil if they start to over-brown.
- Resting Time: 15 minutes
- 75-90 minutes: Allow the cobbler to rest after baking to let it set and cool slightly before serving.
Note: Adjust the timeline if you find yourself needing a bit more or less time for certain tasks.
Recipe Instructions
Preheat the oven to 375°F (190°C).
In a large mixing bowl, combine the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
Stir until the peaches are well coated with the sugar mixture.
Roll out one pie crust and fit it into the bottom of the baking dish.
Pour the peach mixture into the crust-lined baking dish.
Dot the top of the peaches with the unsalted butter pieces.
Roll out the second pie crust and place it over the peach mixture.
Trim and crimp the edges of the pie crusts to seal.
Cut slits in the top crust to allow steam to escape.
Brush the top crust with the beaten egg.
Sprinkle the coarse sugar over the top crust.
Bake in the preheated oven for 45 minutes or until the crust is golden brown.
Remove from the oven and let it rest for 15 minutes before serving.
Serving Tips
- Vanilla Ice Cream: Serve a scoop on top for a classic and delightful contrast between warm cobbler and cold ice cream.
- Whipped Cream: Add a dollop for a light and creamy addition that complements the cobbler’s fruity sweetness.
- Fresh Mint Leaves: Garnish with a few leaves to add a touch of color and a hint of fresh flavor.
- Caramel Drizzle: Drizzle caramel sauce over the top for an extra layer of sweetness and richness.
- Chopped Nuts: Sprinkle chopped pecans or almonds for a crunchy texture and nutty flavor contrast.
Storage
To store leftover double crust peach cobbler, cover it tightly with plastic wrap or aluminum foil.
Refrigerate for up to 3 days.
Reheat before serving for best flavor.
Freezing
To freeze double crust peach cobbler, wrap it tightly in plastic wrap and aluminum foil.
Store in an airtight container for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Double Crust Peach Cobbler, preheat the oven to 350°F (175°C).
Cover with foil, and bake for 15-20 minutes.
This preserves the crust’s texture and guarantees even warming.
Final Thoughts
Enjoy the delightful balance of sweet and tangy flavors in this Double Crust Peach Cobbler.
The combination of ripe peaches and a perfectly baked crust creates a comforting dessert that’s sure to impress.
Serve it warm, paired with a scoop of vanilla ice cream for an extra touch of indulgence.
Whether for a family gathering or a cozy night in, this classic American dessert is a crowd-pleaser.
Remember, using fresh, in-season peaches will elevate the taste of your cobbler to new heights.
If you have any leftovers, store them in the refrigerator and reheat gently before serving.
Enjoy every delicious bite!
Frequently Asked Questions
Can I Substitute the Pie Crust With a Homemade Crust?
You absolutely can substitute with a homemade crust. Crafting your own allows for personalized flavor and texture. Roll it out evenly, ensuring a flaky, golden finish. Your cobbler will shine with that artisanal touch, impressing everyone.
What Is the Origin of Peach Cobbler?
You’ve asked about the origin of peach cobbler. It traces back to British settlers in America. Unable to make traditional suet puddings, they improvised by baking fruit-filled biscuits, creating a distinctly American dessert with artistic flair.
How Can I Make the Cobbler Gluten-Free?
To make the cobbler gluten-free, use gluten-free pie crusts and cornstarch. Verify your baking dish is clean and free of gluten residue. For artistic flair, add a pinch of cardamom for a unique twist.
Are There Any Variations of Peach Cobbler?
You can explore variations like adding berries for a fruity twist or incorporating ginger for spice. Swap the crust with a biscuit topping for texture contrast. Experiment with almond extract to enhance the peach’s natural sweetness.
What Wine Pairs Well With Peach Cobbler?
You should pair your peach cobbler with a sweet Riesling or Moscato. Their fruity notes enhance the cobbler’s flavors, creating a harmonious balance. Make certain it’s chilled to complement the warm dessert, elevating the tasting experience.
Double Crust Peach Cobbler
Equipment
- 1 Baking dish 9×13 inch
- 1 large mixing bowl
- 1 Medium saucepan
- 1 Rolling Pin
- 1 pastry brush
Ingredients
- 8 cup fresh peaches peeled and sliced
- 1 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 ready-made pie crusts
- 2 tablespoon unsalted butter cut into small pieces
- 1 egg beaten
- 1 tablespoon coarse sugar
Instructions
- Preheat the oven to 375°F (190°C).
- In a large mixing bowl, combine the peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
- Stir until the peaches are well coated with the sugar mixture.
- Roll out one pie crust and fit it into the bottom of the baking dish.
- Pour the peach mixture into the crust-lined baking dish.
- Dot the top of the peaches with the unsalted butter pieces.
- Roll out the second pie crust and place it over the peach mixture.
- Trim and crimp the edges of the pie crusts to seal.
- Cut slits in the top crust to allow steam to escape.
- Brush the top crust with the beaten egg.
- Sprinkle the coarse sugar over the top crust.
- Bake in the preheated oven for 45 minutes or until the crust is golden brown.
- Remove from the oven and let it rest for 15 minutes before serving.
Notes
