Double Crust Peach Cobbler
Equipment
- 1 Baking dish 9x13 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
For the best results, use ripe peaches that are in season to enhance the flavor of the cobbler. If fresh peaches are not available, you can use frozen peaches, but be sure to thaw and drain them well beforehand. Additionally, covering the edges of the crust with aluminum foil during the last 15 minutes of baking can prevent over-browning. Enjoy your delicious double crust peach cobbler warm, possibly with a scoop of vanilla ice cream on top.
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