Double Crust Peach Cobbler Recipes

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DOUBLE CRUST PEACH COBBLER



Double Crust Peach Cobbler image

I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough. I also prefer using margarine instead of butter for the small salt content that adds flavor. I have adjusted the sugar amount in this recipe..after reading a few reviews. It depends on how sweet your peaches are..adjust to your liking!!

Provided by Country Cook in Okl

Categories     Pie

Time 55m

Yield 1 11x9, 12 serving(s)

Number Of Ingredients 11

2 cups flour
1 teaspoon salt
3/4 cup Crisco (plain or butter flavor)
1/3 cup ice water
1/2 cup butter or 1/2 cup margarine
4 lbs fresh peaches, peeled and sliced
2 cups sugar
4 tablespoons flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 teaspoon of good vanilla

Steps:

  • Preaheat the oven to 350 degrees.
  • In a mixing bowl, combine flour, salt and Crisco.
  • Mix until the mix is crumbley, add water and mix well.
  • On a floured surface, knead the mixture several times or about 3 minutes.
  • Cut mixture in half, form into two balls and cover with plastic wrap and chill.
  • Add sugar,flour and spices to peaches.
  • Melt the butter in a large saucepan over medium heat, add peaches and mix well.
  • Simmer for 7 minutes Remove from heat and cool. Add vanilla.
  • Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10. Place in a greased 11x9 baking dish.
  • Pour filling over the crust. Add just a few small pieces of butter or margarine random on top of mixture.
  • Roll out second ball on floured surface and cut into strips. Place strips in any form.weaved or otherwise on top of peach mixture. Swab top strips with softened butter with a brush or paper towel.
  • Sprinkle top with a mixture of cinnamon and sugar.
  • Bake for 30-40 mins until golden brown.
  • Let rest for about 10 minutes so crust will set.

Nutrition Facts : Calories 456.4, Fat 21.1, SaturatedFat 8.8, Cholesterol 20.3, Sodium 262.4, Carbohydrate 65.9, Fiber 3, Sugar 46.1, Protein 3.9

OLD FASHIONED PEACH COBBLER



Old Fashioned Peach Cobbler image

I was searching for a peach cobbler recipe that reminded me of the yummy dessert I ate as a young girl in Southeast Missouri. No shortcuts here. Fresh peaches and homemade crust...but worth every minute! Absolutely delicious served warm with vanilla ice cream! Never any leftovers with this dessert!

Provided by ELETA

Categories     Desserts     Fruit Dessert Recipes     Peach Dessert Recipes

Time 2h10m

Yield 18

Number Of Ingredients 16

2 ½ cups all-purpose flour
3 tablespoons white sugar
1 teaspoon salt
1 cup shortening
1 egg
¼ cup cold water
3 pounds fresh peaches - peeled, pitted, and sliced
¼ cup lemon juice
¾ cup orange juice
½ cup butter
2 cups white sugar
½ teaspoon ground nutmeg
1 teaspoon ground cinnamon
1 tablespoon cornstarch
1 tablespoon white sugar
1 tablespoon butter, melted

Steps:

  • In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9x13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
  • In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
  • Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
  • Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.

Nutrition Facts : Calories 337.8 calories, Carbohydrate 43.7 g, Cholesterol 25.6 mg, Fat 17.6 g, Fiber 0.6 g, Protein 2.3 g, SaturatedFat 6.6 g, Sodium 176.9 mg, Sugar 29.5 g

DOUBLE CRUST PEACH COBBLER



Double Crust Peach Cobbler image

I was at the market today, and the smell coming from the fresh peaches was driving me crazy! So I had to run home and make my Mom's peach cobbler. I was surprised to find that this variation has not been posted here. Serve with homemade vanilla ice cream. (If peaches aren't in season where you are, use 2 20 oz packages of frozen sliced peaches, thawed).

Provided by breezermom

Categories     Dessert

Time 1h8m

Yield 1 Cobbler, 8 serving(s)

Number Of Ingredients 11

5 lbs peaches, sliced
2 cups sugar (adjust the amount based on the sweetness of your peaches...you may need more if you use the frozen p)
3 tablespoons all-purpose flour
1/2 teaspoon nutmeg, ground
1 teaspoon almond extract
1/3 cup butter
2 cups all-purpose flour
1 teaspoon salt
2/3 cup shortening
4 -6 tablespoons ice water
vanilla ice cream

Steps:

  • FOR THE FILLING:.
  • In a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. Set aside until a syrup forms. Once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender. Remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
  • Roll half of the Double Crust Pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square. Spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
  • Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches. Bake 15 to 18 more minutes or until browned. Serve with vanilla ice cream.
  • FOR THE DOUBLE-CRUST PASTRY.
  • Combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened. Shape into a ball. Wrap in plastic wrap and chill until ready to use.

Nutrition Facts : Calories 649.2, Fat 25.9, SaturatedFat 9.3, Cholesterol 20.3, Sodium 359.6, Carbohydrate 103.2, Fiber 5.2, Sugar 73.9, Protein 6.2

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