Double Crust Peach Cobbler Recipes

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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

THE BEST PEACH COBBLER / DOUBLE CRUST



The Best Peach Cobbler / Double Crust image

An old-fashioned cobbler just like Grandma used to make. It's not one of those dump and go recipes. This one is made with love. The beauty of a cobbler is the crust doesn't have to be perfect like a pie and the double crust gives the cobbler an old-timey feel. Once you break through the flaky crust, the filling is full of sweet...

Provided by Cassie *

Categories     Fruit Desserts

Time 55m

Number Of Ingredients 16

CRUST
2 1/2 c all-purpose flour
3 Tbsp sugar
1/4 c shortening (cold) i always use crisco
12 Tbsp butter, sliced and cold
1/4 tsp salt
1/4 - 1/2 c ice water
FILLING
10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed and drained frozen peaches, i used 3 - 16 oz bags)
1 c sugar
1 c water
1/4 c butter
1/4 tsp nutmeg
1/4 tsp cinnamon
pinch salt
3 - 4 Tbsp all-purpose flour

Steps:

  • 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
  • 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
  • 3. Then add the water, a little at a time.
  • 4. Pulse until a ball forms.
  • 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
  • 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
  • 7. Cook for 5 minutes or until thickened. Set aside to cool.
  • 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
  • 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
  • 10. Pour the cooled filling into the crust.
  • 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
  • 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
  • 13. Enjoy! This is also great served with a scoop of ice cream.

DOUBLE CRUSTED PEACH COBBLER



Double Crusted Peach Cobbler image

Provided by Food Network

Categories     dessert

Time 2h

Yield 6 servings

Number Of Ingredients 13

2 1/2 cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water
4 tablespoons unsalted butter
1/2 cup sugar, plus more for sprinkling
1/2 cup water
1/4 teaspoon freshly grated nutmeg
Pinch salt
10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches)
3 tablespoons all-purpose flour
2 tablespoons heavy cream

Steps:

  • Crust:
  • Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.
  • Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.
  • Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.
  • Filling:
  • Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.
  • Preheat oven to 375 degrees F.
  • Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.

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Top Asked Questions

What is the best recipe for peach cobbler?
Double Crust Peach Cobbler is the BEST peach cobbler recipe you’ll ever eat. Once you try this your family will beg you to make it again and again! Place bottom crust into bottom and up sides of 10×15” glass baking dish. Stir peaches with sugar, flour, cinnamon, nutmeg and lemon juice.
How do you make peach pie crust with Peaches?
Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust.
What is a double crust cobbler?
The beauty of a cobbler is the crust doesn't have to be perfect like a pie and the double crust gives the cobbler an old-timey feel. Once you break through the flaky crust, the filling is full of sweet peaches and spices. Serve with a big scoop of ice cream for a delicious summer dessert.
What is an old-fashioned cobbler?
An old-fashioned cobbler just like Grandma used to make. It's not one of those dump and go recipes. This one is made with love. The beauty of a cobbler is the crust doesn't have to be perfect like a pie and the double crust gives the cobbler an old-timey feel.

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