Double Crust Peach Cobbler
Dive into the irresistible allure of this Double Crust Peach Cobbler, a dessert that embodies the perfect balance of flaky, golden pie crust and sweet, spiced peach filling. Bursting with the natural sweetness of ripe peaches and enhanced with hints of cinnamon, nutmeg, and a splash of vanilla, this cobbler is a celebration of comforting, homemade decadence. The double crust—crafted from your choice of store-bought or homemade dough—ensures every bite offers a satisfying crunch paired with the gooey, caramelized fruit filling. Topped with a shimmering egg wash and optional coarse sugar for a bakery-worthy finish, this summer classic bakes to golden perfection in just 45 minutes. Serve it warm with a scoop of velvety vanilla ice cream or a dollop of whipped cream for the ultimate crowd-pleaser dessert. Whether you're hosting a family gathering or savoring a sweet moment at home, this Double Crust Peach Cobbler is guaranteed to impress.
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Recipe Information
Ingredients
- 6 cups (peeled, pitted, and sliced) Peaches
- 1 cup Granulated sugar
- 0.25 cup Light brown sugar
- 2 tablespoons Cornstarch
- 0.5 teaspoon Ground cinnamon
- 0.25 teaspoon Ground nutmeg
- 1 teaspoon Vanilla extract
- 2 tablespoons (cut into small pieces) Unsalted butter
- 2 (store-bought or homemade, rolled into two 12-inch rounds) Pie crust dough
- 1 large (for egg wash) Egg
- 1 tablespoon (for egg wash) Milk
- 1 tablespoon (optional, for topping) Coarse sugar
Instructions
Preheat your oven to 375°F (190°C).
In a large mixing bowl, combine the peaches, granulated sugar, light brown sugar, cornstarch, ground cinnamon, ground nutmeg, and vanilla extract. Toss everything together until the peaches are evenly coated. Set the mixture aside and allow it to sit for about 10 minutes to release some of the juices.
Roll out one of the two pie crusts into a 12-inch circle and carefully fit it into the bottom of a 9x13-inch baking dish. Trim any excess dough hanging over the edges.
Pour the peach filling into the prepared baking dish. Dot the filling with the small pieces of unsalted butter.
Roll out the second pie crust into a 12-inch circle. Place it over the peach filling, or cut it into strips to create a lattice pattern. If using a full sheet of dough, cut small slits in the top crust to allow steam to escape.
Trim and crimp the edges of the top and bottom crusts together to seal.
In a small bowl, whisk together the egg and milk to create an egg wash. Use a pastry brush to brush the top crust with the egg wash. Sprinkle with coarse sugar if desired.
Place the cobbler on a baking sheet to catch any spills, and bake in the preheated oven for 40-45 minutes, or until the crust is golden brown and the filling is bubbling.
Remove the cobbler from the oven and allow it to cool for at least 15-20 minutes before serving. This will help the filling set.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra special treat.
Nutrition Facts
Calories |
1896 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 21.3 g | 106% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 283 mg | 94% | |
| Sodium | 334 mg | 15% | |
| Total Carbohydrate | 372.5 g | 135% | |
| Dietary Fiber | 11.6 g | 41% | |
| Total Sugars | 327.4 g | ||
| Protein | 15.2 g | 30% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 145 mg | 11% | |
| Iron | 4.2 mg | 23% | |
| Potassium | 1572 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
