1/2 Photos of Double Crust Peach Cobbler
Country Cook in Oklahoma's Note:
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!!
My Private Note
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For the filling
- 1Preaheat the oven to 350 degrees.
- 2In a mixing bowl, combine flour, salt and Crisco.
- 3Mix until the mix is crumbley, add water and mix well.
- 4On a floured surface, knead the mixture several times or about 3 minutes.
- 5Cut mixture in half, form into two balls and cover with plastic wrap and chill.
- 6Add sugar,flour and spices to peaches.
- 7Melt the butter in a large saucepan over medium heat, add peaches and mix well.
- 8Simmer for 7 minutes Remove from heat and cool. Add vanilla.
- 9Remove 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.
- 10Pour filling over the crust. Add just a few small pieces of butter or margarine random on top of mixture.
- 11Roll 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.
- 12Sprinkle top with a mixture of cinnamon and sugar.
- 13Bake for 30-40 mins until golden brown.
- 14Let rest for about 10 minutes so crust will set.
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Nutritional Facts for Double Crust Peach Cobbler
Serving Size: 1 (238 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 456.4
- Calories from Fat 190
- Total Fat 21.1 g
- Saturated Fat 8.8 g
- Cholesterol 20.3 mg
- Sodium 262.3 mg
- Total Carbohydrate 65.9 g
- Dietary Fiber 3.0 g
- Sugars 46.1 g
- Protein 3.8 g