Double Crust Peach Cobbler

READY IN: 55mins
YIELD: 1 11x9


  • 2
    cups flour
  • 1
    teaspoon salt
  • 34
    cup Crisco (plain or butter flavor)
  • 13
    cup ice water
  • For the filling
  • 12
    cup butter or 1/2 cup margarine
  • 4
    lbs fresh peaches, peeled and sliced
  • 2
    cups sugar
  • 4
    tablespoons flour
  • 1
    teaspoon cinnamon
  • 12
    teaspoon nutmeg
  • 1
    teaspoon of good vanilla


  • 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.