Here’s a buttery, old-fashioned Double Crust Peach Cobbler — flaky top and bottom crust with juicy, sweet peaches inside.
🍑 Double Crust Peach Cobbler
Ingredients (Serves 6–8)
Filling:
- 6–7 cups fresh peaches (peeled and sliced)
(or 2 large cans, drained) - 3/4–1 cup granulated sugar (adjust to sweetness of peaches)
- 1/4 cup brown sugar
- 2 tbsp cornstarch
- 1 tsp lemon juice
- 1 tsp vanilla extract
- 1/2 tsp cinnamon
- Pinch of nutmeg (optional)
Crust:
- 2 refrigerated pie crusts
(or homemade double pie crust)
Topping:
- 1 tbsp butter, melted
- 1 tbsp sugar (for sprinkling)
Instructions
1️⃣ Preheat
- Preheat oven to 375°F (190°C).
- Lightly grease a 9×13-inch baking dish.
2️⃣ Prepare the Filling
- In a large bowl, mix peaches, sugars, cornstarch, lemon juice, vanilla, cinnamon, and nutmeg.
- Let sit 10–15 minutes to release juices.
3️⃣ Bottom Crust
- Roll one pie crust into the baking dish.
- Press gently into bottom and slightly up the sides.
- Spoon peach mixture evenly over crust.
4️⃣ Top Crust
- Place second crust over peaches.
- Trim excess dough and crimp edges to seal.
- Cut 4–5 small slits in the top to vent steam.
- Brush with melted butter and sprinkle with sugar.
5️⃣ Bake
- Bake 45–55 minutes, until crust is golden brown and filling is bubbly.
- If crust browns too quickly, loosely cover with foil.
6️⃣ Rest
- Let cool at least 20–30 minutes before serving (helps filling thicken).
Tips for Best Results
- If peaches are extra juicy, increase cornstarch to 3 tbsp.
- Add 1/4 tsp almond extract for extra flavor depth.
- Serve warm with vanilla ice cream or whipped cream.
If you’d like, I can also give you a Southern-style buttery lattice peach cobbler with a crispier, more decorative top.
