Here’s a classic Double-Crust Peach Cobbler—sweet, juicy, and perfectly golden on top 🍑🥧:
🍑 Double-Crust Peach Cobbler
🔹 Ingredients
For the filling:
- 5–6 cups peeled, sliced peaches (fresh or drained canned)
- ½–¾ cup sugar (adjust for sweetness of peaches)
- 2 tbsp all-purpose flour or cornstarch (for thickening)
- 1 tsp vanilla extract
- ½ tsp cinnamon (optional)
- ¼ tsp nutmeg (optional)
- 1 tsp lemon juice
For the crust (top and bottom):
- 2 ½ cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 6–8 tbsp ice water
Optional topping:
- 1 egg + 1 tbsp water for egg wash
- Sugar sprinkle
🔹 Instructions
1. Make the dough
- Combine flour, salt, sugar
- Cut in cold butter until mixture resembles coarse crumbs
- Add ice water gradually, just until dough holds together
- Divide dough in half, shape into discs, wrap in plastic, refrigerate 30+ minutes
2. Prepare the filling
- Toss peaches with sugar, flour/cornstarch, vanilla, cinnamon, nutmeg, and lemon juice
- Let sit while rolling the dough
3. Assemble
- Preheat oven to 400°F (200°C)
- Roll out one disc of dough and fit into a 9×13-inch baking dish
- Pour peach filling over crust
- Roll out top disc and cover peaches; pinch edges to seal
- Cut small slits in the top for steam
- Brush with egg wash and sprinkle sugar if desired
4. Bake
- Bake 40–50 minutes until crust is golden and filling is bubbly
- If edges brown too fast, cover loosely with foil
5. Cool & Serve
- Let cool 15–20 minutes for easier slicing
- Serve with whipped cream or vanilla ice cream
🔹 Tips
- For extra flavor, add a splash of bourbon or almond extract to the filling
- Use drained canned peaches if fresh peaches aren’t in season
- Keep butter cold for a flaky, tender crust
I can also give you a quick shortcut version with premade pie crust or a more rustic “crumble-top” peach cobbler that’s faster but just as delicious.
Do you want me to do that?
