Fresh Peach Cobbler With A Homemade Double Crust

Fresh Peach Cobbler, made with a bottom crust and a lattice crust on top, gives the taste of peach dumplings with every bite!  

Double Crust Peach Cobbler

While there are no shortcuts with my mother's Double Crust Peach Cobbler recipe, it is absolutely worth all the love that goes into it.  

Peach season has arrived here in East Texas, and one of the first things I wanted to make was a Fresh Peach Cobbler, so this last weekend, that is just what I did.

I have been making peach cobblers ever since my Mother taught me how in the 70s.

There are many different variations, but the one I grew up eating and still make today is a traditional family recipe with a homemade crust and fresh peaches.

And you say that is all?

Yes, Mother always said to get the purest flavor of the peach, you need to let it be the star of the cobbler without adding other flavors. 

The crust is always homemade, and there's no fuss with making it— just roll it out and place a layer at the bottom of an oblong dish to catch all the luscious juices from the peaches. Then, top the peaches with another layer of crust.  

The peaches and the crust are like what you would say about best friends--they're inseparable!

WHERE CAN I FIND THE RECIPE?  TAKE ME TO THE RECIPE FOR DOUBLE CRUST PEACH COBBLER

Below, under the next heading, I provide a list of preferred ingredients, tips, and cooking instructions for Double Crust Peach Cobbler, as well as similar recipe ideas you can try.

Or you can scroll down to the bottom, where you will find a full printable recipe card with amounts of the ingredients and complete instructions with notes.

TIPS AND TIDBITS FOR THE BEST DOUBLE CRUST PEACH COBBLER

Peaches.  While you can use canned peaches, fresh ripe (but not mushy) peaches are preferred in this recipe.  

Peel or not to peel peaches.  I like to peel my peaches, but for a more rustic flair, you can leave the peeling on.  

Freestone peaches.  For easier preparation of the peaches, choose freestone peaches.  

Prevent a soggy bottom.  You can chill the bottom crust for 30 minutes before adding the peaches.  This chills the fat in the dough, helping to bake the cobbler evenly.

Frozen peaches.  Do not thaw the peaches.  When using frozen peaches, it is best to add the sugar before freezing them, then place the sweetened peaches on the crust and bake immediately.  

WHAT YOU NEED TO PREPARE DOUBLE CRUST PEACH COBBLER

4 cups flour
2 teaspoons salt
1 cup shortening, cold
1/2 cup butter, cold
10 tablespoons cold water
3 lbs. (6-8 cups peaches, peeled and sliced)
2 cups sugar
1/2 cup butter, softened to room temperature
1/2 cup coarse sugar

HOW TO PREPARE DOUBLE CRUST PEACH COBBLER

Preheat oven to 400 degrees F.

Mix flour, butter, shortening, and salt together with a pastry blender until well blended. Add water to the well blended flour mixture. Mix all ingredients together with a fork.

Divide the dough in half. Roll one half of the dough on a lightly floured surface with a rolling pin and place it into a large oblong dish. Push the dough up the sides.

Arrange the peaches in the dough and sprinkle the sugar evenly over the peaches; set aside.

Roll the other half of the dough on a lightly floured surface and cut 1/2-inch strips. Place a row of these strips diagonally, 1/2 inch apart, on top of the peaches.

Place another row of strips going the opposite direction, 1/2 inch apart.

Brush liberally with butter and sprinkle with coarse sugar. 

Bake for 1 hour, or until the top crust is golden brown and the juices are bubbly.

Serve hot or at room temperature, accompanied by ice cream.

WHERE YOU MAY SEE THIS RECIPE

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