Double Crust Peach Cobbler

Double Crust Peach Cobbler has long held the crown as my all-time favorite—just edging out blueberry. Why? That perfect pastry-to-filling ratio. Adding a second crust catapults it across the finish line while the others are still rounding the bend.

As I researched and debated which desserts to include in my Arkansas Originals series, I turned often to native Arkansans for their opinions. Culinary tradition matters, and while fried pies certainly had their supporters, cobblers emerged as the clear favorite. Fried pies tend to be a restaurant indulgence, but cobbler? That’s made at home, with love.

A Case for the Double Crust

Southern cobblers, as we know them today, evolved in the late 1800s—sweet, fruit-filled creations baked over open fires in Dutch ovens, often topped with biscuit dough. Apples, peaches, blackberries, and blueberries were (and still are) the usual stars. While the double crust variation isn’t traditional, I consider it what Neil Armstrong might’ve called “a giant leap for mankind.”

Peaches, notably, were the first European fruit cultivated in Arkansas, and peach cobbler came up again and again in my informal dessert surveys. One passionate voice among them was my friend Karen Joiner, who insisted I try her recipe—a double crust skillet cobbler she’s particularly proud of.

I did. And she wasn’t just right—she was absolutely right. This was, hands down, the best peach cobbler I’ve ever tasted. The crust-to-filling balance is divine, and whether served solo or crowned with a generous scoop of vanilla ice cream, it’s a masterpiece.

Mark your calendars: April 13 is National Peach Cobbler Day. Trust me, you’ll want to celebrate accordingly.

Let’s Make Double Crust Peach Cobbler

Preheat your oven to 375 and heavily butter a cast iron skillet. Drain and reserve 1-1/3 cups of juice from the canned peaches and whisk it together with the cornstarch, sugar, and cinnamon in a large heavy bottom pan. Bring to a boil, whisking constantly until it begins to thicken – about 4 minutes.

Remove from heat and stir in the butter until it melts, then add the fruit and stir enough to coat the peaches.

Pour half the peach/syrup mixture into the skillet and cover with one of the pie crusts, then cut a few steam vents in the crust.

Bake in the oven for 15-20 minutes until the crust is set and beginning to lightly brown, but not well done and crispy. Remove it from the oven and add the remaining peach/syrup mix. Top with the second crust, brush the melted butter over the crust and sprinkle the granulated sugar on top

Bake in the oven 40-45 minutes until top crust is golden brown, then remove from oven and let cool 30-45 minutes.

Serve warm with a dollop (or two) of vanilla ice cream Print