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Double Crust Peach Cobbler

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Traditional Southern peach cobbler with a double crust for the perfect pastry to filling bite!

Ingredients

Scale
  • (2) 29 oz canned peaches
  • 2/3 cup granulated sugar
  • 3 tsp cornstarch
  • 2 tsp ground cinnamon
  • 1/8 tsp salt
  • 4 tsp butter
  • 2 pie crusts – trim to fit your skillet if necessary
  • 1 TBL butter -melted to butter top crust
  • 1 TBL sugar – to sprinkle on top crust
  • Vanilla Ice Cream

Instructions

  1. Preheat oven to 375
  2. Heavily butter a cast iron skillet
  3. Drain and reserve 1-1/3 cups of juice from the canned peaches
  4. Whisk together the juice, cornstarch, sugar, and cinnamon in a large heavy bottom pan
  5. Bring to a boil, whisking constantly until it begins to thicken, about 4 minutes
  6. Remove from heat and stir in the butter until it melts, then add the fruit and stir enough to coat the peaches
  7. Pour half the peach/syrup mixture into the skillet
  8. Cover with one of the pie crusts
  9. Cut a few steam vents in the crust
  10. Bake in the oven for 15-20 minutes until the crust is set and beginning to lightly brown, but not well done and crispy
  11. Remove from oven and add remaining peach/syrup mix
  12. Top with the second crust
  13. Brush the melted butter over the crust and sprinkle the granulated sugar on top
  14. Bake in the oven 40-45 minutes until top crust is golden brown
  15. Remove from oven and let cool 30-45 minutes
  16. Serve warm with a dollop (or two) of vanilla ice cream