Double Crust Peach Cobbler
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Traditional Southern peach cobbler with a double crust for the perfect pastry to filling bite!
- Author: TJ
- Prep Time: 15
- Cook Time: 85
- Total Time: 1 hour 40 minutes
- Yield: 8 servings 1x
- (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
- Preheat oven to 375
- Heavily butter a cast iron skillet
- Drain and reserve 1-1/3 cups of juice from the canned peaches
- Whisk together the juice, 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
- Cover with one of the pie crusts
- 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 from oven and add 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
- Remove from oven and let cool 30-45 minutes
- Serve warm with a dollop (or two) of vanilla ice cream