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Nutrition Facts

Serving Size 1 (246g)

Recipe makes 12 servings

Calories 488
Calories from Fat 190 (38%)
Amount Per Serving %DV
Total Fat 21.1g 32%
Saturated Fat 8.8g 44%
Monounsaturated Fat 8.7g
Polyunsaturated Fat 2.3g
Trans Fat 0.0g
Cholesterol 20mg 6%
Sodium 248mg 10%
Potassium 317mg 9%
Total Carbohydrate 74.2g 24%
Dietary Fiber 3.0g 12%
Sugars 54.5g
Protein 3.9g 7%

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Double Crust Peach Cobbler

Recipe #130520 | 55 min | 25 min prep | add private note
(9) RATE IT NOW Print Recipe
Country Cook in Oklahoma

By: Country Cook in Oklahoma
Jul 19, 2005

I live and grew up in the midwest and here what makes a cobbler is a top and bottom crust. This crust is kneaded in order to have a true cobbler texture which is a bit tougher texture than a cake or pie dough. I also prefer using margarine instead of butter for the small salt content that adds flavor. I have adjusted the sugar amount in this recipe..after reading a few reviews. It depends on how sweet your peaches are..adjust to your liking!!

SERVES 12 , 1 11x9 (change servings and units)

Ingredients

  • 2 cups flour
  • 1 teaspoon salt
  • 3/4 cup Crisco (plain or butter flavor)
  • 1/3 cup ice water

For the filling

Directions

  1. 1
    Preaheat the oven to 350 degrees.
  2. 2
    In a mixing bowl, combine flour, salt and Crisco.
  3. 3
    Mix until the mix is crumbley, add water and mix well.
  4. 4
    On a floured surface, knead the mixture several times or about 3 minutes.
  5. 5
    Cut mixture in half, form into two balls and cover with plastic wrap and chill.
  6. 6
    Add sugar,flour and spices to peaches.
  7. 7
    Melt the butter in a large saucepan over medium heat, add peaches and mix well.
  8. 8
    Simmer for 7 minutes Remove from heat and cool. Add vanilla.
  9. 9
    Remove dough from fridge and roll out one crust on a floured suface into a rectangle.about a 12x10. Place in a greased 11x9 baking dish.
  10. 10
    Pour filling over the crust. Add just a few small pieces of butter or margarine random on top of mixture.
  11. 11
    Roll out second ball on floured surface and cut into strips. Place strips in any form.weaved or otherwise on top of peach mixture. Swab top strips with softened butter with a brush or paper towel.
  12. 12
    Sprinkle top with a mixture of cinnamon and sugar.
  13. 13
    Bake for 30-40 mins until golden brown.
  14. 14
    Let rest for about 10 minutes so crust will set.

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Featured Reviews for This Recipe

From: younghousechef

On Aug 19, 2009

i did tweek this a little bit but it came out awesome. i made this into a vegan sugar free cobbler. i used butter flavored crisco and splenda and added rasberries. i cooked it for a group of people and everyone loved it. since my peaches and rasberries were sweet i only used a cup of splenda. the crust turned out great. overall a good recipe

0 people found this review helpful

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    • From: velvet_sj

    On Aug 17, 2009

    The only reason I'm not giving this 5 stars, is the sugar amount. My peaches were a bit tart, but I still cut back the sugar to 2 cups, just because 4 sounded like a lot. The cobbler still was a bit too sweet. Perhaps it's just my personal tastes, but I don't think so, because I'm a major dessert person. Otherwise tho, this cobbler is just fabulous. It came out very much like what I grew up with, and I've been looking for a recipe that would get me close to that for some time. Thanks very much for posting. Can't wait to use the crust with some blackberries!

    1 person found this review helpful

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    • From: sydkeen&rainsmom

    On Jul 9, 2008

    this cobbler was SO Good!!! I tripled the recipe and it turned out great. the family could not get enough. they loved the crust. Thanks for making me the cobbler queen

    2 people found this review helpful

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    From: FLUFFSTER

    On Jan 28, 2007

    This recipe is fantastic! I am relatively new to baking, and usually don't deviate from the given recipe. I did with this recipe only because I didn't have fresh peaches. I used canned peaches, didn't have nutmeg, so used a little extra cinnamon and vanilla. I used cornstarch only because I personally prefer it to flour. As I said, I'm fairly new at this, and I used a little too much cornstarch. I had a can of apricot nectar in the pantry, so I thinned it with that. I doubled the dough recipe and rolled out enough for the two crusts. Then I cut some into strips, baked them by themselves. I poured half of the filling on top of the bottom crust. Then I placed the baked dough strips on top of the filling. Then I poured the rest of the filling on top of the strips, and then put the second crust on top, and baked it. It turned out so fantastic! Thank you for a fabulous recipe; it's a definate winner!

    2 people found this review helpful

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