Double Crust Peach Cobbler Recipe

This isn't your average cobbler! This Midwest-inspired recipe features a DOUBLE crust – a hallmark of true cobbler texture – made with a delightfully tough, kneaded dough. We use margarine for a subtle salty boost, and the sugar is adjustable to perfectly complement the sweetness of your peaches. Get ready for a warm, comforting dessert that tastes like a hug from Grandma! This recipe is perfect for peach season.

Prep Time 30 mins
Cook Time 55 mins
Calories 456.4 kcal
Protein 7g
Rating 4.3 (14 Reviews)
Double Crust Peach Cobbler 36

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Double Crust Peach Cobbler

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How to Make Double Crust Peach Cobbler

  1. Preheat oven to 350°F (175°C).
  2. In a large bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon salt, and 1 cup Crisco shortening until the mixture resembles coarse crumbs. Gradually add ½ cup ice water, mixing until a dough forms.
  3. Turn the dough out onto a lightly floured surface and knead for 3 minutes. Divide the dough in half, shape into balls, wrap in plastic wrap, and chill for at least 30 minutes.
  4. While the dough chills, combine 6 cups peeled and sliced peaches, ¾ cup granulated sugar (adjust to taste based on peach sweetness), ¼ cup all-purpose flour, 1 teaspoon ground cinnamon, and ¼ teaspoon ground nutmeg in a large bowl.
  5. Melt 4 tablespoons margarine in a large saucepan over medium heat. Add the peach mixture and cook, stirring occasionally, for 7 minutes until slightly softened. Remove from heat and stir in 1 teaspoon vanilla extract.
  6. On a lightly floured surface, roll out one dough ball into a 12x10 inch rectangle. Transfer to an 11x9 inch greased baking dish.
  7. Pour the peach filling over the bottom crust.
  8. Dot the top with 2 tablespoons of softened margarine.
  9. Roll out the second dough ball and cut into 1-inch wide strips. Arrange the strips over the filling in a lattice pattern or any design you like.
  10. Brush the top crust with softened margarine and sprinkle with a mixture of 1 tablespoon granulated sugar and ½ teaspoon cinnamon.
  11. Bake for 30-40 minutes, or until the crust is golden brown and the filling is bubbly. Let cool for 10 minutes before serving.

Nutrition Information (Approximate per serving)

Sodium

10 g

Sugar

184g

Fat

44g

Carbs

21g

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