Ingredients for Double Crust Peach Cobbler
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How to Make Double Crust Peach Cobbler
- Preheat oven to 350°F (175°C).
- 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.
- 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.
- 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.
- 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.
- On a lightly floured surface, roll out one dough ball into a 12x10 inch rectangle. Transfer to an 11x9 inch greased baking dish.
- Pour the peach filling over the bottom crust.
- Dot the top with 2 tablespoons of softened margarine.
- 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.
- Brush the top crust with softened margarine and sprinkle with a mixture of 1 tablespoon granulated sugar and ½ teaspoon cinnamon.
- 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