This double crust peach cobbler features a balanced ratio of buttery pastry to sweet fruit filling. It is baked in a cast iron skillet to ensure a consistent golden finish on both the top and bottom crusts.
List of ingredients
- (2) 29 oz canned peaches – the primary fruit base.
- 2/3 cup granulated sugar – for sweetening the peach syrup.
- 3 tsp cornstarch – used to thicken the fruit filling.
- 2 tsp ground cinnamon – adds warm aromatic flavor.
- 1/8 tsp salt – balances the sweetness of the peaches.
- 4 tsp butter – stirred into the filling for richness.
- 2 pie crusts – trimmed to fit the skillet dimensions.
- 1 TBL butter, melted – used to brush the top crust.
- 1 TBL sugar – for sprinkling on top for a crystallized finish.
- Vanilla Ice Cream – recommended for serving.
step-by-step instructions
- Prepare Oven and Pan: Preheat your oven to 375 degrees and apply a generous layer of butter to a cast iron skillet to prevent sticking.
- Process the Peaches: Drain the canned peaches, making sure to reserve exactly 1-1/3 cups of the juice for the syrup.
- Create the Syrup: In a large heavy-bottomed pan, whisk together the reserved peach juice, cornstarch, sugar, and cinnamon.
- Thicken the Mixture: Bring the syrup to a boil over medium heat, whisking constantly for about 4 minutes until the liquid thickens.
- Combine Filling: Remove the pan from the heat and stir in 4 teaspoons of butter until melted, then gently stir in the peach slices to coat them.
- Layer the Base: Pour exactly half of the peach and syrup mixture into the prepared skillet.
- Add First Crust: Place one pie crust over the peaches and cut a few small steam vents to allow moisture to escape.
- Initial Bake: Bake for 15-20 minutes until the crust is set and lightly brown, but ensure it is not yet crispy.
- Add Second Layer: Remove the skillet from the oven and pour the remaining peach mixture over the first crust.
- Final Crust Assembly: Top the filling with the second pie crust.
- Finish the Top: Brush the melted butter over the top crust and sprinkle evenly with one tablespoon of granulated sugar.
- Final Bake: Return to the oven for 40-45 minutes until the top crust is a deep golden brown.
- Cooling Period: Remove from the oven and allow the cobbler to cool for 30-45 minutes to let the filling set.
- Serving: Serve the cobbler while warm with a scoop of vanilla ice cream on top.
Optimizing Your Baking Process
Selecting the Ideal Cast Iron Skillet
A 10-inch or 12-inch cast iron skillet is best for this recipe because it distributes heat evenly across the bottom crust. The heavy material prevents the bottom from burning while ensuring the pastry cooks through. If your skillet is smaller, you may need to trim the pie crusts more aggressively to avoid overlapping edges.
Managing the Cornstarch Slurry
Whisking the cornstarch into the juice before heating prevents clumps from forming in the syrup. Ensure you maintain a constant whisking motion while the mixture reaches a boil to achieve a smooth, glossy consistency. This thickening process is critical for preventing a runny filling that could make the crust soggy.
Executing the Two-Stage Bake
The first short bake of 15-20 minutes is essential for setting the bottom crust before the second layer of wet fruit is added. If you skip this step, the bottom crust will likely remain raw or doughy. Monitor the color carefully during this phase; it should be pale gold, not dark brown.
Creating Effective Steam Vents
Cutting vents in the first crust allows steam to escape from the bottom layer of peaches. Without these holes, steam can build up and lift the crust away from the filling, creating large air gaps. Use a small knife to make 3-4 slits in a cross pattern in the center of the crust.
Achieving a Crystallized Sugar Top
Sprinkling the granulated sugar over the melted butter creates a professional, crunchy texture on the top crust. The butter acts as a glue, holding the sugar crystals in place as they caramelize in the oven. Avoid using powdered sugar for this step as it will dissolve into the butter and lose its texture.
Ingredient Substitutions and Variations
Replacing Canned Peaches with Fresh Fruit
If using fresh peaches, peel and slice approximately 5-6 large peaches. Simmer the sliced fruit with 1-1/3 cups of water, sugar, cinnamon, and cornstarch until the liquid thickens similarly to the canned version. Be mindful that fresh peaches vary in sweetness, so you may need to adjust the granulated sugar amount.
Using Frozen Peach Slices
Thaw frozen peaches completely before using them in this recipe to avoid introducing excess water into the skillet. Drain any excess liquid after thawing and measure out the required amount of juice or water to match the original recipe. Stir the peaches gently to avoid breaking the frozen fruit pieces.
Incorporating Alternative Spices
While cinnamon is the standard, adding a pinch of ground nutmeg or ginger can add complexity to the flavor profile. A quarter teaspoon of ground ginger provides a slight zing that cuts through the sweetness of the peaches. Ensure these spices are mixed into the syrup before the boiling process begins.
Adjusting the Sweetener
For a less sweet cobbler, reduce the granulated sugar in the syrup to 1/2 cup. You can also substitute the sugar with maple syrup or honey for a different flavor profile, though this may slightly alter the thickening time. If using liquid sweeteners, reduce the amount of reserved peach juice slightly.
Adding Lemon Juice for Brightness
Adding one tablespoon of fresh lemon juice to the peach mixture helps balance the sugar and enhances the natural flavor of the fruit. The acidity prevents the dessert from tasting overly flat. Stir the lemon juice in after the syrup has been removed from the heat.
Serving and Pairing Suggestions
Pairing with Vanilla Bean Ice Cream
The cold temperature of vanilla ice cream provides a sharp contrast to the warm peach filling and buttery crust. A high-quality vanilla bean ice cream adds aromatic depth that complements the cinnamon. Place a large scoop directly in the center of the slice just before serving.
Adding Freshly Whipped Cream
For a lighter topping than ice cream, use heavy cream whipped with a small amount of powdered sugar. The airiness of the whipped cream offsets the density of the double crust. This is a preferred option for those who find the cobbler and ice cream combination too rich.
Serving with Fresh Berries
Adding a side of fresh raspberries or blueberries adds a tart element to the dish. The acidity of the berries cuts through the richness of the butter and sugar. Arrange the berries around the edge of the plate for a professional presentation.
Slicing for Clean Portions
To get clean slices, let the cobbler cool completely for at least 45 minutes before cutting. Use a serrated knife to saw through the top crust gently to avoid crushing the pastry. This prevents the filling from spilling out across the plate.
Storage and Preservation Methods
Storing Cobbler at Room Temperature
Keep the cobbler in an airtight container or cover the skillet tightly with foil at room temperature. It will remain fresh for up to 24 hours if kept in a cool, dry place. Avoid leaving it uncovered, as the crust will harden and lose its buttery texture.
Refrigeration Guidelines
Store leftover cobbler in the refrigerator for up to 4 days. The cold temperature helps the filling maintain its structure, though the crust may soften over time. Ensure the container is sealed tightly to prevent the pastry from absorbing other odors from the fridge.
Freezing Unbaked Cobbler
You can prepare the filling and the first layer of crust and freeze the skillet before the final assembly. Wrap the skillet in multiple layers of plastic wrap and aluminum foil. Thaw in the refrigerator overnight before adding the second layer of peaches and the top crust.
Oven Reheating for Best Texture
To restore the crispness of the crust, reheat individual slices in the oven at 325 degrees for 10-15 minutes. This method prevents the crust from becoming soggy, which often happens in a microwave. Place the slice on a baking sheet and heat until the filling is bubbling.
Microwave Reheating Precautions
If using a microwave, heat the cobbler in 30-second intervals on medium power. Be aware that the microwave will soften the crust significantly, removing the crunch. To mitigate this, place a paper towel under the slice to absorb excess moisture.
Troubleshooting Guide
Fixing a Soggy Bottom Crust
A soggy bottom usually occurs if the first crust was not baked long enough or if the filling was too watery. Ensure the first bake reaches the full 15-20 minutes and that the cornstarch syrup is fully thickened. If this happens, try increasing the initial bake time by 5 minutes in your next batch.
Addressing Runny Filling
If the filling is too thin, the cornstarch may not have reached the necessary temperature to activate. Ensure the syrup reaches a full boil and is whisked constantly for the full 4 minutes. For thicker results, you can increase the cornstarch by an additional teaspoon.
Preventing a Burnt Top Crust
If the top crust browns too quickly before the filling is hot, cover the skillet loosely with aluminum foil. This reflects some of the heat and allows the internal temperature to rise without burning the sugar. Check the crust every 10 minutes during the final bake.
Handling Cracked Top Pastry
Cracks in the top crust can occur if the dough was rolled too thin or handled too much. To fix visible cracks before baking, gently pinch the dough together with your fingers. Brushing with melted butter helps seal small gaps and promotes a uniform golden color.
Frequently Asked Questions
Can I use store-bought pie crusts?
Yes, store-bought refrigerated pie crusts work perfectly for this recipe and save significant prep time. Just ensure they are trimmed to fit your specific skillet size to avoid thick folds of dough at the edges.
Which size cast iron skillet is most appropriate?
A 10-inch skillet is the standard choice for this amount of filling. A 12-inch skillet can be used, but the filling layer will be thinner, which may result in a faster bake time for the peaches.
Can this be made in a glass baking dish?
Yes, a 9×9 inch glass baking dish is a suitable alternative to a skillet. Note that glass conducts heat differently than cast iron, so you may need to check the bottom crust for doneness a few minutes earlier.
How long does the cobbler stay fresh?
When stored in an airtight container in the refrigerator, the cobbler stays fresh for 3 to 4 days. The filling remains stable, although the crust is best when eaten within the first 48 hours.
Do I need to peel the peaches if using fresh ones?
Peeling is recommended for a smoother texture, as peach skins can become tough during the baking process. You can peel them easily by blanching them in boiling water for 30 seconds and then shocking them in ice water.
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Double Crust Peach Cobbler
- Total Time: 100 minutes
- Yield: 8 servings 1x
- Diet: General
Description
Traditional Southern peach cobbler with a double crust for the perfect pastry to filling bite!
Ingredients
- (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
- 1 TBL butter, melted
- 1 TBL sugar
- Vanilla Ice Cream
Instructions
- Step 1: Preheat oven to 375
- Step 2: Heavily butter a cast iron skillet
- Step 3: Drain and reserve 1-1/3 cups of juice from the canned peaches
- Step 4: Whisk together the juice, cornstarch, sugar, and cinnamon in a large heavy bottom pan
- Step 5: Bring to a boil, whisking constantly until it begins to thicken, about 4 minutes
- Step 6: Remove from heat and stir in the butter until it melts, then add the fruit and stir enough to coat the peaches
- Step 7: Pour half the peach/syrup mixture into the skillet
- Step 8: Cover with one of the pie crusts
- Step 9: Cut a few steam vents in the crust
- Step 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
- Step 11: Remove from oven and add remaining peach/syrup mix
- Step 12: Top with the second crust
- Step 13: Brush the melted butter over the crust and sprinkle the granulated sugar on top
- Step 14: Bake in the oven 40-45 minutes until top crust is golden brown
- Step 15: Remove from oven and let cool 30-45 minutes
- Step 16: Serve warm with a dollop (or two) of vanilla ice cream
Notes
The double crust variation provides a divine pastry-to-filling balance. This recipe is perfect for celebrating National Peach Cobbler Day on April 13.
- Prep Time: 15 minutes
- Cook Time: 85 minutes
- Category: Desserts
- Method: Baking
- Cuisine: Southern American
Nutrition
- Serving Size: 1 serving
- Calories: 480 kcal
- Sugar: 45 g
- Sodium: 280 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 60 mg