Best Double Crust Peach Cobbler Recipes

THE BEST PEACH COBBLER / DOUBLE CRUST

Steps:

• 1. Make the crust and chill for 30 minutes. Sift the flour, salt, and sugar.
• 2. Add flour mixture to food processor; add the shortening, pulse about 6 times. Add the cold butter, pulse 5 - 6 times. The mixture should look like gravel.
• 3. Then add the water, a little at a time.
• 4. Pulse until a ball forms.
• 5. Cut dough in half. Wrap each half in plastic wrap and chill for 30 minutes.
• 6. Filling: Melt butter in a med-large saucepan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, cinnamon, and flour.
• 7. Cook for 5 minutes or until thickened. Set aside to cool.
• 8. Assemble: Preheat oven to 375 degree F. Spray a 9 x 13 baking dish with non-stick cooking spray.
• 9. Once the dough is chilled, remove it from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place into a 9 x 13 sprayed baking dish. I used my fingers to press into place. Bring up on the sides of the dish about an inch.
• 10. Pour the cooled filling into the crust.
• 11. Roll out the top crust; place over the filling (I roll the dough onto my rolling pin, then roll onto filling). It does not have to be perfect. I cut 4 - 6 slits to vent. I brush the top with heavy cream and sprinkle it with sugar but this is optional.
• 12. Bake until the crust is golden brown and the juices are bubbly (about 45 minutes). Let cool for at least 30 minutes before cutting and serving.
• 13. Enjoy! This is also great served with a scoop of ice cream.

DOUBLE CRUST PEACH COBBLER

Steps:

• FOR THE FILLING:.
• In a dutch oven stir together the sliced peaches, 2 cups sugar, 3 tbsp all purpose flour, and 1/2 tsp ground nutmeg. Set aside until a syrup forms. Once it does, bring the peach mixture to a boil; reduce the heat to low, and cook 10 minutes or until tender. Remove from the heat; add almond extract and 1/3 cup butter, stirring until butter melts.
• Roll half of the Double Crust Pastry to 1/8 inch thickness on a lightly floured surface; cut into a 9 inch square. Spoon half of the peaches into a lightly buttered 9 inch square pan; top with the pastry square. Bake at 475 degrees for 12 minutes or until lightly browned. Spoon remaining peaches over baked pastry square.
• Roll remaining pastry to 1/8 inch thickness, and cut into 1 inch strips; arrange in a lattice design over peaches. Bake 15 to 18 more minutes or until browned. Serve with vanilla ice cream.
• FOR THE DOUBLE-CRUST PASTRY.
• Combine flour and salt; cut in shortening with a pastry blender until mixture resembles small peas. Sprinkle with ice water, 1 tbsp at a time, stirring with a fork until the dry ingredients are moistened. Shape into a ball. Wrap in plastic wrap and chill until ready to use.