Double Crusted Peach Cobbler

Recipe courtesy Stephanie March

Show: Boy Meets GrillEpisode: Bobby's Birthday Dinner

Rated: 4 stars out of 5Rate itRead users' reviews (21)

RECIPE
COMMENTS & REVIEWS(21)

Cook Time:
35 min
Level:
Intermediate
Yield:
6 servings

Times:

Prep: 25 min
Inactive Prep: 1 hr 0 min
Cook: 35 min
Total:: 2 hr 0 min

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Ingredients

Crust:

2 1/2 cups all-purpose flour, plus more for shaping and rolling
1 tablespoon sugar
1/2 teaspoon salt
12 tablespoons cold unsalted butter, cut into small pieces
4 to 6 tablespoons ice water

Peach Filling:

4 tablespoons unsalted butter
1/2 cup sugar, plus more for sprinkling
1/2 cup water
1/4 teaspoon freshly grated nutmeg
Pinch salt
10 ripe peaches, peeled, pitted, and cut into 1/4-inch thick slices (if peaches are out of season, use thawed frozen peaches)
3 tablespoons all-purpose flour
2 tablespoons heavy cream

Directions

Crust:

Place flour, sugar, and salt in a food processor and process for 5 seconds. Add butter and process until the mixture resembles coarse meal. Add water, a few tablespoons at a time, until the dough just comes together.

Remove dough and knead lightly on a lightly floured surface until it just comes together. Divide the dough in half and form into disks. Wrap each disk in plastic wrap and refrigerate for at least 30 minutes.

Once dough is chilled, remove from the refrigerator and roll each disk into a 9-inch square approximately 1/4-inch thick. Place on parchment paper-lined baking sheets and return to the refrigerator to chill until ready to assemble.

Filling:

Melt butter in a large high-sided saute pan over medium heat. Add the sugar and water and cook until sugar is dissolved. Add nutmeg, salt, peaches, and flour and cook for 5 minutes.

Preheat oven to 375 degrees F.

Place half of the peach mixture in the bottom of a 9-inch square buttered baking dish using a slotted spoon. Top the peaches with 1 layer of dough. Place on a baking sheet and bake until the crust is light golden brown. Remove from the oven and top the crust with the remaining peaches and cover with the other crust. Brush the top crust with heavy cream, sprinkle with sugar, and return to the oven. Bake until the crust is golden brown and the juices are bubbly. Let cool for at least 30 minutes before cutting and serving.

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Comments & Reviews

recipe Double Crusted Peach Cobbler
Mari Pasadena, CA 11-02-2009
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BEST EVER
Rated: 5 stars out of 5

I prepared this dish for a family function - everyone was headed for seconds good job Bobby
recipe Double Crusted Peach Cobbler
Patrick BRIDGEPORT, TX 10-19-2009
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AWESOME cobbler
Rated: 5 stars out of 5

I love this. Reminds me of the cobbler my grandmother used to make for us.
recipe Double Crusted Peach Cobbler
CHRISTINE union city, CA 08-17-2009
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Soggy cobbler.
Rated: 2 stars out of 5

I was very hesitant about making pastry dough from scratch, but this was very simple to do. Peeling, pitting and chopping... 10 peaches can be a little time consuming, but so worth it! I always choose fresh fruit over frozen... it makes a huge difference! This can definitely be made with whatever fruit is in season at the time. The baking time for this recipe really does vary. I could not believe it took nearly 40 minutes to bake the 1st layer of dough to a light golden brown. I was starting to worry after a while, but when it came out after 40 minutes, the crust was a beautiful golden brown. I just haaaaaad to show my bf before pouring the 2nd half of the peach filling. I baked the 2nd layer another 45 minutes. The cobbler is pretty tart, but that's not the most disappointing part... after baking it for an eternity, the crust is still too soggy. I agree with one of the reviewers below... Barefoot Contessa's apple and pear crisp is much, much better!!! I make it all the time. Apple & blueberry is always a hit, as is mango & strawberry! Read more
recipe Double Crusted Peach Cobbler
joyce Wellsville, CO 08-15-2009
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This is awful!
Rated: 1 stars out of 5

Sorry Bobby, but she doesnt know what she is doing! This is awful, you never use flour to thicken your fruit. It makes me... cringe when I see cooks doing this, it makes it doughy and pastey. Use cornstarch! or tapioca.Read more
recipe Double Crusted Peach Cobbler
Sheila Winston-Salem, NC 05-15-2009
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Excellent
Rated: 5 stars out of 5

Took this to a celebration at work in a disposable 9 x13 deep dish pan. I doubled the recipe since I used a deep dish pan. ... I read the other comments and tweaked the recipe based on their feedback. I used the Pillsbury Ready Crust; added some cinnamon; used frozen peaches, (3) one lb bags and 1 cup sugar in each layer as recommended by others. It did take longer to cook in my oven, 35min for the first layer and 40 minutes for the second layer to brown. My co-workers loved it and have since asked me to bring again. Read more
recipe Double Crusted Peach Cobbler
Brittan Hammond, LA 11-29-2008
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Pretty Good
Rated: 4 stars out of 5

Made this for thanksgiving. consistency was good, crust was great.. the only thing was a was a little tart, I would add more... sugar. Its actually funny because before it goes to bake it seems like it will be too sweet but it wasn't sweet enough. Add more sugar and it will be a great dish. Read more