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 (23)

RECIPE
COMMENTS & REVIEWS(23)

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

Recipe Tools:

Select a Card Size

Add To My Recipe Box

Success

This recipe was added to your Folder_Name folder.

Do not show this message again

Add To My Recipe Box

Please sign in to add this recipe to your Recipe Box.

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.

Next Recipe

More recipes? Try these recommendations:

Similar Recipe

Grilled Peach Cobbler

Picture of Double Crusted Peach Cobbler Recipe

Photo: Double Crusted Peach Cobbler

Similar Recipes

Recipes Like This

All About…

Recipe Collections

Showing 1-10 of 23

View all 23 Fruit Dessert Collections

Comments & Reviews

recipe Double Crusted Peach Cobbler
null null, null 02-24-2010
Flag

yum!!!!!!!!!!!!
Rated: 5 stars out of 5

(sob!!!!) i love this!!!!
recipe Double Crusted Peach Cobbler
Nicole Columbus, OH 01-30-2010
Flag

Great cobbler!
Rated: 5 stars out of 5

I loved the double crust cobbler idea, but I hate peaches, so I decided to try a variation, using blackberries instead. I... prepared everything as the recipe stated, except instead of flour, I used cornstarch. I also upped the sugar to either a cup or 1 1/4 c. I love fruit pies/cobblers but I won't eat them if they're tart. The juices in the pan after cooking everything together was superb. I was skeptical about cooking half of it first then adding the rest and cooking again - I thought the bottom fruits would turn out mushy but it was great!Read more
recipe Double Crusted Peach Cobbler
Mari Pasadena, CA 11-02-2009
Flag

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
Flag

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
Flag

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
Flag

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