Double Crusted Peach Cobbler

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I love this cobbler, it's easy to make & my family also loves it! I can't keep my kids out of the dough for the crust or the peaches while we are waiting on the first 1/2 to bake. I used canned peaches w/half cup of peach juice instead of water this time, and as for the person stating not to use flour-to each his own, mine is always delicious! Thank you for sharing this recipe as it's one of my family's favorites!!!!!

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WOW! My family just got done savoring this decadant dessert. I have to politely disagree with the previous comments. This was a VERY easy recipe for me to follow, seeing that I'm am not a baker. We are staying in a cabin in northern Georgia during the height of peach season and I was craving a "true" home-made peach cobbler...and I found it. The crust was out of this world! Yes, it did take longer to golden, but we are staying at a very high altitude in the mountains; therefore, I raised the temperature to 400 degrees. It was worth the time to use fresh peaches and to wait for the crust to golden.The only thing I did differently was that I added an extra tablespoon of sugar and a dash of ground cinnamon to the cooked filling mixture. If you have the patience to do this the way Bobby intended, you will not be disappointed.

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I think people who find the bottom crust soggy, etc..found a crisp recipe they liked better ...those people didn't grow up on southern cook's cobblers. The mushy (but coked through, just doughy from peach juice is what makes the cobbler so yummy! This is the only recipe I've found that rivals my grans as I was growing up. I made this for my brothers birthday and everyone who ever had grans raved. It's DELISH!

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(sob!!!! i love this!!!!

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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!

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I prepared this dish for a family function - everyone was headed for seconds good job Bobby

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I love this. Reminds me of the cobbler my grandmother used to make for us.

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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!

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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.

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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.