Description
A classic American Double Crust Peach Cobbler made with flaky homemade butter crust and a sweet cinnamon-spiced peach filling. This warm summer dessert serves beautifully with vanilla ice cream or whipped cream.
Ingredients
Scale
- 2 1/2 cups all-purpose flour, plus more for rolling
- 1 tablespoon granulated sugar
- 1/2 teaspoon salt
- 12 tablespoons cold unsalted butter, cut into small pieces
- 4 to 6 tablespoons ice water
- 4 tablespoons butter
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar, plus more for sprinkling
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- Zest of 1 lemon
- 1/2 cup water
- 10 ripe peaches, peeled, pitted, and sliced into 1/4-inch slices
- 3 tablespoons all-purpose flour
- 2 tablespoons heavy cream, for brushing top crust
Instructions
- Preheat oven to 375°F.
- Add flour, sugar, and salt to a food processor fitted with the blade attachment, then process for about 5 seconds until combined.
- Add cold butter pieces and process until the mixture resembles coarse meal.
- Add ice water 2 tablespoons at a time and pulse until the dough just comes together.
- Turn dough onto a lightly floured surface and knead gently until it holds together.
- Divide dough into 2 equal pieces, form each piece into a flat disk, wrap in plastic wrap, and refrigerate for 30 minutes.
- Roll each chilled dough disk into a rectangle about 1/4 inch thick to fit a 9×13-inch pan.
- Place each dough rectangle on a separate parchment-lined baking sheet and refrigerate while preparing the filling.
- Melt butter in a large saute pan over medium heat.
- Add brown sugar, granulated sugar, water, lemon zest, vanilla, and cinnamon, then cook until the sugars dissolve.
- Drain most of the juice from the peaches, leaving a little juice if you prefer extra sauce.
- Add peaches and flour to the saute pan and cook, stirring gently, until the filling thickens and starts to boil.
- Remove peach filling from heat.
- Generously butter a 9×13-inch baking pan.
- Spread half of the peach filling evenly in the prepared pan.
- Place one chilled dough rectangle over the peach filling.
- Set the baking pan on a cookie sheet and bake for 30 to 40 minutes, or until the crust is light golden brown.
- Remove the pan from the oven and top with the remaining peach filling.
- Place the second chilled dough rectangle over the filling.
- Brush the top crust with heavy cream and sprinkle with granulated sugar.
- Return the cobbler to the oven and bake for about 40 minutes, or until the top crust is golden brown and the juices are bubbly.
- Cool for 30 minutes before cutting and serving.
Notes
- Fresh ripe peaches give the best flavor, but thawed frozen peaches can also be used.
- Drain excess peach juice before cooking the filling to prevent a watery cobbler.
- Keep the butter and dough cold for the flakiest crust.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of cream.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 45 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 419
- Sugar: 24
- Sodium: 112
- Fat: 20
- Saturated Fat: 12
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 58
- Fiber: 4
- Protein: 5
- Cholesterol: 53