When my friend Laurie Major told me about her grandmother’s peach cobbler I just had to give it a try.
Mrs. Mohler made it with 3 layers of crust! I am all about the crust, but am a little lazy at times. I have made this into a double-decker cobbler. But if you have an extra 10 or 15 minutes, you can add that third layer of pastry.
I hope you enjoy it as much as I did. I thought it was so good I included it in my new cookbook Simply Suppers!
Double-Decker Peach Cobbler
From Simply Suppers by Jennifer Chandler
4 tablespoons (1/2 stick) unsalted butter, plus extra to grease the baking dish
1 cup granulated sugar, divided
1/2 cup water
2 bags (16-ounce) frozen peaches, thawed, or 12 ripe peaches, peeled, pitted, and sliced (about 5 to 6 cups)
2 teaspoons freshly squeezed lemon juice
2 tablespoons bourbon
3 teaspoons ground cinnamon, divided
1/4 teaspoon freshly grated nutmeg
Pinch of salt
1/4 cup all-purpose flour
2 unbaked pie crusts (9-inch), homemade or store-bought
1 large egg, lightly beaten
1 pint vanilla ice cream (optional)
Preheat the oven to 400 degrees. Lightly grease a 2-quart baking dish with butter and set aside.
In a large saucepot over medium heat, melt the butter. Add 3/4 cup of the sugar and water and cook, stirring, until the sugar is dissolved. Add the peaches, lemon juice, bourbon, 2 teaspoons of the cinnamon, nutmeg, and salt. Cook, stirring occasionally, until the flavors have melded, about 5 minutes. Add the flour, stir to coat, and cook until the sauce is slightly thickened, about 2 to 3 minutes.
Evenly spoon 1/2 of the filling into the prepared dish. Top with a layer of pie crust. Bake until lightly browned, about 15 minutes. Remove from the oven and spoon the remaining 1/2 of the filling evenly over the crust. Top with the second pie crust. Brush the top crust with the beaten egg. Evenly sprinkle the remaining 1/4 cup of the sugar and the remaining 1 teaspoon of the cinnamon over the top. Bake until the crust is golden brown and the filling is bubbly, about 18 to 20 minutes.
Serve warm, with a scoop of vanilla ice cream, if desired.
Cooking Tip: To make the third layer, place a pie crust on the bottom of the pan. Par-bake the bottom crust for 10 minutes. Then layer as directed in the recipe above.
Time-Saving Tip: I love fresh peaches, but they can be a hassle to peel. Frozen peaches are in-season year-round and work just as well in this dish…without the extra work!