Double Crust Peach Cobbler

This double crust peach cobbler is the ultimate comfort dessert — rich, buttery canned peaches cooked with warm spices and tucked between two flaky golden pie crusts. It’s a shortcut version of a Southern classic that tastes like something straight out of grandma’s kitchen. And when you serve it warm with a scoop of vanilla ice cream on top? That’s the kind of sweet finish that makes any day better.

What To Serve With Peach Cobbler

If you’re wondering what to make for dinner before digging into this sweet peachy goodness, here’s a full Southern-style menu to round things out:

Main Course: Smothered Turkey Necks – Tender, slow-cooked, and dripping in gravy. They’re rich, savory, and deeply satisfying.

Side Dish: Southern Green Beans with Beef Bacon – Smoky, meaty, and slow-cooked till tender. This side brings big flavor.

Salad: Southern Potato Salad – Creamy, tangy, and classic. It’s the cool bite that balances everything else.

Drink: Peach Sweet Tea – Sweet, cold, and peachy. A sip of this and you’ll want to bottle up summer.

My Go-To Peach Cobbler (Easy and Worth Every Bite)

I’ll be honest — if there’s one dessert I could eat every week, it’s peach cobbler. The soft peaches, the cinnamon-kissed filling, and that crisp, buttery crust… nothing beats it.

I grew up thinking cobbler always had to have a biscuit top. But once I had my first slice with a pie crust — thick, golden, and crackly on the edges — I knew I’d found my favorite.

Now, I love making it from scratch when I’ve got the time, but on busy days (which is most days), I reach for canned peaches and store-bought pie crusts. It’s fast, easy, and every bite still tastes like a hug from home.

My Favorite Shortcuts

This recipe skips a few of the time-consuming steps but keeps all the flavor:

• Canned peaches mean no peeling, slicing, or praying for ripe fruit.
• Store-bought crust saves you from mixing dough and chilling it.
• I’ve even seen folks use boxed cake mix instead of crust — not my go-to, but hey, you do you!

Ingredients You’ll Need

Here’s everything that goes into this easy peach cobbler:

• Canned Sliced Peaches in Syrup (3 cans) – Drain two cans completely, but keep the syrup from one for extra flavor and body.
• Melted Butter – For richness and to get those peaches swimming in flavor.
• Dark Brown Sugar – Adds a deep, almost molasses-like sweetness.
• Cinnamon + Nutmeg – A must for that classic cobbler spice combo.
• Vanilla Extract – Just a splash rounds everything out.
• Lemon Juice – Adds a bit of tartness to balance the sweet.
• Kosher Salt + Black Pepper – Salt sharpens the flavors; pepper gives it a warm background note.
• Cornstarch – To thicken the filling into that gooey cobbler goodness.
• Refrigerated Pie Crusts (3 total) – Two for layering, one to help bulk out the bottom and top.
• Egg Yolk + Water + Granulated Sugar + Cinnamon – This mix gets brushed on the top crust for color and sparkle.
• Vanilla Ice Cream – Optional, but let’s be real — it’s practically required.

How To Make Double Crust Peach Cobbler

(Full steps are in the recipe card below, but here’s a quick walkthrough.)

1. Make the Filling:
   Melt butter in a pot, then stir in brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, and pepper. Add the peaches and cook until it’s all warm and bubbling.
2. Thicken the Sauce:
   Mix cornstarch with a few spoonfuls of the syrup to make a slurry, then stir that into the pot. Let it boil gently until the filling thickens.
3. Prep the Crusts:
   Roll out the combined pie crusts and divide them into two equal parts. One will be the base, the other the top.
4. Assemble:
   Lay the bottom crust into a greased 9×13 pan. Pour in the peach filling. Top it with the second crust.
5. Glaze + Bake:
   Brush the crust with the egg wash, sprinkle cinnamon sugar, cut a few slits, and bake at 425°F until golden and bubbling.

Storing Leftovers

Fridge:
Cobbler keeps well in the fridge for up to 5 days. Just cover it tightly.

Reheat:
Warm it in the oven at 350°F for about 10 minutes to revive the crust. The microwave works too, though the crust will soften a bit.

Freeze:
Let the cobbler cool completely, then freeze it for up to 3 months. Thaw in the fridge overnight and reheat before serving.

Make Ahead:
You can prep the filling a day in advance and keep it in the fridge. This lets the flavors deepen and makes assembly quicker.

My Tips For the Best Cobbler

• Use canned peaches wisely: Drain two cans fully and keep the syrup from one to avoid an overly sweet or soggy filling.
• Don’t skip the cornstarch: It’s what turns peach juice into a luscious syrup.
• Protect your crust: If it starts browning too fast, tent the edges with foil.
• Lemon zest? Yes please: It brings a bright kick to all that sweetness.
• Let it cool a bit before serving: It thickens up and tastes better when it’s not lava-hot.

Peach Cobbler: Canned vs Fresh vs Frozen

Canned Peaches:
Convenient and pantry-friendly. A little softer in texture, but ideal when you want cobbler without the fuss.

Fresh Peaches:
Best when in season (July–August). You’ll need to peel, pit, and slice them — more work, but unbeatable flavor.

Frozen Peaches:
Frozen at peak ripeness, available year-round. They work beautifully here, especially if you thaw and drain them well.

Want to Try a Fresh Version?

If you’re lucky enough to have fresh peaches on hand, go for it. I’ve made this same recipe with fresh slices during peach season, and it turns out beautifully. The core idea stays the same — warm fruit, buttery crust, comforting flavor.

Variations To Try

• Mix Fruits: Toss in berries like blueberries or raspberries for a pop of color and tartness.
• Go Low Sugar: Sub maple syrup or honey for brown sugar if you’re cutting back.
• Dairy-Free: Use coconut oil or vegan butter instead of regular butter.
• Spice it Differently: Add a pinch of cardamom or even a touch of cayenne if you’re adventurous.
• Topping Swaps:
  • Use biscuit dough for a rustic touch.
  • Streusel topping for extra crunch.
  • Cake mix topping for a dump-cake twist.
• Serve with: Whipped cream or a drizzle of caramel sauce if you want to switch it up from the usual ice cream.

Frequently Asked Questions

Can I use fresh or frozen peaches?
Yes, both work well. Just adjust the sugar depending on how sweet they are.

When is peach season?
Fresh peaches are usually at their best from July to August.

What if my filling turns out too runny?
Stir in a bit more cornstarch mixed with syrup and let it simmer longer. It’ll thicken right up.

What’s the difference between cobbler, crisp, and crumble?
Cobbler = crust or biscuit topping.
Crisp = topping with oats.
Crumble = crumbly topping, no oats.

Do I need to drain the peaches?
Yes, but only two of the three cans. Keep the syrup from one — it adds depth to the sauce.

What if my crust is browning too quickly?
Cover the edges with foil to prevent burning while the filling finishes baking.

Prep Checklist Before You Start

Gather these tools:

• Rolling pin
• 9×13 baking pan
• Fork
• Basting brush
• Wooden spoon
• Sheet pan (to catch any drips)

And don’t forget to:

• Read through the whole recipe before starting.
• Measure everything out first.
• Combine and roll out the pie crusts ahead of time.

This double crust peach cobbler is proof that sometimes shortcuts can lead to something just as soulful and satisfying. Whether you make it for a gathering, a Sunday dinner, or just because you’re craving something sweet — it’s a recipe worth coming back to again and again.

Try other cobbler recipes:

• Crock Pot Peach Cobbler
• Fresh Cherry Cobbler
• Rhubarb Cobbler