what is cobbler crust made of

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Double Crust Peach Cobbler has an all butter crust made in the food processor and a homemade peach filling that takes this cobbler to over the top DELICIOUS!

Cobblers are made with biscuit dough. A basic biscuit dough uses two cups of flour, a tablespoon of baking powder, a teaspoon of salt, and six tablespoons of butter, rubbed into the dry out ingredients in large chunks or flakes. Some people freeze the butter and grate it.
what is cobbler crust made of

Double Crust Peach Cobbler

My son doesn’t request desserts very often, this week he surprised me and asked me to make Peach Cobbler. I was all set to make a recipe that’s very popular on the internet when he threw me a loop and said…I want it to have 2 crusts. So, I did a little research on line for Double Crust Peach Cobbler and came up with , what I hoped, was what he was asking for.

This delicious recipe for peach cobbler was exactly what my son wanted! The homemade peach filling was delicious with a hint of lemon, cinnamon and vanilla. The two all butter crusts are tender and melt in your mouth good. It’s a fantastic combination. You can serve double crust peach cobbler with a scoop of ice cream or put it in a bowl and pour a little cream over it, which is how my Dad would have eaten it. My son asked me not to give any of it away, it’s all his! We’re going to make Double Crust Peach Cobbler together so let’s gather the ingredients.

  • 2 1/2 cups all purpose flour (plus more for rolling the dough out)
  • 1 Tablespoon white sugar
  • 1/2 Teaspoon salt
  • 12 Tablespoons cold butter, cut into small pieces
  • 4 – 6 Tablespoons ice water
  • 4 Tablespoons butter
  • 1/4 cup light brown sugar
  • 1/4 cup granulated sugar (more for sprinkling on top)
  • 1 Teaspoon vanilla
  • 1/2 teaspoon cinnamon
  • Zest of one lemon
  • 1/2 cup water
  • 10 ripe peaches peeled, pitted and sliced into 1/4 inch slices.
  • 3 Tablespoons all purpose flour
  • 2 Tablespoons cream (for brushing top crust)

Your food processor is your best friend for this recipe, it’s going to make the double crust for you. Using the blade attachment of your food processor, place the flour, sugar and salt in the processor bowl. Process until the ingredients are combined, about 5 seconds. Add the cold butter pieces to the bowl and process until the mixture looks like coarse meal. Add the cold water, 2 Tablespoons at a time until the dough just comes together.

Turn the dough out onto a lightly floured ,clean surface and knead until it comes together. Divide the dough into two pieces, form each piece into a disk. Wrap each disk in plastic wrap and refrigerate them for 30 minutes.

After the 30 minutes chill time, roll each disk out into a rectangle that will fit into a 9×13 inch baking pan. The dough doesn’t have to be rolled out perfectly, ( they don’t have to be anywhere near perfect looking) your just going to lay it on top of the filling, you’re not going to be crimping the dough edges. Place the dough rectangles on 2 parchment paper lined baking sheets and refrigerate them to keep them cold. Each rectangle will have it’s own parchment paper lined baking sheet. While the dough is chilling we’re going to make the peach filling.

To make the peach filling place the butter in a large sauté pan. Add both sugars, water, lemon zest, vanilla and cinnamon to the pan. Cook over low to medium heat until the sugar is dissolved. Drain the peaches of the juice in the bowl, you can leave a little juice in if you want more sauce on the cobbler. Add the peaches and flour to the sauté pan and cook until the ingredients are thickened and it starts to boil, then remove the pan from the heat.The filling took about ten minutes to make, then it was time to assemble.

To assemble Double Crust Peach Cobbler place half of the peach filling into a generously buttered 13×9 inch baking pan. Place one dough rectangle on top of the filling, place the pan on a cookie sheet and bake in a preheated 375 degree oven. Bake until the crust is light golden brown about 30 – 40 minutes. Remove the pan from the oven and top the light golden brown crust with the remaining peach filling and place the second pie crust over the filling. Brush the top crust with cream and sprinkle with sugar. Return the pan to the oven and bake until the top crust is light golden brown and the juices are bubbly about another 30- 40 minutes.

It was exactly what my son wanted!

The peach filling was delicious with a hint of lemon, cinnamon and vanilla. The all butter crust is tender and melt in your mouth good. It’s a fantastic combination. I served it with a little bit of cream poured on top, a scoop of ice cream would take this up to amazing!. My sonl asked me not to give any of it away, it’s all his! I have a feeling Double Crust Peach Cobbler will be a regular at our house. Enjoy!

How to Make Cobbler Dough : Cooking Skills & Recipes

FAQ

What is cobbler dough made of?

A Southern-Style Cobbler The method for the topping goes like this: Combine equal parts flour and sugar, and add enough melted butter to make a dough. This makes a very sweet cobbler with a topping somewhere between a sugar cookie and pie crust.

Is cobbler crust the same as pie crust?

Cobbler is sometimes described as a kind of fruit pie, but strictly speaking, the two are different. Pies are made from pastry, rather than biscuit batter, and they are fully encased, with a crust at the top and the bottom, while cobblers typically only have a topping.

Does cobbler have a bottom crust?

Pies have, at a minimum, a bottom crust with the fruit placed on top, while a cobbler has the fruit on the bottom and a dolloped dough on top instead. The doughs used are also different, with a pie typically using a rolled-out pastry versus the dropped biscuit topping of a cobbler.

Why is my cobbler crust tough?

Tough pie crusts are typically the result of working the dough too much (again, gluten). You don’t need to make sure it’s a perfectly uniform ball. “As long as the dough is mostly holding together, you don’t need to spend a lot of time kneading it,” Susan Reid wrote for King Arthur Baking.

What is a cobbler made of?

Most cobblers are made with sweet fruit fillings like cherry or peach, with the bottom of the biscuit shell soaking up all those delicious juices, while the top stays firm. They are usually served warm, with a scoop of vanilla ice cream.

How do you make cobbler in a 9 x 9 Pan?

Preheat oven to 350 degrees. Place butter into 9 X 9 pan and place pan into oven as it preheats. This melts the butter and lubes up the pan to prevent the cobbler from sticking. Mix together the flour, sugar, and milk. Once the butter is melted, and the oven preheated, pour the flour/sugar/milk mixture into the pan.

Do Cobblers have a bottom crust?

By definition, no, cobblers do not have a bottom crust. Cobblers have a fruit bottom and are generally topped with a sweet biscuit dough, but can also have a more cake like consistency as well. Some people still swear by having a bottom crust on their cobbler, but it is not a traditional preparation.

What is a cobbler topped with?

Cobbler is a classic American dessert whose specific fruit and topping can vary region by region. Is the “real” cobbler crowned with tender biscuits, or soft dumplings? Or do you combine cake batter with fruit and watch the cake rise up and over the fruit as it bakes?

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