Double Crust Soul Food Peach Cobbler With Canned Peaches

soul food peach cobbler canned peaches on a plate with a scoop of vanilla ice cream and a baking dish with three scoops of vanilla ice cream

Double Crust Soul Food Peach Cobbler With Canned Peaches

Sweet, juicy peaches are the star of this dessert. Tossed with warming spices and a secret ingredient (hint: it’s peppery), they’re baked between two layers of flaky pie crust, making it a true staple of the South. If peaches aren’t in season, try using canned peaches instead.

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Prep Time: 15

Cook Time: 45

Total Time: 1

Servings: servings

Calories: 269kcal

Author: Meiko Temple

Ingredients

Canned Peach Filling

3 29 oz cans sliced peaches in syrup
5 tablespoons unsalted butter divided
⅔ cup dark brown sugar
½ teaspoon cinnamon
¼ teaspoon ground nutmeg
1 tablespoon vanilla extract
1 teaspoon lemon juice
½ teaspoon kosher salt
⅛ teaspoon black pepper
1 tablespoon cornstarch

PIe Crust

¼ cup all-purpose flour for dusting
3 9-inch refrigerated pie crusts
1 large egg yolk
1 teaspoon water
1 tablespoon granulated sugar
¼ teaspoon ground cinnamon
Vanilla ice cream for serving

Instructions

Preheat the oven to 425°F. Grease a 9 x 13-inch casserole dish with melted butter.

Prepare Canned Peach Filling

Open all 3 peach cans. Reserve the syrup in one can and drain the other two cans.
In a large pot or skillet over medium heat melt the butter. Stir in brown sugar, cinnamon, nutmeg, vanilla, lemon juice, salt, pepper until sugar dissolves. Add 1 can of peaches with syrup and two cans of peaches without syrup. Cook for 3 minutes until the mixture is simmering.
In a small bowl, mix the cornstarch with 2 tablespoons of syrup from the pot until the cornstarch dissolves. Stir the cornstarch slurry back into the peach filling. Increase the heat to high to bring the mixture to boil.
Cook until the syrup thickens and turns opaque, 3–4 minutes. Remove the pot from the heat.

Prepare Cobbler Crust

Take 1 pie crust and cut it in half. Combine one whole crust and one half crust together. On a lightly floured surface, reroll the pie crust into a long rectangular shape. You want the size of the pie crust to slightly extend beyond the size of your rectangular baking pan. You can add a few drops of water to your hands or to the crust to help reseal the crust together. Repeat the same process for the second whole and half pie crust.

Assemble Peach Cobbler

Transfer 1 of the pie crusts to the greased baking pan. Securely press the crust into the corners and bottom of the press the edges up the sides of the pan. It's ok if the edges don’t reach the top. Cut off any crust that hangs over the sides of the pan. Pierce or score the pie crust all over.
Use a slotted spoon to transfer all the peaches into the pan. Pour in as much syrup as you like. Save any leftover syrup for serving.
Carefully top the peach filling with the second pie crust. Fold and tuck any edges of the pie crust that hang over the pan.
In a small bowl, whisk the egg yolk with the water. Brush all over the top of the crust.
In a separate small bowl, mix together the sugar and cinnamon. Liberally sprinkle over the crust.
Cut 4 large diagonal slits into the top of the crust to release steam.
Bake the cobbler for 35–45 minutes, until the crust is golden brown and the filling is bubbling. If the edges of the crust are getting too dark, cover with foil and continue baking.
Serve with vanilla ice cream. Drizzle with some of the reserved spiced syrup.

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Notes

If using frozen peaches, use 4 lbs (or 4-16 ounce bags) frozen peaches along with 1/2 cup of water and an additional 1/3 cup of brown sugar. You will also need to decrease increase the cooking time on the stove to make the peaches more tender.
While baking, place a large sheet pan under the peak cobbler to prevent spillage.
Cover the edge of the crust with 2- to 3-inch wide strips of foil to prevent excessive browning.