Southern Peach Cobbler Recipe with a BOTTOM CRUST Detailed

CookingWithCarolyn's picture

Jun. 04, 2016

Homemade Peach Cobbler w/ Bottom Crust


Pie crust 3 (homemade)
Sliced peaches 87 Ounce , drained (3
White granulated sugar 1 Cup (16 tbs)
Light brown sugar 1 Cup (16 tbs)
Fresh lemon juice 1 Tablespoon
Nutmeg 1/4 Teaspoon
Butter stick 1 3/4 , melt
Vanilla extract 1 1/2 Teaspoon
Peach juice 4 3/4 Cup (76 tbs) (Reserved)
Cornstarch/Flour 5 1/2 Tablespoon
Egg 1 , beaten
Water 1 Tablespoon
Turbinado sugar 1 Tablespoon
Cinnamon To Taste


Getting Ready

Preheat oven to 375 degrees F


Make the egg wash by beating the egg and 1 tablespoon of water together, set aside.

Roll out the bottom pie crust to the desired size to fit the bottom of the baking dish, it should be about 1/4 inch thick. Lightly grease the bottom of the baking dish with butter or nonstick baking spray. Place the crust inside the dish, poke a few holes in the crust using a fork, brush with egg wash, and bake for about 15 to 20 minutes or until it is golden brown. Once done set aside. Meanwhile, roll out the top pie crust making sure it is at least 2 inches larger than the diameter of the dish. (Note: Pie crusts shrink during the cooking process so cutting the pie crust larger will help keep the cobbler covered during the cooking time and the edges can be crimped.) Save the remaining pie crust to use for dumplings.


Place a large colander (strainer) over a large bowl then pour the canned peaches into the colander. Reserve the peach juice. In a large stock pot over medium-high heat, add the sugar, lemon juice, cinnamon, nutmeg, melted butter, vanilla extract and 4½ cups of peach juice/syrup. Stir well until the sugar has dissolved, takes about 5 minutes or so.

Once the sugar is dissolved, ladle ¾ cup of peach syrup into a bowl with the cornstarch and whisk until smooth. Whisk the mixture back into the syrup and then add the peaches. Allow the peaches to come up to a boil. The syrup will slightly thicken.

Turn off the heat. Pour the peach mixture over the cooked bottom crust. Cut some of the remaining pie crust into short strips, these are dumplings, and push them into the peach mixture. Use the desired amount of dumplings (I prefer less, so I would use about 6 to 8 small pieces.) Cover the cobbler with the top crust and crimp the edges. Brush the top of the cobbler with the egg wash, sprinkle the raw sugar and some additional cinnamon to taste.

Bake at 375 degrees for 35 to 40 minutes or until the crust is golden brown and crisp. Once done, let it cool for about 15 to 20 minutes. Serve warm.

Note: The bottom crust can be made to fit just the bottom of the pan or it can be made slightly larger so it can come up the sides of the baking dish. Just keep in mind, the larger the bottom crust is the more it will absorb the juice/syrup in the cobbler. 

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 7928Calories from Fat 3024

 % Daily Value*

Total Fat 339 g521.5%

Saturated Fat 122 g610%

Trans Fat 0 g


Sodium 3099 mg129.13%

Total Carbohydrates 1213 g404.3%

Dietary Fiber 42 g168%

Sugars 704 g

Protein 45 g90%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet