Old fashioned peach cobbler, a double crust cobbler filled with tender sweet peaches in a delicious pure maple syrup filling combined with cinnamon, allspice, and cardamom.
This recipe isn’t just a Fall favorite but is perfect for any time of the year.
HOW TO MAKE OLD FASHIONED PEACH COBBLER
Old fashioned peach cobbler is really simple to make and should not feel intimating. As I walk you through the steps from beginning to end, you’ll see just how easy it is. You’ll want to incorporate this recipe into your Fall and holiday baking.
Pie dough: Roll out your pie dough (either homemade or your favorite store brand). Store bought pie crust is great… no judgement here. I use it all the time especially when I’m pressed for time. My favorite at the moment is Trader Joe’s pie crust rolls which I roll out to fit whichever shaped baking dish I’m using.
Filling: In a large pot, combine canned peaches, maple syrup, cinnamon, allspice, and cardamom. Add a tablespoon of flour to the filling to thicken the mixture as it boils gently.
Assembly: Add one pie dough to the bottom and up the sides of your casserole or baking dish and bake it in the oven just until it turns a light brown color (this is called par-baking or partially baking). Remove from the oven and add the peach cobbler filling. Add the 2nd pie dough on top of the filling and brush the top of the pie dough with an egg wash. Cut a few slits in the dough and bake.
Bake: Bake in a 375 degree oven until the filling starts to bubble and the pie crust is a beautiful golden brown color. Remove the cobbler from the oven and allow to cool.
Serve: Enjoy by itself or top with a scoop of vanilla ice cream or a dollop of whipped cream.
This is how the cobbler looks before placing it in the oven to bake (see below). Don’t forget to brush the top with an egg-wash.
Check out the finished product… straight out of the oven (see below).
DOES COBBLER HAVE A BOTTOM CRUST
Yes, this decadent old fashioned peach cobbler definitely has a bottom crust. Growing up my grandmother always made peach cobbler with a bottom crust, and it was the best peach cobbler I’ve ever had. I assumed all peach cobblers were made this way. So, I wanted to keep with my grandmother’s tradition and make my old fashion peach cobbler with a bottom crust, let’s call it a double crust old fashion peach cobbler. I think this name is very fitting.
Some may think that fruit cobblers aren’t meant to have a bottom crust, but I totally disagree. When it comes to peach cobbler, it’s all about the crust. If you decide to use a store bought pie crust instead of homemade, make sure to use a really good one. I love using store bought pie crust, and I do not feel ashamed.
Some store brand pie crusts are simply delicious and allows me to use my time for preparing other homemade goods. So, please do not feel embarrassed or feel as though you’re not a good cook. Remember to work smarter and not harder.
For this peach cobbler I decided to use Trader Joe’s pie crust rolls. This has been one of my go-to pie crust for baking, and I love the fact that I can roll it out myself making it feel somewhat homemade. It’s very important that you follow the instructions for thawing out the dough to prevent the dough from cracking before you begin working with it.
WHAT KIND OF PEACHES ARE BEST FOR COBBLERS
Canned yellow peaches are best for peach cobblers.
They’re already:
- Ripe
- Sweeter
- More flavorful
- Sliced
A few things to keep in mind when buying canned peaches for your old fashioned peach cobbler is:
- Deciding between canned yellow peaches in heavy syrup, lite syrup, in or 100% juice
- Deciding between name brand canned peaches or generic
Obviously, canned peaches in 100% juice didn’t exist when I was a child so of course my grandmother always baked peach cobbler using what was available which was canned peaches in heavy syrup. Know matter what she always used brand name canned peaches. She thought generic brands, altered the taste, and ultimately, decided against using generic brand.
With that being said, I do not use canned peaches in heavy syrup instead I use canned peaches in 100% juice, so I can control the sweetness and honestly I prefer using a better quality sweetener such as pure maple syrup (described above) instead of peaches sitting in heavy syrup.
HOW DO YOU TELL IF A COBBLER IS DONE
You can tell a cobbler is done when the filling is nice and bubbly around the sides and the crust is a beautiful golden brown. This ensures that your peach cobbler is done.
After removing your cobbler from the oven, allow it to cool just a bit and serve with a dollop of whipped cream or a scoop of vanilla ice cream. It’s beyond delicious.
By chance have you checked out a few other dessert favorites like my Vanilla Pudding Recipe, or my Chocolate Brownie Trifle,what about my Homemade Moist Yellow Cake
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Old Fashioned Peach Cobbler, a double crust cobbler filled with tender sweet peaches in a delicious pure maple syrup filling combined with cinnamon, allspice, and cardamom.
- 2 large cans yellow peaches in 100% juice
- 1 15 oz can yellow peaches in 100% juice (drained)
- 3/4 cup 100% pure maple syrup
- 2 tsp ground cinnamon
- 1/4 tsp allspice
- 1/8 tsp cardamom
- 1 tbsp unbleached flour
- 2 pie crust rolls homemade or store bought
- 1 egg
Preheat oven to 375 degrees.
Crack egg in a bowl whisk. Set aside.
In a pot over medium heat, add canned peaches, pure maple syrup, cinnamon, allspice, and cardamom and stir until all combined. Add flour and stir. Continue to cook until the mixture comes to a gentle boil and the mixture thickens enough to coat the back of a spoon.
If using store bought dough, add a bit of flour to a working surface or a clean counter top surface and roll out the dough, place one on bottom and up the sides of a 9x13 inch casserole or baking dish.
Using a ladle or slotted spoon, spoon the peaches from the syrup mixture onto the dough then add in the syrup (you can have a little syrup mixture remaining in the pot and that's okay).
Add the top dough and brush with egg wash. Bake until filling is bubbly and crust is a beautiful golden brown about 40 minutes.
Remove from oven. Allow to cool. Enjoy alone or top with a scoop of ice cream or dollop of whipped cream.
**Please note: Nutritional values serve as a guide only as values may vary.
Enhance the flavor of the filling with the addition of vanilla extract. If I have it on hand, I'll use it, but if not I do not worry about it. It's still beyond delicious with or without vanilla extract.
This looks great. Can’t wait to try this out for the family at Thanksgiving. Also, what kind of maple syrup do you prefer to use to cook with? Thanks!
Hi Brittney – Thank you so very much. You’re going to love it. I use ‘Maple Grove Farms 100% PURE Maple Syrup that I usually purchase from Walmart. Any maple syrup would be great as long as it’s 100% pure maple syrup. Let me know if you have any other questions.
Do you drain the canned peaches before cooking them?
Hi there Bianca – No, do not drain the canned peaches before cooking. You want to create a nice syrup, and it has to start with the liquid from the canned peaches. Also, if you drain the liquid from all the canned peaches, it will result in a dry peach cobbler. Please let me know if you have any other questions and Happy Thanksgiving. Take care.
I’ve made this three times since Thanksgiving. It’s fabulous and a real crowd pleaser. Nutmeg, cinnamon and maple syrup make the house smell like the holidays. I serve with a bit of whipped cream. So simple and quick!