What makes a double crust Southern peach cobbler different from a traditional cobbler?

A traditional cobbler often features a single topping—usually a biscuit or drop-style dough—spread over the fruit. But a double crust Southern peach cobbler has both a bottom and top crust, just like pie. This not only adds structure but also doubles the buttery, flaky layers. It’s a heartier dessert with more texture in every bite and feels more substantial—especially when paired with rich fillings like brown butter and cinnamon-spiced peaches.

Can I use canned peaches for this recipe?

Absolutely. This double crust brown butter peach cobbler recipe easy was designed to work with fresh or canned fruit. If using canned peaches, make sure to drain them thoroughly to avoid a watery filling. You might also want to reduce the added sugar slightly, especially if your canned peaches are packed in syrup. It’s a perfect shortcut when fresh peaches aren’t in season, and it still delivers a flavorful, gooey, golden cobbler.

What kind of crust works best for cobbler?

You can use a classic cobbler crust recipe from scratch or store-bought pie dough—both work beautifully. The key is to pre-bake the bottom crust for a few minutes to avoid sogginess, and to ensure the top crust is vented or scattered to allow steam to escape. If you're feeling adventurous, try layering strips or torn crust pieces for a rustic finish that crisps up perfectly in the oven.

Is there such a thing as a triple crust peach cobbler?

Yes, and it’s every crust lover’s dream. A triple crust peach cobbler layers a third sheet of pie dough either in the middle of the fruit filling or in smaller chunks mixed within. This adds extra texture and creates those irresistible bites of soft, doughy goodness surrounded by fruit. If you're looking to go over the top, this is a brilliant twist to try.

Double Crust Brown Butter Peach Cobbler – The Best 2-Crust Recipe That’ll Blow Your Mind

Name: Double Crust Brown Butter Peach Cobbler – The Best 2-Crust Recipe That’ll Blow Your Mind
Prep time: 30 min
Cook time: 50 min
Total time: 1 h 20 min
Cuisine: American
Ingredients: 2 pie crusts (store-bought or homemade); 6–7 fresh peaches, peeled and sliced (about 6 cups); 1/2 cup unsalted butter; 3/4 cup brown sugar; 1/4 cup granulated sugar; 2 tablespoons cornstarch; 1/2 teaspoon cinnamon; 1/8 teaspoon nutmeg; 1 tablespoon lemon juice; 1 teaspoon vanilla extract; Pinch of salt; 1 egg (for egg wash); 1 tablespoon coarse sugar (optional, for topping)

Description

Double Crust Brown Butter Peach Cobbler takes classic cobbler to the next level with a flaky double pastry crust and deeply flavorful brown butter peaches. The filling is warm, jammy, and sweet, while the top and bottom crusts stay buttery and crisp. Perfect for summer or any peach-loving occasion!

Ingredients

Scale

2 pie crusts (store-bought or homemade)
6–7 fresh peaches, peeled and sliced (about 6 cups)
1/2 cup unsalted butter
3/4 cup brown sugar
1/4 cup granulated sugar
2 tablespoons cornstarch
1/2 teaspoon cinnamon
1/8 teaspoon nutmeg
1 tablespoon lemon juice
1 teaspoon vanilla extract
Pinch of salt
1 egg (for egg wash)
1 tablespoon coarse sugar (optional, for topping)

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Instructions

Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
In a saucepan, melt butter over medium heat. Continue cooking until butter foams and turns golden brown with a nutty aroma, about 5–7 minutes. Remove from heat and let cool slightly.
In a large bowl, combine peach slices, brown sugar, granulated sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla, and salt. Pour in brown butter and stir until peaches are coated evenly.
Roll out one pie crust and press it into the bottom of the baking dish. Trim edges as needed.
Pour the peach mixture over the bottom crust and spread evenly.
Roll out the second crust and lay it over the peaches. Crimp edges to seal and cut small slits for steam to escape.
Brush top crust with beaten egg and sprinkle with coarse sugar if using.
Bake for 45–50 minutes, or until crust is golden brown and filling is bubbly.
Cool at least 30 minutes before serving. Enjoy warm with ice cream!

Notes

To easily peel peaches, blanch them in boiling water for 30 seconds, then transfer to ice water.
You can substitute frozen or canned peaches if fresh are unavailable—just drain well.
Try adding a splash of bourbon to the peach filling for a boozy kick.
Cover loosely with foil if crust browns too quickly during baking.

Prep Time: 30 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 32g
Sodium: 190mg
Fat: 20g
Saturated Fat: 11g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 54g
Fiber: 2g
Protein: 4g
Cholesterol: 55mg