Warm flaky crust, hot peaches in brown sugar, cinnamon goodness, and topped with creamy vanilla ice cream. Is there anything else that just screams “SUMMER!”?

Not too many things come to mind! And right now we are getting an early harvest of peaches that need to be used up… life it tough y’all! ;-)

Last year our son was only a few weeks old at this time, so our peach cobbler turned into a 5-minute peach crumble.

It was AMAZING and I’ve made it several times since, but it wasn’t cobbler.

So with 5 pounds of peaches in hand, I set to work to make a real honest-to-goodness cobbler with a top AND bottom crust!

This recipe uses my great-grandmother’s pie crust and the filling for my 5-minute peach crumble. It came together quickly and was gone even faster ;-)

2 Crust Peach Cobbler

Ingredients

4 Tbsp. lightly packed brown sugar
3 Tbsp. Einkorn flour
2-3 tsp pumpkin pie spice
5 lbs peaches pitted and sliced
1 full pie crust recipe
Granulated sugar to dust the top of cobbler

Instructions

Prepare crust according to recipe and place dough balls in fridge for 1 hour.
Combine dry ingredients in a large bowl. Slice peaches directly into bowl, then toss until peaches are fully coated.
Butter a 7x11 baking dish.
Remove crust from fridge and divide into two parts. Roll out bottom crust and place into a buttered dish. Be sure to cover the sides with crust as well.
Add filling on top of crust. Roll second half of crust and place on top.
Cut 3 slits in the top of crust, for ventilation and decoration. Dust top with sugar to your liking.
Place in freezer for 20 minutes. Preheat oven to 425°
Remove cobbler from freezer and place directly into oven. Bake for 15 minutes.
Reduce heat to 375° and bake for an additional 20 minutes. Be sure to place a baking sheet under the pie as it will likely bubble over just a bit.