Post Disclaimer
Disclaimer: This content is for educational purposes only, not medical advice. Always consult with a doctor before making significant changes to your diet, especially if you have pre-existing health conditions.
A double crust peach cobbler is a Southern-style baked dessert with a buttery pastry crust on the bottom and the top of a sweet, spiced peach filling. It bakes into a golden, flaky masterpiece that is richer and more satisfying than a single-crust version. Anyone who loves a fruity, comforting dessert will adore it.
The first time I made a double crust peach cobbler, I was standing in my grandmother’s kitchen in August, the windows fogged from the oven heat, and the whole house smelled like peaches and brown sugar. She pressed a fork along the edge of the baking dish, crimping the dough the way she had done a thousand times before. That memory never leaves me and every time I bake this recipe, it comes rushing right back. Here at Cheflora Recipes, I believe food is a love language, and this cobbler speaks it fluently.
This is not your average cobbler. Most recipes give you a biscuit top or a single layer of pastry. But this Double Crust Peach Cobbler the real Southern-style version wraps your peaches in buttery, flaky dough from below and above. The result is a rich, homemade peach dessert that eats more like a pie, with layers of juicy peaches and golden crust in every forkful. Whether you’re baking this Double Crust Peach Cobbler for a summer gathering, a family Sunday dinner, or simply because peach season is here, this recipe delivers every single time.
I’m Lora, the home chef behind Cheflora Recipes, and I’m going to walk you through everything you need to know to make the very best double crust peach cobbler of your life. Let’s get into it.
Table of Contents
KEY TAKEAWAYS: What You Need To Know
- Double crust means pastry dough lines the bottom and tops the peach filling — two full layers of buttery crust.
- Fresh, frozen, or canned peaches all work well; fresh ripe peaches give the best flavor in summer.
- The secret to a flaky crust is cold butter and minimal mixing handle the dough as little as possible.
- A touch of cinnamon, nutmeg, and vanilla in the filling elevates this from good to unforgettable.
- This cobbler bakes at 375°F for 45–55 minutes until the crust is deep golden and the filling bubbles at the edges.
- It pairs perfectly with vanilla ice cream, fresh whipped cream, or a scoop of peach delight icebox cake on the side.
- You can prep the dough a day ahead and refrigerate it this actually improves the flakiness.
- Leftovers reheat beautifully in the oven at 325°F for 10–12 minutes.
What Is a Double Crust Peach Cobbler?
The Difference Between Single and Double Crust Cobbler
Before you can truly appreciate a double crust peach cobbler, it helps to understand what sets it apart. A traditional cobbler typically has a biscuit-style topping or a single layer of pastry poured over the top of fruit. It’s delicious, no question. But a double crust version takes things further and in the best possible way.
With a two crust peach cobbler, you roll out a layer of pastry dough and press it into the bottom of your baking dish before adding the filling. You then cover the peach filling with a second layer of dough on top. The result is a dessert that bridges the gap between a classic cobbler and a full peach pie. You get the rustic, spoonable character of a cobbler with the structured, layered bite of a pie. It’s indulgent in all the right ways.
The southern double crust peach cobbler specifically tends to use a shortcrust-style dough — not puff pastry, not biscuit dough. This dough is made from flour, cold butter, a pinch of salt, and just enough ice water to bring it together. It’s rolled thin, crisps up in the oven, and creates that iconic golden, slightly crackly crust that pulls everyone to the table. If you’ve been making standard cobblers your whole life, switching to a double crust version will feel like an upgrade you can never undo.
According to the USDA, peaches are among the most nutrient-rich stone fruits available in summer, providing vitamins A and C as well as dietary fiber making this cobbler a dessert you can feel just a little bit good about serving. You can also explore how a July flame peach pie uses similar dough techniques if you want to compare crust styles side by side.
Where Does Double Crust Cobbler Come From?
The southern double crust peach cobbler has deep roots in American food culture. According to Wikipedia’s entry on cobbler, cobblers originated as a practical dessert among early American settlers who lacked the proper ovens and ingredients for traditional British puddings. They improvised, layering fruit with whatever dough they could make. Over generations, Southern cooks refined this into an art form and the double crust version became a prized technique in home kitchens across Georgia, Alabama, South Carolina, and beyond.
The double crust method likely evolved from the desire to get more pastry per bite. Southern cooking has never been shy about richness, and wrapping fruit in a full pastry pocket top and bottom aligns perfectly with that philosophy. Today, this recipe carries on that tradition, and once you try it, you’ll completely understand why it stuck around.
Ingredients for the Best Double Crust Peach Cobbler
The best double crust peach cobbler uses ripe fresh or canned peaches, a simple shortcrust dough made with cold butter and flour, and a spiced sugar filling with cinnamon, nutmeg, and vanilla. These ingredients combine to create a deeply flavored, flaky, golden dessert.
The Peach Filling: Fresh, Frozen, or Canned?
The first question everyone asks about a double crust peach cobbler recipe is which type of peaches to use. The short answer: it depends on the season. Fresh peaches are absolutely the best choice from June through August when they’re ripe, fragrant, and dripping with juice. You’ll want about 6 to 8 medium peaches, peeled and sliced roughly 5 to 6 cups of fruit.
Outside of peak summer, canned peaches are your best friend. Use peaches packed in juice, not heavy syrup, and drain them well before using. Frozen sliced peaches also work beautifully just thaw them completely and pat them dry before adding them to your filling. No matter which type you choose, the filling itself comes together the same way: peaches, sugar, butter, a pinch of salt, cinnamon, nutmeg, a squeeze of lemon juice for brightness, and a touch of vanilla extract for depth.
A small amount of cornstarch thickens the juices so your cobbler slices cleanly instead of flooding your plate with liquid. This is one of the tricks I learned from years of tweaking my double crust peach cobbler recipe get that filling right, and everything else falls into place. If you love exploring peach desserts beyond cobblers, try these peach cobbler cookies for a fun, handheld twist on the classic flavors.
The Double Crust Dough: Ingredients That Matter
The dough for a double crust peach cobbler is a simple, no-fuss shortcrust pastry. Here’s what you’ll need for a generous double crust for a 9×13-inch baking dish:
| Ingredient | Amount | Notes |
|---|---|---|
| All-purpose flour | 2 1/2 cups | Spooned and leveled for accuracy |
| Unsalted cold butter | 1 cup (2 sticks) | Cut into 1/2-inch cubes, very cold |
| Granulated sugar | 2 tbsp | In the dough for slight sweetness |
| Salt | 1/2 tsp | Balances flavor throughout |
| Ice water | 6–8 tbsp | Add one tablespoon at a time |
| Fresh or canned peaches | 5–6 cups sliced | Peeled, pitted, and sliced 1/4 inch thick |
| Granulated sugar (filling) | 3/4 cup | Adjust to taste based on peach sweetness |
| Brown sugar | 2 tbsp | Adds caramel depth to the filling |
| Cornstarch | 2 tbsp | Thickens the peach juices |
| Ground cinnamon | 1 tsp | Warm spice backbone |
| Ground nutmeg | 1/4 tsp | Use freshly grated if possible |
| Vanilla extract | 1 tsp | Pure vanilla, not imitation |
| Lemon juice | 1 tbsp | Freshly squeezed for brightness |
| Unsalted butter (filling) | 2 tbsp | Dot over filling before top crust |
| Egg wash | 1 egg + 1 tbsp milk | Brushed over top crust for golden color |
| Coarse sugar (optional) | 1 tbsp | Sprinkle on top crust for sparkle and crunch |
How to Make Double Crust Peach Cobbler Step by Step
Making the Dough the Right Way
The most important thing about the dough for your double crust peach cobbler is keeping it cold. Warm butter melts into the flour before it hits the oven, and you lose all that beautiful flakiness. Start by combining the flour, sugar, and salt in a large mixing bowl. Add your cold, cubed butter and use your fingertips or a pastry cutter to work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized butter pieces still visible. Those little butter pockets are what create flaky layers.
Drizzle in ice water, one tablespoon at a time, mixing gently with a fork after each addition. Stop adding water the moment the dough just comes together when pressed between your fingers. It should not be wet or sticky. Divide the dough into two equal portions, flatten each into a disk, wrap them in plastic wrap, and refrigerate for at least one hour. This resting time relaxes the gluten and makes the dough much easier to roll. I often make the dough the night before it honestly makes the whole cobbler-baking day much more enjoyable.
If you own a food processor, the double crust peach cobbler food processor method works beautifully here. Pulse the flour, salt, and sugar just two or three times to combine. Add cold butter and pulse six to eight times until you see crumbles. Drizzle in ice water and pulse just until the dough starts to clump then stop. Over-processing is the only way to mess it up. Wondering what other handheld peach pastries you can make with this dough technique? My peach ginger hand pies use a nearly identical crust and they’re absolutely worth trying.
Building and Baking the Cobbler
Preheat your oven to 375°F. Lightly butter a 9×13-inch baking dish. Remove one dough disk from the refrigerator and let it sit for five minutes on a lightly floured surface. Roll it out into a rectangle roughly 10×14 inches slightly larger than your dish. Carefully transfer it to the bottom of the baking dish and press it in gently, letting a small amount of dough creep up the sides. This is your foundation.
Now build the filling for your Double Crust Peach Cobbler. In a large bowl, toss your sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice. Stir until every peach slice is fully coated in the sweet, spiced mixture. Pour the peach cobbler filling evenly over your bottom crust. Dot the top with small pieces of unsalted butter this simple step gives your Double Crust Peach Cobbler extra richness as the butter melts into the juicy peaches while baking.
Roll out your second dough disk the same way and drape it over the filling. Trim any overhang to about 1/2 inch, then fold it under and crimp the edges to seal. Cut four or five small slits in the top to allow steam to escape this is important, as trapped steam makes a soggy crust. Brush the entire surface with your egg wash, then sprinkle with coarse sugar if you like a slightly crunchy, sparkly finish. Bake for 45 to 55 minutes until the crust is a deep, rich golden brown and you can see the filling bubbling up through the vents. Let it cool for at least 20 minutes before serving. For a fun variation on these flavors, my ginger peach cobbler bars take a similar spiced-peach filling and press it into an easy bar format.
“I made this double crust peach cobbler for our Fourth of July cookout and everyone thought I’d bought it from a bakery. The crust was perfectly flaky and the filling was juicy without being runny. I’ve already made it three more times this summer.”— Sandra M., Savannah, GA
Tips, Tricks, and Variations for Perfect Results
Pro Tips for a Flawless Double Crust Every Time
Getting a great double crust peach cobbler consistently comes down to a handful of non-negotiable techniques. First: cold everything. Cold butter, cold water, cold hands if you can manage it. Warmth is the enemy of flakiness. If your kitchen runs warm, chill your mixing bowl in the freezer for ten minutes before you start the dough.
Second: don’t skip the cornstarch. Without it, your peach filling releases so much liquid during baking that your bottom crust turns to mush. The cornstarch binds those juices into a glossy, thick sauce. Two tablespoons is the sweet spot for a 9×13 dish. If your peaches are particularly juicy as fresh summer peaches often are bump it to two and a half tablespoons.
Third: let the cobbler rest before serving. I know it’s incredibly difficult to wait when the whole house smells like warm peaches and butter. But slicing immediately means the filling runs everywhere. Give it at least 20 minutes, ideally 30. The filling firms up just enough to give you clean, beautiful slices. If you enjoy other peach baked goods with clean, layered textures, you’ll also love my peach pecan oat crumble bars same satisfying structure, different format. And for something light and no-bake, the peach delight icebox cake pairs wonderfully alongside this cobbler at summer gatherings.
Tasty Variations Worth Trying
Once you’ve mastered the base recipe, the variations are endless. A triple crust peach cobbler adds a middle layer of dough right in between the filling so you roll three dough disks total, layer bottom crust, half the filling, middle crust, remaining filling, then the top crust. It creates even more pastry in every bite and an impressive cross-section when sliced. It does require a deeper dish use a 9×13 dish with at least 2.5-inch sides.
Another popular variation is a spiced brown sugar version, where you swap all the granulated sugar in the filling for light brown sugar, add a quarter teaspoon of allspice, and stir in a tablespoon of bourbon. The result is a deep, caramelized, almost smoky filling that pairs beautifully with the buttery crust. For a lighter take that still celebrates that peach-cinnamon combination, check out this peach yogurt cake with cinnamon glaze it’s another reader favorite on Cheflora Recipes.
You can also make a gluten-free version by substituting a 1:1 gluten-free all-purpose flour blend in the crust. For tips on working with gluten-free peach desserts more broadly, my gluten-free peach crisp has everything you need to know about handling this fruit without gluten.
| Variation | Key Change | Best For |
|---|---|---|
| Triple Crust Peach Cobbler | Add a middle dough layer | Extra pastry lovers, special occasions |
| Brown Sugar Bourbon Cobbler | Swap white sugar for brown, add 1 tbsp bourbon | Adults, fall gatherings, deep flavor |
| Gluten-Free Double Crust | Use 1:1 GF flour blend in dough | Gluten-sensitive guests |
| Mixed Berry Peach Cobbler | Replace 1 cup peaches with fresh blueberries | Berry lovers, vibrant color and flavor |
| Spiced Ginger Peach Cobbler | Add 1/2 tsp ground ginger to filling | Bold, warming flavor profile |
Serving, Storing, and Making Ahead
Double crust peach cobbler is best served warm from the oven with a scoop of vanilla ice cream or fresh whipped cream. Store leftovers covered at room temperature for up to two days, or refrigerate for up to four days. Reheat in the oven at 325°F for 10 to 12 minutes to restore the crust’s crispness.
How to Serve This Cobbler Like a Pro
Serving a double crust peach cobbler well is half the experience. Use a large serving spoon or a flat spatula to lift each portion out cleanly the bottom crust holds everything together once it has had time to set. Serve each portion in a deep bowl or on a wide plate to catch any extra filling that spills over the sides.
The classic pairing is a generous scoop of vanilla ice cream right on top of a warm portion. The contrast of cold cream and warm, spiced peaches is one of the great joys of summer eating. Whipped cream lightly sweetened and spiked with a touch of vanilla is equally wonderful. For a lighter option, a spoonful of creme fraiche cuts through the richness beautifully. You can take the peach theme even further and serve a slice alongside this peach and raspberry tart for an impressive summer dessert spread.
Storage and Make-Ahead Instructions
One of the best things about this double crust peach cobbler recipe easy approach is how well it stores and travels. Once fully cooled, cover the baking dish tightly with plastic wrap or foil and store it at room temperature for up to two days. If you need to keep it longer, refrigerate it for up to four days. To reheat, place the covered dish in a 325°F oven for 10 to 12 minutes. This brings the crust back to life far better than a microwave ever will.
For make-ahead convenience, you have two great options. First, you can prepare the dough disks up to two days in advance wrapped well and refrigerated, they’re ready to roll whenever you are. Second, you can assemble the entire cobbler, cover it tightly, and refrigerate it unbaked for up to 24 hours. When you’re ready to bake, let it sit at room temperature for 20 minutes while the oven preheats, then bake as directed. The cobbler may need five to ten extra minutes since it’s starting cold.
Freezing a fully baked cobbler is also possible. Cool it completely, wrap it tightly in plastic and then foil, and freeze for up to two months. Thaw overnight in the refrigerator and rewarm in a 325°F oven for 20 to 25 minutes, uncovering for the last five minutes to re-crisp the crust. If you’re building a peach dessert menu for a gathering, pair this cobbler with the delightfully simple peach tarts with ginger and coconut both can be prepped in advance and baked day-of.
“I used canned peaches in January and it still tasted incredible. The crust was so flaky I thought something had gone wrong. Nothing had. I made it again the next weekend. Lora’s tips about the cornstarch and the resting time made all the difference.”— Marcus T., Austin, TX
Double Crust Peach Cobbler
Equipment
- 9×13 inch baking dish
- Large mixing bowl
- Rolling Pin
- pastry cutter Optional
- measuring cups and spoons
- plastic wrap
- pastry brush
Ingredients
- 2 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp fine salt
- 1 cup unsalted cold butter, cut into cubes
- 6-8 tbsp ice water
- 5-6 cups fresh or canned peach slices, peeled and pitted
- 3/4 cup granulated sugar
- 2 tbsp light brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 2 tbsp unsalted butter, cut into small pieces
- 1 egg
- 1 tbsp milk
- 1 tbsp coarse or turbinado sugar (optional)
Instructions
- Combine flour, sugar, and salt in a large bowl. Cut in cold butter until the mixture resembles coarse crumbs with pea-sized butter pieces.
- Drizzle in ice water one tablespoon at a time, mixing gently with a fork until the dough just comes together.
- Divide the dough into two disks, wrap tightly, and refrigerate for at least 1 hour.
- Preheat the oven to 375°F and lightly butter a 9×13-inch baking dish.
- Toss peach slices with granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, vanilla extract, and lemon juice until evenly coated.
- Roll out one dough disk into a rectangle slightly larger than the baking dish and press it gently into the bottom.
- Pour the peach filling evenly over the bottom crust and dot with small pieces of butter.
- Roll out the second dough disk and drape it over the filling. Trim, tuck, and crimp the edges to seal.
- Cut 4 to 5 slits in the top crust for steam vents. Brush with egg wash and sprinkle with coarse sugar if desired.
- Bake for 45 to 55 minutes until the crust is deep golden brown and the filling bubbles at the edges.
- Let the cobbler rest for at least 20 minutes before serving warm with vanilla ice cream or whipped cream.
Notes
Nutrition
Double Crust Peach Cobbler — Full Recipe
Prep time: 30 minutes | Chill time: 1 hour | Bake time: 45–55 minutes | Serves: 10–12
For the Double Crust Dough
- 2 1/2 cups all-purpose flour
- 2 tbsp granulated sugar
- 1/2 tsp fine salt
- 1 cup (2 sticks) unsalted cold butter, cut into 1/2-inch cubes
- 6–8 tbsp ice water
For the Peach Filling
- 5–6 cups fresh or canned peach slices (peeled and pitted)
- 3/4 cup granulated sugar
- 2 tbsp light brown sugar
- 2 tbsp cornstarch
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 tsp pure vanilla extract
- 1 tbsp fresh lemon juice
- 2 tbsp unsalted butter, cut into small pieces
For the Finish
- 1 egg + 1 tbsp milk (egg wash)
- 1 tbsp coarse or turbinado sugar (optional)
Instructions
- Make the dough:Â Combine flour, sugar, and salt in a large bowl. Cut in cold butter until mixture resembles coarse crumbs with pea-sized butter pieces. Drizzle in ice water, one tablespoon at a time, mixing with a fork until dough just comes together. Divide into two disks, wrap, and refrigerate for at least 1 hour.
- Make the filling:Â Toss peach slices with both sugars, cornstarch, cinnamon, nutmeg, vanilla, and lemon juice. Stir until every slice is evenly coated.
- Preheat oven to 375°F and lightly butter a 9×13-inch baking dish.
- Roll and place the bottom crust:Â Roll one dough disk into a 10×14-inch rectangle on a lightly floured surface. Transfer to the baking dish and press in gently, allowing a small amount to creep up the sides.
- Add the filling:Â Pour the peach filling evenly over the bottom crust. Dot the surface with small pieces of butter.
- Add the top crust: Roll out the second dough disk and drape it over the filling. Trim, tuck, and crimp the edges to seal. Cut 4–5 small slits in the top for steam venting.
- Egg wash and sugar:Â Brush the entire top crust with egg wash. Sprinkle with coarse sugar if desired.
- Bake for 45–55 minutes until deep golden brown and bubbling. Check at 40 minutes if browning too quickly, tent loosely with foil.
- Rest for at least 20 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
I’m Lora a home chef and the heart behind Cheflora Recipes. I believe delicious food doesn’t need to be fancy. It just needs love and the right touch. I share simple, comforting recipes anyone can make for family, friends, or just yourself. This double crust peach cobbler is one of my most treasured recipes, and I hope it becomes one of yours too. Find more peach inspiration at peach iced tea pound cake trifles and beyond.
Frequently Asked Questions About Double Crust Peach Cobbler
What is the difference between a double crust cobbler and a regular cobbler?
A regular cobbler has a single layer of topping usually biscuit dough, a cake-like batter, or one layer of pastry on top of fruit. A double crust peach cobbler has a full pastry crust on the bottom of the baking dish and a second crust draped over the top of the fruit filling. This gives you more buttery pastry in every serving and a result that is closer to a pie in structure.
Can I use canned peaches for a double crust peach cobbler?
Yes, absolutely. Canned peaches work very well in a double crust peach cobbler recipe. Use peaches packed in juice rather than heavy syrup, and drain them thoroughly before mixing your filling. Pat them dry with paper towels if they seem very wet. Reduce the sugar in your filling slightly since canned peaches are already sweetened.
Why does my cobbler crust come out soggy on the bottom?
A soggy bottom crust in a double crust peach cobbler usually comes from two things: too much liquid in the filling, or an oven that wasn’t hot enough. Always add cornstarch to your filling to bind the peach juices. Bake at a full 375°F and place your baking dish on the lowest oven rack to help the bottom crust crisp up from below. Pre-heating a baking sheet in the oven and setting your dish on it also helps significantly.
How do I make a double crust peach cobbler in a food processor?
Making double crust peach cobbler food processor dough is fast and reliable. Add flour, salt, and sugar to the food processor and pulse two or three times to combine. Add cold butter cubes and pulse six to eight times until you see a crumbly texture with some pea-sized pieces. Drizzle ice water through the feed tube and pulse just until the dough starts to clump no more than four or five short pulses. Divide, wrap, and chill as you would with hand-made dough.
What is a triple crust peach cobbler?
A triple crust peach cobbler uses three layers of pastry dough instead of two. You place a bottom crust, add half the filling, then place a middle crust, add the remaining filling, and finish with a top crust. This creates an even more pastry-rich dessert with distinct layering. Use a deep 9×13-inch dish with sides at least 2.5 inches tall to accommodate all three layers without overflow during baking.
What’s the best peach cobbler topping?
For a double crust peach cobbler, the best peach cobbler topping is a simple shortcrust pastry brushed with egg wash and sprinkled with coarse sugar. The egg wash gives you that beautiful golden color, while the coarse sugar adds a satisfying crunch. Some bakers love cutting the top crust into strips for a lattice pattern this looks stunning and allows more steam to escape, which helps keep the filling from getting too runny.
Can I make double crust peach cobbler ahead of time?
Yes. You can prepare the dough disks up to two days ahead and refrigerate them. You can also fully assemble the unbaked cobbler, cover it tightly, and refrigerate it for up to 24 hours before baking. Add five to ten extra minutes to the baking time since the dish will be cold. Fully baked cobbler stores well at room temperature for two days or in the refrigerator for four days.
Is double crust peach cobbler the same as a peach pie?
They are similar but not the same. A peach pie is baked in a pie dish and typically has a more structured, finely crimped edge and a precise pastry-to-filling ratio. A double crust peach cobbler is baked in a larger rectangular or square baking dish, tends to have more fruit per serving, and is more rustic in presentation. The cobbler is spoonable, generous, and decidedly casual while a pie is plated and sliced with more precision.
Final Thoughts — Why This Double Crust Peach Cobbler Deserves a Spot in Your Recipe Box
There are plenty of peach desserts in the world. I should know I’ve tested dozens of them here on Cheflora Recipes, from a summer peach and tahini tart to a peach delight icebox cake. But there is something uniquely special about a double crust peach cobbler. It’s the kind of dessert that makes people stop mid-conversation and just enjoy the moment. The way the flaky crust shatters under a spoon, the way the sweet peach filling pools at the bottom of the bowl, the way the whole kitchen smells when it comes out of the oven it’s irreplaceable.
This recipe is not complicated. You don’t need fancy equipment or professional skills. You need good peaches, cold butter, a little patience, and the willingness to make something from scratch. I promise: every single minute you put into this cobbler comes back to you in full when you see the look on someone’s face after the first bite.
Whether you make it with fresh summer peaches at their sweetest peak, or with canned peaches in the middle of winter when you need a little taste of sunshine this double crust peach cobbler will deliver. Bookmark it, share it, and make it yours.
I’m Lora, and this is what we do at Cheflora Recipes: simple food, made with love, that brings people together. Now go bake something wonderful.
“This is the best peach cobbler ever and I’ve been making cobblers for thirty years. The bottom crust was a game-changer. I served it at a church potluck and came home with an empty dish and six requests for the recipe.”— Deborah H., Birmingham, AL
