Double Fruit Cobbler Pie! This is one good-tasting and easy cobbler and pie all in one! With double layers of fruit (peaches) filling and pie crust, this dessert is always a pleaser. Serve warm with ice cream

Double Fruit Cobbler Pie! This is one good tasting and easy cobbler and pie all in one! With double layers of fruit (peaches) filling and pie crust, this dessert is always a pleaser. Serve warm with ice cream and please enjoy! #Christmas

Double Fruit Cobbler Pie! Why you may ask is it called a double cobbler pie?
Well, this recipe has been kindly shared by Teri, who is a fabulous baker! Teri came up with this recipe because her family are crazy about pies, and crazy about cobblers, so combining the two and coming up with a winner recipe, Teri gets the thumbs up from her family every time she makes this.


In this particular recipe, Teri has used peaches, because that is her family's favourite. However, she recommends you can also use blueberries, or apples. Both will work wonderfully with the recipe. Just stick to the same quantities below for the fruits you wish to add.


The cobbler - pie has 3 layers of pie dough. Yes, you read right! and two layers of fruit filling.
It's an easy recipe, and very pleasing indeed, so please do enjoy!

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Here's what Teri says:
"My bunch always want peach. You can use can filling or whatever. I made blackberry from frozen packages. This one has 5 pkgs of frozen peaches from Walmart. Easy to make and goes fast with ice cream. There's never any left!"
Recipe by Teri Pennington

Prep Time

20 minutes

Cook Time

Approx 40 minutes

Yield

6 - 8 Persons

You will need

12 inch iron skillet pan or oven proof deep dish

Ingredients

7-8 cups canned peaches with syrup. Frozen are better
3 tbsps all-purpose flour
2 cups white sugar
1/3 cup soften salted real butter
1/4 tsp nutmeg
1/2 tsp cinnamon
2 tsp vanilla extract
Three 12 inch Pillsbury pie crust

Instructions

1. Preheat oven 475 F

2. In a large pan, add the peaches ( I don't thaw), sugar, flour, cinnamon, and nutmeg. Stir over medium heat to make a syrup. This should take about 15 minutes. Then add butter and vanilla, stir to combine, then set aside.

3. Unroll the first pie crust and put it in the bottom of the skillet.

4. Put half of the fruit mixture in the skillet over the first pie crust. Then roll out the second pie crust and place it over the fruit. Slice holes in the surface of the pie crust to release steam. Brush with egg wash.

5. Place in oven and cook until top pie crust is golden brown, about 20 minutes.

Then remove the pie and add the rest of the fruit mixture over the cooked pie crust ( I usually have juice left, but I make sure there is plenty in the pie.) and roll out the third pie crust, place on top of the fruit filling, and slice air holes or do something fancy if you want with a pattern.

Brush with egg wash and return to the oven and bake until crust is golden brown, about another 20 minutes.

Serve with ice cream and enjoy!

Teri's Notes:
I also use blackberry filling or apple filling that I make from dried apples. You can use anything you make a cobbler out of.

Double Fruit Cobbler Pie! This is one good tasting and easy cobbler and pie all in one! With double layers of fruit (peaches) filling and pie crust, this dessert is always a pleaser. Serve warm with ice cream and please enjoy! #Christmas

Recipe Card

Double Fruit Cobbler Pie! This is one good tasting and easy cobbler and pie all in one! With double layers of fruit (peaches) filling and pie crust, this dessert is always a pleaser. Serve warm with ice cream and please enjoy! #Christmas

Double Fruit Cobbler Pie

Yield: 6 - 8
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour

Double Fruit Cobbler Pie! This is one good-tasting and easy cobbler and pie all in one! With double layers of fruit (peaches) filling and pie crust, this dessert is always a pleaser

Ingredients

  • 7-8 cups of canned peaches with syrup. Frozen are better
  • 3 tbsps all purpose flour
  • 2 cups white sugar
  • 1/3 cup soften salted real butter
  • 1/4 tsp nutmeg
  • 1/2 tsp cinnamon
  • 2 tsp vanilla extract
  • Three 12 inch Pillsbury pie crusts

Instructions

  1. Preheat oven 475 F
  2. In a large pan, add the peaches (I don't thaw), sugar, flour, cinnamon, and nutmeg. Stir over medium heat to make a syrup. This should take about 15 minutes. Then add butter and vanilla, stir to combine, then set aside.
  3. Unroll the first pie crust and put it in the bottom of the skillet.
  4. Put half of the fruit mixture in the skillet over the first pie crust.
  5. Then roll out the second pie crust and place it over the fruit. Slice holes in the surface of the pie crust to release steam. Brush with egg wash.
  6. Place in oven and cook until top pie crust is golden brown, about 20 minutes.
  7. Then remove the pie and add the rest of the fruit mixture over the cooked pie crust ( I usually have juice left, but I make sure there is plenty in the pie.) and roll out the third pie crust, place on top of the fruit filling, and slice air holes or do something fancy if you want with a pattern.
  8. Brush with egg wash and return to the oven and bake until crust is golden brown, about another 20 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1 pie
Amount Per Serving: Calories: 1745Total Fat: 25gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 5mgSodium: 477mgCarbohydrates: 392gFiber: 33gSugar: 314gProtein: 20g

Nutrition information isn’t always accurate

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18 thoughts shared

  1. I made this for a family function and it was a huge hit. The Blue Bell Homemade Vanilla Ice Cream was the perfect topper! I’ll definitely make this a regular on my table!

  2. I would love an extra big scoop of that please. I don’t eat enough peaches and I love them!! Great idea using frozen. I have to try this recipe!!