Fresh peach cobbler is the perfect taste of summer! Grab this easy old fashioned peach cobbler recipe using store-bought dough and one of your favorite peach desserts of all time will be on the table and melting your ice cream before you know it.
Fruity desserts are delicious and ideal to serve any time of the year, but especially in warm months. Finishing off a family gathering or patio party with juicy peaches in a buttery pie crust topped off with a scoop of vanilla ice cream sounds like my idea of heaven.
This southern peach cobbler recipe is a classic version of the dish, and can be adapted to create shortcuts to fit into your day. Use ready-made pie crust or break out the food processor and make your own pie crust recipe from scratch.
Grab your in-season fresh peaches from the farmer's market, or drain a can of peach slices and use them in your peachy filling.
Any way you scoop it, you're going to love this classic summer dessert.
Ingredients and Substitutions for How to Make Peach Cobbler with Pie Crust:
Peaches: fully ripe and fresh peaches are ideal, but if peach season hasn't started or your local peaches aren't at the top of their game, substitute canned peaches (drained), or add a bit more sugar and lemon to imperfect fresh peaches to brighten the flavor. I peel the peaches using a standard peeler, but if you're short on time or don't mind the skin, no need to peel!
Brown sugar: this is not an overly sweet cobbler, so if your sweet tooth is strong or your peaches aren't quite ripe, add another ¼ cup sugar to the mix. White sugar can be substituted for light brown, if needed.
Ground cinnamon: the perfect touch of warmth in this easy cobbler. Pair it with a pinch of ground ginger or ground cardamom for a more complex flavor.
Lemon juice: I love the freshness that lemon juice brings to the party. You won't taste the lemon, but you'll miss it if it's not there.
Cornstarch: our thickener adds a classic jelly texture to our fruit cobbler. If you don't have cornstarch, substitute ⅓ cup all purpose flour (a less potent thickener that requires more volume.) When using cornstarch, be sure to cook your pie or cobbler thoroughly - until the peach filling is bubbling up around the crust. This ensures the thickener has been fully activated.
Vanilla: peaches love vanilla! Or add a few drops of almond extract for a sweet amaretto flavor boost.
Butter: just a couple of tablespoons tucked into the fruit filling before we cover it with crust and bake. The butter marries the brown sugar and cornstarch, yielding a light caramel filling in this delicious recipe. I use salted butter in the recipe, so if using unsalted, add a pinch of fine kosher salt to the peach filling.
Pie crust: we're using just one crust in this easy recipe. If you have a homemade pie crust you love, by all means, use it. But store-bought pie dough works well, too. I like using an 8 x 8 casserole dish for this cobbler, so if your ready-made crust is round, just follow the pictures below and gather the crust in places, giving you more crust in each bite of fruit. If you're feeling fancy, cut out strips of your dough and build a lattice top.
Egg: if you're going to serve a lovely golden brown peach cobbler, you're going to need an egg wash on that crust. I add a bit of cool water to the egg to thin it out and make brushing easier.
Raw sugar: when using pie crust for cobbler, I love adding a good sprinkle of raw sugar (or sanding sugar) over the top of the cobbler to add color and crunch to the finished dessert. If you don't have raw sugar or sanding sugar, granulated white sugar will work in a pinch.
Full ingredients and measurements included in the printable recipe card below.
Step by step instructions on how to make peach cobbler with pie crust:
Preheat the oven to 375℉.
Slice peaches and add to a large bowl along with brown sugar, cinnamon and lemon juice.
In a small bowl, combine cornstarch, vanilla and a tablespoon or so of cold water (just enough to make the mixture liquid.) Stir until the cornstarch is dissolved then pour over the peach mixture.
Toss gently to coat the fruit. Pour fruit filling into a round baking dish, cast iron skillet, or an 8 x 8 casserole dish. Cut butter into small pieces and scatter across the fruit.
Unroll the premade pie crust and lay over your fruit filling (If using a square pan and a round crust, I like to use the whole crust but lay it in a wavy pattern, allowing for more crust per square inch.)
Using a pastry brush, cover the top crust lightly with the beaten egg. Then using a sharp knife, cut 4 slits into the top of the dough to allow steam to escape. Finally, sprinkle the dough with the raw or sanding sugar.
Transfer the cobbler to the oven and bake for 40-50 minutes, until the crust is golden brown and the filling bubbling up around it. Then remove from the oven and let cool slightly to fully set. Serve warm with vanilla ice cream.
FAQ's for Homemade Peach Cobbler Recipe:
Yes, you can use store-bought pie crust for peach cobbler. It is a convenient option and works well in the recipe.
You sure can! After rolling out the pie crust dough, cut it into wide strips and arrange them in a crisscross pattern over the peach filling. Brush with egg wash and sprinkle with raw sugar before baking.
Yes. After baking and allowing the cobbler to cool completely, wrap it tightly in plastic wrap or aluminum foil and place it in a freezer-safe container. It can be stored in the freezer for up to 3 months. To reheat, thaw it in the refrigerator overnight and then warm it in the oven until heated through.
Yes, if you prefer a gluten-free option, you can use a gluten-free pie crust in this peach cobbler recipe. Use either your favorite homemade GF pie crust, or pick up pre-made gluten-free pie crust in your local grocery store.
To store leftover peach cobbler, wrap it tightly and store in the refrigerator up to 3 days.
Hungry for more sweet treats? Try these fruity desserts next!
Almond Cake with Fresh Strawberries
Print
Easy Old Fashioned Peach Cobbler with Pie Crust
- Total Time: 1 hour 5 minutes
- Yield: 6 1x
Ingredients
8-10 fresh, ripe peaches, peeled and sliced (about 8 cups)
1 cup light brown sugar
½ teaspoon cinnamon
2 tablespoons lemon juice
2 ½ tablespoons cornstarch
1 teaspoon vanilla extract
2 tablespoons salted butter, diced
1 pie crust, store-bought or homemade
1 egg, beaten (for brushing)
2 tablespoons raw sugar or sanding sugar
Instructions
Preheat the oven to 375 ℉.
Slice peaches and add to a large mixing bowl along with brown sugar, cinnamon and lemon juice. In a small dish, combine cornstarch, vanilla and a tablespoon or so of cold water (just enough to make the mixture liquid.) Stir until the cornstarch is dissolved then pour over the fruit mixture. Toss gently to coat the fruit. Pour fruit filling into a round baking dish, cast iron skillet, or an 8 x 8 casserole dish. Cut butter into small pieces and scatter across the fruit.
Unroll the pie crust and lay over your fruit filling (If using a square pan and a round crust, I like to use the whole crust but lay it in a wavy pattern, allowing for more crust per square inch.) Using a pastry brush, cover the top crust lightly with the beaten egg. Using a sharp knife, cut 4 slits into the top of the dough to allow steam to escape. Finally, sprinkle the dough with the raw or sanding sugar.
Transfer the cobbler to the oven and bake for 40-50 minutes, until the crust is golden brown and the filling bubbling up around it.
Remove from the oven and let cool slightly to fully set. Serve warm with vanilla ice cream.
Notes
Use fresh or canned peaches in this easy recipe!
- Prep Time: 20
- Cook Time: 45
- Category: Dessert
- Method: Oven
- Cuisine: American, Southern
Keywords: Peach Cobbler, Peach Cobbler with Pie Crust, Southern Peach Cobbler
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