Peach Cobbler with Pie Crust is made the old fashioned way with fresh peaches and a crispy topping. It's juicy, sweet, and topped with a buttery pie crust that melts in your mouth!
This fresh peach cobbler recipe is a classic that's been handed down for generations in my family. The rustic pie crust isn't too thick or cake-like, which allows the fresh flavor of fruit to shine through.
What makes it the best? The pie crust turns out perfectly every time. That's exactly what you want from a topping...a burst of buttery goodness that covers summer peaches like a little blanket.
There's no need to peel the peaches! You won't even notice the peels after they're cooked because they turn soft and sweet.
This recipe is similar to Blueberry Lemon Crumble, but made the old fashioned way and rolled out with a rolling pin. It's a pie crust peach cobbler instead of a crumble, which makes it the flakiest and most delicious dessert you've ever tasted!
Why You'll Love It
- Fresh Peaches: there's nothing like the taste of fresh peaches in the summer. But, you can use frozen or canned peaches if desired.
- Buttery Crust: the buttery pie crust makes this cobbler extra special. There's not a large amount of baking powder, so it doesn't have a cake-like texture.
- Comfort Food: curl up with a bowl of peach cobbler with pie crust for the ultimate comfort food! It's the perfect dessert for backyard cookouts and potluck dinners.
- Versatile: you can use this main recipe and substitute the fruit to make any type of cobbler you like.
- Easy to Make: simply cut up fresh peaches with peelings left on, add sugar, and top it with an easy pie crust.
What You'll Need
With only a few ingredients, this easy southern peach cobbler recipe comes together in minutes! See recipe card for quantities.
- fresh peaches - leave the peelings on for added flavor
- white sugar - used in the crust and the filling
- all purpose flour - White Lily flour makes a lighter crust
- cornstarch - creates an extra crispy topping
- baking powder - allows the pie crust to rise slightly
- salt - just a pinch makes a big difference
- cinnamon - gives the topping a hint of flavor
- cold butter - the binder that brings the topping together
- ice cold water - blends the dough into a nice round ball
Don't have time to make your own pie crust? Feel free to use refrigerated pie crust instead!
How to Make Peach Cobbler with Pie Crust
STEP 1 - Slice fruit and place in a large bowl with half a cup of sugar. Mix well. Set aside while making the pie crust.
STEP 2 - Blend flour, cornstarch, baking powder, salt, sugar and cinnamon together. Cube the butter and fold it into the dry ingredients. Mix until just crumbly.
STEP 3 - Add ice water and form into a ball of dough. Roll out the dough with a rolling pin until it fits the top of a 13 x 9 inch baking dish. It will be rustic and free form, so don't worry if it isn't perfect.
STEP 4 - Spoon fruit and sugar into a baking dish. Place dough on top.
Bake uncovered at 350 degrees for 45 minutes to 1 hour until pie crust is golden brown and peaches are bubbly. If topping doesn't brown, brush with butter and cook under broiler for a few minutes.
Yes, fresh peaches work best in this recipe, but it's not always possible to find peaches in season, so frozen or canned can be substituted. Use at least 4 cups of frozen peaches for best results.
Actually, they don't need peeling. There are nutrients in the skin and it's extremely soft when cooked. Plus, the added texture makes this cobbler taste even better.
As soon as sugar is added to fruit, it draws out moisture. Cooking fruit changes its texture and draws out even more water. This process creates a jammy syrup that makes the perfect cobbler filling.
Peaches change colors when they begin to ripen, so look for a darker peach where the orange color turns slightly red. Also, if the peach is firm to the touch, it's not ready yet. It should give in just a little when squeezed.
- Substitute other fresh fruit like blackberries, blueberries or strawberries for a different cobbler experience!
- Instead of a traditional pie crust, top it off with a drop biscuit topping. The biscuit dough is spooned over the peach filling before baking and puffs up as it cooks.
- Make it a crumble by creating a streusel crust and sprinkling it over the fruit before baking.
- Turn it into an open-faced crostata by making dessert in a cast iron skillet.
- If you're looking for a delicious peach cake, try Peach Cobbler Pound Cake with Cream Cheese as a nice alternative to cobbler.
- Use fresh peaches for best results. You can substitute frozen fruit or canned peaches if they're out of season.
- A pinch of cornstarch in the crust makes it extra crispy.
- This pie crust for peach cobbler is very rustic, so don't worry about it looking perfect. Once it bakes, it will change in appearance and puff up slightly to make a flaky topping.
- Freestone peaches are worth the wait in the summer months. If you can get your hands on them, you'll love the flavor they add to this dish.
Storage and Freezing
LEFTOVERS: store leftover cobbler in an airtight container for up to 5 days in the refrigerator.
REHEAT: heat leftovers uncovered in a 350 degree F oven until warm throughout and crust becomes crispy.
FREEZE: Store peach cobbler with pie crust up to 3 months in an air-tight container in the freezer.
For food safety guidelines, visit USDA.gov.
What to Serve with Peach Cobbler
Peach cobbler with pie crust goes with just about any southern dish you can dream up! Here are a few favorites that love to be paired with cobbler:
- Vanilla Ice Cream: cold and creamy ice cream is the perfect compliment for any type of cobbler!
- Caramel Sauce: drizzle a little caramel sauce on top for extra sweetness
- Whipped Cream: a dollop of homemade whipped cream makes everything a special occasion
- Smoked Pork Butt: barbecue and cobbler go together like peas and carrots!
- Fried Chicken Tenders: homestyle buttermilk chicken tenders are just made for a southern dessert
- Pork Tenderloin: at the end of a delicious meal, warm cobbler is the perfect accompaniment.
- Beer Can Chicken: tender, juicy and delicious, this beer can chicken just screams for dessert!
More Summer Desserts
What could be more comforting than a big bowl of southern peach cobbler topped with a scoop of vanilla bean ice cream? Not a single thing as far as southerners are concerned! But, here are a few other recipes that come pretty close...
Peach Cobbler with Pie Crust
*See notes in blog post for detailed tips, photos and instructions.
- large bowl and spoon
- mixer (hand or free standing)
- Rolling Pin
- 7 to 8 large peaches sliced
- 1 cup sugar divided
- 1 cup all-purpose flour White Lily is recommended
- ½ tsp. cornstarch
- 1 tsp. baking powder
- ¼ tsp. salt
- ⅛ tsp. cinnamon
- 1 stick cold butter cubed
- 2 to 4 Tbsp. ice cold water use as little as possible to form a ball
- Preheat oven to 350 degrees.
- Slice peaches and leave peelings on. Mix with ½ cup of the sugar in a large bowl and set aside.7 to 8 large peaches
- Whisk dry ingredients together (other ½ of sugar, flour, cornstarch, baking powder, salt and cinnamon).1 cup sugar, 1 cup all-purpose flour, ½ tsp. cornstarch, 1 tsp. baking powder, ¼ tsp. salt, ⅛ tsp. cinnamon
- In a food processor or mixer, add cubes of cold butter to dry ingredients until crumbly.1 stick cold butter
- Add ice cold water one tablespoon at a time and mix well. Make sure the dough is not too wet or sticky or it won't roll out. Add more flour if it's too wet.2 to 4 Tbsp. ice cold water
- Roll dough into a large ball.
- With a rolling pin, roll out dough until it fits the top of a 13 x 9 inch baking dish.
- Place peaches mixed with sugar into baking dish. Cover with dough. Cut a few slices in top of crust.
- Bake uncovered at 350 degrees for 60 minutes until golden brown and bubbly. Check after 45 minutes since ovens vary.
- If crust doesn't brown after 60 minutes, brush with butter and cook under broiler until desired shade.
- Use fresh peaches for best results. You can substitute frozen peaches or canned peaches in a pinch.
Nutrition info is an auto generated estimate.