Old Fashioned Peach Cobbler is made the traditional way with fresh summer peaches and a crispy topping. It’s juicy, sweet, and topped with a buttery pie crust that melts in your mouth.
A Classic Southern Dessert
This fresh peach cobbler recipe is a classic that’s been handed down for generations. 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 crust turns out perfectly every time. That’s exactly what you want from a topping…a burst of buttery goodness that covers summer’s bounty like a little blanket.
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!
With only a few ingredients, this easy southern 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 crust? Feel free to use refrigerated pie crust instead!
STEP 1 – Slice peaches 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 peaches and sugar into baking dish. Place dough on top. Bake 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 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.
- Use fresh peaches for best results. You can substitute frozen fruit or canned if peaches are 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 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.
- Freeze cobbler up to 3 months in an air-tight container or refrigerate up to 5 days after baking.
- Substitute blackberries, blueberries or strawberries for a different cobbler experience!
- For food safety guidelines, visit USDA.gov.
More Summer Desserts
What could be more comforting than a big ‘ol bowl of southern peach cobbler topped with a scoop of vanilla bean ice cream? Not a single thing as far as I’m concerned. But, here are a few other recipes that come pretty close!
Old Fashioned Peach Cobbler
*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 1/2 cup of the sugar in a large bowl and set aside.
- Whisk dry ingredients together (other 1/2 of sugar, flour, cornstarch, baking powder, salt and cinnamon).
- In a food processor or mixer, add cubes of cold butter to dry ingredients until crumbly.
- 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.
- 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 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, but canned peaches don't work well in this recipe.
Nutrition info is an auto generated estimate.
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