My peach cobbler with pie crust is one of those desserts that feels like a big hug in a bowl. It’s incredibly quick to prep, taking just 20 minutes of hands-on time, and the combination of juicy peaches with a flaky, buttery crust is always a winner in my book.
This post contains helpful tips and tricks! If you’re in a rush, please use the “Jump to Recipe” above!
💭 Why you’ll love this recipe
I love how the allspice adds a cozy depth to the peaches, while the hint of lemon juice brightens it all up. It’s a simple dessert that never fails to impress, whether I’m serving it up for a family dinner or a casual gathering with friends.
- Using fresh peaches gives this cobbler a juicy and sweet flavor and just the right tender texture without being mushy.
- Best of both worlds. It combines the soft and fluffy peach batter with the buttery and flaky pie crust for the ultimate melt-in-your-mouth dessert.
- Great for gatherings. If you’re looking for an easy dessert to make for potlucks and parties, this peach cobbler recipe is a great option. You’ll only need 20 minutes and it’s also make-ahead friendly!
📋 Ingredients and notes
To make this peach cobbler recipe, you’ll need fresh peaches, granulated sugar, allspice, cornstarch, lemon juice, pie crust, butter, and an egg.
Variations & Substitutions
- Peaches. Ensure you use fully ripe peaches for maximum flavor, but not too soft, as overripe peaches can lead to a mushy filling. Frozen or canned peaches will also work in a pinch.
- Sugar. This recipe calls for granulated sugar, but you can swap it for brown sugar to add a deeper, caramel-like sweetness.
- Cornstarch. Thickens the peach filling. If you don’t have cornstarch, you can use arrowroot powder or tapioca starch.
- Lemon juice. Adds brightness and enhances the peach flavor.
- Pie crust. Store-bought crust is a time-saver, but you can also make your own homemade pie crust. You can also use puff pastry for a lighter crust.
- Butter. Adds richness and helps the crust become golden. Use cold butter for a better result.
- Egg. To brush the pie crust for a golden finish. You can skip this or substitute it with a milk wash.
- Allspice. This gives the filling a sprinkle of warmth. If you don’t have allspice, you can use a combination of cinnamon, nutmeg, and cloves.
Make vegan peach cobbler
Just swap a few ingredients, and you’re good to go. Use a vegan pie crust (store-bought or homemade with plant-based margarine). Replace the butter with a vegan alternative — it’ll still give you that rich, buttery goodness. For the egg wash, ditch the egg and brush the crust with a little plant-based milk (almond, soy, whatever you’ve got) mixed with maple syrup. Boom — you’ve got yourself a vegan cobbler that tastes just as amazing as the original!
📖 How to make peach cobbler with pie crust
Step 1:
In a large bowl, combine the sliced peaches, sugar, allspice, cornstarch, and lemon juice.
Step 2:
Toss everything together until the peaches are well-coated and the peach mixture is evenly combined.
Step 3:
Pour the peach cobbler filling into a greased 9×13-inch baking pan or a deep pie dish.
Step 4:
Dot the peaches with small pieces of butter for added richness.Unroll the pie crust and lay it over the peach filling. You can either cover the entire top or cut one into strips and create a lattice crust.
Step 5:
Trim any excess crust from the edges and crimp them to seal.
Step 6:
Brush the top of the pie crust with the beaten egg. Place the cobbler in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and the peach filling is bubbling.
Step 7:
Let the cobbler cool for about 10-15 minutes before serving to allow the filling to set.
Step 8:
Serve warm with a scoop of vanilla ice cream or whipped cream.
Shruthi’s Top Tip
Toss the peaches with the sugar and cornstarch right before baking to avoid too much juice pooling in the bottom of the dish.
- For even baking, cut the peaches into uniform slices so they cook at the same rate and avoid undercooked or overly mushy fruit.
- If you prefer a thicker filling, increase the cornstarch by an additional half tablespoon to help absorb the extra juice from the peaches.
- Dotting the butter over the peaches before adding the crust adds a rich, buttery flavor and helps to create a luscious sauce as it melts.
- To prevent a soggy bottom crust, make sure the peach filling is bubbling when you remove the cobbler from the oven; this indicates the juices have thickened.
- Chill the pie crust for about 10 minutes in the fridge after rolling it out; this prevents the butter in the dough from melting too quickly, resulting in a flakier crust.
- For a glossy, golden-brown finish, apply an even layer of egg wash on the crust, ensuring you don’t miss any spots, especially around the edges.
- Allow the cobbler to cool for the full 10-15 minutes. This step is crucial for letting the juices thicken, making it easier to serve neat portions.
👩🏽🍳 Troubleshooting FAQs
Yes, but make sure to thaw and drain them well to avoid excess moisture, which could make the filling runny.
Make sure the peach filling is bubbling and thickened when you remove it from the oven, and avoid overfilling the baking dish.
You can substitute with a mix of cinnamon and nutmeg, or just use one of them for a slightly different flavor profile.
Yes, prepare the peach filling and crust separately, store them in the fridge, and assemble just before baking for best results.
🍴 How to serve peach cobbler with pie crust
This easy peach cobbler recipe is a delicious dessert that everyone will love. The best way to serve it is when it’s still warm, especially if it’s straight from the oven. I like to top it with a scoop of vanilla ice cream or whipped cream for a decadent treat.
🍴Storage and reheating suggestions
To store leftover cobbler, cover the baking dish with plastic wrap or aluminum foil or transfer it to an airtight container. Keep it in the refrigerator for 3-4 days.
You can also freeze the cobbler for up to 3 months. When you’re ready to serve it, reheat it in the oven for 10-15 minutes or in the microwave for a quick reheat.
🍴 More fruit desserts
If you like this recipe, check out my easy dessert recipes:
Bisquick Apple Cobbler
Apple Pie with Graham Cracker Crust
The Best Mixed Berry Galette
Lemon Coolers
If you tried this recipe, don’t forget to comment and rate! ⭐⭐⭐⭐⭐
Peach Cobbler with Pie Crust
Equipment
- 1 9×13-inch baking dish
Ingredients
- 6 peaches, peeled, pitted, and sliced
- ½ cup granulated sugar
- 1 teaspoon allspice
- 2 tablespoons cornstarch
- 2 tablespoons lemon juice
- 2 tablespoons butter, cut into small pieces
- 1 pie crust
- 1 egg, beaten, for egg wash
Instructions
- Preheat the oven to 375°F (190°C).
- In a large bowl, combine the sliced peaches, sugar, allspice, cornstarch, and lemon juice.
- Toss everything together until the peaches are well-coated and the mixture is evenly combined.
- Pour the peach mixture into a greased 9×13-inch baking dish or a deep pie dish.
- Dot the peaches with small pieces of butter for added richness.
- Unroll the pie crust and lay it over the peach filling. You can either cover the entire top or cut one into strips and create a lattice pattern.
- Trim any excess crust from the edges and crimp them to seal.
- Brush the top of the pie crust with the beaten egg.
- Place the cobbler in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and the peach filling is bubbling.
- Let the cobbler cool for about 10-15 minutes before serving to allow the filling to set.
- Serve warm with a scoop of vanilla ice cream or whipped cream.
Notes
- Cut peaches into uniform slices for even cooking. Toss them with sugar and cornstarch right before baking to prevent excess juice.
- For a thicker filling, add an extra ½ tablespoon of cornstarch.
- Dot butter over peaches for a rich, saucy filling as it melts.
- Ensure the filling is bubbling before removing from the oven to avoid a soggy crust.
- Chill the pie crust for 10 minutes before baking for a flakier texture.
- If the crust starts to brown too quickly, you can cover the edges with foil to prevent burning.
- Let the cobbler cool for 10-15 minutes to allow the juices to thicken.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
