Peach Cobbler with Pie Crust

A close up image of peach cobbler with a spoon resting on top.

Peach Cobbler with Pie Crust

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 20

Cook Time: 35

Resting Time: 10

Total Time: 1 5

Servings: servings

Calories: 313kcal

Author: Shruthi Baskaran-Makanju

Fresh peaches, a buttery pie crust, and a hint of allspice make this peach cobbler my go-to for a quick, comforting dessert that's ready in under an hour.

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Equipment

1 9x13-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 9x13-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