Peach cobbler is made with ripe, juicy peaches and topped with a buttery, flaky golden browned homemade pie crust. You’re gonna want a second scoop of this cobbler!
For this peach cobbler recipe use fresh or frozen peaches and pie crust from scratch or store-bought. This classic summer dessert is the perfect addition to any backyard BBQ, potluck or family gathering.
While many peach cobbler recipes use a drop biscuit topping over top the fruit, we’ve added a layer of flaky pie crust. This homemade pie crust is buttery, flaky and golden brown. Perfect on top of this cobbler with fresh peaches.
If you prefer the sweet biscuit topping for cobbler, the recipe is below. Peach cobbler is a classic Southern dessert filled with ripe, juicy peaches that’s whips together in minutes.
Be sure and try one of our other cobbler recipes using fresh or frozen fruit including; blueberry cobbler, apple cobbler, blackberry cobbler and cherry cobbler any time of year. Or peach crisp recipe.
WHY THIS RECIPE WORKS
- Uses simple ingredients that are readily available at most grocery stores.
- Let’s you control the ingredients. No added coloring or preservatives.
- Perfect way to use an abundance of fresh peaches and feed a crowd.
- Makes a wonderful easy to make summer dessert with not much fuss!
WHAT YOU’LL NEED
- Peaches– Use fresh or frozen peaches. If using fresh peaches select ripe and juicy peaches.
- Sugar– Will naturally draw out the fruit juices of the fruit. Adjust the sugar based on how sweet or tart your peaches are.
- Lemon– Lemon juice adds a splash of lemon flavor plus keep the peaches fresh.
- Tapioca– Used to thicken the peach filling. No need to pre-cook the pie filling as it bakes. (You can find it in the baking aisle in most grocery stores- or order it here! This is the one I love!)
- Cinnamon and nutmeg– These two spices add a wonderful flavor to this cobbler recipe!
- Butter– Adds a depth of richness to this cobbler.
- Pie dough – Use homemade pie crust or store-bought. Weave a lattice crust or just simply cover the top and cut a few holes for steam to escape.
COBBLER BISCUIT TOPPING
You can also cover the peaches with a sweet biscuit topping and bake. Cobbler biscuit topping is simple to make with only a few easy to find ingredients.
- 2 cups all-purpose flour
- ½ cup granulated sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- 1 large egg, lightly beaten
Instructions– Combine the flour, sugar, baking powder and salt in a mixing bowl. Cut in the butter using a pastry cutter or two forks until the mixture resembles coarse cornmeal. Gradually stir in buttermilk, vanilla and egg. Spoon the batter evenly over the peach mixture.
This cobbler recipe takes minutes to prepare and is perfect for using peaches when they are in season. You can also use frozen peaches when peaches are not in season.
We stock our freezer each peach season with perfectly ripe peaches and use them all-season long! Just peel the peaches when they are ripe and cut into pieces into a large zip-style freezer bag. Plop the bag into the freezer.
HOW TO MAKE PEACH COBBLER
- Combine the ingredients – combine peach slices, sugar, cinnamon, nutmeg and lemon juice in a large bowl.
- Add ingredients to baking dish – Dump the peach mixture into a prepared baking dish.
- Top with pie crust – Cut strips of pie crust and place them all one direction. Pull every other one back and place a pie crust strip going the opposite direction.
- Brush with egg wash – Gently use a pastry brush the pie crust layer with egg wash. Sprinkle with sugar.
- Bake – Bake for about 60 minutes in a preheated 400 degree F oven. Let cool to set the filling.
LATTICE PIE CRUST
Lattice pie crust is weaved pie dough across the pie filling. It’s not only a beautiful way to decorate a pie or fruit cobbler, it also lets steam escape between the holes.
- Use a quality pie – Whether that’s making your own pie crust or using a store-bought one. Make sure it’s a quality pie dough that is sturdy and will hold up to weaving a lattice crust.
- Cut dough into strips – Use a pastry wheel or small pizza cutter. You can also use a ruler as a guide to make straight lines.
- Refrigerate pie strips – Place strips onto a half sheet pan lined with parchment paper and refrigerate for 30 minutes to 1 hour. (Making them super chilled.)
- Place pie strips vertically over pie – Lay strips vertically, starting in the center of the pie so it is even.
- Place pie strips opposite direction – Pull back every other strip and lay a strip of pie dough the opposite direction.
- Repeat these steps – Weaving the strips over and under until your pie is completely covered.
This peach cobbler recipe takes minutes to toss together. We love homemade pie crust and it’s super simple to make! Plus looks so pretty on top of this cobbler! You’ll be making this cobbler recipe again and again!
TIPS ON WORKING WITH PIE DOUGH
- Keep the pie dough chilled– always. If it gets to warm, plop it back into the fridge or even the freezer for a bit.
- Doesn’t have to be perfect! Working with pie dough and weaving a lattice crust takes practice. Don’t stress and remember it doesn’t have to be perfect. It will still taste amazing!
Recipe FAQs
While ripe peaches are ideal for homemade peach cobbler, if they are not in season you can use frozen peaches. Peaches and other fruit are called “IQF” which means individually quick frozen. They are harvested at peak season and frozen to preserve freshness.
This usually means your peaches or fruit were extra juicy or you have not let it cool down enough. Depending on how ripe or juicy your peaches are you may need additional tapioca to thicken the cobbler filling prior to baking.
The filling should be bubbly around the sides and the biscuit topping or pie crust nicley golden browned.
More Pie Recipes
- Apple Pie
- Caramel Apple Pie
- Apple Hand Pies
- Peach Pie
- Blackberry Pie
- Blackberry Cobbler
- Blackberry Hand Pies
- Cherry Hand Pies
- Cherry Crumb Pie
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Peach Cobbler
Ingredients
Peach Cobbler
- 6-7 cups peaches (peeled, pitted and sliced) (fresh or frozen)
- 1 cup granulated sugar (adjust as needed)
- 1 large lemon (juice)
- ½ cup instant tapioca
- 4 tablespoons butter
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- Homemade or store-bought pie crust
Instructions
Peach Cobbler
- If making homemade pie crust; make the pie crust and get it really well chilled.
- In a large bowl use a large spoon to combine the peaches, sugar, tapioca, cinnamon, nutmeg and lemon juice.
- Butter or spray with cooking spray a 9×13-inch baking dish.
- Add the peach mixture. Scrape all the sugar and tapioca out of the bowl with a rubber spatula.
- Cut the butter into pieces and distribute evenly over the peach mixture.
- Cut pie dough into wide strips. (about 2-inches wide)
- Lay pie crust strips across one length of the baking dish.
- Pull back every other pie strip. Add a pie crust strip going the opposite direction.
- Repeat this process until the entire baking dish is covered.
- Use a pastry brush top of pie crust with an egg wash. Sprinkle with granulated or turbinado sugar.
- Bake in a preheated 400 degrees F oven for about 60-65 minutes. Or until the filling is bubbling up nicely and the pie crust is golden browned.
- Remove the baking pan from the oven and let cool for 30 minutes prior to serving, which will help the filling set properly.
- Serve with a scoop of vanilla ice cream if desired.
Recipe Notes
Peach Cobbler
You can use homemade or store-bought pie crust. Adjust the sugar based off how sweet or tart your peaches are. Use more sugar if you need. Set the baking dish on a half sheet pan lined with parchment paper to catch any fruit juices that might overflow. Turn the baking dish fully around half way through the baking process to evenly brown the crust and cook the filling. Use fresh or frozen peaches for this cobbler. (Frozen peaches are frozen at the peak of their ripeness and are absolutely delicious!) I used about 10-12 fresh peaches from the farmers market. Which is about 6-7 cups of peaches. (It really depends on how big or small your peaches are) If using frozen peaches you do NOT need to thaw them! Cobbler will keep for a few days stored in the refrigerator.Nutrition
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LeAnn says
I’m confused. In both one of the directions and in some of the comments you mention that pie filling needs to cool down. I plan on making it a double crust (store bought). So, do pre-bake the bottom crust prior to filling it, and if so, how long and at what temperature? And, do I heat the pie filling ingredients on the stove, let it cool and then fill the pie on top of my bottom store bought crust (raw or pre baked?). If so, how long to heat filling, and does using the two crust method change the baking time or temperature? I’m a novice so any help is appreciated!
Jessica Robinson says
Yes. Pie filling needs to cool down completely or even better, refrigerate overnight before adding to the pie crust. Otherwise it will melt chilled pie dough.
Pie crust is best if chilled going into the oven. It creates layers of fat that expand when baked, creating the flaky layers. It won’t be nearly as flaky if it’s not cold.
Sounds like you are looking to create a sheet pan pie, rather than a cobbler. Which is fine. Baking time will likely be about the same.
Let me know if you have any other questions.
Trish Samuel says
Id like to make a double crust (top lattice crust and bottom flaky crust how to avoid ‘soggy bottom’?
Jessica Robinson says
Hello Trish,
This would basically make a peach pie then with a bottom and top crust. You’d keep it from getting soggy on the bottom by making your bottom crust and refrigerating or better yet, freezing it for a bit. Also make sure any pie filling that goes into the shell is cooled and not too much liquid. You’ll bake at 400 or 425 degrees F and place the entire baking dish on a metal baking pan lined with parchment paper. Not only will this catch any juices that overflow, the metal will help it distribute the heat better and make the bottom crust bake better.
Brionna says
What’s your recipe for the egg wash
Jessica Robinson says
Egg wash is a large egg, tablespoon water, pinch of salt, whisked together with a fork
Cindy says
Do you use 9×13 pan or what size?
Jessica Robinson says
Hello Cindy,
The FULL recipe card is at the bottom of every post. Instruction number 3 tells you it’s a 9×13-inch baking dish. Let us know if we can help you further!
Micki N Garcia says
I made this today and this recipe is a keeper….delicious!!
Vikki says
What can I use in place of tapioca?
Jessica Robinson says
We prefer instant tapioca in all of the pie recipes, except for hand pies, where you are cooking the pie filling and cooling before adding to pie crust. There we use cornstarch. You can certainly toss the fruit with cornstarch, but instant tapioca is preferred.
Katherine says
GF and Sugar free. Just tasting the sauce is delish.
Jessica Robinson says
Glad to hear you were able to modify the recipe to be GF and sugar free! Thanks for letting us know you enjoyed it!
Debi says
Fresh peach cobbler with a scoop of ice cream! What could be better than that? This recipe is one of my favorites!
Jessica Robinson says
Super easy to make and such a great dessert!