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Cobbler with lattice pie crust in white rectangle baking dish, fresh peaches around.
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Peach Cobbler

Peach cobbler is made with ripe, juicy peaches and topped with a buttery, flaky golden browned homemade pie crust.
Course Dessert
Cuisine American, Southern
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 8 people
Calories 280kcal

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.

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

Calories: 280kcal | Carbohydrates: 59g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 15mg | Sodium: 51mg | Potassium: 241mg | Fiber: 2g | Sugar: 47g | Vitamin A: 555IU | Vitamin C: 15mg | Calcium: 14mg | Iron: 1mg