This is an old-fashioned way of making peach cobbler and a great way to use leftover pie crust. It consists of a layer of juicy peaches in syrup topped with a lattice crust (or cutouts) that bakes to a golden brown. It can be made in advance and kept refrigerated or frozen.

Top view of white plates and baking dish with peach cobbler with pie crust. Light gray surface, white cloth, peach pieces.

Table of Contents Open

Another peach cobbler that brings raves

Homemade peach cobbler might be the most requested dessert here during the summer. It's also one of my favorite recipes, and I bake it often during peach season.

This version with a crusty top is like an upside-down peach pie, where the bottom crust becomes the topping. It's very old-fashioned, and some say a Southern-style cobbler.

Why do we love it?

Easy to assemble, especially if you use leftover pie crust.
Great flavors that can be adjusted to your palate with spices, citrus, and amount of sugar.
Keeps well in the refrigerator for several days or in the freezer.
Peaches: we favor fresh peaches, but you can use canned peaches during off-season months.

For other variations of this vintage favorite, check the archives, where you'll find the best peach cobbler, blueberry peach cobbler, and even a peach cobbler pound cake.

Fresh fruit cobblers are a great way to use seasonal produce. The fresh fruit mixture bakes and releases its juices while the top dries and turns golden brown. The aroma in the kitchen is simply wonderful, not to mention the syrup that forms from the peach juices! I could eat it with a spoon. And maybe I do.

Close up serving of peach cobbler with lattice topping. White plate, silver fork.

Ingredient list

Pie crust: I love the traditional flaky pie crust or the sweet shortcrust pastry (crispier and sweeter). But use your favorite homemade one or even purchased dough for a quicker assembly.
Peaches: fresh, juicy peaches are always the first choice. Nectarines and canned or frozen peach slices also work.
Sugar: any type works. We use granulated white sugar or brown sugar. You can also use coconut sugar or muscovado.
Cornstarch: it's needed to thicken the peach and citrus juices during baking.
Citrus juice: it complements the flavors. I use orange and lemon juice.

Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.t for quantities.

Variations

I always recommend readers to make the recipes their own. This means you can adjust some ingredients to suit your palate.

Flavorings: for a mellower flavor, add ground cinnamon and vanilla extract to the filling. For a unique flavor, add a little ginger.
Nuts: add ½ cup of pecans or walnuts on top of the filling before covering it with the pie dough.
Sweetness: it's easy to make it sweeter. Add up to 3 extra tablespoons of sugar to the filling.
Other fruit: stone fruit like apricots, cherries, and plums work great for this recipe. Nectarines are very similar and can be substituted for peaches.

See this cinnamon plum cobbler if you are interested in another cobbler with a pie crust.

Steps to make a pie crust cobbler

Cutting the peaches: you can slice them thinner, thicker, or cut them into rustic chunks. The thinner, the more they will soften as they bake. I like to use them in thicker wedges, about 8 per peach so that they keep their shape while baking.
Peach skin: I peel some and leave some with the skin. The skin tends to be thinner when in season, and I leave some of it on. But this is up to you.
Type of pie dough you can use: in theory, any dough works, from an all-butter basic pie crust to a flaky dough with shortening, a sweet tart dough if you like sweeter desserts, and even a chocolate pie dough if you like the flavor combination. We favor homemade pie crusts and alternate between the first two depending on what other pies we're baking. But a pre-made one from the grocery store also works if you're short on time.

Adding juice to peach slices in a round white dish. Light gray background. Top view.

For the peach cobbler filling, combine the ingredients in the baking dish and stir lightly. If it feels easier (and less messy), you can mix everything in a bowl first.

Strips of pie dough over peach filling in a round dish. Light gray surface. Top view.

For the top crust, roll the dough and cut strips. I use a smooth or fluted pastry wheel (or pizza wheel). You can also use cut-outs in the form of stars, hearts, or other shapes.

Brushing egg wash over lattice crust topping on peaches on a round dish. Light gray surface.

Make the lattice design with the pastry strips, brush with egg wash and sprinkle with extra sugar before baking.

Whole baked peach cobbler with lattice crust on a white round dish. Light gray background.

Bake as directed until the juices bubble up and the crust is dry and golden brown.

Serving peach cobbler

Ice cream: I think there's no more perfect ending to a family gathering than a bowl of warm peach cobbler with a scoop of vanilla ice cream! The different temperatures and textures will feel like a party. If I had to choose among my favorite desserts, it would be in the top three.
Whipped cream: It will also work as a topping. Drizzling a touch of honey on top and some sliced, toasted almonds over the cream rounds it up. Here's how to make the whipped cream topping.
Room temperature: I also like it plain, at room temperature, which works very well for outdoor picnics, barbecues, and potlucks. I don't recommend eating it cold from the fridge because the flavor will not be significant. Cold numbs flavors in many cases.

Peach lattice cobbler serving on a white plate. Gray surface, white cloth, peach halves. Top view.

How to store cobblers

Room temperature - this easy peach cobbler recipe keeps well without refrigeration for a day, covered in plastic wrap.
Refrigerator - after a day, cover or use an airtight container and keep refrigerated. Fruit tends to ferment pretty quickly, especially in warm weather, and we certainly don't want that to happen!
Freezing - you can freeze the baked dessert in the baking pan and defrost it directly in a medium/low oven (about 300°F/150°C) until it's bubbling again. Or thaw at room temperature and warm in the oven before eating.

Kitchen Notes

Organization: read the recipe first and ensure you have ingredients at the correct temperature, utensils and equipment needed, and enough workspace. This will make the process so much easier.
Baking time: consider that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as possible, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend keeping track of how your oven works and what tiny details you might need to adjust.
Type of dish to use: since you'll be serving it from the baking dish, choose one you like placing on the table. Here are our favorite dishes for family-style desserts.
Make ahead:
Crust: You can make it ahead and store it well wrapped in the refrigerator for 3-4 days. You can also make it a month ahead and freeze it. When ready to bake, put it in the refrigerator a day or two before you plan to eat it so it thaws slowly.
Whole dessert: bake the cobbler, let it cool down, wrap it well and freeze it for a month. Defrost at room temperature, uncovered, and warm in a medium oven (325°F / 170°C) before eating so the crust crisps up again.
Filling: you can freeze sliced peaches for a few weeks before using them. Use them directly without defrosting them first. This is not my favorite way, as fruit changes in texture after being frozen, but it's an option.

Related recipes you might like:

If you made this recipe and loved it, you can comment below and leave a 5-star ⭐️ review. Also, if you had issues, let me know so we can troubleshoot together.
You can also subscribe to our FREE email series 'Baking the Best' and our regular newsletter. Or follow and save my recipes on Pinterest.

As an Amazon Associate, I earn from qualifying purchases. Read my disclosure policy.