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.
Homemade peach cobbler might be the most requested dessert here during the summer. It's also one of my favorite recipes, and bake it often during peach season.
And that shows in the archives where you'll find the best peach cobbler, blueberry peach cobbler, a peach cobbler pound cake, and even a fruit cobbler roundup.
This version with a crusty top is like an upside-down peach pie, where the bottom crust becomes the topping.
What is a cobbler?
It's a baked fruit dessert with a layer of fruit and a starchy topping. One of those easy desserts that can be made with most of your favorite fruits.
The fresh fruit mixture bakes and releases its juices while the top dries and turns golden brown.
Why you should bake this recipe
- 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.
Ingredients
- Pie crust: we love the traditional flaky pie crust and the sweet shortcrust pastry (crispier and sweeter). But use your favorite homemade one. Or even a purchased dough for a quicker assembly.
- Peaches: using fresh, juicy peaches is the first choice, but nectarines 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: turns the peach juices into a syrupy sauce, which is one of the best parts of this dessert. I could eat it with a spoon. And maybe I do. Flour can be substituted.
- Citrus juice: it complements the flavors. I use orange, but lemon juice also works.
See the recipe card at the end of this post for quantities.
How 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 a 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.
For the peach cobbler filling, combine ingredients in the baking dish.
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.
Make the lattice design with the pastry strips and sprinkle with sugar before baking.
Bake as directed until the juices bubble up and the crust is dry and golden brown.
Serving
- 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! Your mouth will be having a party with the different temperatures and textures. If I had to choose among my favorite desserts, it would be in the top 3.
- 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. 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 pot lucks. I don't recommend eating it cold from the fridge because the flavor will not be significant. Cold numbs flavors in many cases.
Variations
I always recommend readers make the recipes their own. This means you can add or subtract what can be changed to adapt them to your palate.
- Flavorings: if using them, we recommend ground cinnamon and ginger. These might be optional if you're not into them or don't have them when you make this dessert. But combining a little ground cinnamon and fresh ginger with the rest of the ingredients renders a unique flavor.
- 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 to the filling.
- Other fruit: another stone fruit is excellent to use for this recipe. Nectarines are very similar and can be substituted for peaches. Apricots, cherries, and plums all work very well.
See this cinnamon plum cobbler if interested in another cobbler with pie crust.
Family style desserts
Cobblers are baked in ceramic or glass dishes and then taken to the table. They are not removed from the pan. Similar to dump cakes.
What type of dish to use
Choose a nice baking dish you like to showcase on the table.
For me, ceramic ones are the best (I use my favorite Emile Henry small ceramic rectangular dish whenever possible). There are several rectangular ceramic dishes, porcelain bakeware sets, glass baking dishes, or round ceramic baking dish that work.
Also, use a cast-iron skillet and make a Southern peach cobbler.
Storage
- 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, equipment, 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 it can be, 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 you keep track of how your oven works and what tiny details you might need to adjust.
- Make ahead:
Crust - you can make it ahead and have it in the refrigerator for 3-4 days, well wrapped. Or 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.
Filling - you can keep the sliced peaches in the freezer for a few weeks before using them. Use them directly without defrosting them first.
Related recipes you might like:
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Peach Cobbler with Pie Crust (old fashioned recipe)
This old-fashioned peach cobbler is 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.
- Total Time: 55 minutes
- Yield: 6 servings
Ingredients
For the peach filling:
- 3.5 pounds (1 ½ kg) fresh, ripe peaches (9 approx) but not mushy or too soft.
- 4 tablespoons sugar
- ¼ cup orange juice (1 orange)
- 2 teaspoons cornstarch
For the crust topping:
- 1 recipe for Sweet Shortcrust Pastry or Flaky Pie Crust
- A few teaspoons sugar
Instructions
- Turn on the oven to 350°F/180°C.
- Have ready an 8x11-inch ceramic or glass dish. Or a 9-inch round pie pan.
For the peach layer:
- Peel, pit and cut the peaches into wedges.
- Put them in a ceramic or glass baking dish.
- Sprinkle 3 tablespoons of sugar on top.
- In a small bowl, dilute the cornstarch in the juice and add it above the sugar.
- Stretch the cold dough on a floured counter and cut strips (I use the pizza wheel).
- Make a lattice with the strips of dough, placing them over the peaches in a criss-cross way. It might look messy and uneven. Here is a good tutorial on how to make a lattice crust.
- Sprinkle extra sugar on top. For a shinier crust, use an egg wash (instructions in the Notes below).
- Bake for about 40 minutes, until the dough is cooked, golden brown, and the filling is bubbling.
- Cool on a wire rack and eat at room temperature, or warm with cream or ice cream.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperatures, equipment, and enough workspace. This will make the process so much easier!
- Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven (like the OXO oven thermometer) to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Make ahead:
Crust - keep it in the refrigerator for 3-4 days, well wrapped. Or make it a month ahead and freeze. When ready to bake, put it in the refrigerator a day or two before you plan to eat it, so it thaws slowly.
Filling - you can keep the sliced peaches in the freezer for a few weeks before using them. Use them directly without defrosting them first. - 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 some I leave with the skin. When they are in season, the skin tends to be thinner, and I leave some of it on. But this is up to your taste.
- Storage:
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. - Egg wash: beat an egg with a tablespoon of cold water or milk and brush the strips of pie dough. Sprinkle with sugar before baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: peach cobbler with pie crust
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