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.
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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.
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.
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.
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, brush with egg wash and sprinkle with extra sugar before baking.
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.
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:
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Peach Cobbler with Pie Crust (old fashioned recipe)
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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.
Ingredients
For the crust topping:
- 1 recipe for Flaky Pie Crust, or use your favorite pie crust
- 1 egg yolk with 1 tablespoon of water for egg wash
- Extra sugar for sprinkling before baking
For the peach filling:
- 3.5 pounds about 9 fresh peaches, peeled. Not mushy or too soft.
- 3 tablespoons sugar
- ¼ teaspoon ground cinnamon
- ¼ cup orange juice, about 1 orange
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
Instructions
- Turn on the oven to 350°F (180°C).
- Have ready an 8x11-inch (20x25cm) ceramic or glass dish. Or a 9-inch (23-24cm) round pie pan.
For the peach layer:
- Peel the peaches, pit and cut the peaches into wedges. Place them in the prepared baking dish.
- Sprinkle 3 tablespoons of sugar and cinnamon on top.
- In a small bowl, dissolve the cornstarch in the orange and lemon juice until smooth, and drizzle it over the peaches. Reserve.
For the pie crust topping:
- Roll the cold dough on a lightly floured surface about ¼ inch thick. Cut strips with a pizza wheel or a large kitchen knife.
- Make a lattice with the strips of dough, placing them over the peaches in a criss-cross way. Here is a good tutorial on how to make a lattice crust.
- Brush the dough strips lightly with the egg wash (you will not use all of it) and sprinkle with additional sugar.
- 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
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 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.
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.
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