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.
Servings 6 servings
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.
