Easy Peach Cobbler with Premade Pie Crust

Name: Easy Peach Cobbler with Premade Pie Crust
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Ingredients: 6 cups peeled and sliced peaches (fresh or frozen); 3/4 cups granulated sugar; 2-3 tablespoons cornstarch (see notes); 1 tablespoon lemon juice; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 3 tablespoons butter; 1 pre-made pie crust; 1 egg; 1 tablespoon water

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This easy Peach Cobbler with Pie Crust is perfect for when you are craving something sweet and comforting but don't want to put in a lot of effort! You can use fresh or frozen peaches to make the 5-minute filling, then top it with a premade pie crust!

Close up of peach cobbler on a plate, showing slices of peaches, flaky crust topping, and melty ice cream.

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Ingredients and Substitutions
How to Make Peach Cobbler with Pie Crust
Expert Tips
Storage Guidelines
How to Reheat Cobbler
Recipe FAQs
More Easy Dessert Recipes
Recipe
Reviews

There's nothing quite like a warm, comforting peach cobbler. This recipe is one you'll reach for time and again because it gives you that classic cobbler flavor without much work.

The best part is that you don't have to wait for peach season to enjoy this treat. It is just as delicious made with frozen peaches as with fresh. The gooey filling takes only five minutes to mix.

Topped with a flaky, golden brown pie crust topping, this is a great dessert to take to a potluck or serve as a simple dessert at home.

Can't get enough peach cobbler flavor? Try this super moist Peach Pound Cake or these flavorful Cobbler Cupcakes!

I've tried several peach cobbler recipes, but nothing tasted like my grandmother's peach cobbler. This is definitely my go-to recipe now!

- Terri

Ingredients and Substitutions

Ingredients for peach cobbler arranged neatly on a counter, including sliced peaches, spices, sugar, lemon juice, butter, egg, and pie crust with labels.

Looking for the full recipe? The recipe card at the bottom of this post includes the complete list of ingredients, measurements, and instructions.

Peaches - If you are using frozen peaches, you don't need to thaw them. For fresh peaches, look for firm, ripe peaches that give a little when you press on them.

Granulated Sugar - This sweetens the filling. For a more caramelized flavor, you can substitute brown sugar or try a mix of both granulated and brown sugar.

Cornstarch - Cornstarch thickens the peach juices to make a syrupy filling. For fresh peaches, use 2 tablespoons of cornstarch; for frozen peaches, use 3 tablespoons. You can substitute it with tapioca starch or arrowroot powder.

Lemon Juice - This adds a bright, acidic flavor that balances out the sweetness of the filling. Lime juice can also be used.

Butter - This is an optional ingredient that adds richness to the filling.

Pie Dough - For the easiest preparation, use store-bought pie crust. Or make your own homemade pie dough for an extra tender, buttery crust.

Egg - Using an egg wash is optional, but it helps the crust brown, resulting in a golden top crust with a little shine.

If you want a traditional cobbler instead of pie crust, try my Southern Peach Cobbler recipe.

How to Make Peach Cobbler with Pie Crust

Mix Filling

Place the peach cobbler filling ingredients in a large bowl.
Stir to coat the peaches with all of the ingredients.
Once the cornstarch is no longer visible and the cinnamon is evenly distributed, transfer the peach filling to your prepared baking dish.

Top with Butter

If you are using butter, cut it into thin slices.
Distribute the slices across the top of the peaches.

Add Pie Crust

If you are using a whole crust, use a rolling pin on a lightly floured surface to roll the dough to the size of your baking dish.
Lay the crust on top of the peach mixture, then cut a few slits in the crust so that the steam can escape.
Follow the instructions in my Cherry Rhubarb Pie post to do a traditional lattice top.
Since this is an easy recipe, I prefer to do a "cheat lattice crust" by laying pie dough strips on top of the cobbler on a slant in one direction and then placing another set of strips directly on top in the opposite direction.
Trim off excess dough with a sharp knife and discard.

Brush with Egg Wash and Bake

Whisk an egg with 1 tablespoon of cold water.
Use a pastry brush to lightly coat the top of the crust with the egg mixture.
Bake for 35 minutes or until the crust is golden brown.
Let the cobbler sit for 10 minutes before serving.
Top individual portions with a scoop of vanilla ice cream or whipped cream.

4 image collage showing steps to make cobbler.

Expert Tips

Use the correct amount of cornstarch in the filling to prevent the peach cobbler from being runny. Too much cornstarch will make the filling overly thick, while too little will make it runny. For this recipe, use 2 tablespoons of cornstarch for fresh peaches and 3 tablespoons for frozen peaches.
Keep the pie crust cold and work quickly once you start to add the crust.
Steam needs a way to escape, so if you are using a full pie crust topping, make sure you cut several slits in the dough.
You can also use cookie cutters to cut the dough into shapes, then lay them across the filling as the topping.
Allow the cobbler to cool for at least 10-15 minutes before serving to give the filling time to set.
Cobbler is best when served with a scoop of ice cream, so make sure you add that to your grocery list!

A freshly baked peach cobbler with pie crust in a rectangular white dish, featuring a golden-brown crust. A wooden spoon is inside the dish, and the cobbler is surrounded by a light-colored table surface.

Storage Guidelines

If you serve the cobbler within 24 hours, it can be kept at room temperature.
Cover the baking dish with plastic wrap or aluminum foil to keep it fresh.
Place the leftovers in the refrigerator for extended storage, lasting up to 3 days.
Cool the cobbler to room temperature before placing it in the refrigerator.

How to Reheat Cobbler

If you want to reheat an entire pan of peach cobbler, follow these steps:

Preheat your oven to 350°F (175°C).
Remove the cobbler from the refrigerator or freezer and let it sit at room temperature for about 20-30 minutes.
Cover the cobbler with aluminum foil to prevent the crust from burning.
Place the covered cobbler in the preheated oven and bake for 15-20 minutes or until heated through.
Remove the foil during the last 5 minutes of baking to allow the crust to become crispy and golden.
Once heated, remove the cobbler from the oven and let it cool for a few minutes before serving.

Individual portions can be reheated in the microwave. Heat in 30-second intervals until your desired temperature is reached.

Peach cobbler with pie crust served with vanilla ice cream on
2 plates next to the serving dish on a light background.

Recipe FAQs

Does cobbler have a bottom crust?

Traditionally, cobblers do not have a bottom crust. Instead, the fruit filling is poured into a baking dish and topped with dough. If you want to add a bottom crust, press it into the bottom of your baking dish and bake it for 15 minutes before adding the peach cobbler filling.

Can you use canned peaches?

Yes, canned peaches will work in this recipe. Make sure they are stored in 100% juice and not heavy syrup. Drain them well and pat them dry before adding to the filling.

Can you use other fruit to make cobbler?

Yes, any stone fruit, like apricots or nectarines, can be used instead of peaches. For a Peach-Blueberry Cobbler, replace 2 cups of peaches with blueberries. Apples, pears, and strawberries are other good choices.

More Easy Dessert Recipes

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Ingredients and Substitutions