This easy Peach Cobbler with Pie Crust can be made in no time using either fresh or frozen peaches. The topping is made with premade pie crust for a flaky, buttery finish. It is perfect for when you are craving something sweet and comforting but don't want to put in a lot of effort!
Why You'll Love This Recipe
- Comforting Flavor: It tastes just like an old-fashioned peach cobbler, with juicy peaches and warm cinnamon in every bite.
- Easy to Make: It doesn't have to be peach season to make cobbler! You can use fresh or frozen peaches. And whichever you choose, this recipe is a breeze to make and takes only five minutes to mix up.
- Crowd-Pleasing Dessert: The flaky, golden brown pie crust topping contrasts perfectly with the tender peaches, creating a classic dessert that everyone will love.
See the recipe card at the bottom of this post for the full list of ingredients, including measurements.
Peaches - If you are using frozen peaches there is no need to thaw them. For fresh peaches, look for ripe peaches that are firm, yet give a little when you press on them.
Granulated Sugar - This sweetens the filling. You can substitute it with brown sugar for a more caramelized flavor, or try a mix of both granulated and brown sugar.
Cornstarch - Cornstarch is used to thicken the peach juices to make a syrupy filling. For fresh peaches, use 2 tablespoons of cornstarch and 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 - You can use storebought pie crust if you want to keep things easy. Or make your own homemade pie crust for an extra tender, buttery pie crust.
Egg - The egg is used for an egg wash on the crust. You can skip this step 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 then try my Southern Peach Cobbler recipe.
How to Make Easy Peach Cobbler
1) 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.
2) Top with Butter
- If you are using butter, cut it into thin slices.
- Distribute the slices across the top of the peaches.
3) 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 if you want 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. Then placing another set of strips directly on top in the opposite direction.
- Trim off excess dough with a sharp knife and discard.
4) 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.
- To keep peach cobbler from being runny, make sure to use the correct amount of cornstarch in the filling. 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!
How to Store Peach Cobbler with Pie Crust
- If you will be serving the cobbler within 24 hours then it can be stored at room temperature.
- To keep this delicious dessert fresh, cover the baking dish with plastic wrap or aluminum foil.
- For longer storage, place the leftovers in the refrigerator and it will keep for up to 3 days.
- Be sure to 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.
Traditionally, cobbler does 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.
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.
Yes, any stone fruit, like apricots or nectarines, can be used instead of peaches. Replace 2 cups of peaches with blueberries for Peach-Blueberry Cobbler. Apples, pears, and strawberries are other good choices.
More Easy Dessert Recipes
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Easy Peach Cobbler with Pie CrustRecipe by:
- 6 cups peeled and sliced peaches 3 pounds, fresh or frozen
- ¾ cups granulated sugar 300 grams
- 2-3 tablespoons cornstarch 16-24 grams, see notes
- 1 tablespoon lemon juice
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 3 tablespoons butter 43 grams
- 1 pre-made pie crust
- 1 egg
- 1 tablespoon water
- Preheat the oven to 400°F (200°C).
- Mix the peaches, granulated sugar, cornstarch, lemon juice, ground cinnamon, and nutmeg in a large bowl.6 cups peeled and sliced peaches, ¾ cups granulated sugar, 2-3 tablespoons cornstarch, 1 tablespoon lemon juice, ¼ teaspoon ground nutmeg, ½ teaspoon ground cinnamon
- Transfer the peach filling to a 3-quart baking dish or 9x13 pan. Slice the butter into thin strips and distribute over the top of the peaches.3 tablespoons butter
- For a full pie crust: Roll the dough to the size of your baking dish. Lay the pie crust dough over the peach filling mixture. Use a sharp knife to cut 4-5 holes in the dough to allow steam to escape.1 pre-made pie crust
- For a lattice-style crust: Cut the pie dough into 1 ½-inch strips. Place them diagonally on the peach filling with about an inch of space between each strip. Repeat the process with strips going in the other direction.
- Beat the egg with the water. Use a pastry brush to coat the pie dough with the wash.1 tablespoon water, 1 egg
- Place the baking dish in the oven and bake for 35-45 minutes, or until the dough is golden brown and the filling is bubbling.
- Remove from the oven and let the cobbler cool for 10-15 minutes before serving.