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!
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
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.
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!
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.
Recipe FAQs
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.
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. 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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Recipe
Easy Peach Cobbler with Premade Pie Crust
Recipe by:Ingredients
- 6 cups (3 pounds) peeled and sliced peaches fresh or frozen
- ¾ cups (150 grams) granulated sugar
- 2-3 tablespoons (16 grams) cornstarch see notes
- 1 tablespoon (15 ml) lemon juice
- ½ teaspoon (1 grams) ground cinnamon
- ¼ teaspoon (0.5 grams) ground nutmeg
- 3 tablespoons (44 grams) butter
- 1 (1) pre-made pie crust
- 1 (1) egg
- 1 tablespoon (15 ml) water
Instructions
- 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.
Notes
Nutrition
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Melanie Hafer says
I’m going to use fresh peaches that I blanched, peeled, sliced & froze. Do I thaw them & do I use 2 or 3 Tbl of cornstarch?
Erin says
You do not need to thaw them. I recommend 3 tablespoons of cornstarch. Enjoy!
Chris N says
This might be just what I've been looking for a long time. Something like my relatives used to make while I was growing up (& I am old!) But the way they cooked nothing was easy. Lots of hard work went into everything. I can't wait to try it.
Thanks!
Erin says
Isn't it great that we have learned shortcuts along the way? I hope you enjoy this cobbler!
Terri Ulibarri says
I have tried several peach cobbler recipes, nothing tasted like my grandma’s peach cobbler. With this recipe I made and baked the bottom crust before adding the peach mixture. Cut the lattice strips on top. My family LOVED it!!! Definitely my go to recipe now!! Thank you so much!
Erin says
Being able to nail a nostalgic family recipe is one of the best feelings! I am so glad you and your family enjoyed it. Thanks for sharing, Terri!
Jan says
I found a similar recipe (used tapioca instead of cornstarch, and the frozen peaches were to be thawed 20 min) that called for baking 60-65 minutes in a 400 degree oven. I was concerned mine might not get done and it was for company. I baked it for 30 minutes covered in a 375 oven, removed the foil, then baked an additional 30 minutes. I also used Splenda instead of sugar. Came out perfect. Best of all, it was fast and easy!
Erin says
That's wonderful! Thank you for making this recipe and sharing how it went for you!