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!
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
Use 2 tablespoons of cornstarch for fresh peaches and 3 tablespoons for frozen peaches.The cobbler can be stored at room temperature for 24 hours, or in the refrigerator for up to 3 days.Reheat individual portions in the microwave using 30-second intervals.