Easy Peach Cobbler with Premade Pie Crust
Recipe by: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!
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 pre-made pie crust
- 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
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.
To reheat an entire pan of peach cobbler, set the cobbler at room temperature while preheating the oven to 350°F (175°C). Then bake covered for 15-20 minutes. Uncover for the last 5 minutes of baking to allow the crust to become crispy and golden.
Individual portions can be reheated in the microwave. Heat in 30-second intervals until your desired temperature is reached.
Variations:
- If you want the cobbler to have a bottom crust, like a pie, press the pie dough into the bottom of your baking dish and bake it for 15 minutes before adding the peach cobbler filling.
- Any stone fruit, like apricots or nectarines, can be used instead of peaches. For a Peach-Blueberry Cobbler, replace 2 cups of peaches with 2 cups of blueberries. Apples, pears, and strawberries are other good choices.
Nutrition
Calories: 295kcal | Carbohydrates: 48g | Protein: 4g | Fat: 11g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 151mg | Potassium: 240mg | Fiber: 3g | Sugar: 33g | Vitamin A: 716IU | Vitamin C: 8mg | Calcium: 17mg | Iron: 1mg
The nutritional facts provided are only estimates. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Tried this recipe?Leave a review! We love hearing your feedback!
