Peach cobbler with pie crust is a classic dessert that combines juicy peaches with a flaky, buttery pie crust. This homemade peach cobbler recipe is the perfect way to make the most of peach season when the fruit is extra ripe and flavorful.
- 📖 Is cobbler crust the same as pie crust?
- 📖 What makes a cobbler different from a pie?
- 📖 Is it better to use fresh or canned peaches for cobbler?
- 📖 How to avoid soggy peach cobbler?
- 🌟 Why this is the best recipe
- 📝 Ingredient notes
- 👩🍳 How to make this recipe
- ✨ Flavor variations & Substitutions
- 🎓 Expert tips
- 🥣 Equipment Notes
- ❓Recipe FAQs
- 🥧 More Pastry & Pie recipes
- Peach Cobbler with Pie Crust
📖 Is cobbler crust the same as pie crust?
Cobbler crust is not the same as pie crust. Cobbler crust is similar to biscuits, whereas pie crust is made from classic pie pastry dough; flour, butter and water. This recipe uses an extra flaky pie crust that works perfectly with the fruit filling.
📖 What makes a cobbler different from a pie?
A cobbler is different from a pie crust because it has no bottom. Pies have a bottom crust and sometimes use a second crust to encase the filling. A cobbler is only a top crust.
📖 Is it better to use fresh or canned peaches for cobbler?
Fresh peaches and canned peaches work well for peach cobbler made with pie crust. You will need more cornstarch when using canned peaches and less when using fresh peaches. You can use thawed frozen peaches, but they are not ideal because they are more likely to get mushy. This recipe is for peach cobbler with canned peaches and pie crust.
📖 How to avoid soggy peach cobbler?
When making cobbler, the crust can sometimes get soggy. To avoid soggy peach cobbler, there are a few tips you can implement to keep your crust looking perfect:
- Use cornstarch to thicken the cobbler mixture. A very runny filling is more likely to cause a soggy cobbler pie crust.
- Use fresh or canned peaches rather than frozen peaches. They will have less excess water and keep the filling thick.
- Avoid extra small pieces of peaches because they can easily become mushy.
- Dry thawed peaches with a paper towel to remove as much excess moisture as possible.
🌟 Why this is the best recipe
- Not soggy- This easy peach cobbler with pie crust recipe uses the perfect ratio of peaches to cornstarch to avoid a soggy crust. You won't have to worry about gummy or sticky cobbler crust with this recipe. Instead, you'll get an extra flaky and well-structured crust that is less likely to soak into the filling.
- Easy 3 ingredient crust- A Southern peach cobbler is traditionally topped with a biscuit dough, but my easy peach cobbler recipe with pie crust creates the perfect mix of old fashioned peach cobbler flavor that's topped with a perfectly textured homemade twist by using my 3 ingredient dough recipe.
- Detailed recipe- This recipe for peach cobbler with pie crust is detailed, with easy-to-follow instructions for bakers of all skill levels. Follow my recipe to learn how to make canned peach cobbler with pie crust for an easy dessert.
📝 Ingredient notes
- All purpose flour- All purpose flour works perfectly for making the homemade crust for peach cobbler.
- Unsalted butter- Unsalted butter is the standard for baking because it allows you to control the amount of salt in your recipe.
- Water- You will need to use very cold water for this pie crust.
- Salt- Salt is an important part of even sweet recipes. It balances the sweetness and elevates all flavors.
- Peaches- It is ideal to use fresh or canned peaches for this recipe. You may use frozen peaches that have been thawed, but they're more likely to become mushy.
- Cornstarch- Cornstarch is an important thickener that helps create a delicious filling. This recipe uses the perfect amount for a thick and rich peach filling that won't leave your homemade pie crust soggy. Alternatively, check my cornstarch substitute article.
- Granulated sugar- Granulated sugar complements and brightens the natural sweetness of fresh juicy peaches.
- Brown sugar- Brown sugar adds depth of flavor to the cobbler and complements the cinnamon. You can use light brown sugar or dark brown sugar. Check out my sugar guide for more information on sugar in baking recipes.
- Cinnamon- Ground cinnamon is a wonderful aromatic. Feel free to also add a dash of vanilla extract, a pinch of ground nutmeg, or a similar spice blend to the peach mixture.
- Egg- An egg wash adds a beautiful sheen to the crust for an elegant presentation. If you want to make this recipe vegan, feel free to omit the egg wash.
- Milk- Milk is used in the egg wash to make the egg easier to brush over the pie crust. You'll only need a small amount.
🛒 You’ll find detailed measurements for all ingredients in the printable version of the Recipe Card at the bottom of this post
👩🍳 How to make this recipe
1. Step-by-step process of homemade pie crust for peach cobbler
Learning how to make peach cobbler with pie crust is very straightforward and will serve you well as you come back to make this delicious recipe again.
- Mix flour and salt until fully combined. Place into the freezer for 5-10 minutes. Cube the butter and place it into the freezer too.
- Rub cold butter chunks into flour between your fingers until a sand-like consistency. Leave some bigger butter chunks in the mixture to encourage a flaky pie crust.
- Slowly add cold water to the dough. Use a rubber spatula to slowly stir in the cold water until well combined.
- Begin working the dough with your hands. It will look crumbly but will come together quickly. Do not knead the dough. Stop mixing as soon as the dough comes together.
- Form the dough into a disk, cover it with plastic wrap place it in the fridge to chill for a minimum of 2 hours.
2. How to bake the Peach Cobbler with Pie Crust
Whether making peach cobbler with pie crust and canned peaches or fresh peaches, these instructions will guide you to the perfect dessert.
- After chilling, remove the dough from the fridge and allow it to warm on the counter for a few minutes.
- Mix peaches, sugar, cornstarch, melted butter, and cinnamon just until the peaches are coated.
- Transfer the dough to a lightly floured surface. Begin rolling it out, ensuring you turn the dough 45 degrees after every couple of rolls for even thickness. If the dough gets too warm, place it back into the freezer for a minute to chill, then continue.
- If using a 9 inch / 23 cm pie dish, roll the dough to 12 inch / 30 cm in diameter.
- Scoop the peach cobbler filling into the baking dish. Then, cut the peach cobbler pie crust dough into 1 inch / 2cm even strips to make a lattice pattern with pie crust strips on top of the peach filling.
- Preheat the oven to 200 C / 372 F (no fan) while chilling the cobbler.
- Whisk an egg with milk and apply gently to the dough. Then bake at 200 C / 372 F (no fan) for 40 minutes. It's done when the filling bubbles and crust is golden brown. The filling will set as it cools.
- Serve fresh peach cobbler with pie crust warm with a scoop of vanilla ice cream or whipped cream.
💡 Top Tip: The egg wash will give your cobbler a beautiful golden brown color. Check out my egg wash guide to learn more about how this process works!
✨ Flavor variations & Substitutions
- Enjoy your favorite fruits such as blackberries, apples, pears, or a combination.
- For an extra light crust, try this recipe with my quick and easy rough puff pastry.
- Flavor your cobbler with spices such as ginger and cardamom or blends such as pumpkin pie spice.
- Add a splash of almond extract or vanilla extract for a subtle flavor addition.
- If you want to try a more traditional cobbler recipe, why not check out this southern blueberry cobbler?
🎓 Expert tips
- Use very cold ingredients and chill the dough. These are essential to getting a flaky crust.
- Don't skip the cornstarch. It's an important ingredient to ensure the peach cobbler doesn't come out runny.
- Adjust the sweetness to your liking by adding 1-2 tablespoons of sugar.
- Do not overwork the dough. Otherwise, it will become tough and dry.
- I recommend making a glass of ice water while preparing your other ingredients. When it's time to add the water, remove the ice and measure out the appropriate amount of water for the recipe.
- You can, of course, make peach cobbler with store bought pie crust, but make sure to choose a quality brand and pie crust with butter
🥣 Equipment Notes
Always use a digital scale every time you bake. It's the only way to truly ensure that you are using the correct measurements. In addition, a digital oven thermometer is key to making sure you're baking your recipes at the right temperature.
You'll want to have a good rolling pin for rolling out your pie dough. Silicone baking mat make great surfaces for rolling out dough. You'll also need a pie dish 9 inch / 23 cm for baking your peach cobbler in. 9 inches is ideal for this recipe.
You can store leftovers in an airtight container in the refrigerator for up to three days.
You can freeze baked peach cobbler, but the texture may change. For best results, freeze assembled and unbaked peach cobbler with crust and allow it to fully defrost in the refrigerator before baking.
Wrap tightly in layers of plastic wrap, then foil. Freeze for up to 1 month before baking, similar to the method I explain in How to Store Muffins.
It will take 40 minutes to bake. It should be golden brown and bubbling at the sides. You may need slightly longer so be sure to look for visual doneness cues.
You will need to use butter since it creates steam pockets of moisture, giving your dough layers. Crisco will create a denser crust.
Using too much cornstarch for your peach cobbler may cause a gummy crust. Also, if you do not use fully ripe peaches, they will not release enough juice to create the peach filling as intended.
🥧 More Pastry & Pie recipes
Peach Cobbler with Pie Crust
- 250 g (2 cups) All purpose flour
- 180 g (¾ cups) Unsalted butter 82% fat, use it very cold
- 80 g (⅓ cups) Water use it very cold
- ½ teaspoon Salt
Peach cobbler filling
- 6 Peaches use fresh or canned peaches, frozen can be an option too bit might turn into too mushy
- 3 tablespoons Corn starch use 2 tablespoons for fresh peaches, 3 tablespoons for canned peaches and 4 tablespoons for frozen peaches
- 40 g (⅕ cups) Unsalted butter melted but not hot
- 40 g (⅕ cups) Granulated sugar
- 40 g (⅕ cups) Brown sugar
- 1 teaspoon Cinnamon can be substituted with vanilla extract, cardamom, ginger, nutmeg, thyme
- 1 Egg
- Splash of milk
US customary cup measurement is an indicative figure only. Measure the ingredients with a digital scale by weight (gram). Baking is art but also science which requires precision and accuracy.
Make the pie crust ahead
- In a large bowl mix flour and salt until fully combined and place it into the freezer for 5-10 minutes. Cut cold butter into small chunks and place it into the freezer too.
- Rub very cold butter chunks into flour between your fingers until it becomes a sand like consistency. Leave some bigger butter chunks in the mixture - this will encourage a flaky pie crust texture.
- Add very cold water into the dough, a small amount at a time, and stir with a spatula or wooden spoon after each addition
- Start working the dough with your hands. First, it will look crumbly but it should come together in the next minute or so. Do not knead the dough as such, stop mixing, as soon as the dough comes together. Remember, leave in some butter chunks, do not overwork the dough, and do not use a mixer
- Form a disk, cover it with plastic wrap and let it rest in the fridge for a minimum of 2 hours
Assemble the Peach cobbler
- After 2 hours, take the pie dough disk out of the fridge and let it rest few minutes on the kitchen counter. The dough should stay cold but slightly warmed up to be able to roll it out without breaking it
- Using a spatula or wooden spoon, mix peaches, sugar, corn starch, melted butter and your chosen spice just until combined and the peaches are coated.
- Transfer the disk to a silicone baking mat or a lightly floured surface and start rolling it out, make sure you turn the dough with your hands after each rolling so it will become even. No need to add too much flour while rolling, the pie dough should be cold enough not to stick to the kitchen counter. If at any point the dough gets too warm, pop it back into the freezer for a minute to chill then continue
- If you are using a Pie dish 9 inch / 23 cm, roll the dough to 12 inch / 30 cm in diameter. Remember, do not force the dough, after rolling, it should stay smooth and cold, and easy to work with.
- Place the peach filling into the pie dish. Then, cut the pie dough into 1 inch / 2cm even strips and make the lattice pattern as per below:
- Layout the strips vertically on top of the filling. Fold every other strip back and place one of the (long) trips perpendicularly on top. Then unfold. Fold again every other vertical strip back. Lay one of the unused strips perpendicularly on top. Then unfold. Repeat until the peach filling is fully covered then fold the excess dough that lays over the edges back or cut it with a scissor.
- Pre-heat the oven to 200 C / 372 F (no fan) while chilling the dough for 30 minutes in the fridge or 10 minutes in the freezer. Then, whisk an egg with a splash of milk and apply egg wash.
- Bake the Cobbler at 200 C / 372 F (no fan) for 40 minutes. The baking is done when the filling is bubbling and the crust is golden brown.
- You can serve the cobbler hot with a scoop of vanilla ice cream or whipped cream. Bear in mind that the filling will set as it cools.
- Store the peach cobbler with pie crust refrigerated for up to 3 days.
- All ingredients of the pie crust incl. butter, flour, and water should be very cold
- Making this 3 ingredient pie crust will take less than 5 minutes. If you are assembling the dough for more than 5 minutes, then you are overworking it
- Resting the dough in the fridge is a must - you won't be able to roll it out without appropriate resting time (min. 2h)
- Do not begin trying to roll the pie dough until it is at the proper temperature. If it's too cold it can crumble and if it's too warm it can tear
- You can add 1-2 tablespoons of granulated sugar to this pie crust if you prefer it sweet
- Adjust the sugar depending on the sweetness of the peaches (eg. fresh peaches in the summer as well as canned peaches might be already very sweet and hardly need any sugar)
- Use 2 tablespoons corn starch for fresh peaches, 3 tablespoons for canned peaches and 4 tablespoons for frozen peaches to avoid soggy peach cobbler