Peach Cobbler with Pie Crust

5 from 2 votes

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.

Prep Time10

Cook Time40

Resting time2

Total Time2 50

Course: Dessert

Cuisine: American

Servings:

Calories: 555kcal

Author: Katalin Nagy

Equipment

Ingredients

Pie dough

250 g All purpose flour
180 g Unsalted butter 82% fat, use it very cold
80 g 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 Unsalted butter melted but not hot
40 g Granulated sugar
40 g Brown sugar
1 teaspoon Cinnamon can be substituted with vanilla extract, cardamom, ginger, nutmeg, thyme

Egg wash

1 Egg
Splash of milk

Metric - US Customary

Instructions

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.

Notes

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

Nutrition