Peach Cobbler with Pie Crust
This easy peach cobbler uses pie dough as the top crust. It’s buttery, flaky, and resembles a peach pie, but so much easier. You can use homemade or store-bought dough. This is rustically placed on top of the peaches and baked until golden brown.
Peach season!
Summer is peach season, and fresh peaches are in abundance. This easy peach cobbler recipe is perfect for utilizing them. Adding a layer of buttery pie crust on top of juicy sliced peaches makes this taste just like a peach pie. It’s much more rustic and easier, though, since it’s without the bottom crust.
This recipe uses a homemade pie crust. However, if you’re short on time, feel free to use a premade pie crust. If you are going down the homemade route, though, it’s well worth it. I’ve got a whole post on making a delicious all-butter double pie crust. You will only use one for this recipe but it freezes very well for future single-crust pies or cobblers.
Peach varieties: Depending on the time of year and what varieties are in season, peaches can differ in ripeness and sweetness. You may have a favorite peach to use, but if you’re unfamiliar with varieties, choose a yellow-fleshed one. They hold their shape better when baked than white flesh varieties and have the best flavor. You can also use canned peaches like in this canned peach pie recipe.
Just a few ingredients
Peeling peaches
You don’t need to peel the peaches if you don’t want to. When they are baked, the peel takes on a candied texture. However, If you want to peel the peaches, there are two ways to do it. You can peel them with a sharp vegetable peeler or blanch them.
Peeling peaches with a hot water bath (blanching peaches)
Boil a large pot of deep water, enough to submerge a peach. Prepare a large bowl of cold water and ice cubes. Score an X on the bottom of the peaches with a sharp knife. Submerge one peach at a time for around 15 seconds until the skin peels away from the peach flesh where you marked the X.
Once this happens, use a slotted spoon to remove the peach and drop the peach into the ice bath to cool down. Continue with the remaining peaches. Once they are cold, peel the skin off the peach. They may need to dip back into the boiling water if they don’t peel easily.
Method
- Slice the peaches into slices and add them to a large bowl. Keeping the peach slices fairly thick ensures they hold their shape in the oven.
- Pour over the granulated sugar and toss to coat.
- When the peaches have sat, drain them and reserve the juice.
- Add the juice to a small saucepan over medium heat and a tablespoon of butter and simmer till thickened.
- Pour the reduced juice over the peaches and add the flour, cinnamon, lemon juice, lemon zest, salt, and vanilla.
- Add the peaches to a 9 inch square baking dish.
- Top with lattice pie crust and brush with egg wash. Bake til golden brown and bubbling.
How to do a lattice top
Roll the pastry on a lightly floured surface with a rolling pin into a large rectangle. Cut dough into 10-12 strips, depending on how wide strips you prefer. Lay 5-6 strips vertically on top of the peach mixture.
Fold back every second strip halfway. Lay one of the unused strips horizontally in the middle. Lay it over top of the strips that haven’t been folded back. Unfold the folded strips so they cover the horizontal strip.
Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until the whole dish is covered. Tuck in all the ends of the dough strips. Use a pastry brush to brush the top of the crust with egg wash.
Serving
Let the cobbler cool for around 20 minutes to let the syrup thicken. Serve it warm with a scoop of vanilla ice cream.
More summer recipes
Peach Cobbler With Pie Crust
Ingredients
- 1.2 kg peaches fresh
- 2 Tbsp granulated sugar
- 1 Tbsp butter
- 50 g soft brown sugar
- 2 Tbsp all-purpose flour
- 1 Tbsp lemon juice
- 2 teaspoons lemon zest
- 1 teaspoon vanilla paste or extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 1 unbaked pie crust
Egg wash
- 1 egg + 1 Tablespoon water
Instructions
- Slice the peaches into ½ an inch (1.3cm) slices and add them to a large bowl. Keeping the peach slices fairly thick ensures they hold their shape in the oven. 1.2 kg peaches
- Pour over the granulated sugar and toss to coat. Let the peaches sit in the sugar at room temperature for around 20-30 minutes. 2 Tbsp granulated sugar
- When the peaches have sat, drain them and reserve the juice. Add the juice to a small saucepan over medium heat and a tablespoon of butter. Bring it to a simmer, regularly stirring until the liquid has reduced by half and slightly thickened. Let it slightly cool. 1 Tbsp butter
- Pour the reduced juice over the peaches and add the brown sugar, flour, cinnamon, lemon juice, lemon zest, salt, and vanilla. Stir it all together, then layer the peach filling into a 9×9 baking dish. 50 g soft brown sugar, 2 Tbsp all-purpose flour, 1 Tbsp lemon juice, 2 teaspoons lemon zest, 1 teaspoon vanilla paste, ½ teaspoon ground cinnamon, ¼ teaspoon salt
The lattice top
- Roll the pastry on a lightly floured surface with a rolling pin into a large rectangle. Cut dough into 10-12 strips, depending on how wide strips you prefer. Lay 5-6 strips vertically on top of the peach mixture. 1 unbaked pie crust
- Fold back every second strip halfway. Lay one of the unused strips horizontally in the middle. Lay it over top of the strips that haven't been folded back. Unfold the folded strips so they cover the horizontal strip.
- Repeat this now but with the other vertical strips. Fold them back and add a horizontal strip to create a woven pattern. Continue with the remaining strips until the whole dish is covered.
- Tuck in all the ends of the dough strips. Use a pastry brush to brush the top of the crust with egg wash. 1 egg + 1 Tablespoon water
- Bake the cobbler at 425°F/220°C for 15 minutes, then turn the oven down to 350°F/180°C and continue baking for a further 40-45 minutes until the peaches are soft and the filling is bubbling.
- If the pie crust is browning too much at the end, loosely cover it with aluminum foil.
What is the zest measurement?
Added them in 🙂
Yummy!