Name: Peach Cobbler With Pie Crust
Prep time: 25 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 8
Ingredients: 1 unbaked pie crust; 1.2kg (2 ½ pounds) fresh peaches; 25g (2 Tablespoons) granulated sugar; 50g (¼ cup) light brown sugar; 14g (2 Tablespoons) all-purpose flour; 15g ( 1 Tablespoon) lemon juice; 2 teaspoons lemon zest; 1 teaspoon pure vanilla extract; ½ teaspoon ground cinnamon; ¼ teaspoon salt; 14g (1 Tablespoon) butter, salted or unsalted; 1 egg + 1 Tablespoon water

Jump to Recipe

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.

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.

The flaky homemade pie crust

This fresh peach pie 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 crust. You will only use one for this recipe but it freezes very well for future single-crust pies or cobblers.

See the pie crust recipe here. It can be made in a food processor or by hand.

Ingredients

You only need simple ingredients for this classic summer dessert. Find the amounts needed for this homemade peach cobbler recipe in the printable recipe card at the bottom of this post. Here’s a rundown of what you need.

A 9-inch single pie crust. I have a homemade pie crust post on making a delicious all-butter pie crust with all the tips you need.
Fresh ripe peaches – Or check out how to make a canned peach cobbler!
Granulated white sugar – This is sprinkled over the peaches first, and the peaches will sit and macerate in the sugar. This is when the sugar helps to draw out the fruit juices. If your peaches are super juicy (some varieties are), you can hold back some of this juice to avoid too much liquid in the crisp.
Light brown sugar
All-purpose flour – Acts as the thickener
Lemon zest and lemon juice
Ground cinnamon
Vanilla extract
Salt
Butter
Egg for the egg wash at the end

Peaches

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.

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.

Equipment

A 9×9 baking dish or one of a similar size.

Method

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.

Pour over the granulated sugar and toss to coat. Let the peaches sit in the sugar at room temperature for around 20-30 minutes.

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.

Pour the reduced juice over the peaches and add the flour, cinnamon, lemon juice, lemon zest, salt, and vanilla.

Stir it all together, then layer the peach filling into a 9×9 baking dish.

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.

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.

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 40-50 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.

Serving

Let the cobbler cool for around 20 minutes to let the syrup thicken. Serve it warm with a scoop of vanilla ice cream.

Related recipes