Peach Cobbler with Pie Crust

We all love easy recipes for dessert, and this Peach Cobbler with Pie Crust is wonderful to make when the peaches are sweet and ripe in summer.

Why You'll Love This Recipe

I love fruit desserts any time of the year, but when it's peach season, my go-to is this easy recipe for the best peach cobbler ever. It's extra good and super easy because we're using pre-made pie crust.

Usually fruit cobbler recipes are made with a drop biscuit dough and a sweet peach filling, and this is definitely one of my favorite peach desserts!

Here's some good reasons to make it:

• This tastes like a deep-dish pie but without all the fuss of a bottom crust.

• The top crust is a shingled, sugared, crispy wonder.

• We'll make this homemade peach cobbler recipe with pie dough from the grocery store to speed things up.

For the full recipe and list of ingredients, please see the recipe card below.

• Peaches: About eight cups peaches are needed for this recipe, sliced.

• Sugar: Just a little on the inside, and a little cinnamon sugar for the top.

• Pie Crust: Going easy with a store-bought version.

• Vanilla: For extra flavor.

• Butter: To smear inside the baking dish.

• Cornstarch: To thicken the very juicy peaches.

• Egg: To brush over the pie crust before baking.

Step-By Step Instructions

To make this easy recipe, here's all you do:

1. Slice the peaches and add them to a large bowl.

2. Add vanilla, cornstarch, sugar and cinnamon on top of the peaches and toss everything gently to combine. The cornstarch helps to thicken the peach juices.

3. Next, roll out the pie dough to make a rough rectangle, then cut it into 3" pieces.

4. Instead of a lattice top, we'll simply layer the pieces over the peaches like shingles, letting them overlap a little. This doesn't need to be perfect, and actually looks better if it's not!

5. Brush the egg wash over the top of the crust, then sprinkle cinnamon sugar over the whole thing and set it on a large baking pan. Heat oven, then bake until the top crust is golden brown.

5. This recipe is done in 50-55 minutes, the crust will be light brown and crispy sugary delicious!

• There's no need to peel the peaches first in this recipe.

• Use eight peaches if they're small, as you'll need about eight cups sliced.

• Use four tablespoons of cornstarch if the peaches are super juicy.

• Taste the peaches first for sweetness, then adjust the sugar if needed. If your peaches are on the sour side, use a bit more than the quarter cup sugar that's called for.

• Add a teaspoon of fresh lemon juice if your peaches are really sweet.

• For variation, add a handful or two of fresh blueberries or raspberries to the peaches and toss together gently before baking.

• Use brown sugar on the inside of the peach cobbler filling instead of white sugar for a subtle, delicious flavor variation.

• Delicious recipes like this are perfect for picnics, reunions and other gatherings. Make two for a crowd, because it goes quick.

• This dessert is incredible with a big scoop of vanilla ice cream.

• This is an excellent brunch item! Serve whipped cream on the side.

Can I make this recipe in advance?

This recipe is best eaten the day it's baked. It's definitely not bad the next day, but keep it covered and refrigerated for best results.

Can I use other fruit in this recipe?

Try adding a handful or two or fresh blueberries or raspberries to the peaches for a delicious variation!

Can I use canned or frozen peaches in this recipe?

Defrosted frozen peach slices will work, and I’ve never tried canned peaches for this recipe, but seems like they could work! (Drain them well first).

Peach Cobbler with Pie Crust

Fresh Peach Cobbler with Pie Crust is a stand-out dessert, especially with ice cream!

Course: Dessert

Total Time: 1 hour 5 minutes

Servings: 6

Ingredients

• ▢ 1 tablespoon Butter, softened

• ▢ 8 cups Fresh Peaches, sliced Use 6-8 peaches

• ▢ ¼ cup Sugar

• ▢ ½ teaspoon Cinnamon

• ▢ 1 teaspoon Pure Vanilla Extract

• ▢ 3-4 Tablespoons Cornstarch Use 4 if peaches are extra juicy

• ▢ 1 Pie Crust, rolled and cut into 3" squares

• ▢ 1 Egg, beaten

• ▢ 3 tablespoons Sugar (for topping)

• ▢ ¼ teaspoon Cinnamon

Instructions

• Preheat oven to 400F degrees. Prepare a 9 x 13" oval baking dish or 9 ½ (inch) large pie dish by greasing the bottom and sides with the tablespoon of softened butter.

• Wash, dry and slice the peaches in half and then in quarters, add them to a large bowl.

  Add the quarter cup of sugar, cinnamon, vanilla extract and cornstarch to the bowl and toss until the cornstarch disappears into the the peaches, just a few turns. Add the peaches mixture to the baking dish.

• On a flat surface, roll out the pie crust to a rough rectangle shape, then cut into 3" (inch) squares. Place the pie crust squares across the baking dish in rows, with each row slightly overlapping the other in a shingle-style. This doesn't need to look perfect!

  In a small bowl, beat the egg. Brush a little of the egg wash over all the pie crust pieces, not so much that the egg pools in any one spot.

  Combine the remaining sugar and cinnamon in a small bowl, then sprinkle evenly over the top.

  Place the baking dish on a large baking sheet to make it easier to remove from the oven.

  Bake at 400F for 50-55 minutes, until the crust is lightly golden brown. Serve with whipped cream or ice cream.

Notes

• There’s no need to peel the peaches in this recipe.

• Use 8 peaches if they’re small

• Use 4 tablespoons of cornstarch if the peaches are really juicy

• Taste the peaches for sweetness, and adjust the sugar if needed. If the peaches are on the sour side, use a bit more than the quarter cup that’s called for.

• You can add a tiny squeeze (a teaspoon) of fresh lemon juice if your peaches are really sweet.

• Use brown sugar on the inside of the peach cobbler filling instead of white for a subtle and delicious flavor variation