There’s nothing quite like an old-fashioned Southern peach cobbler with pie crust bubbling away in the oven on a warm afternoon. This isn’t the biscuit-topped version you might be used to — this Southern peach cobbler with pie crust uses buttery, flaky pastry both underneath and on top, soaking up all that sweet peach juice while staying wonderfully crisp on the edges.
SERVES: 4 | PREP: 30 MIN | COOK: 45 MIN | TOTAL: 1 HR 15 MIN
Ingredients
For the Pie Crust
| Ingredient | Amount | Gram Equivalent |
|---|---|---|
| Refrigerated pie crusts (2-count box) | 1 box | 453g |
You can also use homemade double pie dough if you have a favorite recipe.
For the Peach Filling
| Ingredient | Amount | Gram Equivalent |
|---|---|---|
| Fresh peaches, peeled and sliced | 6 cups (about 6 large peaches) | 900g |
| Granulated sugar | ½ cup | 100g |
| Brown sugar, packed | ¼ cup | 55g |
| Cornstarch | 3 tablespoons | 24g |
| Fresh lemon juice | 1 tablespoon | 15ml |
| Ground cinnamon | ½ teaspoon | 2g |
| Ground nutmeg | ¼ teaspoon | 1g |
| Salt | ⅛ teaspoon | — |
| Unsalted butter, cubed | 2 tablespoons | 28g |
For Finishing
| Ingredient | Amount | Gram Equivalent |
|---|---|---|
| Large egg, beaten | 1 | 50g |
| Whole milk | 1 tablespoon | 15ml |
| Turbinado (raw) sugar | 2 tablespoons | 25g |
Instructions
Phase 1: Prep the Peaches (10 minutes)
1. Peel your peaches. Drop the peaches into boiling water for 30 seconds, then move them straight into a bowl of ice water. The skins will slip right off with your fingers — no peeler needed.
2. Slice the peaches. Cut each peach in half, remove the pit, and slice each half into ¼-inch wedges. You should end up with about 6 cups.
3. Make the filling. In a large bowl, toss the sliced peaches with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Stir gently until every slice is coated. Let this sit for 10 minutes — the peaches will start releasing their juices, which helps the filling thicken as it bakes.
Phase 2: Assemble the Crust (10 minutes)
4. Prep your pie dish. Lightly grease a 9-inch pie dish or 8-inch square baking dish with butter or nonstick spray.
5. Line the bottom. Unroll one pie crust and press it gently into the bottom and up the sides of your dish. Trim any excess hanging over the edge.
6. Add the peach filling. Pour the peach mixture into the crust-lined dish, spreading it into an even layer. Dot the cubed butter over the top.
7. Cut the top crust into strips. Unroll the second pie crust on a lightly floured surface and slice it into 1-inch wide strips using a pizza cutter or sharp knife.
8. Weave a lattice top. Lay half the strips across the filling in one direction, then weave the remaining strips over and under to form a lattice pattern. If lattice feels tricky, simply lay the strips in a crisscross pattern instead — it will still taste just as good.
9. Seal the edges. Press the ends of the strips into the bottom crust’s edge, then crimp the border with your fingers or a fork.
Phase 3: Bake the Cobbler (45 minutes)
10. Preheat the oven to 400°F (204°C) while you finish assembling.
11. Brush with egg wash. Whisk the egg and milk together, then brush this mixture over the lattice top. This gives the crust that golden, glossy finish you see in bakery windows.
12. Sprinkle with turbinado sugar. The coarse sugar adds a light crunch and a bit of sparkle once baked.
13. Tent with foil. Loosely cover the edges of the crust with strips of foil to keep them from browning too fast.
14. Bake for 25 minutes, then remove the foil and continue baking for another 20 minutes, until the crust is deep golden brown and the filling is bubbling thickly through the lattice gaps.
15. Check for doneness. The filling should be bubbling, not just simmering at the edges — that bubbling means the cornstarch has fully thickened the juices.
Phase 4: Cool and Serve (15 minutes)
16. Cool on a wire rack for at least 15 minutes before slicing. This isn’t optional — the filling needs this time to set, or it will run all over the plate.
17. Slice into 4 generous portions.
18. Serve warm, on its own or with a scoop of vanilla ice cream melting into the crust.
Chef’s Notes
- Use ripe but firm peaches. Peaches that are too soft will turn mushy in this Southern peach cobbler with pie crust; look for ones that give slightly when pressed near the stem.
- Don’t skip the resting time after baking. Cutting in too early is the number one reason cobbler fillings run thin on the plate.
- Frozen peaches work in a pinch. Thaw and drain them well first, since extra liquid can make the crust soggy.
- Chill your dough before rolling if it feels soft — cold pie crust holds its shape far better in the oven.
Nutrition Information
Per serving (serves 4), calculated from actual ingredient weights
- Calories: 780
- Protein: 7g
- Carbohydrates: 122g
- Fat: 34g
Creative Variations
1. Almond Peach Cobbler: Swap ¼ teaspoon of the nutmeg for almond extract, and top with sliced almonds before baking. If you love almond-based baking, this almond flour dessert is worth trying too.
2. Bourbon Peach Cobbler: Stir 1 tablespoon of bourbon into the peach filling for a warm, boozy depth.
3. Mixed Berry-Peach Cobbler: Replace 2 cups of the peaches with fresh blueberries or blackberries for a fruitier twist.
4. Ginger-Spiced Peach Cobbler: Add ½ teaspoon of ground ginger to the filling for a warm, slightly peppery kick. For more baked treats like this one, browse our full collection of dessert recipes.
Storage & Reheating
Storing leftovers: Cover the cobbler tightly and refrigerate for up to 4 days.
Reheating: Warm individual slices in a 350°F oven for about 10 minutes to bring back the crisp crust. The microwave works too, but the crust will turn soft.
Freezing: Wrap unbaked, assembled cobbler tightly and freeze for up to 3 months. Bake straight from frozen, adding 15-20 extra minutes.
Troubleshooting
Problem: My filling is runny. Solution: Your peaches likely released more juice than expected. Add an extra tablespoon of cornstarch next time, and make sure to let the cobbler cool fully before slicing.
Problem: My crust turned soggy on the bottom. Solution: The peach juices may have soaked in before baking. Try brushing the bottom crust with a thin layer of beaten egg white before adding the filling — it creates a light seal.
Problem: My crust edges burned before the center finished baking. Solution: Cover the edges with foil earlier in the bake, right from the start rather than partway through.
Problem: My lattice top fell apart. Solution: Your dough was likely too warm. Chill the cut strips for 10 minutes before weaving them.
Problem: My peaches taste bland. Solution: Add another tablespoon of lemon juice — the acidity brightens the peach flavor and balances the sugar.
Equipment Essentials
- 9-inch pie dish or 8-inch square baking dish
- Mixing bowls
- Pizza cutter or sharp knife
- Pastry brush
- Wire cooling rack
Shopping List
Produce
- Fresh peaches
- Lemon
Baking Aisle
- Refrigerated pie crusts (or pie dough ingredients)
- Granulated sugar
- Brown sugar
- Cornstarch
- Turbinado sugar
- Cinnamon
- Nutmeg
- Salt
Dairy
- Unsalted butter
- Whole milk
- Eggs
Success Secrets
- Slice peaches evenly so they cook at the same rate throughout the dish.
- Let the sugared peaches rest before assembling — this pulls out extra juice for a thicker filling.
- Keep your pie dough cold right up until it goes in the oven for the flakiest texture.
- Trust the bubbling, not the clock — visible bubbling through the lattice is your best sign the filling has set properly.
- Give it a full rest after baking so every slice holds together on the plate.
