Peach cobbler with pie crust is a really easy peach cobbler and so absolutely delicious. The top of this peach cobbler is a pie crust that gets nice and golden brown and crisp while the peaches underneath are bubbling hot and so juicy. If peaches are in season, this easy peach cobbler is a must-try dessert!
Living in Texas, peaches are abundant in the summer and we are always looking for ways to bake them up. If I am not making this pie crust peach cobbler I will be making an easy peach galette. Both involve peaches and pie crust and both are so good!
I also use my simple nectarine jam recipe and swap out nectarines for peaches to make peach jam.
Now traditionally cobbler is made with a cake/biscuit type dough that goes over the top of the fruit but I am more of a crisp topping kind of girl so a pie crust-topped cobbler seemed like a better option to me 🙂
You can buy store-bought pie crust for this easy peach cobbler with pie crust recipe or make your own. I like using my best essential pie crust recipe for my pies and tarts when I am not buying store-bought.
This is a single pie crust peach cobbler, meaning that the fruit is on the bottom and the pie crust is on the top.
The decoration on the top of this peach cobbler is star cutouts of pie crust that I made using cookie cutters. This part is totally optional and you can simply cut slits on the top of the pie crust if you like.
Ingredients you will need
- Fresh Peaches. Any variety of peaches will work. You will want about 7-8 of them.
- Sugar- Light Brown Sugar and Granulated Sugar.
- Lemon
- Corn Starch. This will help thicken the juices that come out of the peaches when cooking. If you live in Texas like me, no amount of cornstarch can contain the amount of juice that comes from our juicy peaches :)You can use a beurre manie (flour-butter mixture) if you do not have cornstarch.
- One pie crust. Homemade pie crust or store-bought.
There are very few ingredients in this easy peach cobbler. There are only four ingredients aside from the pie crust and most of these items you may already have in your fridge and pantry.
How To Make Pie Crust Topped Peach Cobbler
Step 1 & 2:
Here you are just slicing up the peaches and then adding the sugar, and cornstarch mixture which is made up of lemon juice and cornstarch. The cornstarch added to the cobbler helps thicken the juices when baking.
Try not to skip that. The cornstarch really helps thicken the sauce.
Steps 3-4:
After making the peach cobbler filling, you roll out the pie crust into a rectangle large enough to cover the filling (it does not need to go over the edge of the pan.
I chose to make little star cutouts which allows the peach juices to come through. If you choose not to make cutouts in the pie dough, you can make little slits with a sharp knife. Just make sure you make some cuts in the dough to allow the steam from the hot peaches to escape.
Steps 5-7:
Add an egg wash to the pie crust top to get that beautiful golden brown color then bake it in a. preheated oven until the pie crust is a nice golden brown color.
The egg wash step really helps get this beautiful golden color on the pie crust!
Don't forget to top that pie-crust peach cobbler with some good vanilla ice cream. The sauce from the peaches along with the peaches and the pie crust are so good with the ice cream. Trust me on this!
Tips
- For the best peach cobbler, make sure to use really fresh peaches. Fresh peaches will have so much juice and will taste sweeter than underripe peaches after baking. Canned peaches will not work well with this recipe because they are too soft to hold up to the heat of the oven and will turn mushy.
- Make sure to use an egg wash on the pie crust. This will help the pie crust get a nice golden brown color.
- Make sure to cut slits or small cookie-cutter shapes (like I did) in the pie crust to allow the steam to escape.
Recipe Faqs
Peach cobbler or any cobbler is traditionally made with fruit on the bottom and either a pie crust or biscuit-like dough on top. The fruit on the bottom cooks up much like a fruit crisp.
A fruit cobbler is similar to a fruit crisp because they both have fruit on the bottom of the pan they cook in and no bottom crust. The main difference between the two is a cobbler has a topping that is usually made from dough and a crisp has a topping that is made from crumbled ingredients (usually butter, sugar, and flour).
More Fruit Desserts
If you love this peach cobbler with pie crust, you may also like these other summertime recipes:
Peach Cobbler with Pie Crust
Ingredients
- 8 peaches ripe
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ lemon squeezed
- 4 tablespoon cornstarch
- 1 pie crust
- 1 egg beaten
Instructions
- Preheat the oven to 400 degrees.
- Slice peaches and add them to a large bowl.8 peaches
- In a small bowl add the lemon juice and corn starch and mix well until no lumps are present.½ lemon, 4 tablespoon cornstarch
- Add both sugars to the peaches along with the cornstarch mixture and mix well.¼ cup light brown sugar, ¼ cup granulated sugar
- Set aside.
- Roll out your pie crust to the size of your baking dish (either a 9x9 or 9x11).1 pie crust
- If you are using cookie cutter cutouts in the pie crust, cut about 4-5 out of the pie crust and reserve the shapes you cut out.
- Grab your baking dish and with a slotted spoon, scoop your peaches into your baking dish.
- Gently roll the pie crust over your rolling pin and transfer it over the peaches in your pan. The pie crust does not need to go over the edge of the baking dish, just up to the inside edges covering the peaches.
- Now crimp the pie crust to make an even edging.
- Brush the pie crust with your egg wash.1 egg
- If you used cookie cutter cut outs on your pie crust, add those shapes on top of the pie crust near the spot that you cut them out then brush with egg wash.
- If you are not using cut out shapes in the pie crust, cut 3-4 medium slits across the pie crust to allow the steam to escape.
- Bake for 35-40 minutes or until the crust is nice and golden brown and the peaches are bubbling.
- Remove from the oven and let rest for 5 minutes.
- Serve warm with some good vanilla ice cream.
Nutrition
Nutrition Values are estimates only.
See full nutrition disclaimer hereTried the Recipe? We Would Love To Hear From You In The Comments Below!
James says
Hi! I was wondering if you could use flour as a substitute for cornstarch?
Melissa says
Hi James. Yes you can. I use a beurre manie (flour butter mixture) if I do not have cornstarch. There is more info on that in the post if you want to try that.
Sally says
I can’t wait to make this! Love the idea of using a pie crust on top
Mary Ellen says
Everyone really enjoyed this peach cobbler. The pie crust top stayed nice and crisp and the juicy peaches were heavenly.
Great recipe
Melissa says
So glad you enjoyed it! Thanks so much for sharing 🙂
James says
We really enjoyed this version of peach cobbler! The crust was crisp and delicious
Melissa says
So glad you enjoyed it James!
Denise says
Absolutely delicious peach cobbler!
Melissa says
So glad you enjoyed it!
Kyla says
Everyone loved this peach cobbler! The crisp pie crust is perfect with the peaches. Very easy to make too.
Melissa says
Hi Kyla. I'm so glad you enjoyed it. Thanks for sharing 🙂
Sarah says
Making peach cobbler with pie crust is so much better than the traditional peach cobbler. Thank you for this recipe
Melissa says
Glad you enjoyed it 🙂
Beth says
This peach cobbler with pie crust was just what I was looking for and it came out amazing. We added ice cream of course when serving and everyone loved it.
Melissa says
So happy to hear that!
Wanda says
Do you put a pie crust in the bottom of pan before filling it? You really don’t specify as your recipe only mentions putting pie crust on the top. If you use a crust on the bottom do you blind bake it first?
Appreciate more details on your recipe please.
Melissa says
Hi Wanda. This is a single pie crust recipe where the pie crust goes only on the top. The peaches are placed in a baking dish with no bottom like in a traditional cobbler.
I hope this helps 🙂