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 with pie crust is a must try dessert!
About this easy peach cobbler recipe
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 my peach galette. Both involve peaches and pie crust and both are so good!
I also use my 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 fruit crisp 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 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.
Another thing I love about this recipe is you can easily adapt it to use whatever fruit is in season. I love making this cobbler into a blueberry cobbler by using my easy blueberry sauce instead of peaches.
This cobbler is so good with any fruit!
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.
- 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 this really easy peach cobbler with pie crust:
Step 1 & 2:
Here you are just slicing up the peaches and then adding the sugar, and corn starch 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 corn starch really helps thicken the sauce.
After you have made 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.
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 making the best peach cobbler with pie crust
- 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.
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 a 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:
More Easy Dessert Recipes For You
- Mini Cheesecake Bites
- Creamy Lemon Bars
- Key lime Tart
- Italian Pizzelle
- Chewy Chocolate Chip Oatmeal Cookies
- Shortbread Cookies
- Cardamom Cookies
- Strawberry Panna Cotta
- Classic Carrot Cake Recipe
- Bread Pudding Sauce
- Philadelphia Cheesecake Recipe and Strawberry Cheesecake
Peach Cobbler with Pie Crust
Tried the Recipe? We Would Love To Hear From You In The Comments Below!
- 8 peaches ripe
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ lemon squeezed
- 2 tablespoon cornstarch
- 1 pie crust
- 1 egg beaten
- Pre-heat 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, 2 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 Values are estimates only.See full nutrition disclaimer here