This Southern Peach Cobbler recipe features a pie crust topping and a rich, flavorful peach filling! What a delicious recipe to bring to family gatherings and potlucks! It’s such a classic summer dessert.
It’s peach season!
Okay. If you’re a peach lover, this fresh peach cobbler is a must-make!
Have you ever had a cobbler with a pie crust topping? It’s basically an easier way to get the pie experience.
You don’t have to worry about the bottom crust being soggy or over-done. But you get the lovey, crispy, flaky, buttery, savory-yet-sweet top pie crust.
And the filling for this homemade peach cobbler will make you do a happy dance when you taste it.
Here’s everything you’ll need to make this scrumptious summer dessert:
For the Pie Crust:
- Organic All Purpose Flour: You can definitely use regular all purpose flour if you prefer. I haven’t personally tested this, but if you’re confident with 1:1 gluten free flour, you could even make this gluten free!
- Organic Cane Sugar: I like to add just a little sweetness to the pie crust. A little extra sprinkled on top is mighty fine. Demerara sugar is even better!
- Salt: I use unrefined sea salt. If you use table salt, you may want to reduce the salt a bit since it tastes saltier than unrefined salt.
- Cinnamon: This is optional, but adding a little bit of cinnamon adds a lovely touch of spice to the crust.
- Salted Butter: Don’t use room temperature butter! Make sure it’s cold butter. And cut it into smaller chunks to it’s easier to cut into the flour.
- Cold Water: If possible, use ice water. If you don’t have any ice on hand, you can use really cold tap water.
- Egg: This is optional, but an egg wash helps the crust to golden up evenly.
For the Filling:
- Fresh Peaches: This post isn’t sponsored, but I did work with Tree-Ripe Fruit Co. on an Instagram post, and they gifted me the peaches that I used to make this cobbler. You can order peaches here. I will say that using good quality, ripe peaches really does make a difference with this cobbler! I don’t really recommend using canned peaches because the flavors won’t be as bright. But if you do opt for that, make sure you drain them before adding to the filling! Frozen peaches will most likely result in a different texture. Fresh, juicy peaches will have the best results.
- Organic Cane Sugar: I prefer my desserts lightly sweetened, so I use a smaller amount of sugar. If you like yours on the sweeter side, feel free to up the sugar amount to a cup of sugar. Brown sugar will add some extra flavor, but the filling won’t be as brightly colored.
- Salt: Again, I use unrefined sea salt, so keep that in mind.
- Lemon Juice: This adds some brightness to the overall flavor of the peach filling. Of course freshly squeezed lemon juice would be ideal. But I used this canned lemon juice that you can probably find at your local grocery store, and it was still really good.
- Vanilla Extract: Please use pure vanilla extract, not vanilla flavoring! Unless you prefer that flavor: then by all means use that!
- Salted Butter: This filling contains half a stick of butter! I love it because it adds a richness to it.
- Cinnamon: I love how cinnamon brings out the natural spiciness of the peach flavor.
- Nutmeg: Just a pinch of nutmeg enhances the flavor further.
- All purpose Flour: This is for thickening up the filling. I tried using corn starch instead, and I didn’t think it was as good as the flour for thickening. But if you’re gluten free, feel free to use cornstarch or arrowroot instead.
How to Make Southern Peach Cobbler with a Pie Crust:
The process is pretty simple, but it does take a little time for the pie crust to chill.
You basically mix up the pie dough, make the filling, top with the crust, and bake!
Making the Pie Dough:
Okay, let’s make the buttery pie crust topping!
Now you can use store-bought pie dough if you prefer, but there’s just nothing quite like a homemade pie crust.
Place the flour, sugar, salt, and cinnamon in a food processor. Pulse a few times to combine.
Add the butter to the flour mixture and pulse until the butter pieces are smaller than a pea (this can also be done by hand with a pastry blender).
Transfer to a large bowl. Gradually add enough cold water until the mixture comes together into a dough.
Transfer the ball of dough to a piece of parchment paper or plastic wrap. Give it a few gentle folds to fully incorporate the water into the dough. Form into a disc and place in the refrigerator to chill for 30 to 60 minutes.
Making the Peach Cobbler Filling:
Meanwhile, it’s time to make the glorious filling! This is seriously so easy to make.
First you’ll need to peel and slice your peaches. You can leave the peels on if you prefer, but they’ll lend a different texture to the final cobbler.
Place the sliced peaches, sugar, salt, lemon juice, vanilla, butter, cinnamon, nutmeg, and flour into a medium saucepan.
Bring to a simmer over medium heat and simmer for 5-10 minutes, until the mixture is thickened.
Pour into a deep dish pie pan. You could also use a square baking dish, but this recipe was tested with a pie dish.
Set aside to cool a bit.
Topping the Cobbler with the Pie Crust:
Once the dough is chilled, use a rolling pin to roll it out between two pieces of floured parchment paper or plastic wrap into a circle that’s a few inches bigger than the pie dish and about ⅛ inch thick.
Now I haven’t personally tested this, but I’m sure you can just top the cobbler with a traditional top crust. But if you’re feeling fancy, I recommend doing a lattice top!
First, cut strips about ¾ to 1 inch wide.
Next, place the strips on a cookie sheet in the refrigerator to chill for 15 more minutes.
Then preheat your oven to 400 degrees F (204 C).
Arrange the pie crust strips in a lattice pattern on top of the cooled filling in the pie dish.
Finally, brush the lattice pie crust with an egg wash and sprinkle extra sugar on top of the cobbler.
Baking the Cobbler:
Place the pie dish on a rimmed baking pan to catch any drips. Transfer to the preheated oven and bake for 20-35 minutes, or until the crust is golden brown and cooked through.
Remove from the oven and allow to cool for at least 10 minutes before serving.
Now for the best part: serving!!
A scoop of vanilla ice cream on top is dreamy. You could also do a cream cheese whipped cream, or traditional vanilla whipped cream.
This is one of the best cobblers I’ve made.
Next time I want to try using a cast iron skillet to bake this! That way I could cook and bake the filling in the same skillet! Less dishes FTW.
So that’s how you make my scrumptious peach cobbler! You can follow the links below for more great recipes for from-scratch desserts!
More Peach Recipes:
Easy Summer Dessert Recipes:
- Yogurt Panna Cotta
- Sour Cream Pound Cake Loaf
- Matcha Chocolate Chunk Ice Cream
- Egg Custard (no bake)
- Russian Cream
- Raspberry Clafoutis
- Mixed Summer Fruit Cobbler
- Blueberry Cobbler
- Easiest Homemade Vanilla Bean Ice Cream
If you make this recipe and enjoy it, please come back and give it a 5 star rating! Thank you!
For the Crust:
- 1 cup + 2 tablespoons all-purpose flour
- 1 tablespoon sugar (plus extra for sprinkling)
- ¼ + ⅛ teaspoon salt
- ⅛ teaspoon cinnamon
- 6 tablespoons cold butter, but into pieces
- 4-8 tablespoons cold water
- 1 egg mixed with 1 tablespoon water (for egg wash)
For the Filling:
- 4 cups peeled, pitted, and sliced fresh peaches
- ⅓ cup sugar (increase if you prefer a sweeter cobbler)
- ⅛ teaspoon salt
- 1 tablespoon fresh lemon juice
- ½ teaspoon pure vanilla extract
- 4 tablespoons (½ stick) butter
- ⅛ teaspoon cinnamon
- Pinch of nutmeg
- 2 tablespoons all-purpose flour
For the Crust:
- Place the flour, sugar, salt, and cinnamon in a food processor. Pulse until combined.
- Add the butter and pulse until the butter pieces are smaller than a pea (this can also be done by hand).
- Transfer to a mixing bowl. Gradually add enough cold water until the mixture comes together into a dough.
- Transfer the dough to a piece of parchment paper or plastic wrap. Form into a disc and place in the refrigerator to chill for 30 to 60 minutes.
For the Filling:
- Meanwhile, make the filling. Place all of the filling ingredients into a saucepan. Bring to a simmer and simmer for 5-10 minutes, until the mixture is thickened.
- Pour into a deep dish pie pan. Set aside to cool a bit.
- Once the dough is chilled, roll it out between two pieces of floured parchment paper or plastic wrap into a circle that’s a few inches bigger than the pie dish and about ⅛ inch thick. Cut strips about ¾ to 1 inch wide.
- Place the strips in the refrigerator to chill for 15 more minutes.
- Preheat oven to 400 degrees F (204 C).Arrange in a lattice pattern on top of the cooled filling in the pie dish. Brush with the egg wash and sprinkle extra sugar on top.
- Place the pie dish on a rimmed baking sheet to catch any drips. Place in the oven and bake for 20-35 minutes, or until the crust is golden and cooked through.
- Remove from oven and allow to cool for at least 10 minutes before serving. A scoop of vanilla ice cream on top is dreamy.
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Amount Per Serving: Calories: 350Total Fat: 20gSaturated Fat: 12gTrans Fat: 0.8gCholesterol: 51mgSodium: 302mgCarbohydrates: 41gFiber: 2.2gSugar: 22gProtein: 3.57g