A southern peach cobbler recipe with pie crust instead of streusel is a classic dessert that is a perfect Thanksgiving dessert but would be just as normal to be served as a weeknight dessert too.
I like to use fresh peaches so this dessert we normally only start serving in the late summer with the peach season.
An old-fashioned peach cobbler would have a biscuit like topping whereas using a pie crust makes the best peach cobbler (in my opinion).
❤️ Why you'll love it
- Anything where you can use fresh fruit is a plus in my eyes.
- It's so versatile you could serve it as a weeknight dessert and it would not look out of place for Thanksgiving.
- It's easy and can be made ahead of time.
- It's a great dessert for family gatherings.
- This recipe will work with any favorite fruit.
- Anything tastes better with a buttery pie crust.
- Fresh Peaches
- All Purpose Flour
- Lemon Juice
- White Sugar
- Light Brown Sugar
- Half & Half
- Cold Water
- Vanilla Extract
- Pie Dough
See recipe card at the bottom of this post for quantities.
- Step 1: Add the butter to a large saucepan over medium heat.
- Step 2: Add the sugars, vanilla, cinnamon, lemon juice and water and simmer until all sugar has dissolved (about 3 minutes).
- Step 3: Add the peach slices and flour and stir to combine.
- Step 4: Once it has become bubbly turn off the heat.
- Step 5: Roll out one pie crust with a rolling pin and fill a 13x9" baking dish.
- Step 6: Fill with the peach filling and spread evenly with a spoon.
- Step 7: Roll out the other pie crust for the top crust and slice into ½" strips. Lay across the top in a lattice top.
- Step 8: Brush with the half and half and sprinkle sugar on top.
- Step 9: Bake in a preheated oven for 40 minutes, until golden brown.
Hint: If you are short on time you could use a store bought pie crust. It's not as good as this homemade recipe though.
🔄 Substitutions and Variations
- Canned Peaches - instead of fresh.
- Frozen Peaches - instead of fresh.
- Egg Wash - instead of using half and half. Or you could use regular cream.
- Cast Iron Skillet - this dessert is great for making in a cast iron skillet.
- Store-bought Dough - if you don't want to mess with a homemade pie crust.
- Lemon Zest - sprinkle a little of this instead of the lemon juice.
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Not much equipment is needed to make this peach cobbler, just a 13x9" baking dish and a large 12" skillet to make the peach filling.
I have some affiliate links in the recipe card below.
📘 More Pie Recipes
- No Bake Cherry Pie With Graham Cracker Crust
- Southern Lemon Pie Recipe
- Amish Peanut Butter Pie
- Grandma's Sweet Potato Pie Recipe
- Cracker Barrel Buttermilk Pie Recipe
Once the peach cobbler has cooled completely, cover and store in the refrigerator for up to 5 days.
It will actually freeze well, so if you want to wrap with plastic wrap and then foil. Freeze for up to 6 months.
Expert Tip: This fresh peach cobbler dessert is best served hot with a scoop of vanilla ice cream on top of the cobbler.
Traditionally a cobbler is a dessert that does not have a bottom crust and is topped with a biscuit-like topping.
This is a hotly contested debate - traditionally no, a cobbler would not have a bottom crust. I'm a huge pie crust fan though so the more I can get into a dessert the better!
If you’ve tried this Southern Peach Cobbler Recipe With Pie Crust or any other great recipe on my site, let me know in the comment section below, how it turned out, we love hearing from our readers!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
- 2 x Pie Crust Recipe (see recipe here)
- 4 Tablespoons Butter, unsalted
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 Teaspoon Vanilla Extract
- ½ Teaspoon Cinnamon
- ½ Cup Water
- 1 Tablespoon Lemon Juice
- 10 Ripe Peaches, peeled, pitted and sliced
- 3 Tablespoons All Purpose Flour
- 2 Tablespoons Half & Half
- Sprinkle of granulated sugar
- Preheat oven to 375°F.
- Add the butter to a large skillet over medium heat.
- Add the brown sugar, granulated sugar, vanilla, cinnamon, water and lemon juice and stir well.
- Simmer until the sugar has dissolved (about 3 minutes).
- Add the fresh juicy peaches and flour and once bubbly turn off the heat.
- Take one pie crust and roll it out to about ⅛" thick on a floured surface, line a 9x13" dish with it.
- Add the peach filling and move around until level.
- Roll out the second pie crust and using a pizza cutter cut ½" strips to lay across the pie in a lattice crust.
- Brush the top pastry with the half and half cream then sprinkle with a little sugar.
- Bake in the preheated oven for about 40 minutes, until the peach cobbler has started to bubble around the edges.
- Remove and allow to cool a little before digging in.
I love to use my favorite pie crust for this recipe, but you can use store bought pie crust to make it easier.
If you prefer a streusel topping instead, forget the pie crusts, put the peach mixture into a dish and top with a flour/sugar/oat mixture for a streusel topping.
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Nutrition InformationYield 6 Serving Size 1
Amount Per Serving Calories 590Total Fat 24gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 12gCholesterol 22mgSodium 250mgCarbohydrates 92gFiber 6gSugar 59gProtein 7g