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).
Jump to:
- What makes this recipe so yummy
- Groceries you'll need: Ingredients
- Recipe walkthrough: Instructions
- Recipe variations and substitute ideas
- Necessary gear: Equipment
- More pie recipes I think you'll love
- How to store leftovers
- Mel's kitchen notes
- Frequently asked questions: FAQs
- Southern Peach Cobbler Recipe With Pie Crust
- 💬 Comments
What makes this recipe so yummy
- 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.
- A classic summer dessert that everyone loves.
Groceries you'll need: Ingredients
- Fresh Peaches
- All Purpose Flour
- Ground Cinnamon
- Lemon Juice
- White Sugar
- Light Brown Sugar
- Butter
- Half & Half
- Cold Water
- Vanilla Extract
- Pie Dough
See recipe card at the bottom of this post for quantities.
Recipe walkthrough: Instructions
This is an overview of the recipe steps. For more detailed instructions visit the recipe card at the bottom of this post.
- 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.
Recipe variations and substitute ideas
- 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 use a premade pie crust.
- Lemon Zest - sprinkle a little of this instead of the lemon juice.
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Necessary gear: Equipment
The following are affiliate links. We are a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for us to earn fees by linking to Amazon.com and affiliated sites.
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.
How to store leftovers
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.
Mel's kitchen notes
This fresh peach cobbler dessert is best served hot with a scoop of vanilla ice cream on top of the cobbler.
Frequently asked questions: FAQs
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!
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Southern Peach Cobbler Recipe With Pie Crust
Equipment
Ingredients
- 2 Pie Crust Recipe see recipe here
- 4 Tablespoons Unsalted Butter unsalted
- ½ Cup Light Brown Sugar
- ½ Cup Granulated Sugar
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- ½ Cup Water
- 1 Tablespoons Lemon Juice
- 10 Each Ripe Peaches peeled, pitted and sliced
- 3 Tablespoons All Purpose Flour
- 2 Tablespoons Half and Half
- 1 Pinch Granulated Sugar
Instructions
- Preheat oven to 375°F.
- Add the butter to a large skillet over medium heat.4 Tablespoons Unsalted Butter
- Add the brown sugar, granulated sugar, vanilla, cinnamon, flour, water and lemon juice and stir well.½ Cup Light Brown Sugar, ½ Cup Granulated Sugar, 1 teaspoon Vanilla Extract, ½ teaspoon Cinnamon, ½ Cup Water, 1 Tablespoons Lemon Juice, 3 Tablespoons All Purpose Flour
- Simmer until the sugar has dissolved (about 3 minutes).
- Add the fresh juicy peaches and flour and once bubbly turn off the heat.10 Each Ripe Peaches
- Take one pie crust and roll it out to about ⅛" thick on a floured surface, line a 9x13" dish with it.2 Pie Crust Recipe
- 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.2 Tablespoons Half and Half, 1 Pinch Granulated 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.
Notes
Nutrition
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