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!
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!
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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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