This homemade peach cobbler recipe with premade pie crust is a simple solution for an easy summer dessert. Using store-bought dough means you only need 15 minutes to assemble this tasty dessert. I love it in the summer with fresh peaches, but it’s perfect any time of the year.
This easy peach cobbler recipe was inspired by Dustin Johnston’s Masters champions dinner menu. The year he hosted, the peach cobbler was offered up along with homemade apple pie for dessert.
For more southern-inspired desserts you might like to try Masters Peach Ice Cream Sandwiches or Augusta National Sour Cream Pound Cake. And if you’re planning a golf-themed party for the Masters Tournament, you definitely need to consider serving up this easy homemade pimento cheese spread as a savory bite to eat and an Azalea cocktail , Secret Stand 12 Drink or Transfusion cocktail for fun golf-themed cocktails.
Why Make Quick and Easy Peach Cobbler With Pie Crust
- This recipe is a traditional southern-style peach cobbler.
- Using pie crust you can easily make a pretty lattice-patterned crust on top with step-by-step picture instructions below.
- Use fresh or frozen peaches to make the best peach cobbler.
- This is a delicious dessert served warm with a scoop of vanilla ice cream or freshly made whipped cream.
- It’s sure to become a family favorite!
🛒 Ingredient Notes
You need just a handful of ingredients easily found at most grocery stores to make the best cobbler that everyone is sure to love.
- Peaches: When making peach cobbler, you want to use ripe peaches that are peeled, pitted, and sliced. You can use fresh or frozen with excellent results. Making cobbler with frozen peaches is a great way to save time or if they are not in season.
- Lemon juice: Be sure to use fresh squeezed when making southern peach cobbler.
- Sugar: Regular white granulated sugar is best for the color of peach cobbler.
- Minute tapioca: A handy way to thicken cobblers.
- Cinnamon, ground cloves, and nutmeg: Add the subtle spice flavor to your peach cobbler and enhances the sweetness.
- Ready made pie crust: You want to use refrigerated pie crust, usually found in the dairy case at the grocery store. Each box likely has two round pie crusts per box, but you will only need one for this recipe.
- Butter: Slices of butter are laid over the top of the pastry and add a bit of rich, salty flavor to the peach filling.
- Egg: Just for the top to give the crust some color.
⭐️ See the recipe card for a complete list and quantities.
How To Make Easy Peach Cobbler With Pie Crust
This easy homemade peach cobbler recipe with premade pie crust goes together in just a few quick and easy steps.
Step 1: To get started, preheat the oven to 375° F while you are mixing everything up.
Step 2: Then, in a large bowl, whisk together the sugar, tapioca, cinnamon, nutmeg, lime juice, and peaches. Stir gently with a large spoon, incorporate all the ingredients, and coat the peaches.
Step 4: Add the peach cobbler filling to your baking pan. Be sure to use a rubber spatula to scrape all the sugar and tapioca out of the bowl. Lay the slices of butter on top of the peaches.
Step 5: Remove your boxed pie dough from the refrigerator. Carefully roll out one round sheet of the dough onto your counter or work surface. With a 12-inch ruler, make even marks the width of the ruler by pressing the ruler down on the pie crust. Do this all the way across the dough.
Step 6: Use a long sharp knife to cut crust strips through the marks in the pie dough.
Step 7: Lay the pie crust strips across one length of the baking dish.
Step 8: Pull back every other strip. Add pie strips going in the opposite direction. Repeat until you have woven the pie crust strips into a basket pattern.
Step 9: Trim excess pie dough strips from around the edges of the baking dish.
Step 10: Brush the egg wash over the top of the crust and bake in the oven.
⭐️ HINT: Use kitchen shears or scissors to quickly and easily trip the edges of the dough for neat, clean edges.
➡️ For complete instructions, see the recipe card below.
💭 Tip: How to Thicken Pie and Cobbler
When fruit is simmered for a long time, such as when cooking jam, the natural pectin in fruit juices congeals and naturally creates a thick texture. However, pies and cobblers are not cooked long enough for the pectin to thicken the filling, so you will need to use something to help the fruit thicken up as it cooks.
I like to use minute tapioca to thicken my pies and cobblers, they turn out perfect every time. It is best to use instant tapioca, which is derived from cassava, a root vegetable.
It does not lose its thickening effectiveness when introduced to acidic ingredients like cornstarch and flour can. Once cooked, tapioca stays gelled and won’t break down over time or turn cloudy.
For best results, mix instant tapioca with other dry ingredients, such as the sugar that goes into your recipe. Then gently sprinkle the dry ingredients into the fruit and other liquid ingredients. Using a large spoon, toss gently to coat the fruit evenly.
💭 Tip: How to Easily Peel Peaches
If you are using fresh peaches to make peach cobbler they do require a little bit more work, but it’s so worth it in the end. Here’s an easy method that I use that simplifies the process of removing the peels.
- Boiling Water Bath. Place peaches in a large pot of boiling water for 20-30 seconds or until you see the peach skins start to split off.
- Ice Water Bath. Remove with a slotted spoon. Immediately place in an ice water bath to cool the peaches and stop the cooking process.
3. Peel: Rub peach in your hand and loosen the skin, and peel. It’s also helpful to use a paring knife to peel the skin, which should easily peel off. If stubborn areas of skin won’t peel off, just return the fruit to the boiling water for a few more seconds.
4. Slice and dice: Cut the peach in half, cutting around the pit. Twist halves in opposite directions to separate. Using a sharp knife, loosen and remove the pit. Slice in the desired size.
How to Make a Pie Crust Egg Wash 🥚
- An egg wash is important when baking with dough as it helps the dough develop a golden brown color as it cooks and makes the pastry shiny.
- Crack an egg into a small bowl and beat it thoroughly with a fork. Add 2 tablespoons of cold water and a pinch of salt. Stir until combined. Brush the egg wash onto the surface of your pastry.
Here are a few substitutions you can use when making this easy peach cobbler recipe.
- Make a homemade pie crust instead of using store-bought dough to make the top layer of crust for the cobbler.
- Swap out the white sugar for light brown sugar. It changes the color of the filling slightly but adds a hint of molasses flavor.
Peach Cobbler Ad-In Ideas
- Fruit: Many different fruits work well, adding them in with peaches. Other stone fruits such as apricots and plums can be peeled and sliced in a similar manner to change up the flavor a bit. Berries and apples are also excellent fruits to mix in with peach cobbler.
- Nuts: Chop up ½ cup pecans or walnuts and add to the fruit filling for crunch and nutty flavor before topping it with the strips of dough.
💭 Tips for Working with Pie Dough
- Keep your dough chilled so it cooks up light and flaky.
- Don’t over handle it as it may end up tough in texture.
- Don’t worry if it doesn’t look like an Instagram photo. That’s the beauty of cobbler!! At its heart it’s comfort food and a little messiness is a good thing and adds to the character of the dish.
💭 Tips for Making Perfect Cobbler
Here are some of my top tips to make sure your cobbler comes out perfectly on the first try!
- Use a deep casserole dish. I really like this 11 x 7 oval casserole dish. But you can use a square pan, loaf pan, or rectangle dish as long as it will hold about 2 – 2.5 quarts.
- Evenly slice the peaches for the best results so they all cook simultaneously.
- Don’t skip the egg wash for a nice golden crust on top.
Leftovers; Storing and Reheating Peach Cobbler
- Refrigerator: Store any leftover cobbler in an airtight container for up to 5 days in your refrigerator.
- Freezer: If you would like to keep your peach cobbler with pie crust for a longer time, you can freeze it. Place in an airtight container in your freezer for up to 3 months. Note* Your pie crust might become a bit soggy when thawed. Place it in a casserol dish and reheat the cobbler in your oven.
Tips and Questions About Peach Cobbler
Here are the top questions I get about making this southern peach cobbler recipe with premade pie crust.
Can I use canned peaches to make peach cobbler?
Yes, you can use canned peaches that are drained to make peach cobbler. However, it yields a better cobbler if you use fresh or frozen peaches when making peach cobbler. If you do use canned peaches, I recommend choosing peaches in light syrup rather than heavy syrup, as they are often too sweet.
Whichever you choose, be sure to drain all the peach juice off before you combine peaches with other ingredients.
How can I tell if peaches are ripe?
You will need to rely on the smell and touch of peaches to determine their ripeness. The color of peaches doesn’t indicate ripeness but rather the variety of the fruit. Ripe peaches should have a fragrant scent and be soft but not mushy to the touch.
Avoid choosing peaches with visible bruises or greenness around the stem, as that indicates they were picked too early.
If your peaches that still feel a little firm, don’t worry, they will continue to ripen after they’ve been picked. For best results, store them in a cool space with the stem side down to ripen further.
Why is my cobbler runny?
A runny cobbler often occurs when the fruit mixture doesn’t have enough thickener added or if the thickener used breaks from the acid in the fruit and lemon juice in the cobbler recipe. I prefer to use tapioca powder as a thickener instead to avoid this issue.
Easy Peach Cobbler Recipe was featured on South Your Mouth Weekend Potluck.
Peach Cobbler Recipe with Premade Pie Crust
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
- 6 cups peaches, peeled, pitted and sliced
- 2 tablespoons lemon juice, fresh squeezed
- 1 cup sugar
- 1/2 cup tapioca, minute tapioca
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 1 pie crust, store bought; There are usually two round pie crusts per box found in the dairy case. You will only need to use one for this recipe.
- 3 tablespoons butter, sliced into 4 or 5 pieces
- 1 egg, for egg wash
- Preheat the oven to 375 degrees
- In a large bowl whisk together the sugar, tapioca, cinnamon, and nutmeg.
- Using a large spoon gently stir in peaches and lemon juice
- Spray an 11×7 baking pan with cooking spray. If you do not have the exact size dish that's ok, just try to keep it close to this size. Just be sure your casserole dish is at least 2 1/2 inches deep.
- Add peach mixture to your baking pan. Be sure to use a rubber spatula to scrape all the sugar and tapioca out of the bowl.
- Slice the butter into 4 or 5 slices. Place on top of the peach mixture, distributing evenly.
- Remove your boxed pie dough from the refrigerator. Carefully roll out one round sheet of the dough onto your counter.
- With a 12 inch ruler, make even marks the ruler's width by pressing the ruler down on the pie crust. Do this all the way across the dough. Using a long sharp knife, cut the dough into strips where it was marked with the ruler's edge.
- Lay pie crust strips across one length of the baking dish.
- Pull back every other strip. Add pie strips going in the opposite direction. Repeat until you have woven the pie crust strips into a basket pattern.
- Trim excess pie dough strips from around the edges of the baking dish.
- Crack the egg into a bowl and beat it thoroughly with a fork. Add 2 tablespoons of water and a pinch of salt. Stir until combined.
- Apply egg wash using a pastry brush over the woven pie dough. Sprinkle with a pinch of sugar.
- Bake in 375 degrees preheated oven for 50 minutes or until peaches are soft and the crust is golden brown.
- Remove from oven and allow to cool 15 minutes or so before serving. Serve with a scoop of vanilla ice cream or whipped topping.
- Keep your dough chilled so it cooks up light and flaky.
- Don’t over handle the dough as it may end up tough in texture.
- Don’t worry if it doesn’t look like an Instagram photo. That’s the beauty of cobbler!! At its heart it’s comfort food and a little messiness is a good thing and adds to the character of the dish
- Use a deep casserole dish. I really like this 11 x 7 oval casserole dish. But you can use a square pan, loaf pan or rectangle dish as long as it will hold about 2 – 2.5 quarts.
- Evenly slice the peaches for the best appearance and so they all cook in the same amount of time.
- Don’t skip the egg wash for a nice golden crust on top.