Nothing says summer hospitality like a warm dish of old-fashioned peach cobbler bubbling with juicy peaches and cozy spices. This recipe brings together the comfort of traditional Southern baking with a shortcut that makes it perfect for busy days when you still want to love others well through food. Whether you’re hosting a family dinner or blessing a neighbor with dessert, this peach cobbler with premade pie crust is a yummy way to share joy from your kitchen.
And the best part? You’ll get all that homemade goodness, without making crust from scratch.
Great Reasons To Serve Old-Fashioned Peach Cobbler
This recipe is more than just a dessert; it’s a warm welcome in a dish. Here’s why you’ll love serving it:
- Easy to Prepare: Uses store-bought crust for quicker prep without sacrificing flavor.
- Perfect for Gatherings: Feeds a crowd and feels like a hug on a plate.
- Cozy Flavor: Spiced peaches with cinnamon, nutmeg, and cloves.
- Make-Ahead Friendly: Prep the filling ahead, then bake fresh.
- Classic Charm: Gives old-fashioned dessert vibes without the fuss.
- Customizable: Swap in frozen or canned peaches when needed.
Looking for another charming dessert idea? Try these adorable Pumpkin Hand Pies that are just as simple and inviting.
Tips Before You Get Started
Peach Prep Tip: If you’re using fresh peaches, peeling them is key for the best texture. To make it easy:
- Boil whole peaches for 20–30 seconds.
- Transfer to an ice water bath.
- Gently rub the skin off or use a paring knife if needed.
Ingredient Prep:
- Slice peaches evenly so they bake uniformly.
- Let your pie crust come to room temp for easy unrolling.
Common Mistakes & Fixes:
Overbrowned crust? Tent with foil halfway through baking if needed.
Undercooked crust? Make sure your oven is fully preheated.
Runny filling? Let the cobbler rest after baking so the juices can set.
Ingredient Tips For Easy Peach Cobbler
Here’s a quick overview of the key ingredients for this recipe. For the full list of ingredients and exact measurements, be sure to check the recipe card at the bottom of this post.
- White sugar: Sweetens and balances the tart lemon and warm spices. You can swap in raw cane sugar if preferred.
- Minute tapioca: Thickens the peach filling to create that perfect cobbler texture. Look for it in the baking aisle.
- Spices (Cinnamon, Cloves, Nutmeg): These cozy spices create that warm, comforting flavor that peach cobbler is known for. You can omit cloves for a milder taste, and grate fresh nutmeg for the best aroma and depth.
- Peaches: Fresh, peeled, sliced peaches make it extra juicy and bright. Frozen peaches work if thawed and drained.
- Lemon juice: Brightens the fruit and enhances flavor. Fresh is best, but bottled will work.
- Store-bought pie crust: The shortcut that makes this recipe weeknight- and gathering-friendly. Look for Pillsbury or your favorite store brand.
- Egg: Part of the egg wash for a golden, glossy finish.
Want to create a topping for your cobbler? Spoon on some Homemade Pumpkin Spice Whipped Cream, it’s a cozy, spiced topping that pairs beautifully with warm desserts. You can also go with classic Homemade Whipped Cream if you want something more traditional. Using Cool Whip instead? Don’t miss these helpful tips on How to Quickly Thaw A Frozen Cool Whip Container to make prep even easier.
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. 
How To Make Old-Fashioned Peach Cobbler
Prepare the Filling
- In a large bowl, stir together sugar, tapioca, cinnamon, cloves, and nutmeg. Add peaches and lemon juice, stirring gently to coat.
- Transfer the peach mixture to the baking dish. Dot evenly with butter slices.
Prepare The Crust
- 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.
- Use a long, sharp knife to cut crust strips through the marks in the pie dough. Cut pie crust dough into even-sized strips.
Add Crust to Cobbler
Weave pie dough strips into a lattice form.
Trim and Bake
- Trim excess pie dough strips from around the edges of the baking dish. Beat the egg with water and salt. Brush over the crust and sprinkle lightly with sugar.
- Bake for 50 minutes, until filling bubbles and the crust is golden brown.
Recipe Variations and Substitutions
Recipe Tips
Flavor Enhancements:
- Add a splash of vanilla or almond extract to the peach mixture for extra depth.
- Sprinkle coarse sugar on top for a sweet crunch.
Ingredient Substitutions:
- No tapioca? Use 1–2 tbsp cornstarch instead.
- Want less sugar? Try reducing by ¼ cup or using coconut sugar.
Cooking Techniques:
- For a crispier crust, bake uncovered on the middle rack.
- Cover with foil halfway through if the crust browns too fast.
Dietary Modifications:
- Use a gluten-free pie crust for a gluten-free version.
- Swap butter with vegan margarine if dairy-free and skip the egg wash on the crust if vegan.
Recipe Variations
Flavor Twists:
- Add blueberries for a mixed fruit cobbler.
- Use brown sugar instead of white for a caramel flavor.
Different Cooking Methods:
- Bake in a cast iron skillet for a rustic Southern feel.
Hospitality Tips and Storage
Storage: Store covered in the refrigerator for up to 4 days.
Freezing: Freeze fully baked cobbler, tightly wrapped, for up to 2 months. Thaw overnight in the fridge.
Reheating: Warm in the oven at 350°F for 10–15 minutes to crisp up the crust.
Make-Ahead Tips: Make the filling a day ahead and refrigerate in an air-tight container. Assemble and bake when ready to serve.
Hosting a dessert bar? Set up a self-serve station with toppings like whipped cream, cinnamon, and ice cream. Need more ideas? Explore Fun Food and Snack Bar Ideas for a Party to help your spread shine.
Biblical Hospitality Reflection
“But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness, self-control.” (Galatians 5:22–23)
When we open our homes and our hearts, we create a space where the fruit of the Spirit can flourish. Hospitality is an opportunity to express each of these gifts in real, tangible ways—like offering peace through a calm atmosphere or showing kindness with a warm dessert. Sharing this peach cobbler is one sweet, simple way to minister love and joy to those you gather around your table.
Entertaining Tip: Set up a self-serve dessert station with toppings like whipped cream, cinnamon, and ice cream. It lets guests personalize their plates and keeps hosting easy for you!
Do you have a question about the recipe? Feel free to ask in the comments below. I’m here to help!
Easy Old-Fashioned Peach Cobbler Recipe
Note: Be sure to read through the recipe’s post for tips and details about this recipe.
You can add any recipe from Intentional Hospitality to your shopping list to plan a full menu!
Ingredients
- 1 cup white sugar
- 1/2 cup minute tapioca
- 1/2 teaspoon cinnamon
- 1/8 teaspoon ground cloves
- 1/4 teaspoon nutmeg
- 6 cups peaches, peeled, pitted, and sliced evenly
- 2 tablespoon fresh lemon juice
- 3 tablespoon butter, sliced into pieces
- 1 store-bought pie crust, 1 round sheet
Egg Wash
- 1 egg
- 2 tablespoon water
- Pinch of salt
Instructions
Preheat & Prep
- Preheat oven to 375°F (190°C).
- Lightly butter a baking dish or spray with nonstick spray.
Make the Filling
- In a large bowl, mix sugar, tapioca, cinnamon, cloves, and nutmeg.1 cup white sugar, 1/2 cup minute tapioca, 1/2 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1/4 teaspoon nutmeg
- Add sliced peaches and lemon juice, gently stirring to coat evenly.6 cups peaches, 2 tablespoon fresh lemon juice
- Transfer the mixture to the prepared baking dish and dot with butter slices.3 tablespoon butter
Prepare the Crust
- Unroll the store-bought pie crust on a flat surface.1 store-bought pie crust
- Using a knife or pizza cutter, cut it into evenly sized strips.
- Lay strips across the dish, weaving them into a lattice pattern.
- Trim any overhanging dough for a clean edge.
Egg Wash & Bake
- Beat the egg with water and a pinch of salt.1 egg, 2 tablespoon water, Pinch of salt
- Brush the mixture over the pie crust for a golden finish.
- Sprinkle a little sugar on top.
- Bake for 50 minutes, or until the peaches are soft and the crust is golden brown.
Cool & Serve
- Let cool for 15 minutes before serving.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Tips for the Best Cobbler
Peeling Fresh Peaches Easily:
- Boil: Place whole peaches in boiling water for 20–30 seconds.
- Ice Bath: Transfer to ice water to cool.
- Peel: Rub the skin—it should slip off easily. Use a paring knife for stubborn spots.
- Slice & Pit: Cut around the pit, twist, and remove. Slice evenly for even baking.
Using Canned Peaches:
- Drain the syrup and use peaches as directed. No extra prep needed.
Using Frozen Peaches:
- Thaw first, then drain excess juice before using.
Tips Working with Store-Bought Pie Dough:
- Keep it chilled for a flaky texture.
- Don’t over handle to prevent toughness.
- Embrace imperfection! Cobbler is rustic and homemade so no need for perfection.
Equipment
I cannot wait to try this recipe!
Living in the south’s top county for growing peaches and the crop this year is so low we are having a hard time getting good fresh peaches. Supposedly, we did not have enough cold days for the fruit to set.
So I never saw when the cloves go in? I’m assuming maybe when the sugar goes in?
Britney, You are right! I missed adding that in. I decided this post needed an update. You will notices some changes and added tips like how to used canned peaches or frozen peaches in this recipe also. Again – thanks for letting me know