In this step-by-step guide for making a peach cobbler with store-bought rolled pie crust, I am going to make it even easier for you.

We will discuss using fresh peaches, canned peaches, or frozen peaches when making homemade cobbler. This way, no matter the time of year or the amount of time you have to spend in the kitchen, you can have a bubbling hot peach cobbler ready to serve. 

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Peach cobbler recipe with premade crust served up with a scoop of ice cream.

Dessert lovers ( like who is not?) be sure to try my Buttery Pound Cake Recipe, homemade Peach Ice Cream Sandwiches and classic Butter Ball Cookies.

What makes a good peach cobbler?

A good peach cobbler needs to have a perfect balance of sweetness and tartness in the peach filling, along with a flaky, golden-brown top crust.

Growing up in Georgia, the best peach cobbler I ever had was at a small family-owned roadside stand. Each May, we would head out to get a bushel of peaches and, of course, a bowl of their peach cobbler topped with vanilla ice cream. 

The roadside stand is no longer in business. However, I have created a quick and easy recipe that takes me back to the old-fashioned peach cobbler I had as a kid. 

Easy Ingredients For Homemade Peach Cobbler

With just a few simple ingredients readily available at most grocery stores, you can create a delightful cobbler that’s bound to be a crowd-pleaser. 

Ingredients to make peach cobbler with premade dough on the table.
  • Peaches:  When making peach cobbler, you want to use ripe peaches that are peeled, pitted, and sliced. You can use canned or frozen peaches with excellent results. We will cover all three types of peaches. 
  •  Lemon juice:  Be sure to use freshly squeezed when making southern peach cobbler.
  • Sugar: Regular white granulated sugar is best for the color of peach cobbler.
  • Cinnamonground cloves, and nutmeg add a subtle warm spice flavor to your peach cobbler and enhance the sweetness.
  • Ready made pie crust: You want to use refrigerated pie crust, not frozen. You can usually find it 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:  Don’t skimp, only use real butter!  Slices of butter are laid over the filling to add a bit of rich, buttery flavor to the gooey peach filling.
  •  Egg:  We will learn how to use an egg wash to create a light golden brown cobbler crust. 
  • Minute tapioca:  this is my secret ingredient to a thick, rich peach cobbler filling.  

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. 

minute tapioca in a box

Tapioca does not lose its thickening effectiveness when introduced to acidic ingredients like cornstarch and flour. Once cooked, it 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. 

How To Make Easy Homemade Peach Cobbler

  1. To get started, preheat the oven to 375° F while you mix everything up. Lightly butter the dish you will be baking the cobbler in to prevent sticking, or you could use nonstick cooking spray.
  2. In a large bowl, whisk together the sugar, tapioca, cloves, cinnamon, nutmeg. Add the lemon juice, and peaches. Stir gently with a large spoon to incorporate all the ingredients and coat the peaches. 
peaches, seasoning, and sugar for peach cobbler in a bowl
  1. Add the peach cobbler filling to your baking pan. Use a rubber spatula to scrape all the sugar and tapioca out of the bowl. 
  2. Lay the slices of butter on top of the peaches.
peach cobbler mix in a baking pan with butter pats on top
  1. 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.
  2. Use a long, sharp knife to cut crust strips through the marks in the pie dough.
  3. Cut pie crust dough into even size strips.
  1. 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.
  2. Weave pie dough strips into a lattice form. 
  1. Trim excess pie dough strips from around the edges of the baking dish.
peach cobbler with lattice pie dough on top

⭐️  Hint: Hold the cobbler under the  bottom in one hand. With the other had use kitchen shears or a long sharp knife to quickly and easily trim the edges of the dough for neat, clean edges.

 How to Make a Pie Crust Egg Wash 🥚

To make a pie crust egg wash, crack an egg into a small bowl and beat it thoroughly with a fork. Then, add 2 tablespoons of cold water and a pinch of salt, and stir until combined. Finally, brush the egg wash onto the surface of your pastry before baking.For a finishing touch, sprinkle the top with a pinch of sugar.

Baking and Serving Cobbler

  1. Bake in the preheated 375°F oven for 50 minutes or until the peaches are soft and the crust is golden brown.
  2. Once baked, remove the cobbler from the oven and allow it to cool for about 15 minutes before serving.
  3. For serving, pair it with a scoop of vanilla ice cream or whipped topping for a classic southern dessert.

Tips for Working With Store Bought Pie Dough

  • Keep your dough chilled so it cooks up light and flaky.
  • Don’t overhandle 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.

Is it better to use canned, fresh, or frozen peaches in a cobbler?

In terms of convenience, canned and frozen peaches are easier to use, but fresh peaches typically offer the best flavor and texture. It’s often recommended to use fresh peaches when they’re in season for the most optimal taste, but canned or frozen peaches can be used as a convenient alternative, especially when fresh ones aren’t available.

How to Easily Peel Peaches

If you use 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 to simplify the process of removing the peels.

  1. Boiling Water Bath. Place the peaches in a large pot of boiling water for 20-30 seconds or until the peach skins start to split off.
  2. Ice Water Bath. Remove with a slotted spoon. Immediately place the peaches in an ice water bath to cool them and stop the cooking process.
  1. Peel: Rub peach in your hand to 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.
  2. 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. when using the peaches for cobbler or pie, be sure to slice peaches in uniform size so they bake evenly. 
diced peach on a board

Peach Cobbler with Store-Bought Pie Crust and Canned Peaches

When using canned peaches to make a cobbler, you can simply drain the heavy syrup off of the peaches and use them directly in the recipe. There’s no need for any additional preparation, as the peaches are already softened and sweetened in the canning process. Simply incorporate them into the cobbler filling and proceed with the recipe as usual.

Making Peach Cobbler With Frozen Peaches

When using frozen peaches in a cobbler recipe, it’s best to thaw them first. Once they are thawed, drain any excess liquid and use the peaches as you would fresh peaches.

 If your peaches are particularly juicy after thawing, you might want to drain off some of the excess juice.  Some juice is fine; the tapioca will help to thick your cobbler filling when using frozen peaches. 

Peach cobbler with premade pie crust in an oval baking dish.

Leftover Cobbler 

Refrigerate: When storing leftover baked cobbler, allow it to cool completely. Once cooled, place the cobbler in an airtight container or cover your baking dish tightly with aluminum foil. Refrigerate the cobbler, and for the best quality, consume it within 3-5 days.

Reheating Leftover Cobbler: When reheating a refrigerated cobbler, you can use an oven or microwave. If using the oven, preheat it to 350°F (175°C), then place the cobbler in an oven-safe dish and heat for about 15-20 minutes or until it is warmed through. If using a microwave, place a serving of cobbler on a microwave-safe plate and heat for 1-2 minutes or until warm.

Can I freeze peach cobbler?

Yes, both cooked and uncooked peach cobbler can be frozen. Here is how. 

Freezing Uncooked Cobber

 If you are freezing an uncooked cobbler, assemble it as usual but do not bake it. Instead, cover it tightly and freeze it. When ready to bake, simply place the frozen cobbler in the oven and adjust the baking time as needed. 

Baking Frozen Cobber

Place the frozen cobbler in the oven and adjust the baking time as needed. It may take slightly longer than the original recipe, so keep an eye on it. As a general guideline, you can expect to increase the baking time by about 50% to ensure it’s thoroughly cooked and the crust is golden brown.

Freezing Baked Cobbler

Allow the cooked peach cobbler to cool completely.
Place the cobbler in an airtight, freezer-safe container, ensuring that it is tightly sealed to keep out air and moisture.  Cooked peach cobbler can typically last in the freezer for up to 3 months without sacrificing quality

Reheating Frozen Cobbler


Preheat the oven to 350°F (175°C).
Place the unwrapped frozen cobbler in the oven.
 Bake for about 30-40 minutes or until it is heated through and the crust is crispy.
 Adjust the baking time as needed based on the size of the cobbler.How long does peach cobbler last in the fridge?

 

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Peach cobbler with premade pie crust in an oval baking dish.
5 from 2 ratings

Peach Cobbler Recipe With Premade Pie Crust (Fresh or Canned Peaches)

Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Looking for a quick and delicious peach cobbler recipe? This easy peach cobbler with store-bought pie crust recipe only takes about 15 minutes to prepare. It has a perfect thick peach filling and a golden brown crust. 

Note: Be sure to read through the recipe’s post for tips and details about this recipe.

Ingredients
 

  • 1 cup white sugar
  • 1/2 cup tapioca, minute tapioca
  • 1/2 teaspoon cinnamon
  • 1/8 teaspoon ground cloves
  • 1/4 teaspoon nutmeg
  • 6 cups peaches, peeled, pitted and sliced into even sized pieces
  • 2 tablespoons lemon juice, fresh squeezed
  • 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

Egg Wash

  • 1 egg, for egg wash

Instructions
 

  • Preheat your oven to 375°F. Lightly butter the baking dish to prevent sticking, or use nonstick cooking spray.
  • In a large bowl, whisk together the sugar, tapioca, cloves, cinnamon, and nutmeg.
    1 cup white sugar, 1/2 cup tapioca, 1/2 teaspoon cinnamon, 1/8 teaspoon ground cloves, 1/4 teaspoon nutmeg
  • Add lemon juice and sliced peaches. Gently stir with a large spoon to fully coat the peaches with the mixture. Ensure that all ingredients are evenly incorporated.
    6 cups peaches, 2 tablespoons lemon juice
  • Transfer the peach cobbler filling to your prepared baking pan, using a rubber spatula to scrape all the sugar and tapioca from the bowl.
  • Lay the slices of butter evenly on top of the peaches.
    3 tablespoons butter
  • Remove the boxed pie dough from the refrigerator. Carefully unroll one round sheet of the dough onto your counter or work surface.
    1 pie crust
  • Using a 12-inch ruler, make even marks by pressing the ruler down on the pie crust to create uniformly sized strips.
    ruler and pie crust marking strips of dough
  • Cut between the marks using a long, sharp knife to create even-sized strips of pie dough.
    pre-made store pie dough cut into strips
  • Lay the pie crust strips across one length of the baking dish. Then, pull back every other strip and add pie strips going in the opposite direction. Repeat this process until you have woven the pie crust strips into a lattice pattern.
    peach cobbler with pie crust strips laying across
  • Trim any excess pie dough strips from around the edges of the baking dish for a neat appearance.
    lattice pie dough on cobbler
  • In a bowl, beat the egg thoroughly with a fork. Add 2 tablespoons of water and a pinch of salt, and whisk until well-combined.
  • Apply the egg wash using a pastry brush over the woven pie dough. For a finishing touch, sprinkle the top with a pinch of sugar.
  • Bake in the preheated 375°F oven for 50 minutes or until the peaches are soft and the crust is golden brown.
  • Once baked, remove the cobbler from the oven and allow it to cool for about 15 minutes before serving.
  • For serving, pair it with a scoop of vanilla ice cream or whipped topping to enhance the flavors and textures of the dish.

Equipment

11×7 deep baking dish Using a deep dish will help keep your cobbler from cooking over the edges and making a mess.

Notes

 
Here are some of my top tips to make sure your cobbler comes out perfectly on the first try!
How to Easily Peel Fresh Peaches For Cobbler
If you use 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 to simplify the process of removing the peels.
Boiling Water Bath. Place the peaches in a large pot of boiling water for 20-30 seconds or until the peach skins start to split off.
Ice Water Bath. Remove with a slotted spoon. Immediately place the peaches in an ice water bath to cool them and stop the cooking process.
Peel: Rub peach in your hand to 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.
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. when using the peaches for cobbler or pie, be sure to slice peaches in uniform size so they bake evenly. 
Making Peach Cobbler With Canned Peaches
When using canned peaches to make a cobbler, you can simply drain the heavy syrup off of the peaches and use them directly in the recipe. There’s no need for any additional preparation, as the peaches are already softened and sweetened in the canning process. Simply incorporate them into the cobbler filling and proceed with the recipe as usual.
Making Peach Cobbler With Frozen Peaches
When using frozen peaches in a cobbler recipe, it’s best to thaw them first. Once they are thawed, drain any excess liquid and use the peaches as you would fresh peaches.
 If your peaches are particularly juicy after thawing, you might want to drain off some of the excess juice.  Some juice is fine; the tapioca will help to thick your cobbler filling when using frozen peaches.
Tips for Working Store Bought Pie Dough
  • Keep your dough chilled so it cooks up light and flaky.
  • Don’t overhandle 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.
Serving: 1g, Calories: 286kcal, Carbohydrates: 55g, Protein: 3g, Fat: 7g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 21mg, Sodium: 101mg, Potassium: 262mg, Fiber: 2g, Sugar: 35g, Vitamin A: 416IU, Vitamin C: 9mg, Calcium: 24mg, Iron: 1mg
Cuisine: American, Southern
Course: Dessert
Author: Gina Dickson

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