Easy Peach Cobbler With Premade Pie Crust

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

Easy Peach Cobbler With Premade Pie Crust

This peach cobbler with Pillsbury pie crust has all the old fashioned flavor without making dough from scratch. Spiced peaches bubble up under a golden lattice top, and it’s best served warm with vanilla ice cream.

Course Dessert

Cuisine American, Southern

Keyword baked, cobbler, family favorite, peaches

Prep Time 15

Cook Time 50

Total Time 1 5

Servings servings

Calories 275

Author Gina Dickson

Equipment

11x7 deep baking dish Using a deep dish will help keep your cobbler from cooking over the edges and making a mess.

Ingredients

1 cup white sugar
4 tablespoons minute tapioca ground to a powder in a spice grinder
1/2 teaspoon cinnamon
1/8 teaspoon ground cloves
1/4 teaspoon nutmeg
6 cups peaches peeled, pitted, and sliced evenly
2 tablespoon lemon juice fresh squeezed
3 tablespoon butter sliced into pieces
1 Pillsbury Pie Crust 1 round sheet

Egg Wash

1 egg
2 tablespoon water
Pinch 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, 4 tablespoons 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 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 Pillsbury 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 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.

Nutrition