Peach Cobbler Recipe with Premade Pie Crust
Using a premade pie crust makes the best peach cobbler in just 15 minutes of prep time. You can use fresh or frozen peaches for a perfectly tasting southern peach cobbler.
Equipment
11x7 deep baking dish Using a deep dish will help keep your cobbler from cooking over the edges and making a mess.
Ingredients
- 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
Instructions
- 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 11x7 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.
Notes
Tips:
Here are some of my top tips to make sure your cobbler comes out perfectly on the first try!
- 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.
Nutrition
Serving: 1gCalories: 286kcalCarbohydrates: 55gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 21mgSodium: 101mgPotassium: 262mgFiber: 2gSugar: 35gVitamin A: 416IUVitamin C: 9mgCalcium: 24mgIron: 1mg
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