Old Fashioned Peach Cobbler with Easy Crust

There are some desserts that are best when kept simple. This is one of those, without a doubt.

You can use fresh peaches or frozen peaches for this classic dessert. Making the easy homemade pie dough for the crust is what really makes this dish so special. But, in a pinch, store-bought dough will work.

How To Make Old Fashioned Peach Cobbler

This is one of those desserts that is not difficult to make at all.

Whether you go with fresh peaches or frozen peaches, you will find it very easy to put together.

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The Best Peaches for Cobbler

There are many types of peaches throughout the world.

In Texas, in late May, it’s easy to get your hands on freestone peaches which are delicious, and easy to cut away from the pit. This makes them perfect for baking. In fact, we buy them in bulk, cut them up, and then sprinkle on “fruit fresh” which keeps them fresh when we freeze them.

It also softens the peaches. If you can’t get your hands on fresh peaches, then go with top-notch frozen peaches. In a pinch, you could use drained canned peaches, but we recommend the frozen variety available in the frozen fruit section of most food markets. 

EXPERT TIP: If using fresh peaches, you’ll want to start with about 6 to 8 cups. Sprinkle on the sugar and flour and then mix. This will naturally soften the peaches and reduce the volume to approximately 5 to 6 cups. This recipe works with anywhere from 5 to 8 cups.

Cook the peaches with the other filling ingredients in a Dutch oven or large skillet until simmering. Then cook, stirring often, for only about 15 minutes.

How To Make Easy Homemade Pie Crust

As mentioned, you can purchase decent pie dough from many well-stocked supermarkets. But we strongly believe making it from scratch puts this cobbler over the top, and you will be amazed at how easy it is.

We use our food processor to make the dough even easier. If you don’t have a food processor, you can knead the dough on a lightly floured surface until you reach a smooth and elastic dough.

Instructions for Making the Dough

1. Add 1¼ all-purpose flour and ¼ teaspoon of salt to your food processor. Pulse to combine.
2. Add 6 tablespoon of very cold butter cut into small cubes. Also, add 2 tablespoon of cold shortening that has been cubed.
3. Pulse until butter resembles small peas (in size).
4. Continue pulsing while adding ice-cold water 1 tablespoon at a time until a ball forms, usually after about 4 to 5 tbsp. (Don’t add too much water!).
5. Remove from the food processor, form into a disc with your hands (don’t handle too much), wrap in plastic wrap, and place in the refrigerator until ready to use. The dough can also be frozen for up to 1 month.

EXPERT TIP: You’ll need two discs of dough to make this old-fashioned peach cobbler. Roll the dough out to a rough 10″x10″ square. Place on top of half of the peaches that you have placed in your baking dish.

How To Make a Pie Crust Lattice

After you’ve baked the first half of the cobble with the whole piece of dough on top, it’s time to add the rest of the filling and then create a lattice top.

Step By Step Instructions

1. 1. On a lightly floured surface, roll the dough roughly to a 10″x10″ square.
   2. Use a fluted pie dough cutter, a pizza cutter, or a sharp knife to cut the dough into 8 strips.
   3. Begin to weave the strips of dough by adding one strip of the dough perpendicular to you (we’ll call this a vertical strip) closest to the right side of the dish.
   4. Next, add the 3rd vertical strip in the same direction as the 1st strip (leaving room for the 2nd and 4th vertical strips, respectively).
   5. Now, lay your 1st horizontal strip (closest to you in the dish) over both of the vertical strips.
   6. Lay your 2nd and 4th vertical strips over the 1st horizontal.
   7. Pull back the 1st and 3rd vertical so it gently lays over the side of the dish.
   8. Place the 2nd horizontal strip over the 2nd and 4th vertical strips. Return the 1st and 3rd vertical strips over the 2nd horizontal.
   9. Continue this process until the lattice is complete.
   10. Watch the video for visual guidance.

We use our fluted bakery cutter for that classic look, but a pizza cutter or even a sharp knife will work, too.

Tips for Perfect Old Fashioned Peach Cobbler with Easy Crust

Can the cobbler be ahead of time? Absolutely! You can prepare the entire dish before baking up to 24 hours in advance. Bake the first portion, top with the rest of the cobbler and lattice dough top, and then keep the cobbler covered in the fridge until ready to bake. Let bake until the top is golden and the filling is bubbly.
What do I do with leftover dough? Cut into little pieces and stud the cobble throughout with baking. You’ll get even more crunchy dough with every bite!
Which are better, canned peaches or frozen? Fresh is best. Frozen is perfectly fine. Canned peaches are great for consuming right out of the can, but we find the taste is better with frozen.

EXPERT TIP: Brush a little egg wash (1 egg mixed with 1 tablespoon water) all over the uncooked dough lattice. Generously sprinkle turbinado sugar all over the lattice. It adds an amazing taste and texture to the peach cobbler.

How To Serve

This cobbler is wonderful served hot or warm. It’s even yummy when at room temperature, but warm is best.

Allow the cobble to rest for 15 to 20 minutes before serving.

And top-notch vanilla ice cream is a must. There is something magical about how it starts to melt and mingle with the ooey-gooey richness of the sweet peach filling. Delicious.

Other Peach Dishes to Try

• Peach Crisp
• Grilled Peaches with Rum Caramel Sauce
• Caprese Salad with Grilled Peaches (Savory)
• Pan-Fried Pork Cutlets and Peaches (Savory)
• Braised Chicken and Peaches (Savory)

Other Classic Old-Fashioned Desserts

• Easy Blueberry Cobbler
• Classic Apple Pie
• Cherry Pie
• Southern Cheese Pie
• Lemon Meringue Pie
• Banana Pudding Trifle

In the meantime, doesn’t this old-fashioned peach cobbler recipe just look peachy good? Trust us: It is amazing!

Ready to make the best cobbler this side of Georgia? Go for it!

And when you do, be sure to take a photo of it, post it on Instagram, and tag @HowToFeedaLoon and hashtag #HowToFeedaLoon!

Old Fashioned Peach Cobbler with Easy Crust

Old Fashioned Peach Cobbler is nothing short of dessert perfection. A few simple ingredients transform themselves into one of the most delicious dishes of all time. The easy homemade pie dough truly is easy to make and puts it all over the top. Don't forget the vanilla ice cream for serving!

5 from 2 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 10 minutes minutes

Cook Time: 40 minutes minutes

Dough making: 15 minutes minutes

Total Time: 1 hour hour 5 minutes minutes

Servings: 8

Calories: 428kcal

Author: Kris Longwell

Video

Equipment

• ▢
  10"x10" baking dish

Ingredients

• ▢ 6 cups peaches softened, fresh or frozen (thawed), see NOTES
• ▢ 2 cups granulated sugar
• ▢ 3 tablespoon all-purpose flour
• ▢ ½ teaspoon nutmeg ground
• ▢ 1 teaspoon vanilla extract
• ▢ ⅓ cup unsalted butter
• ▢ 2 pie doughs each for a 9-inch pan
• ▢ 1 large egg
• ▢ ¼ cup turbinado sugar
• ▢ vanilla ice cream for serving

Instructions

Do ahead

• Make the pie dough (twice) and wrap it in plastic wrap in keep them in the refrigerator until ready to use (up to 2 days, or freeze up to 1 month).

Make the Cobbler

• If using fresh peaches, sprinkle the sugar, flour, and nutmeg over the peaches and stir to coat. Let rest for about 30 minutes, until softened. If using frozen peaches, proceed to the next step.
• Preheat your oven to 475°F.
• Add the peaches (with the sugar, flour, and nutmeg) into a large skillet over medium-high heat. Bring to a boil and then let simmer for 15 minutes over low heat. Remove from heat and stir in the butter and vanilla extract. Stir until the butter has completely melted.
• On a lightly floured surface, roll out the first pie dough to a 10"x10" square. Use a pastry cutter, pizza cutter, or knife to form straight edges. Save the excess dough.
• In a lightly greased 10"x10" baking dish, add half of the peach mixture. Carefully place the square pie dough over the top of the dough. Bake for 12 minutes until the dough is lightly browned.
• Meanwhile, roll out the second pie dough to a 10"x10" square. Cut into 8 strips.
• Remove the dish from the oven and ladle the remaining peach filling over the center crust. Arrange the strips of dough into a lattice design over the top of the peaches (see blog post and/or video for details on how to do this). Pinch pieces of the leftover dough and insert them all throughout the top layer of filling.
• Make an egg wash by combining the egg with 1 tablespoon of water in a small bowl. Brush the egg wash all over the strips of dough. Sprinkle the turbinado over the dough.
• Bake for another 15 to 18 minutes, until the top is nicely browned and the filling is bubbly. Let rest for 5 to 15 minutes before serving. Serve with vanilla ice cream, if desired.

Notes

See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel. 

NOTE regarding peaches. If you are using freshly cut peaches, you'll need to start with about 8 cups. Toss them with the sugar, flour, and nutmeg, and then let them sit for about 30 minutes to an hour. They will soften and reduce to about 6 cups.  This recipe is very forgiving with the volume of peaches you start with. As long as you have anywhere between 5 and 7 cups of softened peaches, you'll be in good shape.  There is no need to peel the peaches, but if you have peeled peaches, that is perfectly fine, too. 

Store-bought pie dough is just fine and will save you some time. Remember, you need two pie doughs for this recipe. But, our food-processor method is so easy and puts this dessert over-the-top in deliciousness! 

This cobbler is best served fresh but can be reheated over the next day for about 15 to 20 minutes in a 350°F oven, or even easier, nuke a bowlful in the microwave.

The cobbler can be made in advance: Follow the recipe through the baking of the first portion of the cobbler. Place the second half of the peach filling over the baked bottom layer (with pie square in place), and then arrange the lattice design of dough on top. Gently cover with plastic wrap and keep in the fridge for up to 1 day. Let sit out for 1 hour before baking. Apply the egg wash and turbinado sugar and then bake for another 18 minutes, until golden brown and bubbly all over. 

Nutrition

Calories: 428kcal | Carbohydrates: 70g | Protein: 2g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 44mg | Sodium: 26mg | Potassium: 159mg | Fiber: 2g | Sugar: 66g | Vitamin A: 647IU | Vitamin C: 5mg | Calcium: 12mg | Iron: 1mg

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