Old Fashioned Peach Cobbler with Easy Crust

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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 reduct 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.

A large blue oval Dutch oven filled with peach cobbler filling and a wooden spoon stuck in the peaches.

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 amazing 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 tsp of salt to your food processor. Pulse to combine.
  2. Add 6 tbsp of very cold butter cut into small cubes. Also, add 2 tbsp 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 tbsp 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.

A person using their hands to layer a square piece of pie dough into a square dish that is layered with peach cobbler filling.

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. 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.

A person's hand layering cut pieces of pie dough in a lattice formation on top of a dish of old fashioned peach cobbler.

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 tbsp 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.

An overhead view of a baked peach cobbler that is topped with a lattice crust and topped with turbinado sugar.

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.

A side view of a white dessert bowl filled with old fashioned peach cobble with crust and two scoops of vanilla ice cream on top.

Other Peach Dishes to Try

Other Classic Old-Fashioned Desserts

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

A person holding up a large spoonful of baked peach cobbler topped with vanilla ice cream.

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!

An overhead view of a white circular dessert bowl filled with old-fashioned peach cobbler and topped with three scoops of vanilla ice cream.

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
Keyword: best peach cobbler recipe, classic peach cobbler recipe, how to make old fashioned peach cobbler
Prep Time: 10 minutes
Cook Time: 40 minutes
Dough making: 15 minutes
Total Time: 1 hour 5 minutes
Servings: 8
Calories: 428kcal


  • 10"x10" baking dish


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


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 tbsp 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.


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. 


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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    • Hi there! Yes! You can freeze it before baking. We recommend letting it thaw before baking. Let us know if you make the cobbler and how it turns out! Best, Kris & Wesley

  • I wish the recipe stated whether or not to peel the peaches. Also, it’s so unclear about how much crust dough to make. Double the recipe and divide into 2 discs? Or just give double the amounts of all the ingredients for the crusts in the recipe, and instruct to divide it. Is second crust enough for the 10×10 layer and the lattice?? Thank you.

    • Hi Patti, so sorry for any confusion. You can go with peeled peaches or un-peeled, either will work just fine. We typically peel ours, but that’s not 100% necessary. For the pie crust, you’ll need two standard size pie doughs. The amount that will line a 9-inch pie dish. The link in the recipe card has the recipe for 1 pie dough. You’ll need to make two of them. If you have a large enough food processor, or feel like kneading the dough by hand, you could double the ingredients to make one large ball of dough that you would divide into two discs. You’ll want to roll each pie dough into a square. The first will be for the middle layer. For the second dough, you’ll need to roll out into another square, and then, if desired, cut into strips in which you will interweave on top of the cobbler, lattice style. Or, you could just lay the square piece of dough on top, with a few slits cut into to it to allow steam to escape. We hope this helps and let us know if you have any other questions! And please let us know if you make the cobbler and how it turns out! Best, Kris & Wesley

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