Old Fashioned Peach Cobbler with Easy Crust

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

Course: Dessert

Cuisine: American

Keyword: best peach cobbler recipe, classic peach cobbler recipe, how to make old fashioned peach cobbler

Prep Time: 10

Cook Time: 40

Dough making: 15

Total Time: 1 5

Servings:

Calories: 428kcal

Author: Kris Longwell

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!

Print Recipe

Equipment

10"x10" baking dish

Ingredients

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
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 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.

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.

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