Old-Fashioned Peach Cobbler with Flaky Pie Crust
Ingredients
For the peach filling:
- 8 cups peeled, sliced peaches, fresh or frozen and thawed
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 3 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter, cut into small pieces
For the crust:
- 2 refrigerated pie crusts, about 14 oz total, brought to room temperature according to package directions
- 1 large egg
- 1 tablespoon water
- 2 tablespoons granulated sugar, for sprinkling
Instructions
Step 1: Prepare the oven and dish.
Preheat the oven to 375°F (190°C). Lightly grease a 9 × 13-inch baking dish. Place the dish on a rimmed baking sheet to catch any bubbling filling.
Step 2: Prepare the peaches.
Peel fresh peaches, remove the pits, and slice into wedges about ½ inch thick. If using frozen peaches, thaw them and drain excess liquid before measuring.
Step 3: Make the filling.
In a large bowl, combine the granulated sugar, brown sugar, cornstarch, cinnamon, and salt. Add the peaches, lemon juice, and vanilla. Gently toss until the peaches are evenly coated.
Step 4: Fill the baking dish.
Spread the peach mixture evenly in the prepared dish. Scatter the butter pieces over the top. The butter will melt into the peach juices as the cobbler bakes.
Step 5: Arrange the pastry.
Unroll both pie crusts. Cut or tear them into broad strips and irregular pieces. Arrange them over the filling with slight overlaps, leaving a few small gaps for steam to escape. Keep the pastry mostly in a single layer so it cooks evenly.
For the rustic finish pictured, gently fold or crumple a few edges instead of pressing the pastry completely flat.
Step 6: Add the finishing touches.
Whisk together the egg and water. Lightly brush the exposed pastry with the egg wash, then sprinkle with the remaining 2 tablespoons of sugar.
Step 7: Bake until golden and bubbling.
Bake for 45–55 minutes, until the crust is deeply golden and the peach filling bubbles through the gaps near the center. If the pastry browns too quickly, loosely cover the top with foil.
The filling should bubble in the center, not just around the edges, so the cornstarch can thicken the juices properly.
Step 8: Rest before serving.
Let the cobbler cool for 20–30 minutes before serving. This allows the filling to settle while keeping the dessert warm. Spoon into bowls and serve with vanilla ice cream, if desired.
Notes
- Fresh peaches: Choose ripe but firm peaches that hold their shape when sliced.
- Frozen peaches: Thaw and drain well to prevent an overly watery filling.
- Canned peaches: Use approximately 8 cups of drained peach slices. Reduce the granulated sugar to ½ cup, or less if the peaches were packed in heavy syrup.
- Sweetness: Taste your peaches before adding the sugar. Very sweet fruit may need slightly less.
- This version uses a top crust only, allowing the peaches and sauce to remain the main focus.