Very Easy Canned Peach Cobbler Recipe With Pie Crust
Peach cobbler with pie crust is a really easy way to make a peach cobbler and so absolutely delicious. The top of this peach cobbler gets nice and golden brown and crisp while the peaches underneath are bubbling and hot and so juicy. If peaches are in season, this peach cobbler is a must try dessert!
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Total Time: 55 minutes
About this easy peach cobbler recipe:
Living in Texas, peaches are abundant in the summer and we are always looking for ways to bake them up. If I am not making this pie crust cobbler I will be making my peach galette. Both involve peaches and pie crust and both are so good!
Now traditionally cobbler is made with a cake/biscuit type dough that goes over the top of the fruit but I am more of a fruit crisp kind of girl so a pie crust topped cobbler seemed like a better option to me 🙂
You can buy store bought pie crust for this peach cobbler recipe or make your own. I like using my best essential pie crust recipe for my pies and tarts when I am not buying store bought. This is a single pie crust peach cobbler, meaning that the fruit is on the bottom and the pie crust on the top.
The decoration on the top of this peach cobbler is star cutouts that I made using cookie cutters. This part is totally optional and you can simply cut slits on the top of the pie crust if you like.
Ingredients you will need:
- Fresh Peaches. Any variety of peaches will work. You will want about 7-8 of them.
- Sugar- Light Brown Sugar and Granulated Sugar.
- Lemon
- Corn Starch. This will help thicken the juices that come out of the peaches when cooking. If you live in Texas like me, no amount of cornstarch can contain the amount of juice that comes from our juicy peaches 🙂
- One pie crust. Homemade pie crust or store bought.
There are very few ingredients in this easy peach cobbler. There are only four ingredients aside from the pie crust and most of these items you may already have in your fridge and pantry.
Steps to making this really easy peach cobbler with pie crust:
Step 1 & 2:
Here you are just slicing up the peaches and then adding the sugar, and corn starch mixture which is made up of lemon juice and cornstarch. The cornstarch added to the cobbler helps thicken the juices when baking.
Steps 3-6:
After you have made the peach cobbler filling, you roll out the pie crust into a rectangle large enough to cover the filling (it does not need to go over the edge of the pan.
I chose to make little star cutouts which allows the peach juices to come through. If you choose not to make cutouts in the pie dough, you can make little slits with a sharp knife. Just make sure you make some cuts in the dough to allow the steam from the hot peaches to escape.
Don't forget to top that pie crust peach cobbler with some good vanilla ice cream. The sauce from the peaches along with the peaches and the pie crust are so good with the ice cream. Trust me on this!
Tips for making the best peach cobbler:
- For the best peach cobbler, make sure to use really fresh peaches. Fresh peaches will have so much juice and will taste sweeter than underripe peaches after baking.
- Make sure to use an egg wash on the pie crust. This will help the pie crust get a nice golden brown color.
- Make sure to cut slits or small cookie cutter shapes (like I did) in the pie crust to allow the steam to escape.
Peach Cobbler with Pie Crust
This peach cobbler with pie crust is for all those people who love a crisp topping to their cobblers!
Servings: 8 slices
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- 8 peaches ripe
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- ½ lemon squeezed
- 2 tablespoon cornstarch
- 1 pie crust
- 1 egg beaten
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Pre-heat the oven to 400 degrees.
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Slice peaches and add them to a large bowl.
8 peaches
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In a small bowl add the lemon juice and corn starch and mix well until no lumps are present.
½ lemon, 2 tablespoon cornstarch
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Add both sugars to the peaches along with the cornstarch mixture and mix well.
¼ cup light brown sugar, ¼ cup granulated sugar
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Set aside.
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Roll out your pie crust to the size of your baking dish (either a 9x9 or 9x11).
1 pie crust
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If you are using cookie cutter cutouts in the pie crust, cut about 4-5 out of the pie crust and reserve the shapes you cut out.
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Grab your baking dish and with a slotted spoon, scoop your peaches into your baking dish.
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Gently roll the pie crust over your rolling pin and transfer it over the peaches in your pan. The pie crust does not need to go over the edge of the baking dish, just up to the inside edges covering the peaches.
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Now crimp the pie crust to make an even edging.
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Brush the pie crust with your egg wash.
1 egg
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If you used cookie cutter cut outs on your pie crust, add those shapes on top of the pie crust near the spot that you cut them out then brush with egg wash.
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If you are not using cut out shapes in the pie crust, cut 3-4 medium slits across the pie cross to allow the steam to escape.
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Bake for 35-40 minutes or until the crust is nice and golden brown and the peaches are bubbling.
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Remove from the oven and let rest for 5 minutes.
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Serve warm with some good vanilla ice cream.
Calories: 228 kcal | Carbohydrates: 41 g | Protein: 3 g | Fat: 7 g | Saturated Fat: 2 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 3 g | Trans Fat: 0.003 g | Cholesterol: 20 mg | Sodium: 117 mg | Potassium: 230 mg | Fiber: 3 g | Sugar: 26 g | Vitamin A: 520 IU | Vitamin C: 10 mg | Calcium: 21 mg | Iron: 1 mg
Nutrition Values are estimates only.
See full nutrition disclaimer here
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