Southern Peach Cobbler with Pie Crust
This recipe for southern peach cobbler with pie crust is a quick and easy dessert that you can make any night of the week. Nothing says summer time quite like fresh peaches, and you will love this easy southern peach cobbler recipe!
Equipment
- 1 food processor
- 1 9" pie plate
- 1 large bowl
Ingredients
- 4 cups fresh peaches sliced
- 2 tbsp lemon juice
- ½ cup white sugar
- ¼ tsp cinnamon
- 2 tbsp flour
- 2 tbsp cornstarch
- ½ tsp vanilla
Pie Crust
- 1¼ cups all-purpose flour
- ¼ tsp salt
- ½ cup butter diced, and then chilled
- ¼ cup ice cold water or as needed
Instructions
- In a food processor, add the flour, salt, and cubed butter. Pulse until it forms pea sized crumbs.
- Slowly add the ice water as you run the food processor until a soft dough ball forms.
- Cover the dough ball in plastic and chill in the refrigerator for an hour. This makes a bottom crust. If you want a top crust, you will need to do this process twice.
- Once the dough is chilled, roll the dough out and place in a 9 inch pie plate.
- Place peaches, lemon juice, cornstarch, cinnamon, flour, vanilla, and sugar in a bowl. Mix until the peaches are coated.
- Preheat your oven to 400 degrees F and bake the pie for 25-35 minutes or until the crust is golden and the pie is bubbly.
- Let the pie cool for 1 hour before slicing.
Notes
- I love having peaches on hand so that I can make this recipe year round. Combine peeled and sliced peaches with the lemon juice, cornstarch, cinnamon, flour, vanilla and sugar in a freezer safe bag. Just thaw and follow the recipe as shown. This way you have the pie filling ready to go whenever you have a craving for peach cobbler.
- This recipe is best with fresh peaches, however, you can use canned peaches in a pinch. Drain and rinse the peaches from the can to remove any added moisture. You may want to adjust your sugar content in the filling depending on if the canned peaches have any added sugar or not.
- To make this recipe even easier, you can use a store bought dough for a quick and easy weeknight dessert that is ready in half the time.
- If you decide to make a lattice top, simply make two pie crusts. Cut the crust into 1-inch strips and then weave them on top of the cobbler filling. You can brush an egg wash on top for a nice shine and golden color. Then sprinkle sugar on top for the perfect peach cobbler!
- Make sure you have a 9" pie plate to make this delicious recipe.
- Freestone peaches are peaches which are easier to pit, so you may want to consider using this type of fresh peach.
- It is best to use cold butter, so chill the butter after dicing it before you make the pie crust.
- Use a food processor to make the pie crust. Pulse the buttery pie crust ingredients until it forms pea sized crumbs.
- Since this recipe does not require much salt, you can use salted or unsalted butter.
- I like to use a large bowl so that I can stir the filling ingredients without making a mess.