This classic summer dessert gets an exciting makeover with pie crusts and pecans instead of biscuits. This Peach Cobbler is packed with sweet peaches, brown sugar, and warm spices and then baked until mouthwatering perfection. 

A glass bowl of peach cobbler and ice cream.

Summer’s Favorite Dessert: Fresh Peach Cobbler

Is peach season the best time of the year? That might be up for debate, but it’s definitely one of my favorites! Peach desserts have a way of satisfying my sweet tooth without me feeling like I’m just eating a ton of sugar.

A heaping bowl of warm peach cobbler is exactly how I want to spend my summer—especially when paired with a small scoop of vanilla ice cream. It’s the next best thing to standing over the sink eating the juiciest peaches ever! The contrasting temperatures, textures, and flavors are what warm summer evenings were made for. 

Instead of biscuits, juicy peaches are sandwiched between two layers of store-bought pie crust and pecans for a little extra crunch. I recommend using ripe peaches during peach season, but you can make this peach cobbler year-round with frozen peaches. Just let them thaw and drain before using.

You can even freeze your own peaches for extra flavor! To make sure you’re getting the best peaches, you want to look for vibrantly colored peach skin and flesh that has just a little give, and of course they should smell like a peach.  

If you’re looking for more peach recipes, have you ever tried peach bread pudding? It’s an amazing peach dessert.

A half empty dish of peach cobbler.

Why This Is The Best Peach Cobbler Recipe 

  • Juicy Peach Filling – Eight cups of fresh peaches release their naturally sweet juices during baking. 
  • Easy To Make – Since this is made with store-bought pie crust, you’re basically just doing assembly!
  • Favorite Family Recipes – Peach cobbler is a Southern staple served at birthdays, barbecues, and any other summer occasion.  

Is It Still Cobbler If Using Pie Crust?

Yes! At least, I think so! The main difference between cobbler and pie is that a pie has all the filling encased within the pastry, while cobbler is usually a fruit filling with a pastry, biscuit, or crumble topping. I just happened to use pie crust to make the topping for this cobbler! 

Ingredients For Delicious Cobbler With Fresh Peaches

The ingredients for peach cobbler with pie crusts.
Assemble ingredients.

Peaches – You’ll want to peel and slice eight cups of peaches. 

Pie Crusts – I used Pillsbury pie crusts, but you can use your favorite brand. In this particular recipe, I don’t think it’s worth the effort to make a homemade pie crust although you can. Since the peaches are nestled between the layers of crust, they won’t be flaky or crispy which is what you are working toward in a homemade crust.

Pecans – These add a little flavor and lots of texture. 

Pantry Staples – Butter, flour, sugar, vanilla and nutmeg.

How To Make Peach Pie Cobbler

Step One: Make Filling

Combine peaches, sugar, flour, and nutmeg in a pot and let it stand for 10 minutes. Then when it’s nice and juicy, cook it over medium-high heat until it boils, then reduce to a simmer and cook for about 10 minutes until the peaches are tender. Nex add a little butter and vanilla. 

A dutch oven with fresh peaches and sugar.
Combine filling ingredients.
A dutch oven with cooked peaches.
Simmer until tender.

Step Two: First Layer

Spoon half of the peach mixture into a 2-quart or 9 x 13-inch baking dish. 

Step Three: Prep Pie Crusts

Unfold the pie crusts. Place one of the pie crusts on a floured surface and sprinkle with pecans and 2 tablespoons sugar. Place the other pie crust on top and use a rolling pin to roll it out, pressing the pecans into the crust. Cut the pie crusts into 1-inch strips with the pecans in between. 

Pecans and sugar sprinkled over a pie crust.
Sprinkle pecans on dough.
Two pie crusts with pecans in between.
Roll together.
Pie crust cut into strips.
Slice evenly.

Step Four: Bake Cobbler

Arrange half of the pastry strips over the peach mixture and bake for 20 minutes. Remove from the oven, add the rest of the peach mixture, and then arrange the other half of the pie crust strips over the top. Bake for an additional 15 minutes until the pie crust is golden brown. The peaches will bubble up around the pie crust strips. 

By cooking it in stages it keeps the middle layer of crust from becoming mush.

Strips of pie crust on the top of a peach cobbler.
Assemble and bake.

Step Five: Serve!

Let it cool until it’s just warm, and serve with ice-cold vanilla ice cream. 

A casserole dish of a baked peach cobbler with pie crusts.

A Few Recipe Notes

  • Use ripe, but still firm peaches. They’ll release all their juices as they cook and break down in the heat and sugars. Anything too soft will become mushy in the oven.
  • If using frozen peaches, let them thaw and drain before cooking. They will not need to cook as long as fresh peaches.
  • Add a teaspoon of peach schnapps to the cooked peach filling to bring out the flavor.
  • Try serving with a drizzle of cream instead of ice-cream.

How To Store Fruit Cobbler

In The Fridge: Store in an airtight container or wrap tightly in plastic wrap for up to three days. 

Peach cobbler can be found at any Southern cook-out with some slow cooked ribs and macaroni and cheese.

A bowl of peach cobbler with ice cream on top.

Homemade Peach Cobbler with Pie Crust

This classic summer dessert gets an exciting makeover with pie crusts and pecans instead of biscuits. This Peach Cobbler is packed with sweet peaches, brown sugar, and warm spices and then baked until mouthwatering perfection.
Prep Time: 30 minutes
Cook Time: 35 minutes
Servings: 8
Calories: 422kcal

Ingredients

  • 8 cups peaches peeled and sliced
  • ½ cup sugar
  • ¼ cup flour
  • ¼ teaspoon nutmeg
  • cup butter
  • 2 pie crusts unbaked
  • ¼ cup pecans chopped
  • 2 tablespoons sugar
  • 1 egg

Instructions

  •  Preheat oven to 475º. 
  • Combine peaches, sugar, flour, and nutmeg in a pot and let stand for 10 minutes. Cook over medium-high heat until it boils then reduce to a simmer and cook about 10 minutes until the peaches are tender. Remove from heat and add butter and vanilla. 
  • Spoon half of the peach mixture into a 2-quart or 9 x 13-inch baking dish. 
  • Unfold the pie crusts. Place one of the pie crusts on a floured surface and sprinkle with pecans and 2 tablespoons sugar. Place the other pie crust on top and use a rolling pin to roll it out, pressing the pecans into the crust. Cut the pie crusts into 1-inch strips with the pecans in between. 
  • Arrange half of the pastry strips over the peach mixture. Bake for 20 minutes. Remove from the oven and add the rest of the peach mixture on top.
  • Arrange the other half of the pie crust strips over the top. Brush the pie crust strips with an egg wash of 1 egg and a tablespoon of water. Bake for an additional 15 minutes until the pie crust is golden brown. The peaches will bubble up around the pie crust strips. 
  • Let it cool until warm but not hot and serve with vanilla ice cream. 

Notes

  • Use ripe, but still firm peaches. They’ll release all their juices as they cook and break down in the heat and sugars. Anything too soft will become mushy in the oven.
  • If using frozen peaches, let them thaw and drain before cooking. They will not need to cook as long as fresh peaches.
  • Add a teaspoon of peach schnapps to the cooked peach filling to bring out the flavor.
  • Try serving with a drizzle of cream instead of ice-cream.

Nutrition

Calories: 422kcal | Carbohydrates: 55g | Protein: 5g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 20mg | Sodium: 255mg | Potassium: 249mg | Fiber: 4g | Sugar: 29g | Vitamin A: 741IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 2mg
Tried this recipe?Mention @easy.southern.desserts or tag #easysoutherndesserts!

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