Peach Cobbler Recipe With Premade Pie Crust (Fresh or Canned Peaches) (2024)

What makes a good peach cobbler?

A good peach cobbler needs to have a perfect balance of sweetness and tartness in the peach filling, along with a flaky, golden-brown top crust.

Growing up in Georgia, the best peach cobbler I ever had was at a small family-owned roadside stand. Each May, we would head out to get a bushel of peaches and, of course, a bowl of their peach cobbler topped with vanilla ice cream.

The roadside stand is no longer in business. However, I have created a quick and easy recipe that takes me back to the old-fashioned peach cobbler I had as a kid.

Easy Ingredients For Homemade Peach Cobbler

With just a few simple ingredients readily available at most grocery stores, you can create a delightful cobbler that’s bound to be a crowd-pleaser.

How to Thicken Pie and Cobbler

When fruit is simmered for a long time, such as when cooking jam, the natural pectin in fruit juices congeals and naturally creates a thick texture. However, pies and cobblers are not cooked long enough for the pectin to thicken the filling, so you will need to use something to help the fruit thicken up as it cooks.

I like to useminute tapiocato thicken my pies and cobblers,they turn out perfect every time. It is best to use instant tapioca, which is derived from cassava, a root vegetable.

How To Make Easy Homemade Peach Cobbler

1. To get started, preheat the oven to 375° F while you mix everything up. Lightly butter the dish you will be baking the cobbler in to prevent sticking, or you could use nonstick cooking spray.
2. In a large bowl, whisk together the sugar, tapioca, cloves, cinnamon, nutmeg. Add the lemon juice, and peaches. Stir gently with a large spoon to incorporate all the ingredients and coat the peaches.

3. Add the peach cobbler filling to your baking pan. Use a rubber spatula to scrape all the sugar and tapioca out of the bowl.
4. Lay the slices of butter on top of the peaches.

5. Remove your boxed pie dough from the refrigerator. Carefully roll out one round sheet of the dough onto your counter or work surface. With a 12-inch ruler, make even marks the width of the ruler by pressing the ruler down on the pie crust. Do this all the way across the dough.
6. Use a long, sharp knife to cut crust strips through the marks in the pie dough.
7. Cut pie crust dough into even size strips.

8. Pull back every other strip. Add pie strips going in the opposite direction. Repeat until you have woven the pie crust strips into a basket pattern.
9. Weave pie dough strips into a lattice form.

10. Trim excess pie dough strips from around the edges of the baking dish.

How to Make a Pie Crust Egg Wash 🥚

To make a pie crust egg wash, crack an egg into a small bowl and beat it thoroughly with a fork. Then, add 2 tablespoons of cold water and a pinch of salt, and stir until combined. Finally, brush the egg wash onto the surface of your pastry before baking.For a finishing touch, sprinkle the top with a pinch of sugar.

Baking and Serving Cobbler

1. Bake in the preheated 375°F oven for 50 minutes or until the peaches are soft and the crust is golden brown.
2. Once baked, remove the cobbler from the oven and allow it to cool for about 15 minutes before serving.
3. For serving, pair it with a scoop of vanilla ice cream or whipped topping for a classic southern dessert.

Tips for Working With Store Bought Pie Dough

• Keep your dough chilledso it cooks up light and flaky.
• Don’t overhandle it, as it may end up tough in texture.
• Don’t worry if it doesn’t look like an Instagram photo. That’s the beauty of cobbler!! At its heart, it’s comfort food, and a little messiness is a good thing and adds to the character of the dish.

Is it better to use canned, fresh, or frozen peaches in a cobbler?

In terms of convenience, canned and frozen peaches are easier to use, but fresh peaches typically offer the best flavor and texture. It’s often recommended to use fresh peaches when they’re in season for the most optimal taste, but canned or frozen peaches can be used as a convenient alternative, especially when fresh ones aren’t available.

How to Easily Peel Peaches

If you use fresh peaches to make peach cobbler, they do require a little bit more work, but it’s so worth it in the end. Here’s an easy method that I use to simplify the process of removing the peels.

Peach Cobbler with Store-Bought Pie Crust and Canned Peaches

When using canned peaches to make a cobbler, you can simply drain the heavy syrup off of the peaches and use them directly in the recipe. There’s no need for any additional preparation, as the peaches are already softened and sweetened in the canning process. Simply incorporate them into the cobbler filling and proceed with the recipe as usual.

Making Peach Cobbler With Frozen Peaches

When using frozen peaches in a cobbler recipe, it’s best to thaw them first. Once they are thawed, drain any excess liquid and use the peaches as you would fresh peaches.

If your peaches are particularly juicy after thawing, you might want to drain off some of the excess juice. Some juice is fine; the tapioca will help to thick your cobbler filling when using frozen peaches.

Leftover Cobbler

Refrigerate: When storing leftover baked cobbler, allow it to cool completely. Once cooled, place the cobbler in an airtight container or cover your baking dish tightly with aluminum foil. Refrigerate the cobbler, and for the best quality, consume it within 3-5 days.

Reheating Leftover Cobbler: When reheating a refrigerated cobbler, you can use an oven or microwave. If using the oven, preheat it to 350°F (175°C), then place the cobbler in an oven-safe dish and heat for about 15-20 minutes or until it is warmed through. If using a microwave, place a serving of cobbler on a microwave-safe plate and heat for 1-2 minutes or until warm.

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