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Peach Cobbler with Pie Crust

Fresh peaches, a buttery pie crust, and a hint of allspice make this peach cobbler my go-to for a quick, comforting dessert that's ready in under an hour.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
10 mins
Total Time
1 hr 5 mins
Servings: 6 servings
Calories: 313 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 6 peaches peeled, pitted, and sliced
  • ½ cup granulated sugar
  • 1 teaspoon allspice
  • 2 tablespoons cornstarch
  • 2 tablespoons lemon juice
  • 2 tablespoons butter cut into small pieces
  • 1 pie crust
  • 1 egg beaten, for egg wash

Instructions

    Cup of Yum
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine the sliced peaches, sugar, allspice, cornstarch, and lemon juice.
  3. Toss everything together until the peaches are well-coated and the mixture is evenly combined.
  4. Pour the peach mixture into a greased 9x13-inch baking dish or a deep pie dish.
  5. Dot the peaches with small pieces of butter for added richness.
  6. Unroll the pie crust and lay it over the peach filling. You can either cover the entire top or cut one into strips and create a lattice pattern.
  7. Trim any excess crust from the edges and crimp them to seal.
  8. Brush the top of the pie crust with the beaten egg.
  9. Place the cobbler in the preheated oven and bake for 35-45 minutes, or until the crust is golden brown and the peach filling is bubbling.
  10. Let the cobbler cool for about 10-15 minutes before serving to allow the filling to set.
  11. Serve warm with a scoop of vanilla ice cream or whipped cream.

Notes

  • If the crust starts to brown too quickly, you can cover the edges with foil to prevent burning.
  • Cut peaches into uniform slices for even cooking. Toss them with sugar and cornstarch right before baking to prevent excess juice.
  • For a thicker filling, add an extra ½ tablespoon of cornstarch.
  • Dot butter over peaches for a rich, saucy filling as it melts.
  • Ensure the filling is bubbling before removing from the oven to avoid a soggy crust.
  • Chill the pie crust for 10 minutes before baking for a flakier texture.
  • If the crust starts to brown too quickly, you can cover the edges with foil to prevent burning.
  • Let the cobbler cool for 10-15 minutes to allow the juices to thicken. 

Nutrition Information

Calories 313kcal (16%) Carbohydrates 49g (16%) Protein 4g (8%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 5g Trans Fat 0.2g Cholesterol 37mg (12%) Sodium 177mg (7%) Potassium 231mg (7%) Fiber 3g (12%) Sugar 29g (58%) Vitamin A 648IU (13%) Vitamin C 8mg (9%) Calcium 19mg (2%) Iron 1mg (6%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 313

% Daily Value*

Calories 313kcal 16%
Carbohydrates 49g 16%
Protein 4g 8%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 5g 25%
Trans Fat 0.2g 10%
Cholesterol 37mg 12%
Sodium 177mg 7%
Potassium 231mg 5%
Fiber 3g 12%
Sugar 29g 58%
Vitamin A 648IU 13%
Vitamin C 8mg 9%
Calcium 19mg 2%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.