Peach Cobbler with Pie Crust

I love any twist on a classic dessert recipe. My brownie pie, chocolate chip pecan cookies and pecan pie brownies are just a few of my favorites. This deliciously decadent cobbler pie is my new favorite. I know you’ll love it because: 

• Quick desserts are the best. Whether you are looking for a sweet and delicious dish to end a meal, or you need a great last minute dessert, nothing is as delicious as peach cobbler made topped with a buttery pie crust.  
• Easy to make, easy to bake. This recipe for crusty peach cobbler uses frozen or fresh peaches, ground cinnamon, nutmeg, a blend of brown and white sugars, a bit of thickener and pie crust to make a warm, gooey dessert everyone will love. All you have to do is assemble and bake!
• A simple dessert with layers of flavor. The peaches bring a sweet, slightly sour flavor to the cobbler. The spices and sugars add a cozy warmth similar to old fashioned peach cobbler. The cobbler crust is made from a store bought pie crust, making this cobbler super easy and beautiful.

The main ingredients for this peach cobbler with pie crust recipe are homemade or store bought pie crust, fresh or frozen peaches, brown sugar, granulated sugar, ground cinnamon, nutmeg and cornstarch.

This flaky crust peach cobbler is meant to be quick and easy. Here are my recommended substitutions for this recipe:

• Pie Crust: I love using store bought pie crust for a quick and easy pie crust option. Feel free to use your favorite homemade pie crust recipe. 
• Frozen Peaches:  For this easy peach cobbler pie, I love using fresh peaches when they’re available. But, if you’re making this recipe during a time when you can’t get fresh peaches, frozen ones work great! 
• Brown and Granulated Sugar: These sugars help to flavor this easy old fashioned peach cobbler. To make this refined sugar free, replace both sugars with maple sugar. 
• Ground cinnamon and nutmeg: These warming spices pair beautifully with peaches and brown sugar. If you have other ground spices such as ginger, nutmeg, pumpkin or apple pie spice, feel free to try them out!
• Cornstarch: Adding this thickener to the frozen peaches helps turn the juices into a smooth and gooey peach sauce similar to peach pie filling. For frozen peaches, use 3 tablespoons cornstarch. For fresh peaches use 1 tablespoon.

1. Preheat the oven to 400 F (204 C). In a large mixing bowl, combined the peaches, brown sugar, granulated sugar, ground cinnamon, ground nutmeg, and cornstarch. Mix until well combined. 
2. Transfer the peaches into a 9” pie plate. Bake the peaches for 10 minutes for fresh peaches and 15 minutes for the frozen peaches. 

3. While the filling bakes, roll out the thawed pie crust. Cut the pie crust into 2 inch strips. Transfer the strips to the fridge to firm up before making a lattice topping for the peach pie cobbler. 
4. Remove the pie plate from the oven to cool for about 10-15 minutes. Once the filling has cooled for make the lattice cobbler crust. Lay 5-6 strips evenly across the filling from top to bottom. Pull back alternating strips of pie crust. Lay another pie crust strip from side to side. Fold down the strips that were pulled back. Repeat with the other strips that were not pulled back. Repeat the same steps until all the pie crust strips are used. Brush with an egg wash and sprinkle 1 tablespoon of sugar on top of the unbaked pie crust.

5. Bake the peach cobbler with pie crust for 30-40 minutes. The flaky crust should be golden brown. The peach cobbler filling should be bubbling. Cool the old fashioned peach cobbler for at least 15-20 minutes. 
6. Scoop out the warm peach cobbler onto a plate or shallow bowl. Top with cold vanilla ice cream or freshly whipped cream and enjoy! 

• Store this peach cobbler pie in an airtight container in the fridge for up to 3 days. 
• To freeze this recipe: Make and bake the peach cobbler according to the recipe directions. Allow it to cool completely. Wrap the entire dish in plastic wrap and aluminum foil. Store the peach cobbler in the freezer for up to 2 months. Thaw it in the refrigerator overnight and reheat the peach cobbler pie in the oven at 350 F (177 C) for 15 minutes or until warmed through.
• The best way to serve this easy peach cobbler is warm from the oven with a big scoop of cold vanilla ice cream on top!

• Use cornstarch or arrowroot as a thickener. Adding this to the fresh or frozen peaches before baking the cobbler will transform the juice into a luxuriously smooth peach sauce.
• If you don’t want to make a lattice design, roll out the dough on top of the peach cobbler filling. Cut out 3-4 slits in the dough for the steam to release.  
• Brush the peach cobbler pie crust with an egg wash before baking. This helps the crust develop a beautiful golden brown color. To make an egg wash, lightly whisk an egg with 2 teaspoons (10 ml) of water. 
• Allow the peach cobbler to rest for about 15-20 minutes before serving. This allows the peach juice to cool and thicken, while the cake mix cobbler topping absorbs the peach sauce. In other words, it gets even more delicious!
• Serve with cold vanilla ice cream or freshly whipped cream.