If you love classic cobbler and buttery pie crust, this Peach Cobbler Pie is the best of both worlds. It combines a flaky, golden crust with juicy cinnamon-spiced peaches and a soft cobbler-style topping that bakes into sweet, caramelized perfection.
This is the kind of dessert that disappears fast at family gatherings. The filling is rich and syrupy, the topping is tender, and the crust holds everything together beautifully. Save this recipe — once you make it, you’ll want it on repeat.
Why This Peach Cobbler Pie Is So Special
Unlike traditional peach pie, this version adds a cobbler-inspired topping that gives it extra texture and rustic charm.
What makes it irresistible:
✔ Juicy peach filling with warm cinnamon notes
✔ Buttery, flaky pie crust
✔ Soft cobbler topping that browns beautifully
✔ Perfect balance of sweet and slightly tart
✔ Ideal for holidays, summer cookouts, and Sunday dinners
It tastes like summer in every bite.
Ingredients
For the Pie Crust
1 homemade or store-bought 9-inch pie crust
1 tablespoon flour (for dusting)
Peach Filling
5–6 cups fresh peaches (peeled and sliced)
¾ cup granulated sugar
¼ cup brown sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
¼ teaspoon nutmeg
Pinch of salt
Cobbler Topping
¾ cup all-purpose flour
½ cup granulated sugar
1 teaspoon baking powder
¼ teaspoon salt
6 tablespoons cold unsalted butter (cubed)
¼ cup milk
Step-by-Step Instructions
1. Prepare the Crust
Preheat oven to 375°F (190°C).
Roll out pie crust and place in a 9-inch pie dish.
Lightly dust bottom with flour to prevent sogginess.
Set aside while preparing filling.
2. Make the Peach Filling
In a large bowl:
Combine sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt.
Toss gently until evenly coated.
Let sit for 10–15 minutes to allow juices to release.
3. Fill the Pie
Spoon peach mixture into prepared crust.
Pour any accumulated juices evenly over the top.
4. Prepare the Cobbler Topping
In a separate bowl:
Mix flour, sugar, baking powder, and salt.
Cut in cold butter using a pastry cutter or fingers until mixture resembles coarse crumbs.
Stir in milk until just combined.
Drop spoonfuls of topping over peach filling, leaving some gaps for steam to escape.
5. Bake
Place pie on a baking sheet (to catch drips).
Bake for 45–55 minutes, until filling is bubbly and topping is golden brown.
If crust edges brown too quickly, cover with foil.
Let cool at least 20–30 minutes before slicing.
Pro Tips for Perfect Peach Cobbler Pie
🍑 Use ripe but firm peaches for best texture.
🍑 If using frozen peaches, thaw and drain excess liquid first.
🍑 Add a pinch of ginger for extra warmth.
🍑 For extra crunch, sprinkle coarse sugar on topping before baking.
Variations
Add Berries
Mix in blueberries or raspberries for a mixed fruit cobbler pie.
Make It Bourbon Peach
Add 1 tablespoon bourbon to filling for depth.
Use Canned Peaches
Drain thoroughly and reduce sugar slightly.
Serving Suggestions
This Peach Cobbler Pie is incredible served:
Warm with vanilla ice cream
With fresh whipped cream
With a drizzle of caramel sauce
Alongside iced tea or coffee
For best flavor, serve slightly warm so the filling is soft and fragrant.
Storage Tips
Store covered at room temperature for 1 day.
Refrigerate up to 4 days.
Reheat slices in oven at 300°F for 10 minutes.
You can also freeze baked pie for up to 2 months.
Frequently Asked Questions
Can I use frozen peaches?
Yes, just thaw and drain well before mixing.
How do I prevent a soggy bottom crust?
Dust crust with flour and bake on lower oven rack.
Can I make this ahead?
Absolutely. Bake a day ahead and reheat gently before serving.
Do I have to peel peaches?
Peeling is recommended for smoother texture, but not required.
Final Thoughts
This Peach Cobbler Pie is everything you love about classic cobbler and traditional pie combined into one unforgettable dessert. With its juicy peach filling, buttery crust, and tender cobbler topping, it’s a recipe worth saving and sharing.