Here’s a warm, nostalgic recipe for Grandma’s Peach Cobbler Pie — juicy, cinnamon-spiced peaches topped with a flaky pie crust and a golden cobbler-style topping. Perfect for summer or any time you crave a cozy dessert!
🍑 Grandma’s Peach Cobbler Pie
Ingredients
For the Filling:
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5–6 cups fresh peaches, peeled and sliced (about 6 medium peaches) — or use 2 cans (15 oz each) sliced peaches, drained
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¾ cup granulated sugar
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2 tablespoons cornstarch
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1 teaspoon ground cinnamon
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¼ teaspoon ground nutmeg
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1 tablespoon lemon juice
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1 teaspoon vanilla extract
For the Pie Crust:
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1 double pie crust (store-bought or homemade)
For the Cobbler Topping:
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½ cup all-purpose flour
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½ cup granulated sugar
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1 teaspoon baking powder
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¼ teaspoon salt
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6 tablespoons cold unsalted butter, cut into small pieces
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⅓ cup milk
👩🍳 Instructions
1. Prepare the filling:
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In a large bowl, toss peaches with sugar, cornstarch, cinnamon, nutmeg, lemon juice, and vanilla. Set aside.
2. Prepare the crust:
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Roll out one pie crust and fit it into a 9-inch pie pan.
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Pour the peach filling into the crust.
3. Make the cobbler topping:
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In a medium bowl, whisk together flour, sugar, baking powder, and salt.
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Cut in cold butter with a pastry cutter or fork until the mixture resembles coarse crumbs.
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Stir in milk until just combined.
4. Assemble and bake:
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Drop spoonfuls of the cobbler topping evenly over the peach filling. It will spread as it bakes.
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Place the second pie crust rolled out on top if you want a fully covered pie, or leave the cobbler topping open for a rustic look. (If using the top crust, cut slits for steam.)
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Bake at 375°F (190°C) for 45–50 minutes, or until topping is golden and filling is bubbling.
5. Cool and serve:
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Let the pie cool for at least 30 minutes before serving so the filling sets. Serve warm with vanilla ice cream or whipped cream.
📝 Tips:
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For extra flavor, add a splash of bourbon or almond extract to the filling.
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Use fresh, ripe peaches for the best taste, or thaw frozen peaches for a year-round option.
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Leftovers refrigerate well and taste even better the next day.