Irresistible Peach Cobbler Pie

If you ask me, peach cobbler pie is the best of both worlds.

This dessert combines a buttery pie crust with a biscuit-topped cobbler, all filled with juicy summer peaches. The warm peaches get a hint of cinnamon and lemon, while the biscuit topping bakes up golden and tender.

It starts with a flaky homemade crust that holds everything together. Then you pile in fresh peach slices and top the whole thing with dollops of buttermilk biscuit dough before it goes in the oven.

It’s the kind of dessert that makes your kitchen smell amazing, perfect for using up those ripe peaches when they’re at their peak.

What Kind of Peaches Should I Use?

Fresh peaches are always the best choice for this pie when they’re in season, but frozen peaches work great too, especially in the off-season. If you’re using frozen, there’s no need to thaw them completely – just let them sit out for about 15-20 minutes to take the edge off. When picking fresh peaches, go for ones that give slightly when you press them and smell sweet at the stem end. You can use either yellow or white peaches depending on what you prefer – yellow peaches tend to be a bit tangier while white peaches are usually sweeter and more floral.

Options for Substitutions

This peach cobbler pie is pretty forgiving when it comes to swaps:

• Buttermilk: Don’t have buttermilk? Make your own by mixing regular milk with 1 tablespoon of lemon juice or white vinegar per cup. Let it sit for 5 minutes before using. You can also use plain yogurt thinned with a bit of milk.
• Fresh peaches: Frozen peaches work great here – just thaw and drain them well before using. You can also try this with nectarines, or mix in some blueberries or blackberries for a different twist.
• All-purpose flour: For the filling and topping, you can use a 1:1 gluten-free flour blend if needed. The pie crust is trickier to substitute, so stick with regular or a quality gluten-free pie crust blend for best results.
• Unsalted butter: If you only have salted butter, that’s fine – just reduce or skip the added salt in each component. The butter needs to stay cold though, so don’t substitute with oil or melted butter.
• Ground cinnamon: Feel free to add a pinch of nutmeg or cardamom along with the cinnamon, or try using apple pie spice for a more complex flavor.
• Lemon juice: Lime juice works just as well for brightening up the peach filling.

Watch Out for These Mistakes While Baking

The biggest mistake you can make with peach cobbler pie is using overly ripe or mushy peaches, which release too much liquid and create a watery filling – firm, slightly underripe peaches actually work better since they hold their shape during baking.

Don’t skip chilling your pie crust dough for the full hour, as warm dough will shrink in the oven and make your crust tough instead of flaky.

When adding the cobbler topping, resist the urge to spread it evenly over the entire surface – dropping spoonfuls with gaps in between allows steam to escape and prevents the bottom from getting soggy.

If your pie starts browning too quickly, tent it loosely with aluminum foil halfway through baking, and always let it cool for the full 20 minutes so the filling has time to thicken up properly before serving.

What to Serve With Peach Cobbler Pie?

This peach cobbler pie is begging for a big scoop of vanilla ice cream on top – the cold, creamy ice cream melting into the warm peaches is absolutely perfect. If you’re not an ice cream person, a dollop of fresh whipped cream or even some Greek yogurt works great too. I love serving this for summer gatherings alongside some iced tea or lemonade, and it’s also really good for breakfast the next day with a cup of coffee. For a full dessert spread, you could pair it with some shortbread cookies or serve it after a light dinner like grilled chicken and a summer salad.

Storage Instructions

Store: Keep your peach cobbler pie covered loosely with foil or plastic wrap at room temperature for up to 2 days, or in the fridge for up to 4 days. The biscuit topping might soften a bit in the fridge, but it’ll still taste delicious!

Freeze: You can freeze the whole pie or individual slices wrapped tightly in plastic wrap and then foil for up to 3 months. I like to freeze slices separately so I can grab just one whenever a craving hits.

Reheat: Warm up slices in the oven at 350°F for about 15-20 minutes, or in the microwave for 30-60 seconds. If you want that biscuit topping to crisp back up, the oven is definitely the way to go.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2350-2550
• Protein: 25-30 g
• Fat: 70-80 g
• Carbohydrates: 400-430 g

Ingredients

For the crust:

• 1.25 cups King Arthur all-purpose flour
• 1.5 tsp sugar
• 3/4 tsp salt
• 9 tbsp cold butter (cut into 1/2-inch cubes)
• 1/4 cup buttermilk

For the peach filling:

• 2/3 cup sugar
• 1/4 cup flour
• 1.5 tbsp cornstarch
• 1/2 tsp cinnamon
• 6 cups peaches (peeled and sliced into 1/2-inch thick wedges)
• 1.5 tsp lemon juice

For the cobbler topping:

• 1 cup flour
• 1.5 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 tbsp unsalted butter (cold, cubed)
• 1/2 cup buttermilk
• 1/2 tsp vanilla extract

For the finish:

• 1 egg
• 1 tbsp water
• 1.5 tbsp cinnamon sugar (for a crunchy crust)

Step 1: Make and Chill the Pie Crust

• 1.25 cups King Arthur all-purpose flour
• 1.5 tsp sugar
• 3/4 tsp salt
• 9 tbsp cold butter
• 1/4 cup buttermilk

In a bowl, whisk together the flour, sugar, and salt for the crust.

Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible—this creates those desirable flaky layers.

Add the buttermilk and gently mix until just combined, then form the dough into a ball.

Wrap it in plastic wrap and refrigerate for at least 1 hour (or up to overnight).

I like to make this dough the night before so it’s ready to go when I want to assemble the pie.

Step 2: Prepare the Peaches and Filling

• 6 cups peaches
• 2/3 cup sugar
• 1/4 cup flour
• 1.5 tbsp cornstarch
• 1/2 tsp cinnamon
• 1.5 tsp lemon juice

While the crust chills, peel and slice the peaches into 1/2-inch thick wedges—if you’re having trouble peeling them, briefly blanch them in boiling water for 30 seconds, then transfer to ice water to loosen the skins.

In a large bowl, combine the sugar, flour, cornstarch, and cinnamon.

Add the peach slices and lemon juice, then gently toss until the peaches are evenly coated with the thickening mixture.

Set aside; the peaches will begin releasing their juices.

Step 3: Line the Pie Dish with Crust

• pie crust dough from Step 1

Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle, about 1/8-inch thick.

Transfer it to a 9-inch pie dish, letting the excess hang over the edges slightly.

Trim the overhang to about 1 inch and crimp the edges decoratively with your fingers or a fork.

Prick the bottom and sides with a fork several times to prevent excessive puffing.

Freeze the crust for at least 15 minutes while you prepare the other components.

Step 4: Make the Cobbler Topping

• 1 cup flour
• 1.5 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 tbsp unsalted butter
• 1/2 cup buttermilk
• 1/2 tsp vanilla extract

In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.

Add the cold cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture resembles coarse crumbs.

Add the buttermilk and vanilla extract, stirring gently until just combined—the batter should be thick and slightly lumpy, like biscuit dough.

Don’t overmix, as this keeps the topping tender and fluffy.

Step 5: Preheat Oven and Assemble the Pie

• peach filling from Step 2
• pie crust from Step 3
• cobbler topping from Step 4
• 1.5 tbsp cinnamon sugar

Preheat your oven to 400°F.

Remove the frozen pie crust from the freezer and pour the peach filling from Step 2 into it, spreading it evenly.

Drop spoonfuls of the cobbler topping from Step 4 over the peaches, leaving some small gaps so steam can escape and you can see the fruit peeking through—this creates that rustic, cobbled appearance.

Sprinkle the cinnamon sugar evenly over the top.

Step 6: Egg Wash and Bake

• 1 egg
• 1 tbsp water

In a small bowl, whisk the egg with water to create an egg wash.

Lightly brush the egg wash over the cobbler topping for a beautiful golden-brown finish—this step is optional but gives the top a bakery-quality appearance.

Place the assembled pie on a baking sheet (to catch any drips) and bake at 400°F for 45 to 60 minutes, until the topping is golden brown and the filling is bubbling around the edges.

If the crust or topping browns too quickly, loosely tent the pie with foil partway through baking.

Step 7: Cool and Serve

Remove the pie from the oven and let it cool on a wire rack for at least 20 minutes before serving—I recommend waiting the full 20 minutes so the filling sets slightly and you get cleaner slices.

The pie is wonderful served warm with vanilla ice cream or fresh whipped cream.

Any leftovers can be stored covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.

Irresistible Peach Cobbler Pie

Delicious Irresistible Peach Cobbler Pie recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Total Time 1 hour hr 27 minutes mins

Servings: 8 slices

Calories: 2450

Ingredients Method

Ingredients

  

For the crust

• 1.25 cups King Arthur all-purpose flour
• 1.5 tsp sugar
• 3/4 tsp salt
• 9 tbsp cold butter (cut into 1/2-inch cubes)
• 1/4 cup buttermilk

For the peach filling

• 2/3 cup sugar
• 1/4 cup flour
• 1.5 tbsp cornstarch
• 1/2 tsp cinnamon
• 6 cups peaches (peeled and sliced into 1/2-inch thick wedges)
• 1.5 tsp lemon juice

For the cobbler topping

• 1 cup flour
• 1.5 tbsp sugar
• 1 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 4 tbsp unsalted butter (cold, cubed)
• 1/2 cup buttermilk
• 1/2 tsp vanilla extract

For the finish

• 1 egg
• 1 tbsp water
• 1.5 tbsp cinnamon sugar (for a crunchy crust)

Method

 

1. In a bowl, whisk together the flour, sugar, and salt for the crust. Add the cold butter cubes and use a pastry cutter, fork, or your fingertips to work the butter into the flour until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible—this creates those desirable flaky layers. Add the buttermilk and gently mix until just combined, then form the dough into a ball. Wrap it in plastic wrap and refrigerate for at least 1 hour (or up to overnight). I like to make this dough the night before so it's ready to go when I want to assemble the pie.
2. While the crust chills, peel and slice the peaches into 1/2-inch thick wedges—if you're having trouble peeling them, briefly blanch them in boiling water for 30 seconds, then transfer to ice water to loosen the skins. In a large bowl, combine the sugar, flour, cornstarch, and cinnamon. Add the peach slices and lemon juice, then gently toss until the peaches are evenly coated with the thickening mixture. Set aside; the peaches will begin releasing their juices.
3. Remove the chilled dough from the refrigerator and roll it out on a lightly floured surface into a 12-inch circle, about 1/8-inch thick. Transfer it to a 9-inch pie dish, letting the excess hang over the edges slightly. Trim the overhang to about 1 inch and crimp the edges decoratively with your fingers or a fork. Prick the bottom and sides with a fork several times to prevent excessive puffing. Freeze the crust for at least 15 minutes while you prepare the other components.
4. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt. Add the cold cubed butter and use a pastry cutter or fork to work it into the dry ingredients until the mixture resembles coarse crumbs. Add the buttermilk and vanilla extract, stirring gently until just combined—the batter should be thick and slightly lumpy, like biscuit dough. Don't overmix, as this keeps the topping tender and fluffy.
5. Preheat your oven to 400°F. Remove the frozen pie crust from the freezer and pour the peach filling from Step 2 into it, spreading it evenly. Drop spoonfuls of the cobbler topping from Step 4 over the peaches, leaving some small gaps so steam can escape and you can see the fruit peeking through—this creates that rustic, cobbled appearance. Sprinkle the cinnamon sugar evenly over the top.
6. In a small bowl, whisk the egg with water to create an egg wash. Lightly brush the egg wash over the cobbler topping for a beautiful golden-brown finish—this step is optional but gives the top a bakery-quality appearance. Place the assembled pie on a baking sheet (to catch any drips) and bake at 400°F for 45 to 60 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the crust or topping browns too quickly, loosely tent the pie with foil partway through baking.
7. Remove the pie from the oven and let it cool on a wire rack for at least 20 minutes before serving—I recommend waiting the full 20 minutes so the filling sets slightly and you get cleaner slices. The pie is wonderful served warm with vanilla ice cream or fresh whipped cream. Any leftovers can be stored covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.