Peach Pie Cobbler (Easy Recipe with Pie Crust)

Peach Pie Cobbler is the easy peach pie recipe you need in your life! Use fresh peaches or frozen, this recipe uses a bottom crust and a top crust that you make cobbler-style!

peach pie cobbler

If it’s peach season in your neck of the woods, you will love this recipe with fresh peaches sliced up and cooked to perfection.

But! If it’s not peach season you can use frozen peaches for the same delicious recipe!

This easy Peach Pie Cobbler recipe can be substituted, too, for almost any fruit. Apples, pears, cherries, etc.

How to Make Peach Pie Cobbler

peach pie cobbler

First, let’s talk about what a Pie Cobbler is.

It’s the traditional bottom pie crust with a cobbler topping! So yummy!!

You’ll need two pie crusts: homemade pie crust, frozen and thawed, or ready to roll out are all options you can use in this recipe.

The first one you’ll drape inside your baking dish. 

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Use whatever size you want, a pie dish, a square baking dish like the one pictured, etc. One thing to note: If you need to double this recipe and use a 9×13 baking dish, you’ll need three pie crusts.

The bottom one acts like a usual pie crust bottom, except there is no need to prebake it! If you’re worried that the bottom crust won’t get crispy, use an aluminum foil pan.

Years ago in an apple pie cooking class, I learned that! Pro chefs use aluminum bakeware to ensure bottom crusts get crisp. The thin aluminum offers fast heating and cooking, unlike a thick piece of bakeware.

For this homemade peach pie recipe using a storebought pie crust is just fine!

Fresh Peach Pie Filling

peach pie filling ingredients

For the filling, it’s a super simple blend of pantry staples plus cut-up peaches.

If you’re using fresh peaches cut them into similar sizes. If you’re not a fan of the peeling, remove it before cutting. If it doesn’t bother you, one less step!

You could do the whole blanching of the peaches in boiling water, then flash them in an ice bath to make the skin come off… Peeling is just fine, though! We’re not canning anything, so let’s keep this really simple.

For frozen peaches you want them thawed completely. It’s okay if there is juice in the peaches, no problem.

For 4 cups of peaches, you’ll use this ratio:

3/4 cup brown sugar

1/2 cup white sugar

1/2 cup all-purpose flour

1 tsp cinnamon

1/4 tsp salt

This same sugar + flour + spice combination can be used with apple and pear fruit pies. For cherry and berry pies, I’ll leave out the cinnamon. 

Mix the cut-up ripe peaches (that are uncooked!) in a large bowl with brown sugar, white sugar, flour, cinnamon, and salt. Mix it until every piece of peach is coated in the mixture.

peach pie filling with frozen peaches

We aren’t cooking this peach filling on the stove, just adding to the unbaked bottom pie crust.

Pro Move: If you want to create a “grab and go” pie filling, cook this on the stove top until peaches are soft and the “juice” is thickened. Cool down and spoon into freezer-safe bags. You can freeze this mixture, then thaw it out and add it to a pie crust later!

Frequently Asked Questions

Do you have to peel the peaches before using them?

You don’t have to, but it does create a more pleasant eating texture. The skin can be tough, and hard to chew.

peach pie

What is peach pie filling made of?

Peaches are mixed with brown sugar, white sugar, flour, and spices. Sometimes people will add lemon juice, I find this to acidic and only use lemon juice in an apple or pear pie. However, if you have used it before, and don’t mind it, go for it!

How do you keep a peach pie from being runny?

Be sure to use flour in your peach pie filling. Also, when you make a double-crusted pie, use a lattice crust on top. This helps the extra water evaporate when baking. In this recipe, the topping allows for this to happen!

Do you need to cook the fruit before adding to the pie?

No, you do not! The fruit will cook and soften in the oven. However, you can cook the filling if you’re so inclined. But, it is not necessary for fruit pies to have the fruit cooked first.

Delicious Peach Pie Topping

Let’s make what goes on the top of the pie now!

Here is where you get the Cobbler + Pie idea going!

peach pie cobbler topping

Years ago, at a Pampered Chef party, the lady made a cobbler using this topping method. And, it quickly became my go-to topping for any pie that I knew I didn’t want either a lattice top or top pie crust.

I’ve only ever done this with store-bought pie crust. But, feel free to try it with homemade dough too!

peach cobbler topping

In a large mixing bowl (the same one you had your juicy peaches in, all more brown sugar and white sugar. More flour and cinnamon, plus some oats and softened butter. And, then! You’re going to cut little pieces of the pie dough into the mixture.

pie crust for peach pie

I just take my clean kitchen shears and cut down the center of a portion of the pie dough. Then, I’ll snip little pieces off one by one. You want the rolled-up dough, so it cuts off a triple layer of pie dough pieces.

Let these fall into the bowl with sugar, butter, and flour.

Then, using your hands, gently mix it all together. You’re making a cobbler crumb topping but with giant chunks of pie dough.

cut up pie dough for topping

​When baked, these pie dough pieces turn golden brown and get incredibly crisp and tender!

It’s the perfect topping for the peach mixture and the best way to get a perfect peach pie.

Baking the Recipe

​At this point, we’re ready to bake our pie!

One of the reasons why I love this recipe so much is it takes about 10 minutes total if you’re using thawed frozen peaches. It’s a quick and easy way to get an amazing peach cobbler in the oven and ready to be served in no time!

You’ll bake your peach pie at 350 degrees for about 45 minutes to an hour. 

unbaked peach pie

I leave mine uncovered and keep an eye out for if the top of the crust is browning too much. 

There’s no need to egg-wash the top if you’re wondering about that.

When the pie comes out of the oven, give it a good 10-15 minutes to rest and let the pie firm up.

This is a great recipe to serve at room temperature, too.

But, if you want your scoop of vanilla ice cream to melt on your finished pie, serve it after you let it rest!

​This is a fantastic recipe to make when it’s peak season and you have an abundance of fruit.

Peach lovers will rave about their slice of warm peach pie cobbler!

Save this to your favorite Dessert Board on Pinterest!

peach pie cobbler

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Peach Pie Cobbler (Easy Recipe with Pie Crust)

  • Author: Sweetpea
  • Prep Time: 10
  • Cook Time: 60
  • Total Time: 1 hour 10 minutes
  • Yield: 8 1x
  • Category: Sweet Treat
  • Method: baking
  • Cuisine: southern


Peach Pie Cobbler is the easy peach pie recipe you need in your life! Use fresh peaches or frozen, this recipe uses a bottom crust and a top crust that you make cobbler-style!




  • 4 cups Peaches (fresh, or thawed from frozen)
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup all-purpose flour
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • Pie Dough, 2 layers: one for the bottom, one for the topping


  • Cut-Up Pie Dough
  • 1/2 cup Brown Sugar
  • 1/2 cup White Sugar
  • 1/2 cup Oats
  • 2 TBS Softened Butter
  • Sprinkle of Salt



  1. Preheat your oven to 350 degrees.
  2. In a baking dish or pie pan, roll out one pie dough on the bottom of your dish.
  3. In a large mixing bowl add in your 4 cups of peaches, 3/4 cup of brown sugar, 1/2 cup white sugar, 1/2 cup of all-purpose flour, 1 teaspoon of cinnamon, and 1/4 teaspoon of salt.
  4. Mix everything together really well so it coats each peach piece.
  5. Pour this mixture into the bottom of your baking dish, right on top of the bottom layer of pie dough.
  6. In the same bowl, add in your 1/2 cup brown sugar, 1/2 cup white sugar, 1/2 cup oats, 2 tablespoons of softened butter, and your snipped pie dough (like in the video!).
  7. Mix all this together gently with your hands, trying not to separate the layered pie dough pieces too much, but also dispersing the butter. It’s okay if you have big chunks of butter left!
  8. Bake at 350˚ for 45-60 minutes, uncovered. Keep an eye on the topping so it doesn’t brown too much.
  9. If the top starts to get too brown, just add a layer of foil.
  10. Once the pie is baked, remove it from the oven and let it rest on the counter for 10-15 minutes before serving.
  11. Serve with vanilla ice cream and enjoy!


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