Here’s a classic, comforting recipe for Grandma’s Peach Cobbler Pie—sweet peaches with a buttery, golden crust. 🍑🥧
🥘 Ingredients (serves 6–8)
For the filling:
- 5–6 fresh or canned peaches, peeled and sliced (about 5 cups)
- ½ cup granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp cinnamon
- ½ tsp nutmeg (optional)
- 1 tsp lemon juice
For the crust/topping:
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- ½ cup granulated sugar (plus 1 tbsp for sprinkling)
- ½ cup milk
- 1 tsp vanilla extract
🥄 Instructions
- Preheat oven
Preheat oven to 375°F (190°C). - Prepare filling
In a bowl, mix peach slices with sugar, flour, cinnamon, nutmeg, and lemon juice. Set aside. - Prepare topping
In another bowl, combine flour, baking powder, and salt. Cut in cold butter until mixture is crumbly. Stir in sugar, milk, and vanilla until just combined. - Assemble pie
Pour peach filling into a greased 9-inch pie dish. Drop spoonfuls of the topping over the peaches, leaving some gaps so the filling can bubble through. Sprinkle 1 tbsp sugar on top. - Bake
Bake 40–45 minutes, until topping is golden and filling is bubbly. - Serve
Let cool slightly. Serve warm with ice cream or whipped cream if desired.
✨ Tips
- Use ripe, juicy peaches for the best flavor. If using canned peaches, drain excess syrup.
- For a crispier topping, sprinkle with a little coarse sugar before baking.
- Can substitute half the flour with almond flour for a slightly nutty twist.
If you want, I can give a simpler “dump-and-bake” version of this peach cobbler pie that’s super quick but still tastes like Grandma’s. Do you want me to do that?
