Ah, yes! 🍑 Here’s a Peach Cobbler Pie recipe you definitely want to keep—it’s sweet, fruity, and buttery with that classic cobbler topping.
🧾 Ingredients
For the crust
- 1½ cups all-purpose flour
- ½ cup unsalted butter, chilled and cubed
- ¼ cup sugar
- ¼ tsp salt
- 3–4 tbsp ice water
For the peach filling
- 4 cups fresh or canned peaches, peeled and sliced
- ¾ cup sugar
- 2 tbsp all-purpose flour
- ½ tsp ground cinnamon
- ¼ tsp nutmeg (optional)
- 1 tsp lemon juice
For the topping
- ½ cup all-purpose flour
- ½ cup sugar
- ½ cup unsalted butter, softened
- ½ tsp cinnamon
👩🍳 Instructions
- Preheat oven
Preheat to 375°F (190°C). - Make the crust
- Mix flour, sugar, and salt.
- Cut in chilled butter until mixture is crumbly.
- Add ice water 1 tbsp at a time until dough comes together.
- Press into a 9-inch pie pan and chill while preparing filling.
- Prepare the filling
- In a bowl, combine peaches, sugar, flour, cinnamon, nutmeg, and lemon juice.
- Pour filling into the chilled pie crust.
- Make the topping
- Mix flour, sugar, butter, and cinnamon until crumbly.
- Sprinkle over the peach filling.
- Bake
Bake 40–45 minutes until the topping is golden and the filling is bubbly. - Cool & Serve
Let cool at least 15 minutes. Serve warm with vanilla ice cream for an extra treat.
⭐ Tips
- Juicy peaches: If using canned, drain but reserve some syrup for extra flavor in the filling.
- Make ahead: The topping can be prepared a day in advance and added before baking.
- Extra flavor: Add a splash of vanilla extract or almond extract to the filling.
If you want, I can also give you:
- Old-Fashioned Peach Cobbler Pie
- Peach Cobbler Pie with Biscuit Topping
- No-Bake Peach Cobbler Pie 🍑
Do you want me to send one of these variations too?
