Grandma’s Peach Cobbler Pie

Here’s a heartwarming, classic-style Grandma’s Peach Cobbler Pie — the kind of dessert that fills the kitchen with sweet, buttery aromas and delivers that perfect balance of juicy peaches and golden, tender crust. This version combines the rustic feel of cobbler with the structure of a pie, making it a true comfort dessert.

🥧 Grandma’s Peach Cobbler Pie

🍑 Ingredients:

For the pie crust (or use a store-bought 9-inch crust):

1 1/4 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, cold and cubed
3–4 tbsp ice water

For the peach filling:

5–6 fresh peaches, peeled and sliced (or 2 cans, drained / 5 cups frozen, thawed)
2/3 cup granulated sugar
1/4 cup light brown sugar
2 tbsp cornstarch (or flour, for thickening)
1/2 tsp cinnamon
1/4 tsp nutmeg (optional)
1 tsp vanilla extract
1 tbsp lemon juice
Pinch of salt
1 tbsp butter (to dot over the filling before baking)

For the cobbler topping:

3/4 cup all-purpose flour
1/3 cup sugar
1 tsp baking powder
Pinch of salt
1/4 cup (1/2 stick) butter, melted
1/3 cup milk
1/2 tsp vanilla extract

🔪 Instructions:

1. Make the crust:

Combine flour and salt in a bowl.
Cut in cold butter until mixture resembles coarse crumbs.
Add ice water 1 tbsp at a time, mixing until dough just comes together.
Shape into a disc, wrap, and chill for at least 30 minutes.
Roll out and place in a 9-inch pie dish. Trim and crimp edges.

2. Preheat the oven to 375°F (190°C).

3. Prepare the peach filling:

In a large bowl, combine sliced peaches, sugars, cornstarch, cinnamon, nutmeg, vanilla, lemon juice, and salt.
Toss gently and let sit while you prepare the topping.

4. Make the cobbler topping:

In a medium bowl, whisk together flour, sugar, baking powder, and salt.
Add melted butter, milk, and vanilla. Stir just until combined (it will be thick like a loose biscuit dough).

5. Assemble the pie:

Pour peach filling into the prepared crust.
Dot the top with small pieces of butter.
Spoon cobbler topping over the peaches by the heaping spoonful — it won’t cover the whole top, and that’s okay. Gaps allow steam to escape and juices to bubble.

6. Bake:

Place pie on a baking sheet (to catch drips).
Bake for 50–60 minutes, or until topping is golden and filling is bubbling.
If the crust edges brown too fast, cover them with foil or a pie shield.

7. Cool:

Let cool at least 30 minutes to help the filling set.

🍨 Serve with:

Vanilla ice cream
Whipped cream
A drizzle of caramel or bourbon sauce (if you’re feeling fancy)

🧊 Storage:

Cover and keep at room temp for 1 day, or refrigerate for up to 4 days.
Reheat slices in the oven for best results.

Want a crumble topping instead of cobbler? Or a gluten-free version? Let me know!