🥧🍑 Grandma’s Peach Cobbler Pie
A cross between a fruit pie and a classic cobbler, this dessert features a juicy peach filling wrapped in flaky pie crust and topped with a golden, buttery cobbler-style topping. Sweet, tender, and slightly crisp on top — just like Grandma made it.
🧾 Ingredients (Serves 8)
For the Filling:
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6–7 fresh peaches, peeled and sliced (or use 2 cans, drained, or 5 cups frozen, thawed)
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½ cup granulated sugar
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¼ cup brown sugar
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2 tbsp all-purpose flour
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1 tbsp lemon juice
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1 tsp vanilla extract
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½ tsp cinnamon
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Pinch of nutmeg (optional)
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1 unbaked pie crust (homemade or store-bought, for a 9-inch pie pan)
For the Cobbler Topping:
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¾ cup all-purpose flour
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¾ tsp baking powder
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¼ tsp baking soda
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¼ tsp salt
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2 tbsp sugar
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6 tbsp cold butter, cut into small cubes
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⅓ cup buttermilk (or milk + 1 tsp vinegar)
🔪 Instructions
1. Prepare the Pie Base
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Preheat oven to 375°F (190°C).
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Roll out and fit pie crust into a 9-inch pie pan. Crimp edges and set aside.
2. Make the Peach Filling
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In a large bowl, gently mix sliced peaches with both sugars, flour, lemon juice, vanilla, cinnamon, and nutmeg.
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Let sit for 10–15 minutes to draw out juices.
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Pour the mixture into the prepared pie crust.
3. Make the Cobbler Topping
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In a bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
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Cut in cold butter using a pastry cutter or your fingers until crumbly.
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Stir in buttermilk just until a soft dough forms.
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Drop spoonfuls of dough over the peaches — it doesn’t have to cover the whole top; gaps are fine!
4. Bake
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Bake at 375°F for 45–55 minutes, until the topping is golden and the filling is bubbling around the edges.
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If crust edges brown too fast, cover them with foil halfway through.
5. Cool & Serve
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Let cool at least 20–30 minutes to let the filling set slightly.
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Serve warm with vanilla ice cream or whipped cream.
✅ Tips:
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No fresh peaches? Canned or frozen work well — just be sure to drain or thaw completely.
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For a crispier topping, sprinkle a little coarse sugar on the cobbler dough before baking.
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Make ahead: Bake a day ahead and reheat at 300°F for 15 minutes before serving.
Would you like a cast iron skillet version, gluten-free adaptation, or Grandma-style all-cobbler no crust version instead?
