Peach Cobbler Pie

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Grandma’s Peach Cobbler Pie – Sweet, Buttery & Full of Love

Juicy peaches simmered in cinnamon sugar, tucked under a golden crust—just like Grandma used to make

Introduction: A Southern Classic That Never Goes Out of Style

There’s something magical about a warm slice of peach cobbler pie. It’s the kind of dessert that brings back memories of summer picnics, family gatherings, and cozy afternoons in Grandma’s kitchen. This version is simple, rich, and absolutely irresistible—made with frozen peaches, warm spices, and plenty of butter for that melt-in-your-mouth texture.

Whether you serve it with vanilla ice cream, whipped cream, or just a fork and a smile, this cobbler pie is guaranteed to win hearts and satisfy cravings.

Ingredients Breakdown

Let’s take a closer look at what makes this pie so special:

Filling:

  • Sliced frozen peaches (2 lbs)
    Convenient and juicy—no peeling required.
  • Granulated sugar (1 cup)
    Sweetens the fruit and creates a syrupy base.
  • Butter (8 tbsp)
    Adds richness and helps caramelize the filling.
  • Ground cinnamon (1 tsp)
    Warm and aromatic—pairs perfectly with peaches.
  • Ground nutmeg (¼ tsp)
    Adds depth and a hint of spice.

Optional: Add a splash of vanilla extract or lemon juice for brightness.

Crust:

  • Use your favorite pie crust—store-bought or homemade.
    You’ll need enough for a top and bottom crust if making a full pie, or just a top crust for a cobbler-style bake.

Tip: For extra flair, use a lattice crust or cut-out shapes.

Equipment Needed

  • 9-inch pie dish or baking dish
  • Mixing bowl
  • Saucepan
  • Rolling pin (if using homemade crust)
  • Oven
  • Pastry brush (optional)

Step-by-Step Instructions

Step 1: Preheat & Prep

Preheat oven to 375°F (190°C).
Grease a 9-inch pie dish or baking dish.

Step 2: Cook the Filling

In a saucepan over medium heat:

  • Combine 2 lbs frozen peaches, 1 cup sugar, 8 tbsp butter, 1 tsp cinnamon, and ¼ tsp nutmeg.

Cook for 10–12 minutes, stirring occasionally, until:

  • Peaches are tender
  • Mixture is syrupy and fragrant

Let cool slightly.

Step 3: Assemble the Pie

If using a bottom crust:

  • Roll out and fit into the pie dish.
  • Pour the peach mixture into the crust.

Top with:

  • A full crust, lattice strips, or biscuit-style dollops.

Seal edges and cut slits for steam if using a full crust.

Optional: Brush top with egg wash and sprinkle with sugar for a golden finish.

Step 4: Bake

Bake at 375°F for 40–45 minutes, until:

  • Crust is golden brown
  • Filling is bubbling

Let cool for 15–20 minutes before slicing.

Yields:

  • 8 servings

Presentation Tip: Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Serving Suggestions

Perfect for:

  • Sunday dinners
  • Holiday desserts
  • Summer picnics
  • Cozy nights in

Pair with:

  • Sweet tea or coffee
  • Vanilla bean ice cream
  • Fresh mint or basil garnish

Variations to Try

Want to make it your own? Try these delicious twists:

Coconut Peach Cobbler

Add shredded coconut to the filling or crust.

Peach Berry Cobbler

Mix in raspberries or blueberries.

Mini Cobbler Cups

Bake in ramekins for individual servings.

Vegan Version

Use plant-based butter and crus

Storage and Make-Ahead Tips

  • Make-Ahead: Prepare filling up to 2 days in advance.
  • Refrigerate: Store leftovers in airtight container for up to 4 days.
  • Freeze: Freeze baked pie for up to 2 months. Thaw and reheat before serving.

Tip: Reheat in oven at 325°F to maintain crisp crust.

Nutrition Notes (Per Slice, ~1 of 8)

  • Calories: ~350
  • Protein: ~3g
  • Carbohydrates: ~40g
  • Fat: ~18g
  • Sugar: ~28g
  • Sodium: ~120mg
  • Fiber: ~2g

This pie is:

  • Sweet and spiced
  • Buttery and golden
  • Perfectly portioned
  • Great for sharing

Final Thoughts

This Grandma’s Peach Cobbler Pie is more than just dessert—it’s a warm, nostalgic hug in every bite. Whether you’re baking for a crowd or just treating yourself, it’s guaranteed to impress and comfort.

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