Peach Cobbler Pie

Peach pie or peach cobbler—can you really choose just one? I can’t either, and that’s exactly why this Peach Cobbler Pie exists. It’s the best of both worlds: the flaky base of a pie, the juicy fruit center of your favorite cobbler, and a buttery, cinnamon-scented biscuit topping that seals the deal.

This one’s a crowd-pleaser through and through. Serve it warm with a scoop of vanilla ice cream, and trust me—summer doesn’t get better than this.

IS IT A PIE OR A COBBLER?

Let’s be honest—it’s both. And that’s what makes it so amazing.

This dessert starts with a classic buttery pie crust, filled with ripe, sweet peaches and topped off with a tender biscuit topping, just like a traditional cobbler. It’s rustic, beautiful, and full of cozy peach flavor with a hint of spice. Perfect for backyard dinners, summer potlucks, or when you’ve got a basket of peaches begging to be used.

WHAT YOU’LL NEED

Here’s everything that goes into this peachy mashup:

For the pie crust:

• All-purpose flour
• Sugar
• Salt
• Unsalted butter (cold)
• Buttermilk (for richness and tang)

You can also use a store-bought crust if you’re tight on time—no judgment here.

For the peach filling:

• Fresh ripe peaches
• Granulated sugar
• All-purpose flour (to thicken the juices)
• Ground cinnamon
• Lemon juice

For the cobbler topping:

• Flour
• Sugar
• Baking powder + baking soda
• Butter (cold and cubed)
• Buttermilk
• Egg wash (1 egg beaten with a splash of water or milk)
• Cinnamon-sugar (for that golden, sparkly finish)

USE FRESH SUMMER PEACHES

This recipe is made for peak peach season. You want those juicy, sweet peaches you can smell from across the room. Local markets and roadside fruit stands are gold mines this time of year.

Frozen sliced peaches work too if that’s what you have—just use them straight from the freezer. Don’t thaw them first or your filling may turn watery.

Skip the canned ones though—they’re too soft and syrupy for this pie.

HOW TO MAKE PEACH COBBLER PIE

Let’s walk through it step-by-step:

1. Make the Pie Dough

In a bowl, mix together flour, sugar, and salt. Cut in cold butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs. Stir in the buttermilk and bring it all together into a shaggy dough.

Shape it into a disk, wrap it up, and chill it in the fridge for at least an hour.

2. Roll It Out and Prep the Pie Plate

On a floured surface, roll the chilled dough into a 12-inch circle. Lay it into a pie dish, crimp the edges however you like, and pop it into the freezer while you get the filling ready.

3. Slice Those Peaches

You can leave the skins on for a more rustic look, or peel them if you prefer a smoother filling. Either way, slice them into ½ to 1-inch wedges.

4. Mix the Filling

In a big bowl, toss together sugar, flour, cinnamon, lemon juice, and your sliced peaches. Pour it all into the prepared pie crust.

5. Make the Biscuit Topping

In another bowl, stir together flour, sugar, baking powder, and baking soda. Cut in cold butter until the mix is crumbly. Add buttermilk and stir until you get a thick, slightly sticky dough.

Spoon dollops of the dough all over the peach filling—don’t worry about being neat here.

Brush the biscuit topping and pie edges with egg wash and sprinkle generously with cinnamon-sugar.

6. Bake

Pop it in a 400°F oven and bake until the topping and crust are golden brown, and the filling is bubbling up between the cracks—about 45–55 minutes.

SERVING SUGGESTIONS

Let it cool for about 20 minutes so the filling can set up (if you can wait that long). Then serve it warm with:

• A big scoop of vanilla ice cream
• Fresh whipped cream
• Or even just as-is with a spoon straight from the pie dish (no judgment)

TIPS FOR SUCCESS

• Make your crust ahead of time. I like to keep a few wrapped discs of dough in the freezer for spur-of-the-moment pies.
• Use a metal or ceramic pie plate for even baking. Glass doesn’t conduct heat as well and can lead to a soggy crust.
• Don’t skip the egg wash + cinnamon sugar. It gives your pie that golden color and bakery-style finish.
• No buttermilk? You can make a quick substitute: mix 1 tablespoon lemon juice or vinegar with ½ cup milk, let it sit for 5–10 minutes.
• Cover with foil if your topping is golden but the filling isn’t bubbling yet—this prevents over-browning while the center finishes cooking.
• Let it rest. Just 20 minutes helps everything set, so your slices hold together.

STORING LEFTOVERS

This pie keeps well in the fridge for several days. Cover it with foil or plastic wrap and pop it in the refrigerator.

To reheat:

• Microwave slices individually for 20–30 seconds
• Or warm the whole pie, covered in foil, in a 350°F oven for about 20–30 minutes

So if you’re torn between baking a cobbler or a pie this summer—don’t choose. Just make this Peach Cobbler Pie and enjoy the best of both. It’s fruity, golden, a little rustic, and just right for lazy summer evenings.

Try other recipes:

• Oatmeal Peach Cobbler
• Dutch Oven Peach Cobbler
• Crock Pot Peach Cobbler