Grandma’s Peach Cobbler Pie is a comforting, homestyle dessert that combines the delicious flavors of juicy peaches with a buttery, crumbly topping. It’s the perfect treat for a cozy family gathering or a special occasion. Here’s how to make it:
Ingredients:
For the Peach Filling:
- 6 cups fresh or frozen peaches, sliced (about 4-5 medium peaches)
- 1/2 cup granulated sugar
- 2 tbsp cornstarch (for thickening)
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg (optional, for added flavor)
- 1 tbsp lemon juice (to balance the sweetness)
- Pinch of salt
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1/2 cup (1 stick) unsalted butter, cold and cut into small cubes
- 1/4 cup milk (whole milk or buttermilk for extra richness)
- 1 tsp vanilla extract
For the Pie Crust:
- 1 pie crust (store-bought or homemade, enough for a 9-inch pie)
- 1 tbsp butter (for greasing)
Optional Garnish:
- Whipped cream or vanilla ice cream
Instructions:
- Prepare the Peach Filling:
- In a large bowl, combine the sliced peaches, sugar, cornstarch, cinnamon, nutmeg, lemon juice, and a pinch of salt.
- Gently toss the ingredients together, making sure the peaches are evenly coated with the sugar mixture. Set aside to allow the juices to form.
- Preheat the Oven:
- Preheat your oven to 375°F (190°C).
- Prepare the Pie Crust:
- If using a store-bought crust, roll it out and place it into a 9-inch pie pan.
- If using homemade crust, roll out the dough and transfer it to the pie pan, trimming any excess dough and crimping the edges to make a decorative border.
- Lightly butter the bottom of the crust to prevent sogginess.
- Make the Cobbler Topping:
- In a medium bowl, whisk together the flour, sugar, baking powder, and salt.
- Add the cold, cubed butter to the flour mixture. Use a pastry cutter, fork, or your fingers to work the butter into the dry ingredients until the mixture resembles coarse crumbs with pea-sized bits of butter.
- Pour in the milk and vanilla extract, stirring until just combined into a thick batter. Don’t overmix.
- Assemble the Pie:
- Pour the prepared peach filling into the pie crust, spreading it evenly.
- Drop spoonfuls of the cobbler topping over the peaches. The topping doesn’t need to cover the entire surface; it will spread and puff up as it bakes.
- Bake the Pie:
- Place the pie on a baking sheet to catch any drips, and bake for 45-50 minutes or until the topping is golden brown and the peach filling is bubbling.
- If the topping begins to brown too quickly, you can cover the edges with foil to prevent burning.
- Cool and Serve:
- Allow the pie to cool for about 15-20 minutes before serving, so the filling can set.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Tips:
- You can use canned peaches if fresh ones are not available. Be sure to drain them well and reduce the sugar slightly, as canned peaches can be sweeter.
- For added depth of flavor, you can add a splash of bourbon or vanilla extract to the peach filling.
- This pie can be made ahead and reheated in the oven. Just cover it with foil and bake at 350°F for 15-20 minutes.
Enjoy this warm, fruity, and comforting peach cobbler pie, just like Grandma used to make!
