Two of summer’s best peachy offerings— pie and cobbler— in one irresistible dessert. You’ve gotta try this peach cobbler pie!

closeup of peach cobbler pie

If you had to pick one, which would it be, peach cobbler or peach pie? I honestly don’t know.

And thankfully, with this peach cobbler pie I don’t have to choose.

Table of Contents

closeup of peach cobbler pie on a plate with ice cream

Is it pie? Is it cobbler?

This pie is the best of both worlds, combining an old-fashioned peach cobbler recipe with a classic peach pie. There’s a flaky homemade pie crust, fresh peach filling, and an easy cinnamon-scented biscuit cobbler topping. All you need is a scoop of vanilla ice cream and you’re set!

If your summer isn’t complete until you’ve baked with fresh peaches (I know mine isn’t), then this is the recipe for you! It’s got just the right about of fruity sweetness, a hint of cinnamon spice, and the most incredible overall flavor.

Ingredients you’ll need

peach cobbler pie ingredients

Use ripe summer peaches

This recipe is meant for the height of summer, when ripe and juicy peaches are easy to find at grocery stores, farmers markets and roadside fruit stands. While I don’t recommend using canned peaches for this pie, frozen sliced peaches will work if that’s all you have access to. Use them straight from the freezer, do not thaw.

How to make this peach cobbler pie

  1. Prepare and chill pie dough. Combine flour, sugar and salt, then cut butter in with pastry blender until it’s broken into small pieces. Add buttermilk and combine to make a shaggy dough. Transfer to a clean counter and continue to bring the dough together with your hands. Shape into a disk, wrap in plastic and chill in the refrigerator for at least 1 hour.pie crust preparation
  2. Roll out pie crust and fill pie plate. On a lightly floured surface, roll pie crust out into a large circle about 12 inches wide. Transfer to a pie plate and crimp edges as desired. Chill pie crust in the freezer while you prep the filling. slicing peeled peaches
  3. Peel (if you want) and slice peaches. You can leave the peach skins on or slip them off in a hot water bath (more info on how to remove peach skins can be found here). Cut peaches in 1/2-1 inch slices.
  4. Combine peach filling. In a large bowl, combine sugar, flour and cinnamon. Add peaches and and lemon juice and toss to combine.  Dump peach mixture into the prepared pie crust.mixing peach pie filling ingredients in a bowl
  5. Add biscuit topping. In a separate bowl, flour, sugar, baking powder and baking soda. Cut in butter with a pastry blender, then add buttermilk and stir until it forms a thick wet biscuit-like dough. Drop it by the spoonful over the peach filling. For more color and appeal, brush the tops of the cobbler dough and edges of pie crust with egg wash and sprinkle with cinnamon-sugar.peach cobbler pie assembly before and after
  6. Bake. Bake at 400°F until topping and crust is golden and filling is bubbling up through the cracks.
  7. Enjoy! Top slices with vanilla ice cream or vanilla whipped cream (highly recommended) and enjoy!
baked peach cobbler pie

baking tip:How to prep and store pie crust

Prepping pie crust in advance can save so much time on baking day! I like to make a few batches of my favorite flaky pie crust recipe at a time and store them in the freezer to have at the ready. Here’s how to store pie crust both short and long term:

In the fridge— Cover with plastic wrap and store in the fridge for up to 5 days. Use straight from the fridge.

In the freezer— Wrap twice in plastic wrap and store in the freezer for up to 2 months. When ready to use, let thaw in the fridge overnight or 1-2 hours on the counter.

closeup of peach cobbler pie on a plate

Tips for making this recipe

  • I’ve used my favorite buttermilk pie crust recipe for this peach cobbler pie, as it pairs really well with the buttermilk cobbler topping. Feel free to use your favorite crust recipe if you prefer.
  • The decision is up to you whether you want to peel the peaches or not for this recipe. The easiest option is to leave the peels on, while removing them makes for a smoother, more pleasing peach filling.
  • If you have an extra pie crust in the freezer, this is the perfect recipe to use it up!
  • Don’t skip the egg wash or cinnamon-sugar topping, it really makes a difference in how this pie looks.
  • I almost always have cinnamon-sugar in my spice drawer. If you need to make some, I like the ratio of 1 tablespoon granulated sugar to 1 teaspoon ground cinnamon.
  • To ensure this pie doesn’t have a soggy bottom, bake it in a metal or ceramic pie dish. A glass baking dish doesn’t conduct heat well.
  • Make sure the peach filling is bubbling in the center of the pie (as much as you can tell around the cobbler topping), as this is the sign that the pie is completely baked and done. This means that the filling will set up properly and that the topping is baked and no longer doughy in the center.
  • If the topping and pie crust edges are perfectly golden brown, but the filling isn’t done yet, cover with foil for the remainder of the bake time.
  • Let the pie set up for about 20 minutes before serving so the filling has time to set up completely.
  • More pie baking tips can be found in this post, The Best Tips for Making Perfect Pies.
  • This peach cobbler pie will keep in the fridge for several days! To reheat, individual slices can be warmed in the microwave, or you can cover the entire pie and warm it in a 350°F oven for 20-30 minutes.
closeup of peach cobbler pie on a plate with ice cream

Note: This recipe was originally published August 2014.

Get the recipe

closeup of peach cobbler pie
5 from 3 reviews

Peach Cobbler Pie

Servings: 10 servings
Prep Time: 30 minutes
Cook Time: 45 minutes
Chill Time: 1 hour
Total Time: 2 hours 15 minutes
Two favorite peach desserts in one!


For the pie crust:

  • 1 ¼ cup all-purpose flour (150 grams)
  • 1 teaspoon granulated sugar
  • ½ teaspoon salt
  • ½ cup unsalted butter , cold and cut into cubes (1 stick, 113 grams)
  • ¼ cup buttermilk , cold (60-80 ml)

For the filling:

  • cup granulated sugar (65 grams)
  • cup all-purpose flour (40 grams)
  • ¼ teaspoon ground cinnamon
  • 6 cups peaches , sliced (1 kg, about 6-8 medium)
  • 1 teaspoon lemon juice

For the cobbler topping:

  • 1 cup all-purpose flour (120 grams)
  • 1 tablespoon granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 3 tablespoons unsalted butter , cold and cut into cubes (42 grams)
  • ½ cup buttermilk , cold (120 ml)
  • 1 large egg + 1 tablespoon water , for egg wash (optional)
  • Cinnamon sugar , for sprinkling (optional, see Notes)


To make the pie crust:

  • Combine the flour, sugar and salt in a medium bowl. Add the cubed butter and use a pastry blender to cut the butter into the dry ingredients until the size of small peas. Add buttermilk and use a spoon and then your hands to stir the mixture until it comes together into a ball. If mixture is too dry, add additional buttermilk a teaspoon at a time.
  • Dump the dough out onto a clean surface and knead a few times to incorporate all of dry bits. Work quickly, do not over handle. Cover with plastic wrap and chill in the fridge for at least 1 hour before using.
  • On a floured surface, roll the chilled dough out into a rough 12-inch circle. Transfer to a 9-inch pie dish, trim edges, and crimp as desired. Store pie crust in the pie crust in the freezer until ready to assemble the whole pie.

To make filling:

  • When ready to bake, preheat the oven to 400°F.
  • Toss together the sugar, flour, cinnamon, peaches and lemon juice in a large bowl. Dump into the prepared pie crust.

To make the cobbler topping and bake:

  • Combine the flour, sugar, baking powder, baking soda and salt in a large bowl. Add the cubed butter and use a pastry blender to cut the butter into the dry ingredients until the size of small peas. Add the buttermilk and mix just until dough comes together. Drop by the spoonful on top of the peach filling. Sprinkle with cinnamon sugar, if using.
  • If desired, whisk egg wash together and brush onto tops of the cobbler topping and edges of the pie crust. Sprinkle the top of the pie with cinnamon-sugar.
  • Bake pie until topping is golden brown and the filling is bubbling through the center, about 45-60 minutes. If the topping browns too quickly, cover with foil for the remainder of the baking time.
  • Let cool 20 minutes before serving so the filling has time to set up completely. Serve with whipped cream or ice cream, as desired. Store leftovers in the fridge.


  • Prepared pie crust can be stored in the fridge for up to 5 days or in the freezer for up to several months. If frozen, thaw in fridge overnight before using.
  • To make cinnamon-sugar, I like the ratio of 1 tablespoon granulated sugar to 1 teaspoon ground cinnamon.
Calories: 329kcal, Carbohydrates: 49g, Protein: 5g, Fat: 14g, Saturated Fat: 8g, Cholesterol: 35mg, Sodium: 303mg, Potassium: 267mg, Fiber: 2g, Sugar: 23g, Vitamin A: 710IU, Vitamin C: 6mg, Calcium: 45mg, Iron: 2mg
Cuisine: American
Course: Dessert
Author: Annalise Sandberg
Have you tried this recipe?I’d love to hear about it! Leave a rating and review below, or take a photo and tag it on Instagram @completelydelicious with #completelydelicious.

Disclosure: This recipe was originally developed in partnership with the Go Bold With Butter campaign from the American Butter Institute. To browse more delicious recipes I’ve created for Go Bold With Butter, you can view my profile here. All opinions are my own, as always.

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