Peach Cobbler Pie
Two of summer’s best peachy offerings— pie and cobbler— in one irresistible dessert mashup.
If you had to pick one, which would it be, peach cobbler or peach pie? I honestly don’t know.
And thankfully, I don’t have to choose.
This pie is the best of both worlds, with a flaky buttery crust, fresh peach filling, and a cinnamon scented biscuit topping. All you need is a dollop of whipped cream or vanilla ice cream (or maybe both?) and you’re set.
As labor day approaches and kids go back to school, it’s easy to think ahead to fall. But I’ll be hanging on to summer peaches as long as I possibly can.
If you let summer slip away without enjoying either a homemade peach pie or peach cobbler, then I truly feel sorry for you. Don’t let it happen! And while you could settle for either just fine, this one recipe allows you to deliciously cross both off the list at once.
This summer I’ve teamed up with several of my favorite bloggers and The American Butter Institute to share our favorite pies on GoBoldWithButter.com. I’m crazy for this peanut butter ice cream brownie pie from Annie’s Eats, and this Chevron Striped Blueberry Pie from Brooklyn Supper is just perfect.
You can find a few of my pie recipes (like this one) as well, and I’ve even shared a few pie tutorials. Come learn how to make a flaky all-butter pie crust. And if lattice-topped pies intimidate you, see my tutorial with easy step-by-step instructions.
Finally, find out how you can enter to win a fabulous collection of pie-baking goodies here.
Peach Cobbler Pie
For the pie crust:
- 1 ¼ cup all-purpose flour (150 grams)
- ½ teaspoon salt
- ½ cup unsalted butter , cold and cut into cubes (113 grams)
- ¼-⅓ cup water (60-80 ml)
For the filling:
- ⅔ cup granulated sugar (65 grams)
- ⅓ 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 cold buttermilk (120 ml)
- Cinnamon sugar , for sprinkling (optional)
- To make the pie crust, combine the flour 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 the water a tablespoon at a time until the dough starts to come together into a ball. 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 2 hours.
- Preheat oven to 400° F. On a floured surface, roll the chilled dough out into a rough 12-inch circle. Transfer to a 9-inch pie dish and trim edges.
- To prepare the filling, toss together the sugar, flour, cinnamon, peaches and lemon juice in a large bowl. Dump into the prepared pie crust.
- To make the topping, 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.
- Bake pie until topping is golden brown and the filling is bubbling, 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. Serve with whipped cream or ice cream, as desired.
Disclosure: This recipe was 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.