Description
Enjoy a taste of home with this simple yet delightful peach cobbler featuring a classic lattice crust. It’s easy to make and perfect for any occasion.
Ingredients
Scale
- 6 cups sliced fresh peaches (about 2 1/2 pounds)
- 1 cup granulated sugar
- 1/4 cup all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 box (14.1 ounces) refrigerated pie crusts
- 2 tablespoons unsalted butter, cut into small pieces
- 1 large egg, beaten (for egg wash)
- 1 tablespoon milk (for egg wash)
- 1 tablespoon coarse sugar (optional, for sprinkling)
Instructions
- Preheat oven to 400°F (200°C).
- In a large bowl, combine the sliced peaches, granulated sugar, flour, cinnamon, nutmeg, and lemon juice. Stir gently to coat the peaches.
- Unroll one pie crust and gently press it into the bottom of a 9-inch pie plate. Trim any excess dough, leaving about a 1/2-inch overhang.
- Pour the peach mixture into the pie crust. Dot the top with the small pieces of butter.
- Unroll the second pie crust. Cut it into 1-inch wide strips using a knife or pastry wheel.
- Arrange the strips over the peach filling in a lattice pattern. Trim the ends of the strips and press them onto the edge of the bottom crust to seal. Crimp the edges of the cobbler as desired.
- In a small bowl, whisk together the beaten egg and milk to make an egg wash. Gently brush the lattice top with the egg wash. If desired, sprinkle with coarse sugar.
- Place the pie plate on a baking sheet to catch any drips.
- Bake for 15 minutes. Reduce oven temperature to 375°F (190°C) and continue baking for another 35-45 minutes, or until the crust is golden brown and the filling is bubbly. If the crust starts to brown too quickly, loosely tent the cobbler with aluminum foil.
- Let the cobbler cool for at least 15-20 minutes before serving. This allows the filling to set slightly.
Notes
- Fresh peaches are recommended for the best flavor and texture, but you can use frozen peaches. If using frozen, thaw and drain them well before using.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently before serving.
- Prep Time: 20 minutes
- Cook Time: 50-60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American