Grandma’s Peach Cobbler Pie Recipe

Ingredients

For the Filling:
6–7 fresh peaches, peeled and sliced (or 6 cups canned peaches, drained)
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 tsp ground nutmeg
3 tbsp cornstarch
1/4 cup water (if using fresh peaches)
1/2 tsp vanilla extract

For the Topping:
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup unsalted butter, cold and cubed
1/4 cup milk
1 large egg

Optional:
Vanilla ice cream or whipped cream for serving

Directions

Preheat your oven to 375°F (190°C). Grease a 9-inch pie dish or baking dish.

In a large saucepan, combine the peaches, granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, cornstarch, and water (if using fresh peaches). Cook over medium heat until the mixture thickens, about 5–7 minutes. Stir in the vanilla extract and pour the filling into the prepared pie dish.

In a medium mixing bowl, whisk together the flour, sugar, baking powder, and salt. Using a pastry cutter or your fingers, cut in the cold butter until the mixture resembles coarse crumbs.

In a small bowl, whisk the milk and egg together, then pour into the flour mixture. Stir until just combined.

Drop spoonful’s of the topping over the peach filling, leaving some gaps for steam to escape.

Bake in the preheated oven for 35–40 minutes, or until the topping is golden brown and the filling is bubbling.

Allow the cobbler pie to cool slightly before serving. Top with vanilla ice cream or whipped cream for extra indulgence.