This post is wayyy overdue, especially since peach season is over here in Georgia. I actually went peach picking months ago; I just wasn’t able to post this recipe earlier as a circumstance of working close to 70 hours a week. But here it is…
Due to the weather this year, the peaches weren’t as big or plentiful as they have been other seasons. I went peach picking with the hopes of picking three pecks and ended up coming home with only one. This limited my peach baking. Since I love both crumb topping and homemade flaky pie crust, I decided to make a peach cobbler with both!
This recipe does require a little pre-planning because the crust needs to be refrigerated for 24 hours. The key to a flaky but pliable crust is to use cold butter and ice cold water. I place several ice cubes in a bowl and let it sit with a small amount of water.
Cutting the cold butter into the flour takes time and patience, but it is worth it. You want a fine, even crumb.
Once the pie crust has been chilled, you are ready to prepare your peach cobbler. Using ripe peaches works best, plus they have beautiful color.
I topped the peaches with the crust in a lattice pattern. You can accomplish this by alternating pieces of dough over and under each other.
The strips of pie crust are then topped with buttery streusel.
Once this bakes into golden deliciousness, each bite contains flaky pie crust, with gooey-buttery crumbs baked into it. It is one of the best peach cobblers I’ve ever had. Also, not overly sweet, so great topped with vanilla ice cream.
Crust & Crumb Peach Cobbler
Peach cobbler topped with lattice pie crust and crumbles
- 2 TB butter, melted
- 4-5 ripe peaches, peeled and sliced
- 3/4 cup sugar
- 1/2 cup all-purpose flour
- 1 cup all-purpose flour
- 2 TB sugar
- 1/4 ts salt
- 1/2 cup butter, cold
- 3-4 TB ice cold water
- turbinado sugar
- 4 Tb butter, cold
- 1/3 cup all-purpose flour
- 1/2 cup brown sugar
- dash salt
1. Prepare the pie crust. Combine the flour, sugar, and salt in a small bowl. Cut in the cold butter with a pastry blender until you get a coarse meal. Stir in the ice water 1 tablespoon at a time until the dough starts to form a ball. Use your hands to finish combining the dough into a ball, then form into a disk. Wrap in plastic wrap and refrigerate for 24 hours.
2. Preheat the oven to 400 degrees F. Grease a 9 x 9 inch pan. Remove the pie crust from the fridge while you prepare the peaches. Mix the sliced peaches with 3/4 cup sugar and 1/2 cup flour. Pour evenly into the pan and drizzle with the melted butter.
2. Prepare the crumb topping. Combine 1/2 cup brown sugar, 1/3 cup flour, and a dash of salt in a small bowl. Cut in 4 tablespoons of cold butter until you get the desired crumb size.
3. Roll the pie crust on a floured surface to 1/4 inch thickness. Cut the edges off to form a square. Cut the square into even-sized strips, about 1 inch wide each. Place the strips of pie crust over the peaches in a lattice pattern.
4. Sprinkle the crumble topping in between the gaps in the lattice crust, covering all the peaches. Then sprinkle turbinado or coarse sugar on the pie crust.
5. Bake in the oven for 30 minutes or until the peaches are bubbly and the crust is slightly browned. Serve warm with ice cream, if desired.