This delicious double crust peach cobbler is filled with tender sweet peaches in a delicious pure maple syrup filling combined with cinnamon, allspice, and cardamom. This recipe isn't just a Fall favorite but is perfect for any time of the year.
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Why this recipe works
It's simple to make and is definitely a show-stopper during the Fall season and the holidays. It uses all the Fall spices that you know and love to elevate the warm maple peach filling and when paired with the buttery pie crust is simply a match made in heaven.
Ingredient Notes
- Feel free to use homemade pie crust; however, this recipe is made with a quality store bought pie crust. My favorite at the moment are Trader Joe's pie crust rolls.
- For this recipe, I recommend name brand canned peaches. Preferably in 100% juice as maple syrup will be added to sweeten the filling.
- Do not use any syrup that you might use for pancakes as 100% pure maple syrup is recommended.
- Cinnamon, allspice, and a touch of cardamom is used to season the syrup.
- Pure vanilla extract or vanilla bean paste (vanilla bean paste is thicker and has a richer taste)
- An egg wash is brushed over the top layer of the pie crust so when baked it turns a beautiful golden brown color.
How to make this recipe
Peach cobbler with pie crust is really simple to make and should not feel intimating. As I walk you through the steps from beginning to end, you'll see just how easy it is.
Pie dough: Thaw the pie dough rolls completely before trying to roll out. If you do not allow them to thaw completely before rolling out, the dough will crack and will fall apart. This will save you time and from becoming frustrated. You may also want to roll the dough out onto a lightly floured surface to prevent sticking.
Filling: In a large pot, combine canned peaches, maple syrup, cinnamon, allspice, and cardamom. Add a tablespoon of flour to the filling to thicken the mixture as it boils gently. Once done, add the vanilla extract or vanilla bean paste.
Assembly: Add one rolled out pie dough to the bottom and up the sides of your casserole or baking dish and bake it in the oven just until it turns a light brown color (this is called par-baking or partially baking).
Remove from the oven and add the peach cobbler filling.
Add the 2nd rolled-out pie dough on top of the filling and brush the top of the pie dough with an egg wash. Cut a few slits in the dough so the steam escapes while baking.
- Bake in a 375 degree preheated oven until the filling starts to bubble and the pie crust turns a beautiful golden brown color. Remove the cobbler from the oven and allow it to cool.
- Enjoy by itself or top with a scoop of vanilla ice cream to make an 'a la mode' or top with a dollop of whipped cream.
FAQs
Yes, this decadent peach cobber definitely has a bottom crust. Some may think that fruit cobblers aren't meant to have a bottom crust, but I totally disagree. When it comes to peach cobbler, it's all about the crust
Canned yellow peaches are best for peach cobblers. They're already ripe, sweeter, more flavorful, and are already sliced.
You can tell a cobbler is done when the filling is nice and bubbly around the sides and the crust is a beautiful golden brown. This ensures that your peach cobbler is done.
Expert Tips
- If you decide to use a store bought pie crust instead of homemade, make sure to purchase a really good one.
- Using store bought pie crust allows time for preparing other homemade goods or simply shortening the amount of time you would spend in the kitchen.
- I recommend using name brand canned peaches instead as a generic brand can potentially alter the taste of the cobbler.
- For this recipe, I do not use canned peaches in heavy syrup instead I use canned peaches in 100% juice, so I can control the sweetness even more and honestly I prefer using a better quality sweetener such as pure maple syrup instead of peaches sitting in heavy syrup.
- Cardamom is a strong spice and I recommend only using a dash; however, it's optional so do not feel inclined to buy it if it's a spice that you do not use often.
- Brushing the top layer of the peach cobbler with an egg wash is important for turning it a beautiful golden brown color while baking.
Related Recipe
Did you make this recipe?
If so, let me know how it went. Leave a 'Star Rating' within the recipe card down below and/or TAG @cookingwithbliss on Instagram. I can't wait to see how it turned out.
📖 Recipe
Peach Cobbler with Pie Crust
Peach Cobbler with Pie CrustIngredients
- 2 large cans yellow peaches (in 100% juice)
- 1 15 oz can yellow peaches (in 100% juice (drained))
- ¾ cup 100% pure maple syrup
- 2 teaspoon ground cinnamon
- ¼ teaspoon allspice
- ⅛ teaspoon cardamom
- 1 tablespoon unbleached flour
- 2 pie crust rolls (homemade or store bought)
- 1 egg
- 1 teaspoon pure vanilla extract (vanilla bean paste)
Instructions
- Preheat oven to 375 degrees.
- If using store bought pie dough, thaw completely. When thawed, add a bit of flour to a working surface or a clean counter top surface and roll out the dough. Then, place one on the bottom and up the sides of a 9x13 inch casserole or baking dish.
- Place in the preheated oven, and bake the pie dough until it turns a light brown color. This is called blind-baking or par-baking. The purpose is to bake that first layer of dough just until light brown before adding the filling. Set aside.
- Crack egg in a bowl whisk. Set aside.
Filling
- To a pot over medium-heat, add canned peaches, pure maple syrup, cinnamon, allspice, and cardamom and stir until all combined. Add flour and stir. Continue to cook until the mixture comes to a gentle boil and the mixture thickens enough to coat the back of a spoon. Remove from heat, add vanilla extract or vanilla paste and stir gently.
Assemble
- Using a ladle or slotted spoon, add the peaches from the filling into the baking dish with the par-cooked dough then add in the syrup (you may not need to use all the syrup and that's okay using too much will cause spillage in your oven). Use the majority, but it's okay to leave some behind in the pot.
- Top with the other pie dough that you rolled out. Using a pastry brush, brush the dough with egg wash. Place in the preheated oven and bake until the filling is bubbly and the crust is golden brown. This will take about 40 minutes.
Serve
- Remove from oven. Allow to cool. Enjoy alone or top with a scoop of ice cream or a dollop of whipped cream.
Notes
- If you decide to use a store bought pie crust instead of homemade, make sure to purchase a really good one.
- Using store bought pie crust allows time for preparing other homemade goods or simply shortening the amount of time you would spend in the kitchen.
- I recommend using name brand canned peaches instead as a generic brand can potentially alter the taste of the cobbler.
- For this recipe, I do not use canned peaches in heavy syrup instead I use canned peaches in 100% juice, so I can control the sweetness even more and honestly I prefer using a better quality sweetener such as pure maple syrup instead of peaches sitting in heavy syrup.
- Cardamom is a strong spice and I recommend only using a dash; however, it's optional so do not feel inclined to buy it if it's a spice that you do not use often.
- Brushing the top layer of the peach cobbler with an egg wash is important for turning it a beautiful golden brown color while baking.
Nutrition
Nutrition Disclaimer
Nutritional information is an estimate provided by an online nutrition calculator. For the most accurate results, we recommend calculating the nutritional information using the specific ingredients and brands you use.
Cynthia Wiggins says
When do you add the vanilla?
CookingwithBliss says
Hey Cynthia - After the filling has thickened, remove the pot from the heat, add the vanilla extract or vanilla paste and give a gentle stir. Happy Holidays.
Sarah says
I've made this three times since Thanksgiving. It's fabulous and a real crowd pleaser. Nutmeg, cinnamon and maple syrup make the house smell like the holidays. I serve with a bit of whipped cream. So simple and quick!
Bianca says
Do you drain the canned peaches before cooking them?
CookingwithBliss says
Hi there Bianca - No, do not drain the canned peaches before cooking. You want to create a nice syrup, and it has to start with the liquid from the canned peaches. Also, if you drain the liquid from all the canned peaches, it will result in a dry peach cobbler. Please let me know if you have any other questions and Happy Thanksgiving. Take care.
Brittney says
This looks great. Can't wait to try this out for the family at Thanksgiving. Also, what kind of maple syrup do you prefer to use to cook with? Thanks!
CookingwithBliss says
Hi Brittney - Thank you so very much. You're going to love it. I use 'Maple Grove Farms 100% PURE Maple Syrup that I usually purchase from Walmart. Any maple syrup would be great as long as it's 100% pure maple syrup. Let me know if you have any other questions.