Our Southern peach cobbler with frozen peaches and flaky lattice pie crust is a delicious Southern dessert. Serve it with a scoop of ice cream and enjoy!
Today we are jumping right in with a peach cobbler with frozen peaches recipe! After the overwhelming love for our canned peaches peach cobbler, we heard your requests loud and clear for a frozen peaches version. Challenge accepted, and we are super excited because this one’s a winner!
Using frozen peaches is a game-changer. Less sugar, a fresh peachy taste with a hint of tartiness, and a texture that’s just right – not too mushy, not too firm. Also, this peach cobbler recipe requires very little prep, and no pots or pans. Just toss those frozen peaches into a big bowl, throw in your ingredients, give it a good stir, pour it into your baking dish, and pop it in the oven. Easy and stress-free!
This is a double-crust peach cobbler with layers of pie crust on both the bottom and the top. It’s essentially a peach pie, but in the South, we often just call it a peach cobbler. To keep it easy, we used ready-to-bake refrigerated pie crusts, and if you’re feeling fancy, go ahead and weave a little lattice crust.
If your mantra is “less time in the kitchen, more time enjoying deliciousness,” or you’re on a mission for that fresh-from-the-orchard peach flavor without the peeling or heavy syrup, this peach cobbler with frozen peaches recipe is made just for you. No pots to scrub, no hours spent prepping – just a mouthwatering Southern peach cobbler recipe.
What you’ll love about this recipe:
Ingredients
- Frozen peaches
- Vanilla extract
- Ground cinnamon
- Ground nutmeg
- Butter
- Sugar
- Box pie crust (e.g. Pillsbury Ready-to-Bake)
- All-purpose flour
- Egg, for egg wash
Frozen Peaches vs Canned
I love the convenience of both frozen peaches and canned peaches. They are available year-round and require minimal preparation since they come pre-peeled and pre-sliced.
Frozen peaches have a bright, fresh flavor and a little bit of tartiness. Canned peaches, especially those in heavy syrup, are sweeter and softer. Check out our peach cobbler with canned peaches recipe to compare.
How to Make Peach Cobbler with Frozen Peaches
Step One: Let the frozen peaches and pie crusts sit at room temperature for about 15 minutes. Beat the egg yolk in a small bowl and set it aside until ready to use. Meanwhile, preheat the oven to 375°F (190°C).
Step Two: Grease a 9-inch pie pan with butter or non-stick cooking spray. Then, grab one of the pie crusts and roll it out onto a floured surface. Use a rolling pin to stretch it out a little bit if needed. Place the dough on the bottom of the greased pie dish.
Step Three: In a large bowl, toss together frozen peach slices, sugar, flour, cinnamon, nutmeg, and butter. Stir it all up until well incorporated. The butter will remain in slices, which is fine. It creates nice little bubbly pockets of butter when baking.
Step Four: Pour peach cobbler filling on top of your pie crust. Unroll the second pie crust and use a pastry wheel (or pizza wheel) to slice it into eight strips. Lay the strips over the peaches to make a striped pattern or lattice crust design. Fold the edges of the top crust under.
Step Five: Brush the top of the dough with a beaten egg. This will ensure a flaky, golden pie crust. Loosely cover the edges with strips of foil or use pie crust shields to prevent over-browning or burnt edges.
Step Six: Pop that cobbler in the preheated oven and cook for an hour. You’ll know it’s ready when it’s golden brown and bubbling. Once it’s done, let it cool for about 30 minutes. Serve it warm with a scoop of ice cream, grab a spoon, and enjoy!
Storage and Reheating Instructions
To store peach cobbler leftovers, let the peach cobbler cool down to room temperature. Then, cover it with foil and set it in the fridge. Peach cobbler is good for 3 to 4 days when refrigerated.
When reheating, microwave the cobbler or put it in the oven. If using the oven, loosely cover with foil and reheat for 15 to 20 minutes at 350°F (175°C).
Tips & Tricks
- Balance the Sweetness: Since frozen peaches can sometimes be a bit less sweet than fresh ones, adjust the sugar according to your taste preferences. Taste your filling mixture and add a bit more sugar or a pinch of salt if needed.
- Play with Spices: Experiment with spices like cloves or a hint of ginger for a warm, cozy flavor profile. Just a pinch can make a big difference.
- Try a Splash of Citrus: A squeeze of lemon juice can add a touch of brightness to your peach filling. It enhances the natural flavors and balances the sweetness.
- Experiment with a Biscuit Topping: Want to switch things up? Instead of a traditional pie crust, top your cobbler with a biscuit-style topping. Whisk together 1 cup all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and 1/4 teaspoon salt. Pour in 1 cup milk and whisk until smooth and well combined. Spoon the batter evenly over the peaches.
FAQ
Can I use frozen peaches directly without thawing?
How do I prevent my peach cobbler from being too watery?
Can I prepare peach cobbler ahead of time?
More Dessert Recipes
Check out our irresistible collection of Southern dessert recipes. From classic peach cobbler to decadent red velvet cake, discover the soulful flavors that define Southern sweetness in every delightful bite.
Summary
This peach cobbler with frozen peaches and a flaky double pie crust is a delightful Southern dessert recipe. Enjoy it warm with a scoop of ice cream on top!
Peach Cobbler with Frozen Peaches
Ingredients
- 2 pounds frozen peach slices
- 1 tablespoon vanilla extract
- 2 teaspoons lemon juice optional
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 cup unsalted butter 1 stick, cut into slices
- 1/2 cup of granulated sugar
- 1 two-count box of refrigerated pie crust e.g. Pillsbury Ready-to-Bake
- 1/4 cup all-purpose flour
- 1 egg beaten
Instructions
- Allow frozen peaches and pie crusts to sit at room temperature for approximately 15 minutes.
- Meanwhile, preheat the oven to 375°F (190°C).
- On a floured work surface, gently unroll one pie crust, dusting both sides with flour. Use a rolling pin to stretch the crust slightly, if necessary.
- Grease a 9-inch pie pan with butter or non-stick cooking spray. Then, place the dough on the bottom of the greased pie dish.
- In a large bowl, combine frozen peach slices, sugar, flour, cinnamon, nutmeg, and diced butter.
- Pour the peach mixture into the unbaked pie crust.
- Gently unroll the second pie crust on the floured work surface.
- Cut it into 8 strips and arrange them in a striped or lattice pattern over the peaches.
- Brush the top of the cobbler with the beaten egg, discarding any excess. Fold the edges of the top crust under. To prevent over-browning, loosely cover the edges with strips of aluminum foil or pie crust shields.
- Place in oven and bake for approximately 1 hour, or until it is golden-browned and bubbly.
- Allow peach cobbler to cool on a rack for about 30 minutes before serving.
I love baking, my children forever challenge me to bake different desserts, my son ask for peach cobbler and so did one of my church members so today I am make it for our Easter dessert, will up date later on how it came out.
Resurrection, blessings
Do I need to grease the pie dish?
Hi Toya! You can grease the pie dish with butter or non-stick cooking spray.
Easy to make! Waiting to taste it!