Print

Homestyle Peach Cobbler with Lattice Crust

A close-up slice of Homestyle Peach Cobbler with Lattice Crust showing juicy filling and flaky, sugared topping.
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A traditional recipe for a comforting peach cobbler featuring a flaky, hand-woven lattice crust.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced
  • 1 cup granulated sugar (adjust to peach sweetness)
  • 1/4 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1 tablespoon lemon juice
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon salt
  • 1 recipe double-crust pie dough (for lattice)
  • 1 large egg, beaten (for egg wash)
  • 1 tablespoon coarse sugar for sprinkling

Instructions

  1. Prepare the peach filling: In a large bowl, gently combine the sliced peaches, granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, and salt. Let this mixture sit for 15 minutes while you prepare the crust.
  2. Prepare the lattice crust: Roll out half of your pie dough and cut it into strips approximately 3/4 inch wide. Roll out the remaining half of the dough and set it aside for the bottom crust, if using a pie plate, or use it for the lattice if you prefer a top-only crust over a deep dish. For this recipe, assume you are placing the filling in a 9-inch deep-dish pie plate and will use the strips for the lattice top.
  3. Preheat your oven to 400°F (200°C). Place the pie plate on a baking sheet to catch any drips.
  4. Line the bottom of the pie plate with the bottom crust, if using. If you are only using a lattice top, skip this step.
  5. Pour the peach filling into the prepared pie plate. Dot the top of the filling with a few small pieces of butter, about 1 tablespoon total, if desired for richness.
  6. Weave the lattice top: Lay half of the dough strips parallel across the filling. Fold back every other strip halfway. Lay one perpendicular strip across the center, then unfold the parallel strips over it. Repeat this process, alternating which strips you fold back, until the entire top is covered in a woven pattern.
  7. Trim and crimp the edges of the lattice strips to seal them to the bottom crust or the rim of the plate.
  8. Brush the entire lattice surface evenly with the beaten egg wash. Sprinkle generously with coarse sugar.
  9. Bake for 20 minutes at 400°F (200°C). Then, reduce the oven temperature to 375°F (190°C) and continue baking for another 30 to 40 minutes, or until the crust is golden brown and the filling is bubbly. If the edges brown too quickly, cover them loosely with foil.
  10. Cool the cobbler on a wire rack for at least 2 hours before serving to allow the filling to set properly.

Notes

  • If your peaches are very ripe, you may need to slightly increase the cornstarch to ensure the filling thickens properly.
  • For an extra flaky crust, keep all dough ingredients, especially the butter, very cold during preparation.
  • To prevent a soggy bottom when using a pie plate, bake the bottom crust empty for 10 minutes before adding the filling, or place the pie plate on the lowest rack for the first 20 minutes of baking.

Nutrition

Find it online: https://spoonsprout.com/homestyle-peach-cobbler-with-lattice-crust/