If you are looking for a healthy way to Make Peach Cobbler with Ready-Made Crust, this is it. You will be sinking your teeth into a slice of buttery, lattice-topped peach cobbler in no time. Our easy peach cobbler recipe teaches you how to make a delicious holiday treat that the whole family will love.
I use coconut sugar instead of white sugar, Ceylon cinnamon, and nutmeg, enhancing the natural flavors of the juicy peach filling while adding a nutritious boost to this beloved treat.
Check out our guide to cinnamon vs nutmeg to learn more about these delicious spices.
If you're looking for something else to bring to Thanksgiving, try our Trader Joe's Holiday Hash with Sausage and Quinoa! It makes a great side dish.
If you are already at TJs, grab the ingredients for Trader Joe's Chicken Meatball Spaghetti Bake or Trader Joe's Harvest Blend Stir Fry!
I recommend setting intentions before creating this peach cobbler. Interested in learning more? Check out our free guide to using intentions and affirmations.
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Ingredients
Peaches in Juice: I choose Trader Joe's Yellow Cling Peach Halves for their natural sweetness and decent ingredient list. Quartering the peaches helps to create the perfect pie filling. Opt for peaches in juice, not syrup.
Ghee: Select organic, grass-fed ghee for its quality fat content.
Ceylon Cinnamon: Ceylon cinnamon has potent anti-inflammatory properties and helps control blood sugar levels!
Coconut Sugar: A healthier swap for white sugar, coconut sugar adds a caramel-like sweetness. Its low glycemic index makes it a great choice for a balanced recipe.
Cornstarch: As a thickening agent for the pie filling, organic, non-GMO cornstarch ensures the right consistency for a clean and healthy dessert. Check out our article cornstarch vs baking powder to learn more about how to buy the best products.
Premade Pie Crusts: I recommend using Trader Joe's premade pie crusts.
Substitutions and Variations
Alternative Fruits: You can easily Swap other baked fruit fillings. Whether it's apple, cherry, or berry- there are many options to choose from!
Using Fresh Peaches: Simply slice the fresh peaches and use them directly in the recipe with added grape juice for the filling. The freshness of ripe peaches can elevate the flavor of your cobbler.
Lower Sugar Version: Substitute the sugar with pure monk fruit sweetener. Keep in mind that monk fruit is highly concentrated; ⅔ teaspoon of pure monk fruit equals 1 cup of sugar. However, this ratio may vary between brands, so it's important to check the packaging before adjusting measurements.
To complement the low-carb filling, consider making your own pie crust using low-carb flour like cassava or coconut flour. A homemade dough ensures that your cobbler remains keto-friendly.
How to Make Peach Cobbler With Ready-Made Crust
Step 1: Begin by heating your oven to 350 degrees. Carefully unfold each pie crust. Apply a thin layer of ghee to 2 of the crusts and arrange them at the bottom of your baking dish, slightly overlapping.
Step 2: Crisp the bottom crust in the oven until it turns a light golden brown, about 10 minutes. Then, remove and set aside.
Step 3: Spread the remaining pie crusts on a lightly floured surface, such as parchment paper on a cutting board. Using a pizza cutter, slice them into strips about 1.5-2 inches wide and set them aside.
Step 4: In a large saucepan over medium heat, pour the drained peach juice. Meanwhile, chop the peaches to your preferred size and set them aside.
Gently heat the juice, gradually incorporating cornstarch while whisking to avoid lumps.
Add butter, coconut sugar, vanilla, nutmeg, and cinnamon to the saucepan. Whisk until everything is melted and the sauce reaches your desired thickness. If the sauce is too thin, incorporate more cornstarch.
Step 5: Mix the chopped peaches into the sauce and then let the mixture cool in the fridge.
Step 6: After cooling for about 20 minutes, pour the peach mixture into the crisped bottom crust.
Step 7: Arrange the pie crust strips in a lattice pattern over the top of the cobbler. Add extra strips around the edge of the dish to form a border.
Step 8: Brush the top crust with ghee and sprinkle with cinnamon, sugar, and nutmeg. Bake for 30 minutes, or until the cobbler crust is golden brown.
Additional Notes:
- For a simpler approach, skip the lattice top and cover the peach mixture with the remaining crusts. Ensure they slightly overlap the edge of the pie dish and make a couple of slits for venting.
- Allowing the filling to cool helps to handle the pie crust strips more easily. Similarly, cooling the dough in the fridge makes it easier to handle!
Making Your Own Dough
Use a large mixing bowl, your choice of flour, and a pastry blender to craft a crust.
If using a homemade crust, applying an egg wash before baking can give the crust a beautiful golden sheen.
If you prefer a sweeter crust, a sprinkle of brown sugar over the egg wash can add a crunch and caramelized flavor.
Expert Tip
For the best results when handling pie crust, it's crucial to defrost it and carefully unroll it once it reaches room temperature. However, remember to place the flattened dough back in the refrigerator, as chilled dough is much easier to manage. If the dough breaks apart during handling, don't worry.
Simply knead the pieces back together and use a rolling pin to flatten them before shaping them for the top, bottom, or lattice of your cobbler.
Peach Cobbler with Ready-Made Crust FAQ's
Cobbler dough and pie crust are not the same. While pie crust is typically a flaky pastry made from flour, butter, water, and salt, cobbler dough can be more biscuit-like, often using ingredients like baking powder for a more cakey, less flaky texture. However, for ease and convenience, many cobbler recipes, like ours, use pie crust for a delightful, flaky topping.
Absolutely! Ready-to-use pie crusts are designed for convenience and can be baked according to recipe instructions. For our peach cobbler, we bake the pie crust to a light golden brown before adding the filling.
To prevent a soggy crust in a peach cobbler, there are a couple of key steps. First, bake the bottom crust slightly before adding the filling to create a barrier. This pre-baking step helps the crust maintain its integrity against the moist filling.
Second, make sure your peach filling is not overly liquid; if using canned or jarred peaches, draining the excess juice is crucial.
Lastly, allowing the cobbler to cool for a bit after baking helps the filling set and reduces sogginess.
More Dessert Recipes
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Recipe
Peach Cobbler with Ready-Made Pie Crust
Equipment
- Pastry brush
- cutting board
- Pizza Cutter
- Medium saucepan
- Whisk
- Rolling Pin
Ingredients
- 25-30 oz peaches in juice we used Trader Joe’s yellow cling peach halves and quarter the peaches
- ½ tb ghee or grass-fed butter
- 2 teaspoon pure vanilla extract
- 1.5 teaspoon nutmeg
- 1.5 teaspoon Ceylon cinnamon
- 4 TB grass-fed butter unsalted
- ½ cup coconut sugar
- 2 teaspoon cornstarch plus more if needed
- 4 premade pie crusts 2 boxes, each box comes with two. We used Trader Joe’s pie crusts
Instructions
For the crust:
- Preheat oven to 350. Carefully unroll each pie crust. Butter 2 of the pie crusts with a light layer of ghee or butter and lay them flat at the bottom of your baking dish, slightly overlapping. (If you roll out one pie crust you can use just one and mold additional pieces for an even consistency.
- Place crust in the oven to crisp gently to a light golden brown for 10 minutes. Set aside.
- Lay the other two pie crusts flat on parchment paper on top of a cutting board. cut into 1.5-2-inch thick strips with a pizza cutter and set aside.
For the filling:
- Drain the peach juice into a medium pot that has been heated to medium heat. Set the peaches aside and cut them to your desired consistency
- Warm the juice and slowly begin stirring in cornstarch a little at a time, whisking until the lumps are blended in.
- Add butter, sugar, vanilla, nutmeg, and cinnamon and whisk together until melted and the desired thickness is achieved. Continue to add additional cornstarch if the sauce is too runny.
- Add chopped peaches to the sauce and let cool in the fridge.
- After 20 minutes, pour it all into the browned pie crust carefully.
Baking the cobbler:
- Horizontally place the lattice strips and gently weave them together with alternate strips vertically over the top of the cobbler. Add a strip or two to create a border by slowly pinching it around the dish (Alternatively, you can place the pie crusts over the top without cutting into strips.)
- Using a pastry brush, Butter the crust with ghee and sprinkle with cinnamon, sugar, and nutmeg, and then bake for 30 minutes or until the crust is golden brown.
- Let sit for 30 minutes and enjoy!
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