Peach Cobbler with Ready-Made Pie Crust

Freshly baked peach cobbler in a red baking dish, showcasing a browned lattice crust

5 from 34 votes

This Easy Peach Cobbler is warm, comforting, and so simple to make. It uses Trader Joe’s ready-made pie crust and juicy peach halves for a quick dessert that tastes homemade. Lightly sweetened with coconut sugar and flavored with Ceylon cinnamon and nutmeg, it’s a healthier twist on a classic. Perfect for a cozy family dessert or to share with friends.

Prep Time3

Cook Time30

cooling the filling20

Total Time53

Course: Dessert

Cuisine: American

Keyword: clean eating cobbler, peach cobbler, ready made pie crust

Servings:

Calories: 705kcal

Author: Natalie Perry

Cost: 13

Equipment

Pastry brush
cutting board
Pizza Cutter
Casserole Dish
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

Get Recipe Ingredients

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!

Notes

*You do not have to do the lattice, instead, you can simply place the two remaining crusts over top of the cobbler. Be sure to slightly overlap the crust over the edge of the baking dish.

*Allow cobbler to sit a minimum of 30 minutes before serving.

*Letting the filling cool will help keep the pie crusts easy to maneuver.

*Keeping the lattice strips in the fridge until ready will help keep them cool.

Nutrition