Old-Fashioned Lattice Peach Cobbler
A comforting Southern-style peach cobbler made with sweet cinnamon peaches, a buttery bottom crust, and a beautiful golden lattice topping.
Ingredients
- 2 boxes refrigerated pie crusts 4 crusts total
- 5 cups sliced peaches fresh or frozen and thawed
- 3/4 cup granulated sugar
- 1/4 cup packed brown sugar
- 1 teaspoon ground cinnamon
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 tablespoon milk
- Additional granulated sugar optional
Instructions
- Preheat oven to 375°F. Lightly grease a 9×13-inch baking dish.
- Press two pie crusts into the bottom and slightly up the sides of the dish, joining the dough where necessary.
- Line with parchment and pie weights. Prebake for 10 minutes, then remove the weights and parchment.
- Combine peaches, granulated sugar, brown sugar, cinnamon, cornstarch, and lemon juice.
- Spread the peach filling over the bottom crust.
- Cut the remaining two pie crusts into 1-inch strips and weave into a lattice topping.
- Brush with milk and sprinkle lightly with sugar.
- Bake for 40–45 minutes until golden brown and bubbling.
- Rest for 20–30 minutes before serving.
Notes
Drain excess liquid from frozen peaches. Use cool pastry for easier lattice weaving. Cover with foil if the top browns too quickly. Refrigerate leftovers for up to 4 days. The bottom crust may remain somewhat soft because of the juicy filling.
