This no-crust peach cobbler pie is full of fresh sweet and moist peaches. An easy no-fuss pie for an perfect dessert for summer.
Biting into a peach pie or cobbler just tastes like Summer to me. Today I am going to share a twist on a family favorite peach cobbler pie. Peach season always reminds me of when I lived in GA. Man were those peaches fresh! In fact every year I look forward to the peach truck that comes from Georgia to deliver boxes of peaches at my local nursery.
This peach cobbler pie is a hybrid between a peach cobbler and a Swedish apple pie. The recipe is adapted from my Mom’s Swedish apple pie recipe. Every time I taste her pie I think wouldn’t this be amazing with peaches. News flash it is!
How to make a peach cobbler pie
Now what is interesting about this pie, also makes it so easy, is that it’s crustless. The flour, sugar, egg and butter mixture bakes into an almost makes a cake or tart like texture. This takes place of the crust.
First off we are going to peel and slice your peaches. Placing them into a greased pan. Top the peaches with cinnamon and sugar.
In a separate bowl mix together slightly cooled melted butter and a beaten egg. Add flour and sugar and stir until its a thick consistency.
Spoon this mixture on top of your peaches and bake at 350 degrees for 30-35 minutes. My favorite way to serve this pie is when it’s still slightly warm and topped with either whipped cream of vanilla ice cream.
- 4-5 Peeled and Sliced Fresh Peaches
- 1 Tsp of Cinnamon
- 1 Cup + 1 Tbsp of Sugar
- 3/4 Cup of Melted Butter
- 1 Egg Beaten
- 1 Cup of Flour
- Preheat oven to 350 degrees
- Grease a pie plate. Add in peaches, 1 Tbsp of sugar and cinnamon.
- In a separate bowl mix together slightly cooled melted butter and egg.
- Add in 1 cup of sugar and flour. This will be a thick consistency.
- Spoon batter on top of sliced peach mixture.
- Bake for 30-35 minutes.
- Let cool for 15 minutes and enjoy with whipped cream or vanilla ice cream.
If you're using a shallow pie plate you may want to add foil under the pie in the oven incase it bubbles over while cooking.
Should I use fresh peaches?
Yes, I usually only bake with fresh peaches. I don’t like the texture and added juice/sugar in canned peaches when baking. This makes this pie some what seasonal.
When is peach season? Peach season starts in May and goes until September. This when you will typically see peaches in the grocery store. Georgia peach season starts in May and those are by far my favorite peaches.