Butter Crust Deep Dish Peach or Cherry Berry Cobbler

Monday, July 20, 2020
This is a buttery two-crusted version for Peach or Cherry Berry Cobbler sprinkled with sugar on top.

This is an old-fashioned cobbler using buttery pie crust with fresh summer fruits.

The crust is so buttery and flaky and totally addicting with a fabulous filling.

We use the best of the season ripe cherries and peaches, all baked in a deep dish pan that is out of this world!

This Southern-style beautiful cobbler is not like the Old Fashioned Biscuit Style, but it sure has the characteristics of a cobbler style deep dish pie.

During the summer month when these two fruits are in season, this is always the most asked for dessert.

If I had to choose between the two flavors, the cherry berry will always be my absolute favorite.

Don't miss my other fruit recipes like my Blueberry Crumble Bars, Biscuit Style Peach or Apple Dumpling Cobbler, or Strawberry Skillet Shortcake, all shouting summer delicious desserts with fresh fruits.

Scroll down to my easy printable recipe card for these two recipes using fresh summer fruits!

this is a berry cherry pie baking on foil

Deep Dish Southern Pies

The biggest difference between this and most cobblers is it's done with a buttery pie crust top and bottom.

You don't have to try making a lattice crust, just add a top crust instead, I just like how pretty it looks.

I love making this style cobbler.

There is no right or wrong pan to use as long as it is deep dish and at least a 9 inch sized pan.

Cast-Iron works great along with a deep casserole dish.

Use whatever kind of pan you have that will accommodate a deep-dish cobbler.

Also, if you hate messy cleanups, be sure to add a piece of foil or parchment paper under your cobblers to catch the bubbling over juices!

this is cherry berry pie in an rectangular deep dish glass baking pan

Ingredients You Will Need:

  • Fresh Cherries
  • Fresh Berries
  • Fresh Peaches
  • Flour
  • Sugar
  • Heavy Cream
  • Butter
  • Shortening
  • Water
  • Salt
  • Cinnamon
  • Cornstarch

Southern peach cobbler

Other Fruits We Have Used:

Using the Peach Filling Recipe Method

  1. Apples
  2. Pears
  3. Mango
  4. Rainier Cherries
  5. Blueberries
  6. Strawberries

peach cobbler southern style


  • If using frozen fruits thaw them first and drain
  • Use a deep dish pan
  • Always bake this on a cookie sheet lined with parchment paper or aluminum foil
  • Using ripe fresh fruits always is the best choice
  • Always preheat the oven first to 375 degrees
  • The filling should not be like pudding but a thinner consistency, it will get thicker when baking in the oven
  • Keep any leftovers in the refrigerator
  • Do not stir berries too much or they will all break, just fold in the fruit
  • The cobbler can be frozen raw and then baked fresh from the freezer

cherry pie southern style cobbler

Other Recipes We Love

Red Raspberry Cake Style Cobbler

Strawberry Shortcake Old Fashioned Biscuits

Air Fried Hand Pies

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pin for later how to make southern pie crusted cobblers

Summer Desserts

This dessert just shouts summer by using seasonal fresh fruits.

Berries of any kind, peaches, and so many more options are available to pick and choose whatever
you love as a filling.

Don't miss trying this version to the alternative of biscuits, it's a great way to get a taste of
homemade from scratch Southern food.

This is a true homemade cobbler with the best ingredients available.

Enjoy and let me know how you like my recipe in the comments and please read the tips first.

Butter Crust Deep Dish Peach or Cherry Berry Cobbler

Butter Crust Deep Dish Peach or Cherry Berry Cobbler

Yield: 8
Author: Claudia Lamascolo
Prep time: 20 MCook time: 45 MTotal time: 65 M
This is a buttery style Old Fashioned Southern Cobbler using sugar topped pie crust and not a biscuit. Using fresh berries, cherries or peaches. This is a delicious easy recipe and perfect for the summer fruits!


  • Buttery Double Pie Crust For Cobbler: ( this makes a double pie  butter crust)
  • 2 1/2 cups flour
  • 1 - 1/2 tablespoons sugar
  • 1  teaspoon salt
  • 1/2 cup chilled butter cut into small pieces
  • 1/2 cup shortening
  • 1/2 cup ice-cold water
  • Note: See below in directions for Cherry Berry Fillings and Peach Filling for this delicious pie.


  1. Butter Crust Instructions:
  2. Mix all dry ingredients with butter and shortening until it looks like sand, add the water.
  3. If it seems crumbly add 1 tablespoon of water more.
  4. Cherry Berry Filling:
  5. 3 cups cherries pitted canned or fresh
  6. 1 cup red raspberries fresh or frozen
  7. 1 cup blackberries or blueberries fresh or frozen
  8. 4 tablespoons cornstarch
  9. Around 1 cup of liquid, you can use apple juice or water
  10. 1 cup of sugar
  11. pinch of cinnamon or more to taste I use around 1/4 teaspoon
  12. Add cherries to a medium pot, heat until some of the juice boils away around two minutes or so.
  13. Remove from heat. 
  14. Add the cornstarch mixed with water, add sugar into hot cherries and mix.
  15. Return to stovetop until thickened stir often add more liquid if too thick as it will thicken more while baking. It should be thinner than a pudding would be.
  16. Fold in the berries.
  17. Stir in a pinch of cinnamon.
  18. Peach Buttery Pie Crust Cobbler
  19. 4 tablespoons butter
  20. 1/2 cup sugar
  21. 1/2 cup water
  22. 1/4 teaspoon cinnamon
  23. 3 tablespoons of flour
  24. Pinch salt
  25. 10 fresh peaches, peeled, pitted, and cut into thick slices (you can also use thawed frozen peaches)
  26. In a small saucepan dissolve the sugar in melted butter, adding the water, flour, peaches, and cinnamon and simmer for 5 minutes
  27. Assembly:
  28. Roll the bottom crust to fit a 9- inch deep dish pie plate or`12 x 6 casserole dish.
  29. Pour the desired filling into the crust.
  30. Roll out top, using a fluted pastry cutter or knife cut strips for the top for weaving the lattice crust.
  31. Brush the top of the crust lattice crust with a mixture of heavy cream or milk, melted butter then sprinkle with granulated sugar on top.
  32. Bake at 375 degrees in a preheated oven for around 35 to 45 minutes, or until the top is very browned and the juice is bubbling.
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American, French
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this is a southern style double crusted pie cobbler with peaches or cherries

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Disclosure: This recipe was originally shared in 2014. It was edited and re-published in 2020.