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4.72 from 7 votes

Sheet Pan Summer Cobbler with Pie Crust

Summer Fruit Sheet Pan Cobbler with Pie crust, perfect for large gatherings.
Prep Time1 hour
Cook Time35 minutes
Total Time1 hour 35 minutes
Course: Dessert
Cuisine: American
Servings: 15
Author: Angela Roberts


  • Fruit Filling

Prep Blueberries

  • 2 pints blueberries
  • 1/3 cup sugar may need a few tablespoons more
  • squeeze lemon

Prep Peaches

  • 10 peaches
  • 1 tablespoon Unsalted Butter
  • 2 tablespoon brown sugar
  • 2 tablespoon sifted corn starch

Make Pie Dough

  • 3 3/4 cups all purpose flour 448 grams plus more for dusting
  • 12 ounces Unsalted Butter 24 tablespoons or 3 sticks
  • 2 tablespoons sugar
  • 1 1/2 teaspoon salt
  • 1/2 cups iced cold water 2 more tablespoons, (if needed)


  • Prepare the pie dough below first, and refrigerate for one hour, while you are preparing the fruit.

Prep Blueberries

  • Place blueberries in a bowl with sugar and squeeze of lemon. Set aside.

Prep Peaches

  • Peel Peaches.
  • Mark peaches with x on one side.
  • Submerge in boiling water for 60 seconds.
  • Cool, Peel. Slice.
  • Put one tablespoon butter in frying pan with 2 tablespoons brown sugar.
  • Put peaches in brown sugar butter, toss gently. Add 1 tablespoon corn starch.
  • Set in colander to drain.
  • Cut butter into small pieces. Freeze for 10 minutes.
  • Mix flour, sugar, salt in food processor or kitchen aid mixer. You can whisk or do this with your hands.
  • Cut butter into flour mixture. Use a kitchen aid mixer or large food processor.
  • You can, however use a pastry cutter and mix butter into flour by hand, making sure to keep the pieces pea sized.
  • Add in ice cold water. Mix just enough to be able to squeeze dough together.
  • If the dough stays together when you press, it's processed enough.
  • Put in plastic bag, separating it into 1/3 and 2/3. Bring it together in bag. Refrigerate for one hour. You can do this a day in advance of recipe.

Preparing Slab Pie

  • Bring out twenty minutes before rolling.
  • Preheat oven to 400 degrees F. Arrange rack in oven on bottom third.
  • Once you are ready to assemble, first roll out 1/3 dough to make stars. You can make 15 large stars or 18 smaller stars. You can use more dough from the other section if need be. The recipe will make the stars and the remaining dough is just enough for the sheet pan.
  • Make the stars and place in refrigerator, while rolling out the dough for the bottom.
  • Roll into rectangle and place in sheet pan.
  • Fork holes all over the bottom. Place in freezer for a few minutes.
  • Arrange the blueberries and peaches in the pan.
  • Before placing stars over fruit, using your finger, rub milk over each star, and sprinkle raw sugar.
  • Bake for 35 minutes. Check halfway through and turn pan around.
  • Check at 30 minutes and loosely cover with foil if it's already golden brown.
  • Allow to cool before cutting.
  • Keep at room temperature, covered with foil.
  • Can be frozen for 60 days. Take out and allow to defrost at room temperature. Can be reheated in oven.