There’s just something about a peach cobbler cooling on the counter in the summertime. The scent of warm peaches, buttery crust, and a hint of caramelized sugar drifts through the house and makes everyone magically appear in the kitchen.
This recipe comes straight from my grandmother’s well-loved recipe box — the same one she made every summer with peaches so ripe the juice would run down your chin before you even made it home. It’s a true Southern classic, simple to make, and perfect for sharing with family after Sunday dinner.
Why This Cobbler Feels Special
I grew up in Georgia, where summer meant roadside stands piled high with baskets of peaches. My grandmother never passed one without stopping. She’d buy enough to fill her kitchen counter, making peach preserves, pies, and — the dessert we all waited for — her famous peach cobbler.
Her version was always made with a buttery lattice crust and just the right balance of sweet and tart. Every bite was a mix of tender fruit and golden pastry, with that irresistible syrup bubbling up through the top.
Ingredients You’ll Need
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Fresh peaches – Ripe, juicy, and fragrant are best. You can also use frozen or canned, just drain any excess syrup.
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Sugar – To sweeten the filling and sprinkle over the crust.
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Butter – For that rich, golden finish.
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Cobbler crust – A simple pastry dough rolled for a lattice or solid top.
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Optional warm spices – A touch of cinnamon or nutmeg if you like a cozy flavor.
How I Make It
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Prep the peaches – Peel, slice, and add them to a saucepan with sugar. Let them simmer until the juices thicken enough to coat the back of a spoon.
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Cool slightly – Let the peach mixture rest while you prepare the crust.
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Assemble the cobbler – Fill a deep baking dish with the peach filling, top with your crust (lattice or full sheet), dot with butter, and sprinkle with sugar.
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Bake – About 20 minutes at a moderate heat until the crust is lightly browned and the filling is bubbling.
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Rest before serving – Let it sit for 5 minutes so the syrup settles and thickens slightly.
Tips for the Best Peach Cobbler
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Choose ripe fruit – They should be fragrant and give slightly when pressed.
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Drain canned or thawed frozen peaches – This prevents a watery filling.
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Don’t skimp on butter – It’s what gives the crust that golden, crisp edge.
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Let it bubble – That syrup bubbling up around the crust is part of the magic.
Variations
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Add spices – A pinch of cinnamon or ginger pairs beautifully with peaches.
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Double crust – For extra pastry lovers, add a bottom layer of crust before the filling.
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Berry blend – Mix in a handful of blueberries or raspberries for a twist.
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Gluten-free – Use a gluten-free pastry dough for the crust.
FAQ
Can I make this with frozen peaches?
Yes, just thaw them and drain off the liquid before cooking.
What if I don’t want a lattice crust?
You can cover the cobbler with a full sheet of pastry and cut small slits for steam.
Can I make it ahead?
You can prepare the peach filling a day in advance and store it in the fridge. Assemble and bake just before serving.
What’s the best way to serve it?
Warm, with a scoop of vanilla ice cream or a dollop of whipped cream.
Grandma’s Southern Peach Cobbler
There’s nothing quite like the aroma of fresh peaches baking under a golden, buttery crust.
Ingredients
For the Cobbler Filling
- 5 cups (770 g) fresh peaches, sliced
- 2 tablespoons (28 g) butter
- 1/4 cup (50 g) sugar
- Pinch (0.4 g) kosher salt
- 2 tablespoons (15 g) all-purpose flour
For the Crust
- 1½ cups (180 g) all-purpose flour
- 1 tablespoon (12 g) sugar
- ½ teaspoon (1 g) kosher salt
- 1/4 cup (46 g) shortening
- 1/4 cup (57 g) butter, plus extra for greasing
- 4–5 tablespoons (57–71 g) ice water
Instructions
- Start by making the crust. In a large bowl, whisk together the flour, sugar, and salt. Cut in the butter and shortening with a pastry cutter or two forks until the mixture resembles coarse crumbs. Slowly add the ice water, stirring gently until a dough forms. Shape into a disc, wrap in plastic wrap, and chill in the freezer for about 30 minutes.
- Preheat the oven to 425°F (220°C). Lightly butter a 10-inch oven-safe skillet or baking dish.
- Melt the butter in the skillet over medium heat, then add the peaches, sugar, salt, and flour. Stir gently and cook until the peaches release their juices and a thick syrup forms, coating the back of a spoon — about 10 minutes. Remove from heat.
- On a floured surface, roll out the chilled dough to about 1/8-inch thickness. Slice into 8 strips. Arrange half of the strips across the peach filling in one direction, then lay the remaining strips over the top in the opposite direction to form a lattice pattern.
- Bake until the filling is bubbling and the crust is beautifully golden, about 30 minutes. Let cool for 15 minutes before serving — ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 322Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 1gCholesterol 0mgSodium 218mgCarbohydrates 70gFiber 4gSugar 12gProtein 9g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This peach cobbler isn’t just dessert — it’s a slice of summer and a piece of family history. Every time I make it, I’m reminded of my grandmother’s kitchen and those long summer evenings when the smell of peaches and pastry meant something sweet was about to be served. Whether you make it for a special occasion or just to treat yourself, it’s one of those recipes you’ll want to pass down, too.
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