Pie crust people, come on in. This Southern Peach Cobbler is made the way I love it, double crust with pie crust on the top and bottom, plenty of juicy peaches, warm cinnamon and nutmeg, and enough syrup to soak into that bottom layer of pastry without leaving you with a watery cobbler. I've made this cobbler time and time again, it has been tested and perfected. Ask my husband, he's the taste tester!
Here's The Tea From Brandi
I’ve spent over 10 years sharing recipes online, but Southern and soul food recipes will always hit differently because this is the food tied to my own family and how I learned to cook. A good cobbler is all about getting that filling-to-crust ratio right, because I need some buttery crust and spiced peaches in every single bite.
Southern Peach Cobbler Ingredients
- Peaches: Now this is where a debate sometimes starts. All peaches work in the cobbler: frozen, canned, and fresh. Most cobblers I see use canned or frozen peaches. Use whatever you like. Canned peaches in heavy syrup are pretty sweet. I don't think you will need a lot sugar if you use these, but that's up to your preference. Canned peaches in light syrup, gives you more control over how sweet the dessert will be.
- Butter
- Sugar: I like to use granulated and dark brown sugar. But using only granulated works great!
- Cinnamon and Nutmeg
- Lemon Juice
- Vanilla Extract
- Flour
- Pie Crusts
- Egg: This is used to make an egg wash. This is what helps give you that beautiful golden-brown finish.
How to Make SOuthern Peach Cobbler
- Preheat: Preheat the oven to 350 degrees.
- Prepare the Peaches: Add the peaches to a saucepan or skillet. Add the butter and sugar. Stir until the peaches are evenly coated, the butter has melted and the sugar has dissolved.
- Add the Spices: Add in cinnamon, nutmeg, vanilla extract, and lemon juice. Stir until the spices and peaches are fully coated.
- Thicken the Peach Cobbler Filling: Combine 2 teaspoons of flour and 2 teaspoons of water in a small cup or bowl. Add in a few splashes of the peachy syrup from the pot. Stir until the flour is completely absorbed. Add the mixture to the pan. Stir until the slurry is completely dissolved. This will thicken the filling and keep it from being runny.
- Prepare the Bottom Crust: I use a 9x13 inch baking dish and I need 2 pie crusts to fill the bottom. Grease your baking dish and then add the pie crusts. Press it gently along the bottom and sides of the dish. Don't worry about making it perfect. This is cobbler, honey.
- Add the Peach Filling: Spoon the peaches and their juices over the bottom crust. Spread them out evenly. I use all of the juices because I like saucy cobbler. Use your judgment and don't use up all of your peach sauce if it looks like you have too much. You can always save it for drizzling onto some slices later!
- Add the Top Crust: Place the additional pie crust over the peaches. You can leave it whole and cut several slits in the top to allow steam to escape, or cut the crust into strips and arrange them over the filling.
- Add the Egg Wash, Cinnamon, and Sugar: Beat the egg with a small splash of water and brush it over the top crust. Adding this gives you a beautiful golden brown top crust. Use a mesh strainer or a spoon to sprinkle cinnamon and sugar over the top for decoration.
- Bake the Cobbler: Bake (uncovered) until the crust is deep golden brown and the peach filling is hot and bubbling around the edges and toward the center. If the edges of the crust start browning too quickly, loosely cover them with foil while the center continues to bake.
- Check for Doneness: Don't pull the cobbler just because the top looks brown. You want to see that peach filling bubbling throughout the dish so you know the filling is hot and the flour has had time to thicken those juices.
- Let it Rest: Allow the cobbler to cool for at least 20–30 minutes before serving. The filling will look loose straight from the oven and will continue to thicken as it sits. Cutting into it immediately is how you end up with peach soup, honey.
- Serve: Scoop it while it's still warm and serve it as-is or with vanilla ice cream.
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Southern Black Folks Peach Cobbler
Want to save this recipe for later?
I'll email it to you, so you can come back to it later! You will also grab your FREE ebook with my best 30-minute one-pot meals! Dinner stress stops here.
Equipment
Ingredients
- 32 oz peaches This is 1 pound. Frozen (thawed), canned, or fresh. See notes for more info.
- ¼ cup butter ½ stick
- 1 ½ cups sugar or sweetener I like to do 1 cup regular granulated and ½ cup brown sugar. See notes if using canned peaches.
- 1 teaspoon cinnamon
- ¼ teaspoon nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice I use fresh squeezed.
- 2 teaspoons all-purpose flour
- 2 teaspoons water
- 1 egg Beaten with a splash of water.
- cinnamon and sugar For sprinkling over the crust.
- 4, 14 oz store-bought pie crusts I use 2 for the bottom crust and 2 for the top. Thawed if frozen.
Instructions
- Preheat the oven to 350 degrees.
- Add the peaches to a saucepan or skillet. Add the butter and sugar. Stir until the peaches are evenly coated, the butter has melted and the sugar has dissolved.32 oz peaches, ¼ cup butter, 1 ½ cups sugar or sweetener
- Add in cinnamon, nutmeg, vanilla extract, and lemon juice. Stir until the spices and peaches are fully coated. Taste the filling. This is super important. Taste if needs more sugar, more cinnamon, etc.1 teaspoon cinnamon, ¼ teaspoon nutmeg, 1 teaspoon vanilla extract, 1 tablespoon lemon juice
- Combine 2 teaspoons of flour and 2 teaspoons of water in a small cup or bowl. Add in a few splashes of the peachy syrup from the pot. Stir until the flour is completely absorbed. Add the mixture to the pan. Stir until the slurry is completely dissolved. This will thicken the filling and keep it from being runny.2 teaspoons all-purpose flour, 2 teaspoons water
- I use a 9x13 inch baking dish and I need 2 pie crusts to fill the bottom. Grease your baking dish and then add the pie crusts. Press it gently along the bottom and sides of the dish. Don't worry about making it perfect. This is cobbler, honey.4, 14 oz store-bought pie crusts
- Spoon the peaches and their juices over the bottom crust. Spread them out evenly. I use all of the juices because I like saucy cobbler. Use your judgment and don't use up all of your peach sauce if it looks like you have too much. You can always save it for drizzling onto some slices later!
- Place the additional pie crust over the peaches. You can leave it whole and cut several slits in the top to allow steam to escape, or cut the crust into strips and arrange them over the filling.
- Beat the egg with a small splash of water and brush it over the top crust. Adding this gives you a beautiful golden brown top crust. Use a mesh strainer or a spoon to sprinkle cinnamon and sugar over the top for decoration.If you are placing the pie crust on top (instead of pie crust strips), you will need to add 2 slices to the top of the crust to vent the steam as it bakes.1 egg, cinnamon and sugar
- Bake (uncovered) for 40-50 minutes or until the crust is deep golden brown and the peach filling is hot and bubbling around the edges and toward the center. If the edges of the crust start browning too quickly, loosely cover them with foil while the center continues to bake.
- Don't pull the cobbler just because the top looks brown. You want to see that peach filling bubbling throughout the dish so you know the filling is hot and the flour has had time to thicken those juices.
- Allow the cobbler to cool for at least 20–30 minutes before serving. The filling will look loose straight from the oven and will continue to thicken as it sits. Cutting into it immediately is how you end up with peach soup, honey.
- Scoop it while it's still warm and serve it as-is or with vanilla ice cream.
Notes
- If you're using canned peaches in syrup, I recommend 1 cup of sugar instead of 1 ½ cups.
- Canned peaches in heavy syrup are pretty sweet. I don't think you will need a lot sugar if you use these, but that's up to your preference. Canned peaches in light syrup, gives you more control over how sweet the dessert will be.
- If you are weaving a lattice top crust, keep the pie crust cold while you're working with it. If it starts getting soft, sticky, or difficult to weave, pop the strips into the refrigerator for about 10 minutes. Cold dough is much easier to handle.
- If using refrigerated or store-bought pie crust, let it sit at room temperature for a few minutes before unrolling. Cold crust is more likely to crack.
- For a double-crust cobbler, make sure the bottom crust is pressed into the corners and up the sides of the baking dish.
- Cut vents in the top crust or use a lattice crust. The steam from the peaches needs somewhere to escape.
- Brush the top crust with egg wash for that deep golden-brown, glossy finish.
- Sprinkle a little sugar over the egg-washed crust before baking for extra color, sweetness, and a slightly crisp finish.
- Bake until the filling is bubbling. A browned crust alone doesn't mean the cobbler is finished. You want to see the peach filling bubbling, especially toward the center.
- If the crust is browning too quickly, loosely tent the cobbler with foil and continue baking until the filling is done.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
Frequently Asked Questions and Recipe Pro Tips
Yes. You can bake it ahead and reheat it before serving. Keep in mind that the crust will continue absorbing moisture from the peaches as it sits, so freshly baked cobbler will have the crispiest top.
This version uses pie crust instead of a biscuit or cake-style topping. The peaches cook down into a sweet, spiced syrup while the crust becomes golden and crisp on top and soft and buttery where it meets the filling.
That's how I grew up seeing peach cobbler! I've never seen it with a biscuit on top. The double crust gives you more of that buttery pastry in every serving. You get the golden crust on top along with crust underneath that absorbs some of the peach filling and becomes soft, tender, and flavorful.
There are several Southern traditions, and families make cobbler differently. Pie-crust cobblers are especially familiar in many Black Southern households, while biscuit-topped versions are also common other places.
Black folks love to eat peach cobbler year round. We don't just eat it during peach season. You will spot a pan of somebody's peach cobbler on Thanksgiving, Christmas, Easter, etc. We aren't waiting for fresh peaches because we often make it with canned peaches. Growing up, my mama always used canned peaches, I have just grown to prefer frozen peaches because these are available year round, too.
I have never seen fresh peaches used in peach cobbler prepared by someone Black. Peach cobbler is a staple in the African American community. It's expected.
Absolutely! This recipe uses store-bought crust.
Yes. Homemade pie crust works beautifully here. Just make sure it's rolled thin enough to cook through without becoming heavy or doughy.
Yes. Canned peaches are a classic and convenient option for cobbler. If you are using canned peaches with the syrup, you may want to use less sugar in the recipe because that syrup already has sugar. You should also be cognizant of how much of the peach cobbler juice you are adding to the cobbler. Don't add all of it right away because you don't want runny cobbler. Add it in portions and use your judgement.
Yes. Fresh ripe peaches will work, especially during peach season. Keep in mind that their sweetness and juiciness can vary, so you may need to adjust the sugar or thickener. Always give things a taste as you go and make adjustments as necessary.
Yes, I love to use frozen peaches in this recipe. I thaw them first because I don't want to end up with watery cobbler.
That's personal preference. I prefer peeling them for a smoother filling, but the skins are edible and can be left on.
Some softness is intentional in a double-crust cobbler because the bottom crust absorbs the peach juices. If you want it firmer, bake just the crust in the oven for 5 minutes at 350 degrees before adding the peach filling.
This depends on your preference. If you like a crisp crust, pre-bake it as noted above. In general, the crust touching the peaches won't have the same crisp texture as the exposed top. It absorbs that cinnamon-spiced peach syrup and becomes soft and almost dumpling-like in places. That's part of what makes this style of cobbler so good.
Don't use more liquid than necessary, and use the amount of thickener called for in the recipe. Most importantly, let the cobbler rest after baking. The filling will continue to thicken as it cools.
The top crust should be deep golden brown and the peach filling should be bubbling around the edges and toward the center. The bottom and interior crust also need enough baking time to cook through.
It likely needs more time in the oven, especially if the crust is thick. A beautifully browned top doesn't always mean the pastry underneath is finished cooking.
There may not have been enough peach juice or filling for the amount of crust used, or the cobbler may have baked too long. Double-crust cobbler needs enough syrupy filling to keep that interior crust moist.
Peaches naturally release a lot of juice, especially fresh and frozen peaches. Too much added liquid can make the problem worse. Also, don't judge the consistency the second it comes out of the oven. The filling needs time to set.
Give it at least 20–30 minutes. I know that first scoop is calling your name, honey, but cutting into it immediately is how you end up with peach soup on the plate.
Once cooled, cover it tightly and store it in the refrigerator. For the best quality, eat it within about 3–4 days.
The oven or air fryer is best if you want to bring some crispness back to the crust. The microwave works when you're in a hurry, but the crust will stay softer.
Yes. Let it cool completely, wrap it tightly, and freeze it. The crust may be softer once thawed and reheated, but reheating it uncovered in the oven will help crisp the top again.
How to Make Lattice Top Crust
Keep the pie crust cold while you're working with it. If it starts getting soft, sticky, or difficult to weave, pop the strips into the refrigerator for about 10 minutes. Cold dough is much easier to handle.
- Roll Out the Crust: Place the pie crust on a lightly floured surface and roll it out if needed so it's large enough to cover your 9×13-inch baking dish.
- Cut the Strips: Use a pizza cutter, pastry wheel, or sharp knife to cut the crust into strips about ¾–1 inch wide. They don't have to be perfectly even.
- Lay the First Layer: Arrange several strips vertically across the peach filling, leaving a little space between each strip.
- Start Weaving: Fold every other vertical strip halfway back. Lay one strip horizontally across the center, then unfold the vertical strips over it.
- Alternate the Strips: Fold back the vertical strips that you didn't fold the first time. Add another horizontal strip beside the first one and unfold the vertical strips.
- Keep Going: Repeat the alternating fold-and-weave process until you've covered one half of the cobbler. Turn the dish around and repeat on the other half.
- Trim the Edges: Trim any excess dough hanging over the sides. Gently press the lattice strips into the bottom crust around the edges to help seal them.
What to Serve with Southern Peach Cobbler
If you're looking for the good desserts then you definitely have to make my Southern sweet potato pie with frozen crust and Biscoff banana pudding.
When it comes to classic Southern mains and sides, go with the best fried chicken, baked turkey wings, Cajun turkey, collard greens with smoked turkey, and Southern baked mac and cheese.
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