Peach Cobbler Recipe – My Grandmother’s peach cobbler recipe is a traditional Southern peach cobbler! This heirloom recipe makes the best peach cobbler that has always been a staple in my family for generations.
Summers always mean cobblers around our house. It’s hard to pick a favorite, but fresh peach cobbler probably gets the dessert vote most often from my family.
Since I’m from Georgia, I’m kind of partial to Georgia peaches. Their heady scent completely envelopes you as you walk into the grocery store, the farmer’s market, or even up to the back of the farmer’s pickup truck alongside the road. And we just can’t wait for fresh peaches to reach their peak so we can enjoy Grandmother’s peach cobbler recipe.
The peaches you find on the back of that farmer’s pickup truck are some of the best. They are usually full, soft, and just bursting with juice as you bite into them. Perfect for any number of peach dishes or just for eating right then and there on the side of the road.
Grandmother’s Peach Cobbler Recipe
I remember stopping by with my Grandmother as she’d buy baskets of peaches during the summer. Along with making peach preserves and any number of other peach dishes, she’d always make a fresh peach cobbler for supper. A lattice-topped sensation filled with rich and buttery peaches.
Southern comfort dessert at its finest.
How to Make
You’ll start with the freshest peaches you can find. However, if you have a craving for this cobbler when peaches aren’t in season, you can always use frozen or canned peaches instead. You’ll just want to be sure that you drain them from any syrup they may have been packaged in since you’ll be making the filling for this based on Grandmother’s time tested recipe. Otherwise, they might be too sweet.
For fresh peaches, you want to peel and slice them and into a medium skillet set over medium heat.
Grandmother Verdie would usually use her cobbler pan or even a deep dish for her cobblers instead of using a skillet. She would cook her peaches in a medium saucepan instead of a skillet.
Add your sugar to the peaches.
And let the peaches simmer over low to medium heat until the sauce has thickened enough to coat the back of a spoon, for about 10 minutes.
Turn off the heat to your peaches and allow them to cool slightly as you prep your cobbler crust.
The perfect peach cobbler, at least in my family, has the perfect portion of peaches to cobbler crust in every single bite. And one of the best parts of this cobbler is that the syrup bubbles a bit as it cooks and makes the top lattice crust out of this world!
Seriously. You don’t want to miss that part!
Dot with your remaining butter and sprinkle with sugar.
Place into the oven and bake for about 20 minutes until bubbly and the crust has lightly browned.
Allow to sit for about 5 minutes before serving.
Here’s Grandmother’s Peach Cobbler Recipe. I think you are going to love it!
Grandmother’s Peach Cobbler
- 2 tablespoons butter
- 5 cups sliced peaches
- 1/4 cup sugar
- pinch of kosher salt
- 2 tablespoons all-purpose flour
- 1½ cups all-purpose flour
- ½ teaspoon kosher salt
- 1 tablespoon sugar
- ¼ cup vegetable shortening
- ¼ cup butter + more for buttering pie plate or skillet
- 4-5 tablespoons ice water
- Prepare cobbler crust as directed below.
- Preheat oven to 425º F.
- Melt butter in a 10-inch skillet set over medium hat. Stir in peaches, sugar, salt, and flour and cook until a thick syrup has formed that will easily coat the back of a spoon, about 10 minutes.
- Roll the cobbler crust on a lightly floured surface to about 1/8-inch thick. Cut into 8 strips. Place 4 strips over the peach cobbler in one direction and then place the remaining 4 strips over top of the first strips in the opposite direction in a lattice pattern, if you desire.
- Bake until the peach cobbler filling is bubbling and the crust is golden brown, about 30 minutes. Remove from the oven and allow to cool about 15 minutes before serving.
- In a large bowl, combine the flour and the salt. Cut in the shortening and butter with a pastry blender or two forks until the mixture resembles a coarse meal.
- Gradually add enough ice water to the mixture while mixing with a wooden spoon until a ball of dough is formed.
- Pour the dough onto a lightly floured surface and form into a disc. Lightly flour the top of the dough and wrap well with plastic wrap and place into the freezer for 30 minutes.
Nutrition information is automatically calculated, so should only be used as an approximation.
If you are looking for a super simple peach cobbler, here is the recipe that we always called a dump simple peach cobbler. Of course you can use any fruit that you prefer in that recipe.
Originally published 2011.
This was delicious and not too difficult! Thanks for sharing the recipe!
It’s always been a family favorite! I’m so happy you enjoyed it too! Thanks!
This recipe looks amazing! I need to prep ahead of time for a reception/party. I LOVE the lattice top as well. What would you suggest for making ahead of time? Can I permanently and freeze, pull out and bake? Or can it sit for a day or two in the fridge and warm up in the oven on the big day?? Any tips would be appreciated, I would like to make as far in advance as possible. Thanks!!
You can freeze this if you wish either before baking or after it’s baked. If baking ahead of time, cool completely. Either way, please make sure to wrap well to be airtight.
I would not suggest leaving in the refrigerator for days prior to serving.
Hope you enjoy it! Thanks!
This cobbler looks like my great grandmothers, can’t wait to try it. Thank you
It’s delicious, Lillie! I hope you enjoy it! Thanks! xo
Question for you – The crust ingredients include a tablespoon of sugar, but the crust prep instructions only mention flour & salt. Is the sugar optional? (My inner voice: “Please say yes, please say yes, please say yes…”
Clearly this is my first time making pie crust from scratch. 🙂
The little bit of extra sugar on the crust is delicious with this cobbler. Hope you enjoy it!!! xo
This is wonderful! I’m in the middle of making and I’m realizing… this may be a dumb question but, The instructions mention nothing about dividing and using the dough for a pie crust, it only mentions the lattice top. Do I make a crust or just a lattice top??? I’m so new to this! I guess sinc I won’t be getting an answer immediately, I’ll try to figure it out by looking at other recipes online.