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 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.
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. 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.
More Favorite Cobbler Recipes
Here’s Grandmother’s Peach Cobbler Recipe. I think you are going to love it!
Grandmother’s Peach Cobbler
Ingredients
Peach Cobbler
- 2 tablespoons (28 g) butter
- 5 cups (770 g) peaches, sliced
- 1/4 cup (50 g) sugar
- pinch (0.4 g) kosher salt
- 2 tablespoons (15 g) all-purpose flour
Cobbler Crust
- 1½ cups (180 g) all-purpose flour
- ½ teaspoon (1 g) kosher salt
- 1 tablespoon (12 g) sugar
- ¼ cup (46 g) shortening
- ¼ cup (57 g) butter, plus more for buttering pie plate or skillet
- 4-5 tablespoons (57-71 g) ice water
Instructions
- 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.
Cobbler Crust
- 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
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
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.
Old fashioned peach cobbler is the best! I just published my grandma’s version recently too. I need to try yours; it looks delicious!
When you remove the dough from the freezer, do you divide the dough in half before you roll it out? Or do you divide it before you freeze it? Forgive me if I have missed that in the instrux.
3. 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.
4. Pour peaches on top of the bottom dough. Roll second half of dough and cut into ½” thick strips. Arrange on top of peaches in a lattice pattern.
Cobbler refers to a variety of dishes, particularly in the United Kingdom and United States, consisting of a fruit or savoury filling poured into the bottom of a large baking dish and covered with a top crust, batter, biscuit, or dumpling (in England) before being baked.
Some cobbler recipes, especially in the American south, resemble a thick-crusted, deep-dish pie with both a top and bottom crust.
I’m embarrassed to admit that I’ve never made a cobbler before! This totally looks like a good place to start, though! I will be definitely making this soon!
Oh I can’t wait for you to make this, Tiff! It’s been a favorite in our family for generations. I hope you enjoy it as much as we do! Thanks! xo
This recipe looks delicious and the crust is very similar to what my mom used to make. I’m going to try this for thanksgiving. One question on the pie crust: Step 4 says to “place in freezer for at least 30 minutes or overnight”. If I do this for overnight should I allow thawing time before filling/baking the next day?
Hi Twila,
For the Peach Cobbler, I don’t thaw the pie crust at all before filling and baking the next day. If you use for a pudding style pie, you’ll want to let sit out about 10 – 15 minutes before pricking, filling and baking. I hope that helps! xo
In the printed recipe its not showing any butter…but above it in the pics it says to add remaining butter…so how much butter? confused
I’m so sorry about that, Freda. I’ve updated to make it clearer. Thanks so much for catching that! xo
I made “Grandmother Peach Cobbler” for our Father’s Day dinner and everyone LOVED it! I do have a question for you. In order to for my top crust to brown to perfection I had to bake it for quite a bit longer than your directions indicated. Otherwise it looked underdone, almost ‘raw’ on top. However, baking it long enough to brown cooked away the juice leaving it a bit dry. A big scoop of vanilla ice cream certainly helped, but I would have like more juice. Suggestion of what I may have done wrong? Again, everyone raved but I would like to perfect it. Thank you so much.
It’s been two days and we’re still enjoying the peach cobbler. It’s delicious! I’m changing my rating from a 4 to a 5. 🙂
Some climates require a little more baking time for the browning. I just add a little bit more of the fluid required for the recipe you are making. Also brushing the top of the crust with a little butter will help with the browning process.
I made this recipe today, I just changed the sugar to brown sugar, EVERYONE loved it! thanks for sharing it!
If you are diabetic or watching your sugar intake I found that you can substitute the sugar with Splenda.
Yes, such a great tip, Vanessa!
This is beautiful to look at and is there much better to eat for dessert than peach cobbler? You’ve done a marvelous job!
Thanks so much, Maureen!
I do love some peach cobbler. Just put up about 27 cups of the wonderful fruit and I believe some of it will end up in the cobbler!
Oh my goodness! That’s my plan for this weekend. I can’t wait! Love fresh peaches.