Grandmother’s Peach Cobbler Recipe
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My Grandmother’s Peach Cobbler Recipe is a traditional Southern peach cobbler! This heirloom recipe has a golden, buttery lattice top and is filled with rich, delicious peaches. The best peach cobbler is a staple in my family for generations and a favorite Southern dessert.
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.
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. It’s a comforting Southern dessert at its finest.
Ingredients for Grandmother’s Peach Cobbler
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
- Peaches: Fresh peaches if in season; frozen or canned (drained) if no fresh peaches
- Butter
- Granulated Sugar
- Kosher Salt
- All-purpose flour
Crust Ingredients:
- All-purpose flour
- Kosher Salt
- Sugar
- Shortening
- Butter
- Ice Water
How to Make Grandmother’s Peach Cobbler
Here’s how you make this favorite old-fashioned peach cobbler.
Step by Step Instructions
- Prep and Make Crust: Preheat the oven, make the crust and chill as directed, peel and slice peaches (if using fresh) or drain if using canned.
- Cook peaches: Add butter to a medium skillet (or a saucepan, as my Grandmother did) and set over medium heat. Stir in peaches, sugar, salt, and flour, and simmer until thickened enough to coat the back of a spoon. (Grandmother cooked her peaches in a saucepan, then used a deep dish or cobbler pan to bake the final cobbler)
- Make Lattice Crust: Roll out chilled crust dough and cut into lattice strips. Layer in a lattice pattern over cooked peaches.
- Bake and Serve: Place in a preheated oven and bake until the peaches are bubbly and the crust is golden, about 20-30 minutes. Allow to cool a bit, serve, and enjoy.
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, making the top lattice crust out of this world! Top it with some vanilla ice cream or homemade whipped cream.
More Favorite Cobbler Recipes
Easy Peach Cobbler – Delicious with a pour-over golden crust over sweet peaches.
Here’s Grandmother’s Peach Cobbler Recipe. I think you are going to love it!
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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, (spoon + level)
- 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
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.