Old-Fashioned Southern Peach Cobbler

Get ready to indulge in a taste of Southern comfort with my irresistible Southern peach cobbler! It’s sweet, tangy, and oh-so-easy to make – perfect for lazy summer days or any time you need a soul-warming treat! Whether you’ve got a stash of canned peaches or a bowlful of fresh ones, this peach cobbler dessert with sweet spiced peaches and homemade butter pie crust is a guaranteed crowd-pleaser.

There’s nothing quite like the rich, comforting taste of a traditional Southern Peach Cobbler. Revered as a quintessential dish of the South, this dessert boasts sun-kissed, syrupy peaches tucked in a golden, flaky crust that will have you sayin’ mmm with each and every bite. Whether you’re using store-bought peaches or those freshly picked from a Georgia orchard, this recipe captures the heart and soul of southern kitchens.

Why I Love Peach Cobbler

Homemade peach cobbler is my all-time favorite dessert, and Big Mama’s was a masterpiece.  She loved to surprise me with one whenever I visited. I sometimes surprised myself with how much I could eat in one sitting, especially if it was topped with homemade vanilla ice cream!

The moment I first tasted peach cobbler is a moment etched in my memory that I can’t seem to ever forget. Just imagine ripe peaches, zests, and syrupy sweetness bubbling beneath the delicate lattice of a buttery and flaky pastry.  It doesn’t get any better! 

Why You’ll Love This Old-Fashioned Peach Cobbler

• A True Southern-Style Peach Cobbler. It’s more like a deep dish peach pie casserole with a bottom crust and lattice-style top crust.
• A Classic Dessert Perfect for a Crowd. Need an easy dessert to feed a crowd? Cobbler is definitely the answer since it serves more than a pie on its own.
• Great Flavor Combination. Sweet peaches in a thick syrup are cooked surrounded by a buttery pie crust.
• Warm, Comforting Spices: The hints of cinnamon and nutmeg wrap around you like a comforting hug on a cool evening.
• Perfect for Sunday Suppers: Imagine serving this cobbler after a hearty meal, its sweet aroma filling the home, drawing everyone to the table once again.

Ingredients to Make A Classic Peach Cobbler

This is the classic done right and done the old-fashioned way.  Southern peach cobbler can’t get any better than this. Though I have made homemade peach cobbler more times than I can count, it really doesn’t require more than a few simple ingredients.  

• Canned or fresh peaches: The beauty of this recipe is that you can make it with fresh, frozen, or canned peaches. This means you can enjoy peach cobbler year-round! Just make sure to check the notes if you’re using fresh or frozen, as you will need to make a few little adjustments.
• Salted butter: Works with the sugar to create the sweet sauce that surrounds the peaches. You will need more for the pie crust too! Make sure the butter for the crust is very cold.
• Granulated sugar: It’s my preference for creating the sweet spiced peaches and syrup you want. I find that adding brown sugar gives a little too much strong flavor with the addition of molasses. You’re also going to add just a bit to the pie crust as well.
• Spices: You will need ground cinnamon and nutmeg to enhance the flavor of the filling, along with a little sprinkle on top if you like!
• Pure vanilla extract: It really rounds out the flavor of the peach filling. Make sure you use real vanilla extract and not imitation. You can truly taste the difference. If you really want to up the ante on vanilla, try vanilla bean paste.
• All-purpose flour: Just a touch to help thicken the sweet syrup for the filling and the main ingredient in the perfect pie crust for cobbler.
• Cold water: It’s essential that you use COLD water.
• Egg: Used to make an egg wash topped with ground cinnamon that’s the final Southern touch to make your peach cobbler as authentic as possible. The egg wash will ensure you have a golden brown crust.

How to Make A True Southern Peach Cobbler

1. Add two cans of drained peaches and one with the light syrup to a large pot along with the butter. When the butter melts, stir in the sugar, cinnamon, nutmeg, and vanilla. Allow the peaches to come to a boil. Then add a slurry made with some of the peach syrup and the flour.
2. Cook the peaches in the syrup until it thickens and coats the back of a spoon, about 30-40 minutes. Remove it from the heat and allow it to cool down and further thicken while you make the pie crust.
3. Combine the flour, sugar, and salt in a bowl and whisk together.
4. Add your butter cubes to the flour and use your pastry cutter to cut the butter into the flour mixture until it resembles various-sized crumbs. Slowly add the cold water to the flour until a ball of dough forms. Knead the dough quickly to bring it together. Let the dough rest in the fridge. 

PRO TIP: Start with a half cup of water and then add more if you need it. You want to add just enough water for the dough to come together.

5. Remove the dough from the fridge and add a bit of flour to your work surface or clean counter and place the dough on top. Roll out one ball of dough using a rolling pin until it’s about ⅓ inch thick. 
6. Place it on the bottom and up the sides of a 9×13 inch baking pan.
7. Add the peaches using a slotted spoon. Add the syrup from the pot to the peaches in the crust.

PRO TIP: The amount of syrup you add is completely up to you. You can add less if you like a thicker cobbler. However, I recommend using at least two-thirds of the mixture since it will continue to thicken as it bakes. 

8. Roll out the final dough ball and decorate the top of the peach cobbler with a lattice crust, criss-cross pattern, or cutouts. Brush the top of the dough with egg wash then sprinkle the top lightly with ground cinnamon before baking in the oven.

Tips for Making the Best Peach Cobbler with Canned Peaches

If you’re new to cooking, don’t worry! Here are a few tips to help you get started:

• If you’re using fresh peaches, make sure they’re ripe for the best flavor. When they aren’t in season, it just isn’t the same.
• Don’t over-mix the dough for the pie crust, as this can make it tough.
• Don’t be afraid to get creative with the pie crust design. You can use a lattice pattern, a criss-cross pattern, or even cut the dough into decorative shapes for your peach cobbler.
• It is important that you keep all of your ingredients very cold when making traditional cobbler so it comes out exactly like you want it. It’s the key to a flaky pie crust.
• If you use frozen or fresh peaches, you will need to add a bit more butter and sugar when making the syrup since you won’t be getting a head start with syrup from one of the cans.

Popular Substitutions & Additions

1. Fruit Variations: While peaches are what this cobbler recipe calls for, you can easily substitute or mix them with other fruits like nectarines, blueberries, or blackberries for a different flavor profile.
2. Sweeteners: Instead of granulated sugar, try brown sugar or even maple syrup in your peach cobbler filling for a deeper, caramelized sweetness.
3. Spices: Cardamom or allspice can be added alongside or in place of nutmeg for a unique twist. A dash of ginger can also give a lovely warm undertone.
4. Crust Flavors: Add a pinch of orange or lemon zest to the pie crust for a subtle citrus hint.
5. Syrup Alternative: If you’re not keen on using the lite syrup from canned peaches, you can make your own simple syrup with sugar and water, or even add a splash of bourbon for a boozy touch.
6. Dairy-Free: If you’re dairy-intolerant, use coconut oil or a vegan butter substitute in the pie crust and filling.
7. Gluten-Free: Swap the all-purpose flour with a gluten-free baking mix for the crust.
8. Toppings: Before baking, sprinkle the cobbler with sliced almonds or crushed pecans for added texture. Alternatively, for serving, a dollop of whipped cream or a scoop of vanilla ice cream never goes amiss.

Remember, making a recipe your own with little tweaks here and there is part of the joy of cooking. As long as the core elements are in place, feel free to get creative and personalize to your heart’s content!

What to Serve with It

• Keep it traditional with a scoop of vanilla ice cream or a generous serving of homemade whipped cream.
• Want to take it up a notch? Try it with a scoop of peach raspberry ice cream or peach pie ice cream.
• The perfect Southern dessert to end a Southern-style meal with fried chicken, fried okra, macaroni and cheese, and fried green tomatoes.
• Drizzle the top with a generous amount of caramel sauce.

How to Store & Reheat

Southern peach cobbler is best eaten the day it’s made, but leftovers can be stored in an airtight container in the refrigerator.

You can enjoy it cold, at room temperature, or reheated. If you want to reheat, place the cobbler in the oven at 350°F for 10-15 minutes or until heated through.

How long does peach cobbler last in the fridge?

It will last up to three days after making it. Cover it well or transfer it to an airtight container for best results.

Can I freeze peach cobbler?

I truly believe it’s best eaten on the first day, but if have leftovers and want to store them longer than three days you can freeze it for up to one month as long as it’s wrapped well.

Frequently Asked Questions

My peach cobbler is more than just a dessert—it’s a celebration of Southern heritage in every spoonful. Perfect for Sunday family dinners, picnics, or any occasion that calls for a taste of nostalgia. Dive in and let this timeless old fashion recipe transport you to warm summer evenings on a the porch, where life is sweet, and so is the dessert.

Peach Dessert Recipes

If you like this southern peach cobbler recipe, then I know you’ll love some of my other peach dessert recipes.

• Homemade Peach Crumb Bars
• Fresh Peach Pie
• Peach Fritters
• Caramel Peach Dump Cake
• Peach Pound Cake
• Peach Dumplings
• Grilled Peaches with Caramel Sauce

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Southern Peach Cobbler Recipe with Canned Peaches

This old-fashioned peach cobbler recipe is a Southern classic made with canned peaches and a homemade pie crust!

4.63 from 127 votes

Print Pin Rate

Course: Dessert

Cuisine: Southern

Prep Time: 1 hour hour 30 minutes minutes

Cook Time: 45 minutes minutes

0 minutes minutes

Total Time: 2 hours hours 15 minutes minutes

Servings: 12 servings

Calories: 418kcal

Author: Jocelyn Delk Adams

Ingredients

For the Peach Filling:

• ▢ 3 can peaches in lite syrup 29 ounces each (if using fresh peaches- see notes below)
• ▢ ½ cup salted butter 1 stick
• ▢ 1 cup granulated sugar
• ▢ ½ teaspoon ground cinnamon
• ▢ 1 teaspoon nutmeg
• ▢ 1 tablespoon pure vanilla extract
• ▢ 3 teaspoons all-purpose flour

For the Pie Crust:

• ▢ 2 ½ cups all-purpose flour
• ▢ 2 teaspoons granulated sugar
• ▢ 1 teaspoon salt
• ▢ 1 cup very cold unsalted butter, cut in cubes 2 sticks
• ▢ ½-⅔ cup very cold water
• ▢ 1 egg beaten with 1 teaspoon of water.
• ▢ Ground cinnamon for garnish

US Customary – Metric

Instructions

For the Peach Cobbler Filling:

• Drain two of the cans of peaches and add just peaches to a large pot. Add the remaining can of peaches with lite syrup along with butter to a large pot over medium heat and allow everything to melt together.
• Once butter completely melts, stir in sugar, cinnamon, nutmeg, and vanilla and allow peaches to come to a boil.
• Once boiling, remove 3 tablespoons of peach syrup from large pot and place in a small bowl. Whisk flour into small bowl of peach syrup until completely combined creating a slurry then stir into the pot of peaches.
• Cook an additional 30-40 minutes or until syrup thickens and coats the back of a spoon then remove from heat and allow to cool down and further thicken while you make pie crust.

For the Pie Crust:

• In a medium sized bowl, add flour, sugar and salt and whisk together to combine.
• Next add your butter cubes to flour and using your pastry cutter, cut the butter into the flour mixture until various sized crumbs appear.
• Slowly add the cold water into the flour until a ball of dough forms. Start with ½ cup and add more water if you need it. Knead the dough quickly to bring it together. Don’t worry if there is any flour left in the bowl.
• Remove the dough from the bowl, cut into 2 sections and round into balls. Cover each ball tightly with plastic wrap and place in the refrigerator for 35-45 minutes to rest.

To assemble the cobbler:

• Preheat oven to 375 degrees.
• Remove dough from fridge and add a bit of flour to a working surface or clean counter and place dough on it. Unwrap one ball of dough. Using a rolling pin, quickly roll dough out to about ⅓ inch thickness and place on the bottom and up sides of a 9×13 inch baking pan.
• Using a slotted spoon, remove just the peaches from the pot and spoon on top of dough. Next pour the remaining syrup to the peaches (if you like less syrup you can use less. Totally up to you but I wouldn’t use less than 2/3s since it will continue to thicken when baked).
• Roll out the final dough ball and decorate the top of the peach cobbler how you see fit with the dough.
• Brush the top of the dough with egg wash then sprinkle slightly with ground cinnamon.
• Bake for 40-45 minutes or until crust is beautifully golden brown. Cool down and serve.

Video

Notes

• Make sure you use real vanilla extract and not imitation. You can truly taste the difference.
• If you’re using fresh peaches, make sure they’re ripe for the best flavor. When they aren’t in season, it just isn’t the same.
• Don’t over-mix the dough for the pie crust, as this can make it tough.
• If you use frozen or fresh peaches you will need to add a bit more butter and sugar when making the syrup since you won’t be getting a head start with syrup from one of the cans.
• It is important that you keep all of your ingredients very cold when making this so it comes out exactly like you want it. It’s the key to a flaky pie crust.
• Don’t be afraid to get creative with the pie crust toppings. You can use a lattice pattern, a criss-cross pattern, or even cut the dough into decorative shapes.

Using Fresh or Frozen Peaches

For the equivalent you will need about 3 3/4 cups of peach slices. To easily peel peaches, drop them in a large pot of boiling water for about 20 seconds then quickly transfer them in ice water to cool them down so they don’t continue cooking. At that point, the skin should easily come off.

You will need to add more butter and sugar and lessen the amount of flour to create more syrup when using fresh peaches. You won’t be starting with the light syrup from the canned peaches so you will need to adjust with a bit more liquid. Make sure you taste the syrup and get it to the thickness and sweetness you prefer when making this adjustment.

Nutrition

Calories: 418kcal | Carbohydrates: 48g | Protein: 4g | Fat: 23g | Saturated Fat: 14g | Cholesterol: 74mg | Sodium: 269mg | Potassium: 242mg | Fiber: 2g | Sugar: 26g | Vitamin A: 1080IU | Vitamin C: 7.1mg | Calcium: 19mg | Iron: 1.6mg

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