This has got to be the best peach cobbler EVER. It’s full of juicy ripe peaches, that we flavor with cinnamon, nutmeg, and vanilla. We make a delicious homemade flaky butter crust . All from scratch!
When I was pregnant with my son, Giovanni, I had many cravings. My number one craving had to be peach cobbler. Not just any peach cobbler, it had to be made by one of my aunts. Why? Because because in my opinion NO ONE can bake a true peach cobbler like my aunts. My aunts follow my Grandmas recipe, and I kid you not- it is the BEST! So today, I am going to share Grandma’s Southern Peach Cobbler recipe with you.
The secret to Grandma’s southern peach cobbler is the crust. We will not be using any store bought crust. We’re making our very own flaky buttery crust, that no store bought brand could compete with. The cobbler filling is going to amazing! It will be full of tender peaches. The juice from the cobbler will be lightly thickened without using cornstarch!
Watch the video below, and I will show exactly how I make my cobbler, crust and all! Also be sure to print out the recipe.
Grandma’s Southern Peach Cobbler
Ingredients
- 2 lbs sliced frozen peaches
- 1 cup granulated sugar
- 8 tbsp butter
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 1/2 cup water
- 2 tsp vanilla extract
- 3 tbsp all purpose flour
- Crust
- 1 cup butter flavored shortening
- 2 1/2 cups all purpose flour
- 2 tbsp sugar
- 1 tsp salt
- 1/3 cup ice water
Instructions
- Add 2 cups of sifted all purpose flour into a mixing bowl, then add the shortening. Use a pastry cutter, or dough hooks to combine the ingredients.
- Once the mixture resembles crumbs, add in the 1/3 cup of ice water.
- Form a ball, then cover with plastic wrap, and refrigerate for 45 minutes.
- Place the peaches in a large pot.
- Add the water, sugar, cinnamon, and nutmeg, then turn the heat to medium high.
- Once the peach mixture starts to bubble, add in the butter, and vanilla. Stir
- With the remaining 1/2 cup of water, sprinkle in 3 tbsp of all purpose flour then mix.
- Pour the water/flour mixture into the peach mixture. Stir, and reduce the heat to low.
- Roll out the dough, the cut in half.
- With one of the dough halves, roll out, and cut into inch squares then place on a cookie sheet.
- Bake the square for 7 minutes on 375 F.
- Pour the peach mixture into a 13 x 9 baking dish.
- Remove the squares from the oven then toss them into the peach mixture and fold in.
- With the last ball of dough, roll it out, and cut it into strips ( watch video)
- Place the dough strips on top of the cobbler, lattice style then bake for 40 minutes on 375 F.
- Let cool down, then serve with vanilla ice cream.
This look very nice and very good.. Love the video.
Blueberry pie or cobbler. Please.
I’ll try to get to that request.
Hi there! I made a very small version of this (with can peaches) for a test for thanksgiving and it was great! I already knew how to make peach cobbler but I used cornstarch and lemon juice as a thickening agent and I never used the lattice pattern or the dumplings. That was a genius idea because I love the crust and juice more then the peaches but I hate soggy, doughy cobbler and this recipe was neither…very very good. QUESTION: Do you defrost your peaches first and would it be ok to add a little more water so that I have more juice after its cooked? A lot of the juice cooked away or thickened too much
I loved the peach cobbler, can you make a bread pudding next. Happy Thanksgiving!
There will be a Bread Pudding Recipe uploaded next month! 🙂
I luv it can’t wait to try it.
Hi Rosie
I made your Grandma’s peach cobbler, but the crust I made, per the recipe was not enough to make a lattice topping…had to make two batches of it. Also in the ingredients, you mention 2 1/2 cups of flour, but in the instructions you only mention “1 cup sifted flour”. Sorry to be picky, but can this be corrected, unless I misunderstood something. Thank you and I’m sure it’s going to taste very good…it’s in the oven as I’m doing this.
Thanks. I changed it.
Honey your cobbler is amazing. I cant wait to try more of your recipes!
I made the peach cobbler last night, and it was amazing. I will be using this as my “go to” recipe. I made the crust using dough hooks, which I think overworked the dough, so the next time I will do it by hand. At any rate it got rave reviews.
Your cooking blog is super keep up the good work!
Thank you!
Hello I am confused with the crust recipe. It says 2 cups of shortening in the video and 1 cup in the written instructions. Can you please tell me which one is the correct measurement?
Please follow the written recipe. Thanks
Your Grandma’s southern peach cobbler ingredients are misleading, on the youtube video for the crust has 2 cups of shortening, but when I went to print off the recipe it only had one. Could you please let me know the correct amount. This looks so scrumptious and I want to make it ASAP. THANK YOU SO MUCH. I LOVE YOUR VIDEOS.
The written ingredients are correct.
In the written recipe it called for 2 1/2 cups of flour you only used 2 cups of flour for the dough what do you do with the 1/2 cup of flour thanks
Finally got around to making your peach cobbler – delish! This was the first time I’ve ever made crust and it was so good. Thank you!
Thank YOU for giving the recipe a try! XOXO
I would like to use fresh peaches. What alterations are needed? Elberta peaches are tart and juicy- sooo good.
Thanks for your help. Your recipe looks awesome.
You can use fresh peaches, and add 2/3 – 1 cup of water 🙂
Pretty much the way my Momma makes cobbler!
I added blueberries along with the peaches and a 1/2 of chopped pecans. It was wonderful. Next maybe your tame on a mixed berry pie. Keep up the awesome work . Blessings
I’m glad that you liked it. I will post a berry pie or cobbler soon!
Yes mixed berry and blackberry please!
Loved the way it turned out. Was paid $50.00 to make a 13×9″ deep dish peach cobbler. This recipe I doubled. I used fresh peaches 1 cup extra water and extra sugar to taste. The best I ever had. Thank you so much.
Thanks for giving it a try!
Is the crisco room temperature or is it cold??
Room temperature.
thank you for sharing this recipe. I can not wait to try this. I love peach cobbler and it been on my spirit to make it . Thanks again
I hope you give it a try!
I used self rising flour instead of all purpose will it effect the outcome of the crust?
For best results, I’d just stick to the recipe. Self rising flour has rising agents in it, which isn’t needed for crust.
I made this last night and set it aside to cool and fell asleep. This morning I awoke to smiling faces and nods of approval. I guess it was a hit but I’ll have to make another so that I can try it to be certain. This is the second recipe of yours that I’ve used and was a hit! Three sweet potato pies filled the dessert table last month for the party that I give whenever my daughter returns home from school. I made another for her to share with her study group and they compared it to Patti LaBelle’s pie!
I must say that I consider myself a connoisseur of the kitchen. love cooking and usually prepare large meals for the family gatherings. I tried your recipes as a personal challenge and must admit that so far it is 2-0 in your favor.
Woohoo!! I wish you could see the smile on my face Miss Sandra!!
I made this for Christmas dinner. It was terrific and everyone loved it. Thank you so much!!!
Rosie,
I made this for Christmas 2015. This was my first peach cobbler (or any cobbler for that reason) and it turned out GREAT!
The reason I chose your cobbler was for the peaches looking well-cooked, more crust than peaches (YUM) and juicy!! When I surfed the net, your cobbler stood out. I must confess that I became nervous when I turned on your youtube video you stated “made from scratch”, but it turned out great!!
Miss Rosie, you were at our table this Christmas. With the brown sugar glazzed ham, corn pudding, sweet potato pie, lemon meringue pie, all made from your recipes along with your buttery crust and baked macaroni and cheese. I made a total of four cobblers and there weren’t left by the end of the day. There was nothing but mmmm and smiles all around the table. You are welcome at our table anytime. Thanks for making this Christmas meal another success!
Hi Ms Rosie, I love you blog. My question is on your cobblers do you every put a crust on the bottom and put pieces of the crust that you bake mix them in with the filling then put a top crust? My next question is do you have a recipe for a butter roll? Oh yes, the crust for the sweet potatoe cobbler you used the mixer to make but the peach cobbler you mixed by hand was there a reason why? Thank you and keep those great recipes coming.
You can add crust o the bottom, but it’s not necessary. I don’t have a butter roll recipe uploaded right now. I didn’t have a stand mixer when I made the peach cobbler. That’s why I did it by hand 🙂
Thank you for responding to my questions, I have you crockpot recipe for cooking greens on right now can’t wait for them to get done, thank you.
Rosie did you change your cobbler recipe. I have been following you since 2013 when my coworker put me on and I recall a peach cobbler recipe made with 2- 13oz canned peaches. However, this recipe calls for frozen peaches.
My Aunt love love loved your original cobbler receipe, please tell me this is just an alternative recipe like you have several variations of baked macaroni and cheese.
Oh no. This is the same recipe…. JUST PLAYING!! LOL. This is definitely a different recipe! This is a clone of my grandma’s recipe. The other one is titles “Rosie’s Peach Cobbler”… I’m going to repost the original recipe soon with step by step directions, because the video is outdated.
I was just strolling though your recipes, and saw this. I love a good peach cobbler, and this one look like it fits the bill. Can’t wait to try. Love your blog by the way. Happy Cooking!!
I’m from the Appalachian mountains of NC, and while searching the web for the perfect Peach cobbler recipe I kept finding ones with a fluffy biscuit crust that were labeled as ‘southern’. Well, biscuits may be present at every meal here… but they just don’t belong on top of a cobbler. I tried a bit of the crust after baking to fold into the filling… divine, thin, buttery, flaky goodness!! Mine is in the oven as we speak, and I just know it is going to be perfect! Thank you so very much for ending my quest for the perfect cobbler recipe (coincidentally, that’s exactly what I googled). This was the perfect use for the giant basket of fresh peaches that I simply could not turn down at farmer’s market a few days ago.
Hi Jessica! So glad that you found me, and like my cobbler recipe! XOXO
I hope I will be able to find the butter flavored shortening because I understand the necessity of using the correct ingredients.
I have fresh peaches and plan to make this as soon as they are ripe. They have been wonderful this year.
I would like to see a chocolate lava cake next…….
Can’t wait to try your recipe, and I will be making it with stevia.
Rosie i just made this peach cobbler and it is sooooo good. It was my first time making a peach cobbler and my first time making real dough so i had to do the dough over a couple of times lol. But i know how to do it now. I also added a lil more sugar because i made it with real peaches.Thank you so much!!!!
Thanks for trying my recipe! XOXO
Hi Rosie,
I have a 29oz can of peaches in heavy syrup, can i just use one can for 2 lbs of peaches and just use a 1/2 cup of sugar?
They only come in 15.25oz and 29oz cans.
Yes, you can.
It’s a good place to start.but I like my crust sweet and flavored so I changed it around a bit thanks .and I love your voice.
Thanks for this recipe! I have made it so much my husband asked me to make something else. Do you have an apple pie recipe?
Hi hun! I have an older apple pie recipe, but will upload another one soon.
I pulled this recipe up again because I am making it for church next Friday and I just happen to see an old comment from me back in 2014! See…I’m loyal! 🙂 and I’m pretty sure I have been following even longer…anywhoo, a question for you…do you find the frozen peaches make a better cobbler? Have you done this exact recipe with can peaches? I am trying to make a pretty large pan, for about 20 people. The juice and crust IS the best part and I want to make sure I have enough of both.
Hi Rocquin! I think frozen peaches work great, but so do canned peaches! You’re good with either 🙂
Hi Rosie,
If im making a bigger portion of this recipe i just double, triple and etc…… the ingredients??
Yes ma’am!
So you use salted or unsalted butter in this peach cobbler?
You can use either. It really depends on you.
If I’m tripling the recipe does the cooking time change or stay the same?
Also, can you just put he dumplings in the peach mixture without pre cooking them? Will it make the mixture a little thicker while cooking?
What size bake dish will you be using to triple the recipe?
19 1/2 x 11 1/2 x 3 /12 deep
OR a 13 1/4 x 9 5/8 x 2 3/4 pan
I think that would work. You may have to add 10 more minutes to the cooking time if any.
Hi Rosie,
just came across your blog and you have inpired me to try to make your peach cobbler. I have not baked in such a long time. Am so looking forward trying your recipes. I have read the comments and so far they had good things to say about your recipes. After I make your cobbler I will be sure to email you on how it turned out and what comment my son made about my baking
Hello! I cannot wait to try this recipe! I’m so excited! Can I make the crust a few days ahead of time or is it suggested to make the day of?
Hi Kristi! Absolutely! Just refrigerate it until you’re ready to use it.
Hi Rosie!
I am new to your blog. However, I have already prepared a few of the recipes you have posted. Everyone of them are so tasty and just greatl! It started for me when I located and prepared your recipe for Coconut Pineapple cake and that cake was Out Of This World delicious! I am going to make the peach cobbler next. Just reading it reminds me of spending the summer of 1964 with my grandmother in rural Louisiana and watching her prepare peach cobbler with dumplings. It was to die for!!
I am an old school, from scratch cook and you have the Magic touch girl!! Keep it up, I am sure you are making many of us so very happy with your recipes!
Thanks so much for trying some of my recipes Darthy!
Hi Rosie, I just found your channel and blog and I am going to make this peach cobbler, my first ever ( I am 60 3/4 yrs young) having worked all my life and I also take care of my earth angel,Crystal who has Rett Syndome I rarely cooked from scratch but I will be now that I have found your blog and channel! THANK YOU FOR SHARING your recipes with us 🙂
Hi Pam! I’m glad that you found my blog!
It’s my first time making a peach cobbler and I must say, this was the best recipe ever! Although I altered it by using 1 tsp of vanilla and lemon flavor each instead of 2 tsp of vanilla. Thanks Rosie!
Thanks for trying Mariah!
OMG!!! SOoooo GOOD!!
I took the lazy way out..store bought dough and can peaches.
Do you use 2 cups or 2 1/2 cups of flour in your crust for the peach cobbler?
The recipe is listed.
Hi Rosie, your recipe is a little confusing. In your ingredients you list 2 1/2 cups but in your instructions you say to use 2 cups of flour. That’s reason I ask the question about the correct amount of flour. Wanting to make this recipe for my husband for Father’s Day. Thanks and have a great day.
Hi Jackie -The written is correct. Sorry.
This was delightful! Do you think you could give me a BlackBerry cobbler this good?
I will work on a Blackberry Cobbler recipe 🙂
Hi Rosie,
Thanks so much for sharing your grandmothers wonderful recipe- this is now my “go to” recipe. I made it for thanksgiving & brought it to my Nigerian in-laws for the holiday. I was nervous about if folks would enjoy it the way my family would & to my surprise, the cobbler was completely eaten before my mother in laws flight touched down! That’s how good this cobbler is! I wouldn’t change a thing about it. 🙂 Happy baking & I’ll be making it again for a coworkers bday.
~Ayianna
Thanks so much for trying my recipe! So glad that everyone loved it!! XOXOXO
I am so glad to have found your blog. I have made your Grandma’s Peach Cobbler several times. My family loves it. Will be making it again today. You are correct that the butter flavored shortening makes all of the difference. When I first saw these postings and saw how long it had been when you first posted I was afraid you weren’t still commenting etc. Was so tickled to see that you are still here. Cannot wait to try more of your recipes.
Great recipe for cobbler crust! Most are too doughy. Yours is flaky and so good! Next, what about showing us how you make chicken and dressing. Thanks.
Hi Rosie, If I am making a 21” by 13” pan does the cooking time stay the same? If not how much longer should I cook it?
Hi Wanda. You may add maybe 10-15 more minutes to the baking time.
Ok thank you