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Southern Peach Cobbler
Homemade Southern peach cobbler…yummmmm. There is nothing quite like a bite of warm, sweet, peachy goodness topped with a flaky, crisp crust.
One of my family’s favorite homemade desserts and I am sharing the recipe with you!
Do not let homemade peach cobbler intimidate you!
This recipe uses canned peaches in heavy syrup topped with a simple homemade crust. A food processor makes the crust easy to make but if you don’t have a food processor don’t let that stop you. You canmake this crust with a pastry cutter or fork too!
Peach cobbler is a traditional homemade dessert of southern pot luck dinners and family gatherings. Those who bring cobbler to the pot luck are usually tight lipped about their recipe, wanting everyone to think they spent hours baking. I’m giving you the inside track on how to make one yourself.
You can be the new ‘bringer of the peach cobbler’ and become instantly popular at your next pot luck!
Mom always puts cinnamon on her peach cobbler, but I don’t care for cinnamon. Serve it as an option or sprinkle it on top before you bake it if you prefer. My husband loves cinnamon but he does not miss it in my peach cobbler. It’s yummy without it!
You can also serve it with vanilla ice cream or heavy cream to add a little creamy delight. Again though, it is yummy just as it is out of the oven.
Start by preheating your oven 350 F. Dump your peaches, syrup and all, into a 9×13 pan.
Sprinkle 1/4 cup sugar and 2 tablespoons of flour over peaches and stir.
Cube 4 tablespoons of butter and sprinkle over filling. That’s it! Now on to the crust of this southern peach cobbler!
Place the blade in your food processor. This is the one I use.If you don’t have a food processor, use a metal bowl and a pastry cutter or fork.
Place flour and salt in food processor/bowl and pulse/stir to combine.
Add the shortening or lard.
Pulse with food processor until it resembles sand or small peas. OR, cut with pastry cutter or fork until it resembles sand or small peas.
Add ice water (I make a cup of ice water before I start so by the time I get to this step it is good and cold) one tablespoon at a time, pulsing/cutting between each one until a soft, not sticky dough forms. Sometimes it may take less water, sometimes it may take more. If your dough gets too sticky or wet, you can sprinkle just a little bit of flour in and cut it together until you get the right consistency.
Lay out a piece of wax paper on a clean, dry surface and dust with flour. Dust your hands will flour and remove dough from bowl.
Lay dough across filling in a lattice pattern and sprinkle with about 2 tablespoons of sugar. This is the point you could add cinnamon if you want to.
Bake at 350 F on center over rack for one hour or until crust is golden brown and filling is bubbly. You may want to place a foil covered cookie sheet under it to catch any spill over.
Cool on baking rack and enjoy! Left-overs should be refrigerated but you can reheat in the microwave!
This can also be made ahead, covered tightly with foil, and frozen. Freeze before baking and allow to sit out for at least an hour before placing in the oven.
Pin this recipe to your homemade dessert board!
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Southern Peach Cobbler
- food processor
- rolling pin
- 9×13 pan
- wax paper
- 2 29 oz cans Peaches in heavy syrup, sliced
- ¼ cup sugar
- 4 Tbsp butter
- 2 Tbsp all purpose flour
- Pour 2 29 ounce cans of sliced peaches in heavy syrup into 9×13 pan. (Instructions below if your peaches are not in heavy syrup.)
- Sprinkle 1/4 cup sugar and 2 T of flour over peaches and stir.
- Slice/cube 4 T butter and scatter over peaches.
- Place blade in food processor, add flour and salt. Pulse to combine.
- Add shortening or lard, pulse until mixture resembles sand or small peas.
- Add 1 Tablespoon of ice water and pulse. Continue adding ice water 1 T at a time until soft dough forms. You may need more than 4 T, dough should not be sticky.
- Flour your hands and form dough into disc and place on well floured surface.
- Roll dough to shape of 9×13 pan and slice into 1 inch strips, I use a pizza cutter.
- Lay strips of dough across filling to form a lattice look. Spinkle with sugar.
- Bake at 350° F for 1 hour or until bubbley and crust is a golden brown.
- Cool on baking rack, serve warm.
Don't have peaches in heavy syrup?
- Place your peaches with juice in a sauce pan and add 2 cups of sugar and bring to a slow boil.
- Simmer about 15 minutes until all sugar is dissolved and forms syrup.
- Continue with recipe.
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