Author: A truly Classic Southern Peach Cobbler with a double pie crust, warm spices, and fresh or frozen peaches. Add a little vanilla ice cream to your homemade peach cobbler recipe for a wonderful Southern Summer dessert!
Homemade Peach Cobbler
Warm flaky crust, hot peaches in brown sugar, spicy goodness, and topped with creamy vanilla ice cream. This is what Southern Summer tastes like to me. I make several peach cobblers every year when the peach trees are ready to harvest, and every year I’m sad when they are gone. But it’s a wonderful seasonal tradition that I look forward to all year!
When our son was young, our peach cobbler tradition morphed into a 5-minute peach crumble. It was AMAZING and I’ve made it several times since, but it wasn’t cobbler.
So now that he’s old enough to allow me the time to really bake again, I can once again make a real honest-to-goodness cobbler with a top and bottom crust!
Ingredients
I always get a lot of questions about ingredients and substitutions, so I wanted to cover those there! The full recipe with measurements is available for printing at the end of the post.
- Brown Sugar – Light or dark works well, you can even make your own brown sugar instead! You can also substitute in maple syrup or honey if you prefer, this is just meant to enhance the natural sweetness of the peaches.
- All-Purpose Flour – We use einkorn flour, but you can use any all-purpose flour you’d like. This is just to thicken the juices, so you can also use cornstarch or arrowroot instead.
- Pumpkin Pie Spice – I know it might seem odd, but this is a wonderful combination of warm spices! You make your own pumpkin pie spice or just use cinnamon instead. However, the depth of flavor that you get with the pumpkin pie spice is very nice compared to cinnamon alone. If you want to omit some spice that is in the mix, then you can do so by making your own pumpkin pie spice and leaving out the spice you don’t want!
- Peaches – Fresh or frozen will work well here, but I would recommend against canned peaches, if possible. I have certainly made this recipe with canned, and it’s always delicious, but canned peaches in cobbler are much more mushy after baking compared to fresh or frozen.
- Unbaked Pie Crust Sheets – You’ll want 2 pie crusts sheets, 1 for the bottom, and 1for the top! I like to use my great-grandmother’s pie crust recipe, but any unbaked pie crust dough will work!
Instructions
A wonderfully simple recipe that will steal the show! Make this once and you’ll be hooked for life!
- Prep Dough – Prepare pie crust according to recipe and place dough balls in fridge for 1 hour.
- Prep Filling – Combine dry ingredients in a large bowl. Slice peaches directly into bowl, then toss until peaches are fully coated.
- Roll Dough – Remove crust from fridge and divide into two parts. Butter a 7×11 baking dish. Roll out bottom crust and place into a buttered dish. Be sure to cover the sides with crust as well.
- Fill – Add filling on top of crust. Roll second half of crust and place on top. Cut 3 slits in the top of crust, for ventilation and decoration. Dust top with sugar to your liking.
- Chill – Place in freezer for 20 minutes. Preheat oven to 425°
- Bake – Remove cobbler from freezer and place directly into oven. Bake for 15 minutes. Reduce heat to 375° and bake for an additional 20 minutes. Be sure to place a baking sheet under the pie as it will likely bubble over just a bit.
- Cool – Allow to set at room temperature for at least 20 minutes before serving and enjoy!
How to Freeze Homemade Peach Cobbler
If you’re like me and like to bulk make food, this freezing your peach cobbler might be just the thing! Here’s how to do it.
- Make your cobbler as normal, but make sure to use a freezer and oven safe pan.
- Stop right before baking and wrap in cling wrap, then foil, and mark the outside before freezing. To bake, remove from oven and bake according to directions as normal.
- NOTE: You might need to add some time, depending on how hard the cobbler was frozen. Use a knife to check the temperature of the cobbler center and add more time as needed.
- Serve and enjoy!
Other Classic Fruit Dessert Ideas
While peaches are a favorite, here are few more ideas for fruit based desserts that will please the whole family!
Classic Peach Cobbler
Ingredients
- 1 full pie crust recipe (2 crusts)
- 4 Tbsp. lightly packed brown sugar
- 3 Tbsp. all-purpose flour (we use einkorn flour)
- 2-3 tsp pumpkin pie spice (<-we use homemade)
- 5 lbs peaches pitted and sliced
- granulated sugar to dust the top of cobbler (optional)
Instructions
- Prepare crust according to recipe and place dough balls in fridge for 1 hour.
- Combine dry ingredients in a large bowl. Slice peaches directly into bowl, then toss until peaches are fully coated.
- Remove crust from fridge and divide into two parts. Butter a 7×11 baking dish. Roll out bottom crust and place into a buttered dish. Be sure to cover the sides with crust as well.
- Add filling on top of crust. Roll second half of crust and place on top.
- Cut 3 slits in the top of crust, for ventilation and decoration. Dust top with sugar to your liking.
- Place in freezer for 20 minutes. Preheat oven to 425°
- Remove cobbler from freezer and place directly into oven. Bake for 15 minutes. Reduce heat to 375° and bake for an additional 20 minutes. Be sure to place a baking sheet under the pie as it will likely bubble over just a bit.
- Allow to set at room temperature for at least 20 minutes before serving and enjoy!
Notes
How to Freeze Homemade Peach Cobbler
If you’re like me and like to bulk make food, this freezing your peach cobbler might be just the thing! Here’s how to do it.- Make your cobbler as normal, but make sure to use a freezer and oven safe pan.
- Stop right before baking and wrap in cling wrap, then foil, and mark the outside before freezing. To bake, remove from oven and bake according to directions as normal.
- NOTE: You might need to add some time, depending on how hard the cobbler was frozen. Use a knife to check the temperature of the cobbler center and add more time as needed.
- Serve and enjoy!
Nutrition
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Can you use home canned peaches for this recipe?
Yes! I do that more often than not!
Hi Victoria,
Can a 9×13” pan be used for this yummy recipe?
Thanks much!
Yes! It’s made for a 7×11, but 9×13 will work. It just might be a little thinner (but still delicious) than the original recipe! Enjoy!