A truly Southern peach cobbler with a double pie crust, spices, and fresh or frozen peaches. Add a little vanilla ice cream to your homemade peach cobber recipe for a wonderful Southern Summer dessert!
Homemade Southern 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!
For this peach cobbler recipe, I use my great-grandmother's pie crust which can be made with einkorn flour or any wheat, or you can use a store bought crust as well.
Prepare yourself for a peach cobbler that comes together quickly and is gone even faster.
Peach Cobbler FAQ
Can you freeze this peach cobbler?
Yes! Just 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.
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 time as needed.
Can I use frozen peaches, instead of fresh?
Absolutely! Be aware that the texture of the cobbler will be different, since the frozen peaches will be much softer and will not hold their shape the way fresh peaches will. However, it will still be delicious!
Can I just use cinnamon instead of Pumpkin Pie Spice?
Yes, that will work. 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!
Here is my recipe for homemade pumpkin pie spice!
2 Crust Southern Peach Cobbler
Ingredients
- 4 Tbsp. lightly packed brown sugar
- 3 Tbsp. Flour (we use einkorn flour)
- 2-3 tsp pumpkin pie spice (<-we use homemade)
- 5 lbs peaches pitted and sliced
- 1 full pie crust recipe
- 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.
- Butter a 7x11 baking dish.
- Remove crust from fridge and divide into two parts. 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.
Jean says
Hi Victoria,
Can a 9×13” pan be used for this yummy recipe?
Thanks much!
Victoria says
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!