Name: Old-Fashioned Southern Peach Cobbler Recipe
Prep time: 30 min
Cook time: 1 h 25 min
Total time: 1 h 55 min
Cuisine: Southern
Ingredients: 3 cans peaches in lite syrup, 29 ounces each (if using fresh peaches- see notes below); 1/2 cup salted butter (1 stick); 1 cup granulated sugar, plus more if needed; 1/2 teaspoon ground cinnamon; 1 teaspoon nutmeg; 1 tablespoon pure vanilla extract; 3 teaspoons all-purpose flour; 2 1/2 cups all-purpose flour; 2 teaspoons granulated sugar; 1 teaspoon salt; 1 cup very cold unsalted butter, cut in cubes (2 sticks); 1/2-2/3 cup very cold water; 1 egg beaten with 1 teaspoon of water; Ground cinnamon for garnish

Jump to Recipe

If there’s one dessert that absolutely captures summer in the South, it’s a bubbling dish of Old-Fashioned Southern Peach Cobbler. This soul-warming classic wraps tender, spiced peaches in a flaky homemade pie crust with sweet syrup pooling at the edges, all crowned with a golden lid you just can’t resist cracking into. Whether you’re brand new to Southern baking or grew up with Grandma’s cobbler cooling on the windowsill, this recipe is pure comfort in every forkful—a nostalgic favorite that’s as inviting as it is easy to pull together. Let’s get into the magic!

Old-Fashioned Southern Peach Cobbler Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this Old-Fashioned Southern Peach Cobbler lies in simple, classic ingredients—each one playing its part for flavor, richness, and that signature golden finish. Gather everything below, and you’re ready for deliciousness.

Peaches: Canned peaches in lite syrup are fuss-free, juicy, and dependable year-round—but feel free to use fresh when in season for even more vibrant flavor.
Salted Butter: Brings rich, creamy depth and just the right kiss of salt to the fruity filling.
Granulated Sugar: Sweetens the peaches and helps build that irresistible, glossy syrup.
Ground Cinnamon: Adds a gentle warmth, balancing sweetness and making each bite cozy.
Nutmeg: The secret spice that gives cobbler its authentic Southern soul—you’ll notice the depth right away.
Pure Vanilla Extract: A splash of vanilla rounds out the fruit and enhances everything it touches.
All-Purpose Flour (for filling): Whisked into a slurry, it thickens the peach juices for that classic cobbler sauce.
All-Purpose Flour (for crust): The foundation for a tender, flaky homemade pie crust.
Sugar (for crust): Lends just a hint of sweetness to the pastry, keeping things balanced.
Salt: Essential for contrast in the crust, bringing forward all the flavors.
Very Cold Unsalted Butter: Plenty of glossy, flaky layers start with super-cold butter in the pastry.
Very Cold Water: Keeps the dough light and manageable; temperature matters for tenderness!
Egg + Water (Egg Wash): An egg wash gives the crust its beautiful sheen and helps that golden color pop.
Ground Cinnamon (for garnish): A final sprinkle delivers a bakery-worthy finish, both in aroma and looks.

How to Make Old-Fashioned Southern Peach Cobbler

Step 1: Prepare the Peach Filling

Start by draining two of your canned peaches, saving just the peaches themselves, and tossing them in a large pot. The third can—with all its lovely lite syrup—joins in along with salted butter. Warm this over medium heat, letting the butter melt and everything meld together into a fragrant, luscious pool. This is the secret base where all the Southern charm begins.

Step 2: Sweeten and Spice the Filling

Once your butter is fully melted and cozy with the peaches, stir in granulated sugar, ground cinnamon, nutmeg, and pure vanilla extract. As the mixture comes up to a gentle boil, your kitchen will start to fill with the sweet, spicy aroma that signals “cobbler coming soon!”

Step 3: Thicken the Syrup

Creating a silky, thick sauce is key for the Old-Fashioned Southern Peach Cobbler experience. Scoop out a few tablespoons of the hot peach syrup into a small bowl, whisk in the all-purpose flour until smooth, then stir it back into the pot. Give it another 30 to 40 minutes, simmering gently, until the syrup clings to your spoon and everything looks gloriously glossy. Taste test, adjust sugar or spices as needed, and set aside to cool—this pause gives the filling time to thicken up even more.

Step 4: Make the Pie Crust

While the filling gets thicker and dreamier, whip up your crust. In a bowl, mix the all-purpose flour, granulated sugar, and salt together. Add those cold cubes of butter and use a pastry cutter or your fingertips to work it into the flour until you see crumbs ranging from pea- to hazelnut-sized. Stream in cold water, a little at a time, until the dough just comes together. Divide into two balls, wrap, and chill for at least 35 minutes for flaky, bakery-worthy results.

Step 5: Assemble the Cobbler

Preheat your oven to 375 degrees. Take one dough ball and roll it out on a floured surface to about a third of an inch thick. Gently lay it in your baking pan, pressing it up the sides for those irresistible crusty edges. Using a slotted spoon, pile the juicy peaches on top, then pour in as much syrup as you like (don’t go below two-thirds—this syrup is the heart of the dish!).

Step 6: Add the Top Crust and Bake

Roll out your second dough ball and decide on your decorative approach—lattice, full coverage, or even adorable cut-outs. Lay it over the peaches, brush the top with egg wash, then finish with a generous dusting of ground cinnamon. Slide it into the oven and bake for 40 to 45 minutes until the crust is deeply golden and the filling is bubbling at the edges. The wait will test your patience, but your reward is worth it.

How to Serve Old-Fashioned Southern Peach Cobbler

Garnishes

When serving up Old-Fashioned Southern Peach Cobbler, the right garnish turns each portion into something special. A big scoop of vanilla ice cream or a billow of freshly whipped cream is a must for that hot-and-cold effect. Sprinkle on a few toasted pecans or an extra pinch of cinnamon to make things extra festive and fragrant.

Side Dishes

Pairing cobbler is about finding sweet simplicity. Offer light sides like fresh raspberries, blackberry compote, or a citrus salad to balance the richness. If you’re doing a full Southern meal, it also sits beautifully next to classics like sweet tea, crispy fried chicken, or even a big summer salad for contrast.

Creative Ways to Present

For a party or picnic, consider baking the cobbler in individual ramekins for a personal touch. You can also serve it in mason jars for a charming, portable dessert. Don’t forget to offer little pitchers of extra syrup on the side for those who want a double dose of cobbler magic!

Make Ahead and Storage

Storing Leftovers

Got leftovers? Lucky you! Let the cobbler cool, then cover the pan with foil or transfer slices to an airtight container. Stored in the refrigerator, it’ll stay delicious for up to 4 days. The flavors deepen as it sits, making it even more tempting on day two.

Freezing

Old-Fashioned Southern Peach Cobbler freezes wonderfully. Cool completely, wrap tightly (or use freezer-safe containers), and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating so you keep that lovely crust texture.

Reheating

To reheat, pop portions into a 300-degree oven for about 15 minutes until warmed through and bubbly. For a quick fix, zap pieces in the microwave for 30-45 seconds, but the crust stays flakiest when reheated in the oven. Add a fresh scoop of ice cream for that “just-baked” experience!

FAQs

Can I use fresh peaches instead of canned?

Absolutely! If you land peak-season peaches, peel and slice about 8-10 medium peaches (roughly 8 cups). Toss them with a couple of tablespoons of sugar and let them macerate a bit before proceeding with the filling steps. The result is juicy and extra fragrant—summertime perfection.

Can I double the recipe for a crowd?

Yes! Just make sure to use a larger baking pan or two standard-sized pans, and adjust your baking time if necessary. The Old-Fashioned Southern Peach Cobbler is ideal for potlucks and celebrations, so scale up with confidence.

What if I don’t have a pastry cutter?

No pastry cutter? No problem. Use two butter knives in a crisscrossing motion or even your fingertips to work the butter into the flour. Just move quickly so the butter stays cold—this is what makes your crust so flaky.

Can I make the crust ahead of time?

Yes, the pie crust dough keeps beautifully in the fridge for up to 3 days. Wrap tightly in plastic, and let it sit out for 10 minutes before rolling. This lets you spread out the work—making the final assembly quick and easy.

How do I know when my cobbler is done?

The top will be deeply golden and you’ll see and hear the fruity filling bubbling up at the edges. If the sides look pale, let it go a few more minutes—don’t be shy! A golden crust ensures crispness, while bubbling signals the syrup has thickened perfectly.

Final Thoughts

Whether you’re celebrating summer peaches or just craving a soul-satisfying treat, this Old-Fashioned Southern Peach Cobbler will make you—and anyone lucky enough to get a taste—feel right at home. Don’t wait for a special occasion. Bake up a pan, scoop out a warm piece, and let this Southern classic work its irresistible magic!