Southern Peach Cobbler

When I need a quick and versatile dessert that basically never fails, I usually think of cobbler. There are so many options for fruit to fill it with – blackberry, raspberry, pear, strawberry, apple… but my favorite is the southern classic… PEACH! 

Now, I used to be a stickler for using fresh fruit in everything, but the truth is that sometimes frozen works better. This is one of those times. What gives you that sweet, syrupy glaze in a good peach cobbler? The frozen peaches dethawing and marrying their reserved juices with the sugary mixture you marinate them in. Mmmm.

The other key to a good cobbler is good dough. I like to use my usual pie dough recipe, which you can find here, but you can use whatever you like! Just be sure to make it from scratch, it makes a difference! 

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Serve it with a size of ice cream, and you’re all set! 

Southern Peach Cobbler 

This recipe is inspired by Divas Can Cook’s Southern Peach Cobbler, which can be found here:


2 lbs frozen sliced peaches 

1 cup white sugar 

2 tbs butter, unsalted and melted 

1 tsp lemon juice 

1 tsp vanilla extract 

1 tbs cinnamon 

1 batch of Perfect Pie Crust 


1. Preheat oven to 400 degrees. 

2. Combine the frozen peach slices and the white sugar in a large bowl, and allow the peaches to thaw completely. 

3. Divide pie dough in half. On a lightly floured surface, roll out one half with a rolling pin until it is about 1/2 inch thick and rectangular in shape. Press it into a greased 9″ by 11″ baking pan, bringing the pressed dough all the way up the sides of the pan. 

4. Section off 1/4 of the remaining half of unrolled dough, roll it out until 1/2 inch thick, then cut into 2″ by 2″ squares for dumplings, and set aside. Roll out the rest of the dough into a rectangular shape. Slice into 2″ wide strips. This will be your cobbler topping. 

5. Once the peaches have thawed, mix in the melted butter, cinnamon, vanilla extract, and lemon juice. Using a slotted spoon, pull the peaches out and place them in your baking pan, reserving the leftover liquid. 

6. Gently stir your dumpling squares into the peaches while they’re in the pan, taking care to distribute them evenly without tearing the bottom layer of dough. 

7. Top the cobbler with the strips of remaining dough, weaving them in a cross cross fashion (see photo). Make sure you press the ends of the strips into the edges of the bottom layer of dough.

8. Using a pastry brush, brush the top layer of dough with the reserved peach liquid. Bake for one hour, covering the cobbler with foil halfway through if the crust begins to brown too much. 

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