Go Back
+ servings
Baked southern peach cobbler on a wooden board
4.84 from 6 votes

Southern Peach Cobbler

This simple Southern Peach Cobbler resembles a deep-dish pie with both a top and bottom crust.  The peaches are lightly sweetened with a hint of almond wrapped in a buttery crust.  

Course Dessert
Cuisine American
Keyword Peach cobbler, peach dessert, peach pie
Prep Time 20 minutes
Cook Time 45 minutes
Servings 6 people
Calories 387 kcal
Author Janet Barton


Peach Cobbler Filling

  • 7 -8 large ripe peaches skinned, pitted and sliced
  • 1/2-3/4 cup sugar
  • 1/2 teaspoon almond extract
  • ¼ cup Butter cut into small pieces
  • 1 disk of basic Pie Dough

Pie Crust

  • 1/2 cup butter cut into pieces and frozen
  • 5 tablespoons lard or shortening cut into small pieces and frozen
  • 1 1/3 cups flour
  • 1/2 tablespoon sugar
  • 1/2 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1 egg yolk small
  • 1/2 tablespoon lemon juice
  • 1/2 - 1/3 cup ice water


Peach Cobbler Filling

  1. Roll the pie dough out into a large ragged rectangle, using a 7 x 9-inch dish or a large ragged circle if using a pie dish. Dust with flour and roll back onto the rolling pin, window-shade fashion. Unroll over the dish, lining the bottom and sides and allowing the excess dough to hang over sides.

  2. In a large bowl, toss the sliced peaches with sugar and almond extract. Mound the peaches into the pastry-lined dish and dot with butter. Flop the loose ends of the pastry over the top.

  3. Put the cobbler in the preheated oven and immediately turn temperature to 425 bake for 40- 45 minutes, or until top is golden. Serve with whipped cream or ice cream.

Pie Crust

  1. Cut the butter and lard into pieces and place in the freezer.

  2. In the bowl of a food processor add flour, sugar, baking powder and salt. Pulse a few times to combine.

  3. Add the pieces of butter and shortening. Pulse several times until the mixture is the size of small peas

  4. In a measuring cup add the egg yolk and lemon juice. Mix together. Add water until the liquid comes to the 2/3 cup measure. Mix water in with the egg yolk lemon juice mixture. Pour the water over the flour mixture. Pulse food processor just until the dough begins to hold together. Do not over-process or you will have a tough pie crust. Refrigerate until ready to use.

Recipe Notes

How to Make a Perfect Peach Cobbler

  • Begin with a perfect crust.  Purchased pie crusts can be used, but a homemade buttery crust is best.  I love my favorite pie crust recipe because I can wrap individual rounds of dough and freeze for later use.  Check out my Pie Crust 101 tutorial
  • Use fresh peaches that are locally grown, ripe, and flavorful.
  • Butter!  Dotting the cobbler with butter before baking creates a rich buttery sauce inside the cobbler.
  • Cook at a high temperature to ensure the bottom of the crust will be nice and crisp yet still allows the peaches to fulling cook.  Heat oven to 450℉ place cobbler in the oven then immediately turn down the oven to 425℉.


Nutrition Facts
Southern Peach Cobbler
Amount Per Serving (1 g)
Calories 387 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 15g75%
Cholesterol 94mg31%
Sodium 403mg17%
Potassium 73mg2%
Carbohydrates 40g13%
Fiber 1g4%
Sugar 18g20%
Protein 4g8%
Vitamin A 1371IU27%
Vitamin C 5mg6%
Calcium 51mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.