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peach cobbler


Dust off those canned peaches and make dessert magic with this classic peach cobbler recipe

If Memorial Day signals the first unofficial start of summer, then cobbler is the unofficial dessert. From fresh strawberries to decadent chocolate, Southerners will make a cobbler out of anything in order to get as much out of the season as possible. There is no doubt however that peach cobbler reigns supreme. 

Cobblers arrived down South by way of early European settlers who immigrated to this country in the 17th century. Dutch and English settlers had long been accustomed to making different varieties of pies in their homeland. When they arrived in America, their beloved crusty desserts evolved into what we all know and love as a good cobbler. 

One of the best things about cobblers is the ability to use fresh or preserved (either by freezing, canning or encasing in sweet syrup) fruits. While the summer is a perfect time to turn sun-kissed peaches into cobblers, thankfully the canned variety turns out a tasty dessert as well. 

This version of peach cobbler takes a few cans of peaches, homemade pie dough, a gluttonous amount of butter, sugars and aromatics in order to make a classic dessert that you can indulge in long after the last warm glows of summer have faded away. 

All-Season Peach Cobbler

Serves: 4 to 6
Hands-on time: 20 minutes
Total time: About 1 hour and 5 minutes

Pie dough 
2 cans of peaches in syrup (13 ounces each)
1 whole stick of unsalted butter
1 cup white sugar
1/2 cup light brown sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 teaspoon nutmeg
1 teaspoon corn starch
1/2 teaspoon allspice
1/4 teaspoon salt

Pre heat over to 375 degrees.

In a heavy bottom pot combine canned peaches with their syrup and one stick of butter. Cook over medium heat until peaches begin to gently boil, about 7 minutes.

Add in both sugars, as well as cinnamon, nutmeg, allspice vanilla extract and corn starch. Continue cooking until mixture thickens. About 10 minutes.

Separately, prepare pie dough and roll out two separate sheets. Place one sheet on the bottom of a deep baking dish generously coated in non-stick spray. 

Remove peaches and juices from heat and pour into baking dish. Top with remaining layer of pie dough. 

Bake for 45 minutes until crust is golden brown. 


Author image

Ryan Shepard is the editor-in-chief at Southern Kitchen. Though originally from Los Angeles, she has lived in Atlanta since early 2017 and cannot imagine calling any other city home (except maybe New Orleans). Before joining Southern Kitchen's staff, Ryan worked on Capitol Hill in Washington, D.C. on public policy issues. When she's not at work, she enjoys hunting down the best Mexican food in the city and drinking whiskey, obviously.