Grandma’s Peach Cobbler pie

If there’s one dessert that takes me straight back to summers in Southeast Missouri, it’s a good old-fashioned peach cobbler. Not the quick-and-easy kind, but the one where every bite tastes like home—made with real peaches, a buttery crust from scratch, and that cozy touch of cinnamon and vanilla. This recipe is a love letter to Sunday suppers, backyard gatherings, and everything warm and sweet about Southern kitchens.

Why This Peach Cobbler is So Special

Forget the canned fillings and premade dough—this cobbler is all about authenticity. We use frozen peaches for convenience (because they’re just as juicy and sweet as fresh), but everything else is lovingly homemade. The dough is buttery and flaky, the filling is gooey and golden, and when you top it with ice cream? Pure bliss.

Ingredients

For the Peach Filling:

• 2 lbs frozen sliced peaches
• 1 ½ cups water
• 1 cup granulated sugar
• 8 tbsp unsalted butter
• 1 tsp ground cinnamon
• ¼ tsp ground nutmeg
• 2 tsp vanilla extract
• 3 tbsp all-purpose flour
• ½ cup water (for the slurry)

For the Homemade Crust:

• 2 ½ cups all-purpose flour
• 1 cup butter-flavored shortening
• 2 tbsp granulated sugar
• 1 tsp salt
• ⅓ cup ice-cold water

Step-by-Step Instructions

Step 1: Make the Dough

1. In a large mixing bowl, sift the flour and stir in sugar and salt.
2. Add the shortening and use a pastry cutter or two forks to cut it into the flour until the texture is crumbly, like coarse sand.
3. Drizzle in the ice water and gently stir until the dough begins to form.
4. Knead briefly, shape into a ball, wrap in plastic wrap, and refrigerate for 45 minutes.

Step 2: Cook the Peach Filling

1. In a large saucepan, combine peaches, sugar, cinnamon, nutmeg, and 1 ½ cups of water.
2. Bring the mixture to a gentle simmer over medium-high heat.
3. Add the butter and vanilla, stirring until melted.
4. Mix the flour with ½ cup water in a small bowl to make a smooth slurry.
5. Gradually add the slurry to the peaches, stirring constantly until the filling thickens.
6. Reduce heat and keep warm.

Step 3: Pre-Bake the Crust Squares

1. Preheat your oven to 375°F (190°C).
2. Remove the dough from the fridge and divide in half.
3. Roll out one half on a floured surface and cut into 1-inch squares.
4. Place the squares on a baking sheet and bake for 7–8 minutes until just golden.

Step 4: Assemble and Bake

1. Pour the warm peach filling into a 9×13-inch baking dish.
2. Gently stir in the pre-baked dough squares—they add a nice chewy bite inside the cobbler.
3. Roll out the remaining dough and cut into strips to create a classic lattice top.
4. Layer the strips over the filling and brush with a little milk or melted butter for a golden finish.
5. Bake for 35–40 minutes, or until the crust is beautifully golden and the filling is bubbling.

Let it rest for 10–15 minutes, then serve warm—preferably with a scoop of vanilla ice cream melting over the top.

Cooking Tips:

• Frozen Peaches: Let them thaw slightly before use for better texture.
• Crust Flavor Boost: Add a pinch of cinnamon to the dough for an extra cozy kick.
• Want a Crisp Top? Sprinkle a bit of sugar on the lattice crust before baking for a little crunch.

Final Thoughts

This peach cobbler is more than dessert—it’s a bite of nostalgia, perfect for any gathering or a solo moment of indulgence. I hope it brings as much warmth and joy to your kitchen as it does to mine.