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A peach cobbler recipe that’s just as good as Mom’s


Summertime is here and that means backyard barbecues, picnics and camping. Nothing says summer like a dish of peach cobbler with a scoop of homemade vanilla ice cream.

This easy southern dessert can be made in advance and baked the day of your outing. Use my Perfect Every Time 10 Minute Pie Crust recipe to make this recipe one that everyone will want time and time again.

I don’t think I’ve ever been to a potluck where someone didn’t bring a peach cobbler. The top crust is a dessert on its own, soaked in melted butter and sprinkled with sugar and cinnamon. This dessert has perfection written all over it. It may be an old-time dessert but there’s a reason this dessert always finds its way to a potluck. Comfort never tasted so good!

Peach cobbler a la mode

Mom’s peach cobbler recipe


For the peach cobbler:

  • 1 “Perfect Every Time 10 Minute Pie Crust” recipe
  • 3 (29 ounce) cans of peaches with heavy syrup, drained; reserve syrup.
  • 2/3 cup sugar
  • 2 teaspoons cinnamon
  • 1/2 teaspoon salt
  • 2 tablespoons cornstarch

For the crunchy cinnamon toast topping:

  • 1/2 cup butter, melted
  • Sprinkle of sugar and cinnamon


For the peach cobbler:

  1. Preheat oven to 375 degrees.
  2. Strain the juice from the peaches into a saucepan, then add sugar, cornstarch, cinnamon and salt. Mix and cook until bubbly, then add lightly chopped peaches; heat through but do not cook.
  3. Layer in a 9×13-inch pan half of the peaches, then a layer of pie crust rolled to fit the pan.
  4. Pour remaining peaches on top of the pie dough.
  5. Add another layer of pie dough in a lattice pattern or simply rolled out to fit the top of the pan.

For the crunchy cinnamon toast topping:

  1. Melt butter and brush on heavily; sprinkle with sugar and cinnamon.
  2. Bake until bubbling and the crust is golden (about 50 to 60 minutes).

Peach cobbler

For more pie recipes visit Lady Behind The Curtain.

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