Ripe, juicy peaches are caramelized in butter and brown sugar then topped with a simple all-butter crust in the Soul Food recipe passed down through four generations. Originally published February 2017. Last updated January 2022.
This year, I thought I'd kick off Black History Month with a family heirloom: my Great Great Aunt Georgia's peach cobbler. The only problem is that we don't actually have a written record of her recipe! However, I spent many childhood days at Aunt Georgia's house in Southeast Houston observing her at work in the kitchen. I fondly remember watching her carefully place the lattice crust atop peach filling before placing her renowned peach cobbler in the oven to bake. Let's get into the magic!
If you enjoy soul food desserts, try these next.
I set out to recreate Aunt Georgia's delicious peach cobbler from memory and hopefully honor her in my own little way. I replaced the canned cling peaches she typically used with fresh ones and couldn't help adding a cute little heart to the crust but otherwise, not much differs from the dessert that my siblings and I loved so much growing up. My youngest brother loves this cobbler the absolute most so his seal of approval was the deciding factor! An egg wash tops my lattice crust which, like Aunt Georgia's, gets a little lost in the ooey gooey brown sugar peach filling. Let's get into the recipe and history.
If you like peach cobbler, you'll love these recipes, too.
Southern Peach Cobbler Filling Ingredients
My brown sugar peach cobbler filling starts with juicy fresh peaches. This southern cobbler recipe is best made when they're in season but you can get away with this outside of the summertime season with the caramelizing step. It add more sweetness and depth of flavor to the filling and helps mimic the super soft texture of canned peaches while retaining the bright fresh flavor. Here's what you'll need for the filling.
Speaking of flavor, cinnamon and nutmeg lend warmth and that signature bakery touch. Flour helps to thicken the filling and last but not least, the lemon juice balances out all the sweetness so that you don't get a sugar burnout. Combine everything in a mixing bowl the transfer the filling to a sturdy skillet. You'll also need a cutting board and sharp knife for this step.
All Butter Crust for Aunt Georgia's Cobbler
The key to a good butter crust for this peach cobbler recipe is cold ingredients, especially the butter. That gives your crust the best chance of being tender, flaky, and standing up to the delicious filling. Start by combining the butter, flour, sugar, and sea salt, then let your dough chill out in the fridge.
- Cold Butter
- Flour
- Ice-Cold Water
- Sea Salt
- Beaten Egg
- Sugar
Before placing the prepped cobbler into the oven, brush a bit of beaten egg over the dough. This will help the crust get to a golden brown color. Finally, sprinkle a bit of sugar all over top and your soul food peach cobbler will come out looking professional with a capital P! Grab a rolling pin and flour sifter for this part of the process. And the whole dessert comes together in this pan. And if you're making peach cobbler for Thanksgiving, grab my holiday dinner guide for all the tea on family recipes!
This was Aunt Georgia's signature dish. You know, the one people requested she make for every family gathering or cookout. Whether it's potato salad, sweet potato pie, or pound cake, every family has that person that can make a dish just right and nothing else will do. Peach cobbler was hers. Aunt Georgia came up during a time when the South was segregated and Black people didn't always have access to the best of the best when it came to ingredients and cooking tools. This makes it even more amazing to me that she and the other women in my family were able to create such wonderfulness with food! It also fills me with gratitude and humbles me that I can do what I am doing today.
More Black History Month Family Recipes
I hope you'll try this recipe and love it. It's a family favorite and, since Aunt Georgia was my Great Grandma's (a little more about her here) sister, this is fourth generation #blackgirlmagic! If you're a regular reader here, you've probably gathered that I'm also Nigerian on my Daddy's side. So in addition to this classic peach cobbler recipe and other soul food classics from my mom's heritage, I have Nigerian recipes on deck. Stay tuned!
- Buttermilk Biscuits with Pear Compote (Vegan)
- Nigerian Jollof Rice
- Soul Food Bowls
- Roasted Suya Brussels Sprouts
How do you honor your family and cultural history? Let me know in the comments below and please share your thoughts if you try this recipe for yourself. And be sure to pin this recipe for later on Pinterest. Thanks for reading!
P.S. On an extremely exciting note, Aunt Georgia's peach cobbler is my "contribution" to the first-ever Black History Month Virtual Potluck with 27 other amazingly talented black food bloggers! Everyone is sharing their best recipes and those included span regions and continents. Check out all of the yummy creations right after the recipe card below.
How to Make Fresh Peach Cobbler from Scratch
- 3 pounds peaches peeled and sliced
- ½ cup brown sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- 3 tablespoons flour
- juice of 1 lemon
- ¼ cup unsalted butter
- 1 ¼ cup flour
- ¼ teaspoon sea salt
- ½ cup cold unsalted butter cut into cubes
- 1 tablespoon ice cold water
- 1 egg beaten
- 1 teaspoon granulated sugar
Whisk together 1 ¼ cup flour with sea salt in a large bowl. Add in cold butter and work ingredients together with your hands until a coarse, sandy looking meal forms.
Add cold water to mixture and continue working and pressing it until the dough melds together. Don't overwork the dough so as to not add too much heat to it.
Shape dough into a flattened square, wrap in plastic wrap, and place in the fridge to chill for at least 30 minutes.
While the dough chills, combine sliced peaches, brown sugar, cinnamon, nutmeg, and flour in a large bowl and mix until peaches are well coated. Mix in lemon juice.
Melt butter in a large skillet over medium heat and add the filling mixture to the pan. Cook until bubbly and thickened, stirring as necessary (about 5-10 minutes). Remove from heat.
Preheat oven to 350 degrees. Pour prepared filling into a square 8 x 8-inch baking pan. Set aside.
Roll out the chilled dough to about ¼ inch thickness and cut into 8 one-inch strips. Lay the strips over top of peach filling in a lattice or criss-cross pattern.
Brush the dough with beaten egg then sprinkle with granulated sugar.
Bake cobbler for about 45 minutes or until crust is golden. Allow it to cool and set for at least another 45 minutes then serve.
2017 Black History Month Virtual Potluck Menu
- Crispy Fried Chicken with Pepper Jelly Molasses by Meiko and the Dish
- Caramelized Plantain Tacos with Pecan-Honey Butter by Raised on Ramen
- Twice Baked Yams by Foodie in New York
- Jamaican Sorrel/Senegalese Bissap by The Seasoning Bottle
- Smothered Okra with Shrimp by Chef Kenneth
- Po’ Boys with Cajun Tempura Shrimp by Savory Spicerack
- Groundnut Stew (Peanut Stew) by Chocolate for Basil
- Banana Pudding by Simply LaKita
- Callaloo and Saltfish by My Forking Life
- Swamp Water by Gucci Belly
- Ukwaju (Tamarind) Marinated Spicy Chicken Thighs by Kaluhi's Kitchen
- Coffee-Rubbed Lamb Ribs by Sweet Savant
- Southern Greens Shakshuka by Salty Sweet Life
- Maple Roasted Brussels Sprouts by Eat.Drink.Frolic
- Southern Fried Cabbage by I Heart Recipes
- Mango Turmeric Smoothie by Jehan Can Cook
- Lemon Pepper Fish Tacos with Collard Green Slaw by Margaritas On The Rocks
- Slow-Cooker Gumbo (Gluten Free) by A Soulful Twist
- Coconut Milk Braised Collard Greens by The Kitchenista Diaries
- Orange Chocolate Smoothie by My Life Runs on Food
- Skillet Cornbread by Butter Be Ready
- Shrimp Creole by Domestic Dee
- Curry Chicken Pot Pie by D.M.R. Fine Foods
- Lamb Fried Rice by The Inner Gourmet
- Hoppin’ John Patties with Warm Tomato Salsa by Marisa Moore Nutrition
- Blood Orange Cornmeal Cake by The Hungry Hutch
tkmom18 says
Looks so pretty...I'm sure your grandma would be proud. I love making family recipes passed down through generations
Sarah-Jayne Nogarede says
That looks amazing! We're smack dab in the middle of winter here so there's not a peach to be found, but I'm definitely making this once they're in season again. Thanks!
Jazz says
Yes, it wasn't easy finding them here either! I hope you enjoy it and thanks for reading!
Robin says
This classic Cobbler was as gorgeous as it was scrumptious, everyone loved it.
Kate says
This looks amazing! I love recreating family recipes; I think the idea of recipes being passed down from one generation to another is so lovely. The Virtual Potluck sounds fun, I'm going to check out some of the other recipes too.
platformsandpacifiers says
This looks absolutely delicious!
bitesofflavor says
Oh YUM!! I love homemade peach cobbler! Great recipe!
Rebecca Hicks says
Yum yum yum!! I LOVE peach cobbler, and that heart you added is absolutely adorable. I also love that you included your grandmother in the post. It's so fun to hear about the people who have shaped lives.
The hungry homemaker says
This looks heavenly!! Peach cobbler is one of my favourites!
Mamaguru says
This looks so good. I'm saving the recipe for summer. I like the heart in the middle too!
Kay says
Can we used canned peaches or are fresh peaches better?
Jazz says
Aunt Georgia actually used canned peaches but my preference is fresh. If you use canned, be sure to drain them.
Rob says
It looks really good and I’m sure it’s very tasty and it’s nice you did this in honor of grandmother. But for black history month, why not cook a dish that was invented by blacks in the south like black eyed peas, fried okra or greens instead of peach cobbler which was invented by southern white folks of English descent? It would make more sense. But anyway, it looks great and I think the heart on it was a nice touch.
Jazz says
Hi, Rob. Thanks for your comment! This recipe was part of a collection of submissions by black food bloggers, which actually includes dishes like black-eyed peas, okra, and greens. 🙂 I encourage you to click through and check them out. The collection features distinct dishes and I chose peach cobbler because I have experience with it, it's part of my family's history, and is a way to share my Great Great Aunt Georgia's legacy with readers. As I'm sure you know, the black experience isn't homogenous and part of the beauty of it is that we each bring something unique to the table--both literally and figuratively!
Coma says
Can the filling be added to an already made pie crust from the store? And if so is the cooking times the same?
Jazz says
Hi, Coma! Yes, the filling can absolutely be added to a pre-made pie crust. The baking time should be about the same. I’d start with 5-10 minutes less baking time and check from there.
Marta says
I love me a good peach cobbler recipe and this is one I need to try out!
Desirée says
This looks so good! I love the heart in the middle. So sweet!
Aly Michell says
Looks delish. I am not much of a pie person, but I am ALL about a peach cobbler!
Jayne Rain says
This Peach Cobbler looks so yummy. I will definitely try it out.
Mila says
LOVE the little heart cut out. This looks like a totally delish cobbler, and it's definitely got that southern charm!
Calysta says
I love Auntie’s peach cobbler! A black family cultural tradition for sure!!
Katrina Adams says
I love a good peach cobbler and your recipe looks amazing!!
LaKita says
Love peach cobbler and your version looks delicious!!
Anna Dell'Era says
Hi Jazz! I'm a Sis'(N.C.) residing in Europe. This recipe comes the closest to the slamming peach cobbler my Gran Mama Mill used to make. As I am presently in South Italy where figs are in abundance, I added them to the peaches and substituted rum for vanilla. Wow!! Scrumptious!!! Thank you so much for sharing your recipe and for initiating thought on the beloved family tradition of cooking which lies close to my heart. I felt Mama Mill's spirit. 🙂 Anna
Jazz says
So happy to hear that, Anna! I really appreciate your feedback.
Kaitlin (Kay) says
This cobbler makes your kitchen smell as good as it tastes! I'm not a huge fan of crust, but I found this recipe to have just enough to enhance the filling rather than bury it. Would highly recommend this to any lover of fruit (especially if that fruit is peaches!) Will 100% make this again. Thank you for sharing!
Jazz says
So glad this recipe worked well for you, Kaitlin! The crust to filling ration was one of Aunt Georgia's signatures.
Tamara says
This peach cobbler recipe will forever be one of my favorites! It tastes just like my Nana used to make it! I will be making it again this weekend!
Britney Brown says
That all butter crust was everything on top of the juicy peaches! Such a great recipe!
Marta says
The story behind this recipe is amazing, and so is the recipe. Buttery flaky crust paired with a great filling. I think Aunt Georgia approves, Jazz!
Christilisa says
This recipe looks absolutely delicious! I know what it is like to want a recipe that has been lost to time because it wasn't written down. Great job recreating it. I'm sure your Aunt Georgia would be proud!
Kate says
This peach cobbler was so flavorful! The combination of cinnamon, nutmeg and brown sugar was amazing and your instructions simple to follow. I can't wait to make this again.
Chef Mireille says
I have always loved peach cobbler but never had this version with a pie crust before. oh Lord it was so good. Will definitely be making it again
Kaluhi says
Such a delight this was! Loved every bite and the peaches sure did come alive especially because of the brown sugar! This was delicious!!!
Immaculate Ruému says
aunties always pass down the best recipes and this peach cobbler met all my expectations! Both the crust and the filling were perfect.
Connie Trotter says
I loved this recipe! The crust was a welcome and delicious change from my typical No Fail pie crust recipe. Delicious… the 1/2 cup of brown sugar was the perfect amount of sweetness. I used six; very large, Colorado peaches, which made just shy of eight cups. I am anxious to try some of your other recipes (Southern Fried Cabbage looks wonderful).