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.
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.
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 helps add sweetness and depth of flavor to the filling.
- Fresh Ripe Peaches
- Brown Sugar
- Lemon Juice
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.
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
- Ice-Cold Water
- Sea Salt
- Beaten Egg
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!
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 cinnamon
- ½ teaspoon nutmeg
- 3 tablespoons flour
- juice of 1 lemon
- ¼ cup butter
- 1 ¼ cup flour
- ¼ teaspoon sea salt
- ½ cup cold butter cut into cubes
- 1 tablespoon ice cold water
- 1 beaten egg
- 1 teaspoon white sugar
Whisk together 1 ¼ cup flour with sea salt in a large bowl. Add in cold butter and work together with hands until a coarse, sandy looking meal forms. Add cold water and continue working until the dough melds together. Don't overwork the dough so as to not add too much heat to it.
Shape dough into a square, wrap in plastic wrap, and place in the fridge to chill for at least 30 minutes.
While dough chills, combine peaches, brown sugar, cinnamon, nutmeg, and three tablespoons flour in a large bowl until peaches are 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 10-15 minutes).
Preheat oven to 350 degrees. Pour filling into a square 8 x 8-inch baking pan. Set aside.
Roll out the chilled dough 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 white 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