Recipe Rating:
 4 Ratings
Serves: 8 to 10 people
Prep Time:
Cook Time:
Cooking Method: Bake


6 lb fresh or frozen peaches, peeled & sliced (about 10 cups)
2 c sugar or splenda
1/4 c all purpose flour
1 tsp ground cinnamon
1 tsp ground nutmeg
1 Tbsp pure vanilla extract
1/2 stick butter
2 refrigerated rolled pie crust
1 1/2 tsp sugar
1 1/2 tsp cinnamon

The Cook

Rose Mary Mogan Recipe
Well Seasoned
Sauk Village, IL (pop. 10,506)
Member Since Sep 2011
Rose Mary's notes for this recipe:
This cobbler is one of my own personal favorite recipes that my mom always made, when peaches were plentiful. When ever I make it, it always reminds me of being in Arkansas when I was growing up and the smell of cinnamon throught the house, and out the window. I made 2 of these this past Mother's Day, one for my household, and the other for my best friend of 45 years. She was overjoyed. This is Southern comfort dessert at it's best.
Make it Your Way...

Personalize This


Preheat oven to 375 degrees F.
Mix sugar with flour, one teaspoon cinnamon and one teaspoon nutmeg. In a large pot add peaches, and stir in sugar mixture and let sit until sugar begin to mix with peaches and create a light syrup.
Then place pot on stove over low heat, and bring to boil, and cook until mixture begins to thicken, about 10 to 12 minutes, or until peaches are tender.
Remove from heat and add butter and vanilla, and stir to mix. Pour half of mixture into a buttered 9 X 13 X 2 inch casserole dish, or use non stick cooking spray.Top peaches with a square of pie crust dough, shaped to fit dish & cover peaches.
Then place in oven and bake in preheated oven for 15 minutes, until crust becomes lightly browned.. Remove from oven and add remaining peaches. Roll out remaining crust and cut into strips. Place over peaches in a lattice design. Mix remaining 1 and half teaspoon of sugar and cinnamon together and sprinkle over top of crust. Return to oven and bake an additional 20 minutes, or until golden brown. NOTE: If you like a lot of crust in your cobbler, then use an additional pie crust.

1-5 of 24 comments

Showing OLDEST First
(Switch to Newest First)
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 29, 2012
Make this sometimes, although I make homemade pie pastry and put one on the bottom of the pan before adding any frut, then start layering.
We like a lot of crust.
Yes, the AR peaches are wonderful to use and I love the smell coming from the oven!!!
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 29, 2012
I tried this recipe and say it's Family Tested & Approved!
user Rose Mary Mogan cookinginillinois - Jan 29, 2012
Thank you Cindy, In my cookbook I have listed either the store bought crust or the 2 crust recipe that is in my book, but I didn't have time to type it all out this time, so I just went with the refrigerated version. I will type the double crust versionj out another time. Did you notice that I mentioned that you might need 3 crust if you like a lot of crust, although many people do not like a lot of crust, my husband is one of them, but I do prefer more crust. and if I were making it for me, I would make it like you make yours. We Arkies need to stick together. SMILE.
user Cin Straw's Kitchen NanatomyGrandsismyPassion - Jan 29, 2012
...=;D my Hubby and I both love lots of crust in a cobbler.
And yes I did notice that.

Gift Membership