Deep South Peach Cobbler

Dianne Joyner


The more of the leftover pastry you you have under the crust the better


★★★★★ 1 vote

30 Min
45 Min


  • 1 pt
    sliced peaches or nectarines
  • 1 c
  • 1/2 stick
    butter or margarine
  • 2 Tbsp
    cornstarch with just enough cold water to dissolve
  • 1/4 tsp.
    almond flavoring
  • ·
    pastery dough for an 8x8 dish

How to Make Deep South Peach Cobbler


  1. Place peaches in a small pot with just enough water to cover. Bring to a boil then stir in sugar and butter. Stir until melted; simmer for l0 minutes.
  2. Remove from stove and stir in flavoring and cornstarch mixture.(make sure to mix the cornstarch with cold water) Pour into a greased 8x8 dish.
  3. Roll and cut pastry to fit in a latice fashion.
    Use extra crust to put into peach mixture. Just be sure to get the extra pastry covered with juice. Bake at 400 degrees until cobbler is bubbly and the crust is brown.

Printable Recipe Card

About Deep South Peach Cobbler

Course/Dish: Pies Fruit Desserts

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