Mom's Best Peach Cobbler Recipe

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Mom's Best Peach Cobbler

Carrie Garrett


I prefer canned peaches because they are firmer than frozen. Fresh ones need skinning and that takes I buy peaches in light syrup and use syrup to sweeten my tea. Win win! . Served best warm with scoop of vanilla ice cream! , I hope you enjoy it as much as my family does!

☆☆☆☆☆ 0 votes
20 Min
1 Hr


8-10 c
sliced peaches(canned, fresh, or frozen, drained)
3 c
all purpose flour
3 stick
butter or margarine
3-1/2 c
white, granulated sugar
1/2 tsp
1 tsp
vanilla extract (optional sub almond extract or 2 tbsp jack daniels whiskey
1 tsp
corn starch


1Grease a 9x13 pan. In a large bowl place drained peaches.
2Toss peaches with 1/2 cup of sugar, cinnamon, corn starch and extract. Set aside
3For crust mix remaining sugar, and flour into bowl..cut in butter using a pastry blender or your hands until like wet sand. Will be slightly sticky.
4Place peaches in layer on bottom of baking dish. Sprinkle dough over top covering as much as possible.
5Bake in s 400° -oven for 50--60 minutes until golden brown on top..

About this Recipe

Main Ingredient: Fruit
Regional Style: Southern
Other Tags: Quick & Easy, Heirloom