This old-fashioned peach cobbler is a true classic, built from juicy fresh peaches, warm cinnamon and nutmeg, and a tender homemade crust baked until golden. The filling is brightened with citrus juices and gently thickened so every bite is saucy without being runny. Finished with a rustic lattice top, this cobbler feels nostalgic, comforting, and deeply satisfying, just like the kind passed down through generations.

Why You Will Love This Recipe

You’ll love this peach cobbler because it’s the real deal. No shortcuts, no canned filling, just fresh peaches cooked down into a fragrant, syrupy filling and tucked into a buttery crust that bakes up flaky and golden. The balance of sweetness and acidity keeps it from being cloying, while the spices add warmth without overpowering the fruit. It’s a dessert that feels special but familiar, perfect for family gatherings, holidays, or a quiet weekend treat served warm with ice cream.

Old Fashioned Peach Cobbler

Old fashioned peach cobbler is one of those desserts that instantly feels like home. It’s deeply rooted in American baking tradition, especially in Southern kitchens where fresh peaches are celebrated at their peak.

This version leans into that heritage, using simple ingredients and classic techniques to let the fruit shine.

Fresh peaches are essential here. When they bake, they soften into tender slices that release their juices, creating a naturally sweet and fragrant filling.

Lemon juice adds brightness, keeping the filling lively and preventing it from tasting flat, while orange juice adds a subtle citrus sweetness that pairs beautifully with peaches.

Warm spices like cinnamon and nutmeg give the filling depth. They don’t dominate but gently enhance the fruit’s natural flavor.

The crust is where this cobbler really stands out. Made with shortening for tenderness, it bakes up flaky and sturdy enough to hold the juicy filling.

Chilling the dough before rolling is a small step that makes a big difference. It helps the crust keep its structure and bake evenly.

Blind baking the bottom crust ensures it doesn’t turn soggy once the filling is added. This extra step gives you a crisp base every time.

The lattice top isn’t just decorative. It allows steam to escape as the cobbler bakes, keeping the filling thick and glossy rather than watery.

Brushing the top with melted butter and sprinkling sugar adds a delicate crunch and beautiful golden color.

This cobbler fills the kitchen with the smell of baked peaches and spice, the kind of aroma that draws people in before it’s even out of the oven.

It’s best served warm, when the filling is bubbling and the crust is at its flakiest.

A scoop of vanilla ice cream melting over the top turns it into something truly special.

This is the kind of dessert that doesn’t rush you. It invites you to slow down, slice generously, and savor every bite.

If you’re looking for a timeless dessert that never goes out of style, old fashioned peach cobbler is always the answer.

Servings & Time

• Servings: 10 to 12

• Prep Time: 45 minutes (plus chilling time)

• Cook Time: About 1 hour 15 minutes

• Total Time: About 2 hours 30 minutes

Ingredients

Homemade Crust

• 2 1/2 cups all-purpose flour

• 3 tablespoons granulated sugar

• 1 teaspoon salt

• 1 cup shortening

• 1 large egg

• 1/4 cup cold water

Peach Filling

• 3 pounds fresh peaches, peeled, pitted, and sliced

• 1/4 cup lemon juice

• 3/4 cup orange juice

• 1/2 cup unsalted butter

• 2 cups granulated sugar

• 1 teaspoon ground cinnamon

• 1/2 teaspoon ground nutmeg

• 1 tablespoon cornstarch

Topping

• 1 tablespoon granulated sugar

• 1 tablespoon melted butter

Instructions

1. In a medium bowl, whisk together the flour, sugar, and salt.

2. Cut in the shortening using a pastry blender until the mixture resembles coarse crumbs.

3. In a small bowl, whisk together the egg and cold water. Add to the flour mixture and gently work into a dough.

4. Shape into a ball, wrap, and refrigerate for 30 minutes.

5. Preheat oven to 350°F (175°C).

6. Roll out half of the chilled dough to about 1/8-inch thickness. Press into a 9×13-inch baking dish, covering the bottom and halfway up the sides.

7. Bake the crust for 20 minutes, until lightly golden. Remove and set aside.

8. In a large saucepan, combine peaches, lemon juice, and orange juice. Add butter and cook over medium-low heat until butter melts.

9. In a separate bowl, mix sugar, cinnamon, nutmeg, and cornstarch. Stir into the peach mixture until thickened.

10. Remove from heat and pour the filling into the baked crust.

11. Roll out the remaining dough to about 1/4-inch thickness. Cut into half-inch strips.

12. Arrange the strips in a lattice pattern over the peaches.

13. Sprinkle the top with sugar and drizzle with melted butter.

14. Bake for 35 to 40 minutes, until the crust is deeply golden and the filling is bubbling.

15. Let cool slightly before serving.

Tips

• Peach Choice: Use ripe but firm peaches for the best texture.

• Peeling Tip: Blanch peaches briefly in boiling water to make peeling easier.

• Crust Swap: Butter can replace shortening, but the texture will be slightly less tender.

• Make Ahead: Bake the cobbler earlier in the day and reheat gently before serving.

• Storage: Cover and refrigerate leftovers for up to 3 days.