Holiday Peach Cobbler Two Ways

If you’ve been rolling with me through all the sides, you know what time it is—we’re closing it out with dessert. And not just any dessert. We’re talking warm, buttery, holiday-smelling Peach Cobbler, two different ways so you can pick the style that fits your table…or just do both and watch them disappear.

• Version 1: Lattice-Top Peach Cobbler – really more like a peach pie, thick filling, bottom crust, and a simple “lazy lattice” on top.
• Version 2: Dump-and-Go Self-Rising Flour Cobbler – that classic cobbler where the batter rises up around the peaches. Super easy, super forgiving.

No need to stress measurements here—I’ll keep it loose and walk you through the method so you can make it your own.

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Version 1: Lattice-Top Peach Cobbler (aka Peach Pie Cobbler)

What You’ll Need (No Measurements)

• Canned sliced peaches (keep the juice)
• Butter
• White sugar
• Brown sugar
• Ground cinnamon
• Ground nutmeg
• Vanilla extract (homemade if you’ve got it)
• A small lemon (for fresh lemon juice)
• Cornstarch
• Refrigerated pie crusts (store-bought is fine)
• Nonstick cooking spray
• A little extra sugar and cinnamon for sprinkling

Set Up Your Crust

1. Preheat the oven to 350°F.
2. Spray your baking dish or aluminum half pan with nonstick spray.
3. Lay one sheet of pie crust across the bottom of the pan. Press it in so it covers the bottom completely.
4. Slide it into the oven and par-bake it for a bit, just until it starts to puff and get a little color.
   • While it’s baking, you’ll work on the peach filling.

Tip: Some folks worry about a gummy bottom crust. Giving it a head start in the oven before adding the filling helps keep it flaky.

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Make the Peach Filling

1. Pour your canned peaches with the juice into a large pot or pan.
2. Add a generous amount of butter and bring the mixture up to a simmer over medium to medium-high heat so the butter melts and everything warms through.
3. Sprinkle in nutmeg and cinnamon to taste. These two with peaches and butter? That’s straight holiday flavor.
4. Add a good splash of vanilla extract. If you make your own, even better—it gives great depth.
5. Squeeze in the juice from a small lemon, using your hand to catch any seeds. The lemon brightens everything and keeps the filling from tasting flat.
6. Stir in a mix of white sugar and brown sugar.
   • AB mentions he used to go heavy on the sugar but now cuts it back—so you can adjust this to your sweetness level.
7. Keep it simmering until everything is hot and the flavors are combined.

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Thicken the Filling

1. In a small bowl, add cornstarch and cold water in equal parts (just enough to thicken the amount of filling you have).
2. Stir until the cornstarch is completely dissolved and smooth—no lumps.
3. With your peach mixture gently simmering, slowly pour in the slurry, stirring constantly.
4. Keep stirring while it cooks—you’ll see it thicken right in front of you. You’re looking for a glossy, thick, syrupy consistency that still pours but isn’t watery.

Important: Always add cornstarch slurry to hot liquid and stir immediately so it doesn’t turn into doughy clumps.

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Fill the Crust & Build the Top

1. Pull your par-baked bottom crust out of the oven.
2. Before adding the filling, lightly sprinkle the crust with a little cinnamon and white sugar.
3. Pour the hot peach filling over the crust and spread it out evenly.

Now for AB’s “lattice” (the quick way):

4. Take your pie crusts and cut or tear them into strips.
5. Lay the strips across the top of the filling in one direction, then another direction—no need for perfect basket-weaving. Just overlap and cover most of the top.
6. Melt some butter and brush it over the top crust.
7. Dust the top with a little cinnamon and a pinch of white sugar so it bakes up golden and lightly caramelized.

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Bake

1. Return the pan to the 350°F oven.
2. Bake until the filling is bubbly around the edges and the crust is a deep golden brown on top—start checking around 45 minutes and go up to about an hour if needed.
3. Let it cool just enough to set up, but serve warm if you can.

Serve with ice cream or whipped cream if you’re feeling fancy—otherwise just grab a spoon and get in there.

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Version 2: Dump-and-Go Self-Rising Flour Peach Cobbler

This one is even simpler. It’s that old-school style where you pour the batter in the pan, then pour the peaches on top and let the oven do the work. The batter rises up and makes its own crust.

What You’ll Need (No Measurements)

For the batter:

• Self-rising flour
• Granulated sugar
• A pinch of salt
• Milk
• Melted butter
• Vanilla extract

For the filling:

• Canned sliced peaches with their juice
• Brown sugar
• White sugar (optional or to taste)
• Ground cinnamon
• Ground nutmeg
• A small lemon (for lemon juice)
• Cornstarch (optional, if you like a thicker filling)

Plus:

• Nonstick cooking spray
• Baking pan or smaller aluminum pans/half pans

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Make the Batter

1. In a mixing bowl, add self-rising flour and granulated sugar.
2. Toss in a pinch of salt and whisk everything together so it’s well combined.
3. Pour in milk a little at a time while whisking until you have a smooth batter—no lumps.
4. Stir in melted butter and vanilla extract.
5. Set the batter aside.

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Make the Peach Filling (Dump-and-Go Version)

1. Add your canned peaches with their juice to a pot or deep pan.
2. Turn the heat to medium-high and bring it up to a simmer.
3. Add brown sugar (and a little white sugar if you like it sweeter).
4. Season with cinnamon and nutmeg.
5. Squeeze in the juice from a small lemon to wake up the flavor.
6. Stir and let the mixture cook for a few minutes so the peaches soften and the flavors come together.

To Thicken (Optional but Recommended)

1. In a small bowl, mix cornstarch with cold water in equal parts until smooth.
2. Once the peach mixture is simmering, stir in the slurry while constantly stirring.
3. Keep stirring until it thickens slightly—just enough so the juice feels more like a sauce than water.

You can leave it a bit looser if you like a saucy cobbler; you have plenty of batter to soak it up.

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Assemble the Dump-and-Go Cobbler

1. Preheat oven to 350°F if it’s not already hot.
2. Spray your baking pan or half pan with nonstick spray.
3. Pour the batter into the bottom of the pan and spread it evenly. Don’t add the peaches first—the batter goes in first.
4. Carefully pour or spoon the warm peach mixture over the batter.
   • Do not stir. This is important. The batter needs to stay underneath so it can rise up around the peaches as it bakes.

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Bake

1. Place the pan in the oven and bake until the top is puffed, golden brown, and the edges are bubbling—start checking around 45–50 minutes.
2. Once done, remove from the oven and let it sit for a bit so it can set up. The batter will have risen and wrapped itself around the peaches, making that classic cobbler texture.

Serve warm. This one is perfect for scooping into bowls and topping with vanilla ice cream.

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Which Peach Cobbler Should You Make?

• Lattice-Top / Peach Pie Cobbler
  • Great if you love lots of crust, both on the bottom and the top.
  • Looks extra nice on the table with that rustic, crisscross crust.
  • Thick, rich filling—perfect for slicing.
• Dump-and-Go Self-Rising Flour Cobbler
  • Super simple—no crust rolling, no lattice.
  • The batter rises up through the peaches and makes its own cakey, cobbler-style crust.
  • Easy to scale up for a crowd; perfect for aluminum pans on a buffet table.

Honestly, you can’t go wrong with either one. If you’ve got a big crew for Thanksgiving or any holiday, make both and let the pan speak for itself—one thing’s for sure, there won’t be much left.