This post may contain affiliate links. Please read our disclosure policy.
Table of Contents
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 – a juicy, spoonable filling with a 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.
Pick your favorite style, then follow its measurements and method below. The lattice version uses well-drained fruit; the batter version keeps the syrup from its large can of peaches.
AB Holiday Table Match
Don’t Stop at Dessert — Build the Whole Holiday Table
This peach cobbler brings the sweet finish, but the full table needs flavor from the first bite to the last. Keep The AB Collection ready for the meats and sides, then use AB’s Sweet Heat when you want that sweet-spicy BBQ lane on the savory side of the meal.
Dessert gets them to the table — the full AB flavor keeps them there.
Version 1: Lattice-Top Peach Cobbler (aka Peach Pie Cobbler)
What You’ll Need
- 2 refrigerated roll-out pie crusts
- 4½ cups well-drained sliced canned peaches (about 1 kg/2¼ lb; approximately four 15-ounce cans)
- ½ cup brown sugar
- ½ cup white sugar
- 2 tablespoons vanilla extract
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- ¼ cup (½ stick) butter, melted, for brushing the lattice
- Zest of 1 lemon
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water
Set Up Your Crust
- Preheat the oven to 375°F (190°C). Use a 9-inch deep-dish pie plate with a capacity of at least 1½ quarts (6 cups), and set it on a rimmed baking sheet.
- Gently roll and fit one pie crust into the bottom and sides of the plate without stretching the dough. Chill the fitted shell for 30 minutes; keep the second crust refrigerated until needed.
- Line the chilled shell with parchment and fill it about two-thirds full with pie weights or dried beans. Bake for about 20 minutes, until the crust is partially set and no longer looks wet or raw. Time varies with the crust and pan; continue briefly if needed without fully browning it. Carefully lift out the parchment and weights.
Make the Peach Filling
Reduce the oven to 350°F (175°C). Measure 4½ cups of well-drained peach slices (about 1 kg/2¼ lb, usually from four 15-ounce cans). Gently combine the peaches with both sugars, vanilla, cinnamon, nutmeg, and lemon zest in a large bowl.
Thicken the Filling
Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then fold the slurry into the fruit. Do not add the canned peach liquid; this filling goes into the crust without a stovetop simmer.
Fill the Crust & Build the Top
- Spoon the filling into the partially baked shell, keeping it below the rim.
- Cut the second crust into strips and arrange them across the filling in a rustic lattice. Rest the strip ends on the rim; do not try to seal raw dough to the partially baked crust.
- Brush the lattice with the ¼ cup melted butter.
Bake
- Bake at 350°F for approximately 45–60 minutes, until the lattice is golden and cooked through and the filling bubbles through the lattice near the center. Continue baking as needed. Shield the edges or loosely tent the top with foil if they brown too quickly.
- Rest for 20–30 minutes before serving so the juices can settle. The filling will be juicy and spoonable.
- Serve warm with ice cream or whipped cream if desired. Refrigerate leftovers within 2 hours and use within 3 days.
Version 2: Dump-and-Go Self-Rising Flour Peach Cobbler
This one is even simpler. The batter goes into the pan first, then the warm peaches go on top. Leave those layers alone and let the oven make that soft, cakey cobbler crust.
What You’ll Need
For the batter:
- 1 cup self-rising flour
- 1 cup granulated sugar
- A pinch of salt
- 1 cup whole milk
- ½ cup (1 stick) unsalted butter, melted; reserve a little for greasing the dish
For the filling:
- 1 (29-ounce) can sliced peaches in syrup, undrained
- 1 (15-ounce) can sliced peaches in syrup, drained
- ½ cup light brown sugar
- ½ cup granulated sugar
- Juice of ½ lemon
- 1 teaspoon nutmeg
- 1 teaspoon cinnamon, optional
Make the Batter
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little of the measured melted butter.
- In a mixing bowl, whisk the self-rising flour, 1 cup granulated sugar, and a pinch of salt. Whisk in the milk, then the remaining melted butter, until smooth.
Make the Peach Filling (Dump-and-Go Version)
In a saucepan over medium heat, combine the 29-ounce can of peaches with its syrup, the drained 15-ounce can of peaches, brown sugar, the remaining ½ cup granulated sugar, lemon juice, nutmeg, and cinnamon if using. Stir and simmer for 5–7 minutes, then remove from the heat.
Keep the Filling Juicy
Keep the syrup from the large can and drain the small can. That gives this version its juicy filling without adding a separate cornstarch slurry.
Assemble the Dump-and-Go Cobbler
Pour the batter into the prepared dish. Gently spoon the warm peaches and all the retained syrup over the batter. Do not stir the layers together.
Bake
- Bake for approximately 45–50 minutes, until the top is golden and set and the edges are bubbling. A toothpick inserted into an exposed portion of the cake should not show wet batter. Continue baking as needed; loosely cover with foil if the top browns before the cake is set.
- Rest for 10–15 minutes before serving warm. Refrigerate leftovers within 2 hours and use within 3 days.
Serve warm with a scoop of vanilla ice cream.
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.
- Juicy, spiced peach filling—perfect for spooning into bowls.
- 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.
Summarize and Save
Peach Cobbler
Equipment
- 9×13 baking dish
- Mixing bowl
- Saucepan
- Whisk or spoon
Ingredients
- 1 cup self-rising flour
- 1 cup granulated sugar
- Pinch of salt
- 1 cup whole milk
- 1 stick 1/2 cup unsalted butter, melted
- 1 large can 29 oz sliced peaches in syrup
- 1 small can 15 oz sliced peaches in syrup, drained
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- Juice of half a lemon
- 1 tsp cinnamon optional
- 1 tsp nutmeg
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little of the measured melted butter.
- In a mixing bowl, whisk the self-rising flour, 1 cup granulated sugar, and a pinch of salt. Whisk in the milk, then the remaining melted butter, until smooth.
- In a saucepan over medium heat, combine the 29-ounce can of peaches with its syrup, the drained 15-ounce can of peaches, brown sugar, the remaining ½ cup granulated sugar, lemon juice, nutmeg, and cinnamon if using. Stir and simmer for 5–7 minutes, then remove from the heat.
- Pour the batter into the prepared dish. Gently spoon the warm peaches and all the retained syrup over the batter. Do not stir the layers together.
- Bake for approximately 45–50 minutes, until the top is golden and set and the edges are bubbling. A toothpick inserted into an exposed portion of the cake should not show wet batter. Continue baking as needed; loosely cover with foil if the top browns before the cake is set.
- Rest for 10–15 minutes before serving warm. Refrigerate leftovers within 2 hours and use within 3 days.
Notes
- Keep all the syrup from the 29-ounce can; drain only the 15-ounce can.
- Mix the measured melted butter into the batter, reserving a little to grease the dish. Do not stir after adding the fruit.
- Check that the cake is set, then rest for 10–15 minutes. Refrigerate leftovers within 2 hours and use within 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
Summarize and Save
Peach Cobbler: A Southern Delight
Ingredients
- 2 refrigerated roll-out pie crusts
- 4 1/2 cups sliced canned peaches well drained; about 1 kg/2¼ lb, approximately four 15-ounce cans
- ½ cup brown sugar
- ½ cup white sugar
- 2 tbsp vanilla extract
- 1 tsp ground cinnamon
- 1 tsp ground nutmeg
- ½ stick butter ¼ cup, melted
- Zest of one fresh lemon
- Cornstarch slurry:
- 1 tbsp cornstarch
- 2 tbsp cold water
Instructions
- Preheat the oven to 375°F (190°C). Use a 9-inch deep-dish pie plate with a capacity of at least 1½ quarts (6 cups), and set it on a rimmed baking sheet.
- Gently roll and fit one pie crust into the bottom and sides of the plate without stretching the dough. Chill the fitted shell for 30 minutes; keep the second crust refrigerated until needed.
- Line the chilled shell with parchment and fill it about two-thirds full with pie weights or dried beans. Bake for about 20 minutes, until the crust is partially set and no longer looks wet or raw. Time varies with the crust and pan; continue briefly if needed without fully browning it. Carefully lift out the parchment and weights.
- Reduce the oven to 350°F (175°C). Measure 4½ cups of well-drained peach slices (about 1 kg/2¼ lb, usually from four 15-ounce cans). Gently combine the peaches with both sugars, vanilla, cinnamon, nutmeg, and lemon zest in a large bowl.
- Mix 1 tablespoon cornstarch with 2 tablespoons cold water until smooth, then fold the slurry into the fruit. Do not add the canned peach liquid; this filling goes into the crust without a stovetop simmer.
- Spoon the filling into the partially baked shell, keeping it below the rim.
- Cut the second crust into strips and arrange them across the filling in a rustic lattice. Rest the strip ends on the rim; do not try to seal raw dough to the partially baked crust.
- Brush the lattice with the ¼ cup melted butter.
- Bake at 350°F for approximately 45–60 minutes, until the lattice is golden and cooked through and the filling bubbles through the lattice near the center. Continue baking as needed. Shield the edges or loosely tent the top with foil if they brown too quickly.
- Rest for 20–30 minutes before serving so the juices can settle. The filling will be juicy and spoonable.
- Serve warm with ice cream or whipped cream if desired. Refrigerate leftovers within 2 hours and use within 3 days.
Notes
- Measure 4½ cups of well-drained peaches; can yields vary. Use a 9-inch deep-dish pie plate that holds at least 6 cups, and keep the filling below the rim.
- Chill and partially bake the bottom shell before filling. Lay the lattice strips across the top rather than sealing them to the baked rim.
- Bake until the center bubbles and the lattice is cooked through. Rest for 20–30 minutes for a juicy, spoonable filling.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like This? Leave a comment below!
AB Full-Meal Move
Cooking the Whole Holiday Spread?
If peach cobbler is on the menu, there’s probably chicken, ribs, greens, mac, or sides nearby. The AB Collection helps season the rest of the table.
Save More AB Recipes
Want More Desserts and Holiday Recipes?
Join the list and I’ll send you more cobblers, holiday dishes, Sunday dinner ideas, and family-style recipes from my kitchen.
Las Vegas & Henderson
Need Dessert, Sides, or a Full Spread for an Event?
For Las Vegas and Henderson events, AB’s BBQ Fusion can help with smoked meats, Southern sides, and crowd-friendly comfort food.
Made this and it was a hit. Coming back to make it for Thanksgiving. Going to use less sugar this time too!
First of all thank you for teaching me the difference between the two. My family has always made the lattice-top and I was never a fan. Saw you on the Tube & decided to try it. Man oh man, did I fall in love. I’m gonna be making one every week or two. After-all I got 51 years of not having cobbler to make up for!
I made dump and go version it came out sooo sweet and bursting with flavor thank you for giving me the confidence to even attempt
Easy
Simply the best
Hello. Will try this! Looks delicious! For the Peach Cobbler recipe I see you use nutmeg in the video but it is not listed here in the printable recipe. How much nutmeg for this recipe?
1 tsp of Nutmeg. Also thank you for letting me know about the error