• Jenn

Mamaw’s Peach Cobbler

Updated: Aug 15, 2020

Even though right now, the weather here is screaming fall, I wanted to share one more summer recipe. This is a Southern Summer Tradition that also just happens to be my mama’s favorite dessert. My mamaw used to make this every year for her on her birthday. So last year I decided to bring the tradition back. I talked to my mamaw (who has no concept of measurements FYI, so this was interesting to figure out), and I made if for my mama’s birthday this past year. It’s now a house hold favorite.

It’s one of the easiest things to make and I know once you try it, you will love it! This is the recipe my mamaw’s uses (with some of my own additions). I hoping to perfect how to do it over a campfire (we camp twice a year with a lot of families on my husband’s side and it’s always a great time). So once I figure that out I will share the cooking method with you. I have a cast iron dutch oven I have yet to use. I know, I’m sad about it too. But hopefully, it will be used, and often, very soon).



  1. 1 tablespoon cinnamon

  2. 1 tsp vanilla

  3. 1/4 cup brown sugar

  4. 1 stick butter

  5. 1 1/2 cups granulated sugar

  6. 2 tablespoons flour

  7. a pinch of salt (if you use salted butter, omit this)

  8. 8 ripe peaches (peeled & sliced)

  9. 1/2 cup water (or brandy)


  1. 1 stick of butter at room temperature

  2. 1 cup sugar

  3. 2 cups flour

  4. 1 teaspoon baking powder

  5. 1 teaspoon salt (if you use salted butter, omit this)

  6. 1 cup milk

  7. 2 teaspoon vanilla

  8. 2 large eggs


  1. Pre-heat the oven to 350°F

  2. Melt butter in a medium size sauce pan.

  3. Stir in the sugars, flour, salt, vanilla and cinnamon. Mix until completely incorporated and sugar is dissolved

  4. Add peaches and water (or brandy). Continue stirring until completely heated (about 5 min).

  5. Pour into a greased 9X13 inch casserole dish and set aside.

  6. Cream together butter and sugar

  7. add flour, baking powder, salt, milk, vanilla and eggs.

  8. pour batter evenly over the filling (I recommend using a bowl with a spout and a flexible icing spatula to spread it)

  9. Bake for 1 hour or until bubbling and golden brown on top.

  10. Let stand for about 10-15 minutes and serve (my husband, kids, and dad like vanilla ice cream on top, where as my mama eats it plain).


  • My husband, kids, and dad like vanilla ice cream on top, where as my mama eats it plain. I say do you and enjoy it however you think would be best! But please share! I would love to hear and try a new way.

  • For short-term storage, place the covered peach cobbler in the refrigerator, but should be eaten within two to three days to be safe.

  • For longer storage, let the cobbler completely cool. Then cover with the lid OR Aluminum Foil and place flat in your freezer. The frozen cobbler will keep for six to eight months.

  • If available, you can use containers that are both freezer and oven safe for ease of use and minimal extra dishes.

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