This is my Mom’s recipe for Peach Cobber, my all-time favorite dessert!

When I was younger my mother used to make the best Peach Cobbler. She’s not around any longer to shower me with such great treats, so I had to take matters into my own hands.

Below is my resume for Peach Cobbler from what I remember as I watched my mom cook up this scrumptious, fruit dessert. My take on it is that I like to make it in a bundt pan so there’s plenty to go around. And there’s something about how it presents in that uniquely designed pan.

Prep time

10 mins

Cook time

35 mins

Total time

45 mins

Serves: 8-10

Cobbler Ingredients

  • 4 15oz cans sliced peaches in heavy syrup
  • 1.5 Cups Brown Sugar (fully packed)
  • 2 Pillsbury Pie Crusts (1 box)
  • 5 tablespoons unsalted butter
  • 1 teaspoon of cinnamon
  • 1 teaspoon of nutmeg
  • 1 teaspoon vanilla extract
  • 1 teaspoon Cornstarch
  • ¾ Cup Water

Crust and Topping Ingredients

  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • Cinnamon Sugar
  • ½ teaspoon of salt
  • 5 tablespoons butter
  • ¾ Cup of Milk


  1. Preheat oven to 350 degrees F. and spray Bundt cake pan with Baker’s Joy non-stick spray.
  2. Cut a hole in the center of Pie Crusts to fit over bundt circle
  3. Layer the first Pie Crust in the base of the bundt pan
  4. Empty contents of each can of peaches into large sauce pan.
  5. Add 1.5 cups brown sugar, cinnamon, vanilla, nutmeg and butter
  6. Mix cornstarch and ¾ cups of luke-warm water
  7. Bring to boil then add cornstarch to thicken
  8. Reduce heat and prepare topping and some dough filling.
  9. Slice 5 tablespoons of butter into ½ inch by ½ inch cubes
  10. To make crust use a kitchen mixer and combine flour, butter, sugar, salt, baking powder and milk until thoroughly mixed and a ball forms (batter will be similar to cookie dough). 
  11. Remove from mixer bowl and knead for a few minutes to form shape of a ball.
  12. Pull apart a handful of dough and separate into 1 inch pieces.
  13. Add pulled dough to peaches in saucepan and cook on medium heat for 10-15 minutes.
  14.  Remove from heat and spoon in enough peaches to fully cover the bottom layer of the Bundt pan. 
  15. With the second Pie Crust, layer over the the peaches base.
  16. Add the peaches mix atop the second pie crust.
  17. Flatten the balance of the dough with a rolling pin and slice into ½  inch x 6 inch rectangles. 
  18. Align a row of dough horizontally over the peach filling and another across vertically.
  19. Sprinkle Cinnamon Sugar on the top to your liking. 
  20. Bake in preheated oven for 35 to 40 minutes or until crust is golden brown. Remove from oven and let stand 5 to 10 minutes before serving. Enjoy with vanilla ice cream or whipped cream!