Recipe: Southern Peach Cobbler with Peach Crown Royal


This is my favorite southern peach cobbler recipe. It reminds me of my Aunt Pearlene’s from when I was a kid. However, I add a little Peach Crown Royal to mine!  If you like dessert, also try my Deconstructed Peach Dumpling recipe

Southern Peach Cobbler with Crown Royal

Southern Peach Cobbler with Peach Crown Royal

This simple and easy Southern Peach Cobbler is a great dessert any time of the year.
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Course: Dessert
Cuisine: American
Keyword: dessert, peach cobbler, southern
Prep Time: 20 minutes
Cook Time: 1 hour
Servings: 8 people


  • 9x13 casserole dish


Peach Cobbler Filling

  • 1 32 oz bag frozen peaches
  • 2 cups sugar
  • 6 tbsp butter
  • 1 tsp lemon juice
  • 2 tsps cinnamon
  • 1 tsp nutmeg
  • 3-5 tbsp peach crown royal

Pie Crust

  • 2 tbsp cinnamon-sugar See notes
  • 3 rolls Pillsbury pie crust See notes

Egg Wash

  • 1 large egg
  • 1 Tbsp water


  • Preheat oven to 375° F.
  • Lightly grease a deep 9x13 casserole dish with butter.
  • In a saucepan on medium heat add the frozen peaches, sugar, and butter.
  • Once the peaches begin to make a syrup, turn off the heat and add the remaining ingredients - lemon juice, cinnamon, nutmeg, and peach crown royal. Start with 3 tbsp of crown royal; add more to your taste.
  • Using a slotted spoon, add the peaches to the casserole dish.
  • Once all the peaches have been added, then fill the casserole dish with the remaining syrup - up to 3/4 of the height of the dish. You don't want too much of the juice spilling out into the stove. But you don't want the cobbler to dry out either.
  • Begin to roll out the pie crust and cut into strips - long enough to go length-wise down the casserole dish.
  • Roll out the 2nd pie crust and cut it into strips - long enough to go width-wise down the casserole dish - to make a lattice top.
  • Lay the strips into lattice/criss-cross pattern on top of the peaches and press the ends into the edge of the casserole dish. Use the 3rd pie crust for extras if needed.
  • Mix 1 egg and water to make an egg wash. Brush the egg wash on top of the crust, and sprinkle with cinnamon sugar.
  • In the center of the oven, bake for 1 to 1 1/2 hours until the crust is golden brown. If the crust browns before the time, cover with aluminum foil.
  • Let the pie rest for about 15 minutes.
  • Serve with ice cream and caramel syrup! (optional)


  • Pillsbury Pie Crust Rolls are great time savers
  • If you don't have cinnamon sugar on hand, you can make this by combining, 1 Tbsp sugar + 1 Tbsp brown sugar + 2 tsp cinnamon.


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