Indulge in a sweet, Southern classic with a boozy twist! This Southern Peach Cobbler made with Peach Crown Royal is the perfect blend of juicy peaches and a rich, buttery crust, with just a hint of smooth whiskey flavor. The addition of Peach Crown Royal adds a unique depth, enhancing the sweetness of the peaches and making this cobbler a true showstopper for any dessert table.
This is my favorite southern peach cobbler recipe. It reminds me of my Great-Grand 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.
Whether you’re entertaining guests or treating yourself, this easy-to-make recipe brings a touch of sophistication and Southern charm to every bite.
Southern Peach Cobbler with Peach Crown Royal
Equipment
- 9x13 casserole dish
Ingredients
Peach Cobbler Filling
- 2 32 oz bag frozen peaches OR 105 oz canned peaches
- 1½ - 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
- 3-4 rolls Pillsbury pie crust See notes
Egg Wash
- 1 large egg
- 1 Tbsp water
Instructions
- Preheat oven to 375° F.
- In a saucepan on medium heat add the frozen peaches, sugar, and butter. Add 1 ½ cups of sugar and taste to your liking before adding more.
- 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.
- Lightly grease a deep 9x13 casserole dish with butter.
- Begin to roll out 2 of the pie crusts so that you're placing one on each side of the casserole dish and up the sides.
- 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 another pie crust and cut into strips - long enough to go vertically and horizontally down the casserole dish to make a lattice top. Use a fourth pie crust if necessary.
- Lay the strips into lattice/criss-cross pattern on top of the peaches and press the ends into the edge of the casserole dish.
- 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 20 minutes.
- Serve with ice cream and caramel syrup! (optional)
Notes
- 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.
