Recipe: Southern Peach Cobbler with Peach Crown Royal

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

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 minutes

Cook Time: 1 hour hour

Servings: 8 people

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.