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Highlighting Black history with this sweet Southern Double Crusted Cinnamon Sugar Peach Cobbler…that is beyond words good! Every bite is layered with fresh peaches and hints of bourbon. Then topped with buttery, cinnamon crumble, AND flaky biscuits too. The peaches are juicy, while the topping is crisp on the edges, soft in the center, and extra buttery. This cobbler is super simple to make and a great summer dessert to serve to family and friends. Top with vanilla ice cream for the best peach dessert to kick off summer!
I want to first begin by thanking you all and learning more about Black communities and culture with us! I’ve said this before, but our HBH community really does feel like family to me, you are all so special. That may seem weird for me to say, but it’s true. It’s important to me to take this opportunity to educate both myself and those who wish to listen.
I feel food really helps to bring people together in such a loving way. Because of this, I have spent a good chunk of time this week researching African American cookbooks. I came upon Abby Fisher, one of the first African American cookbook authors. Born into slavery in the south, Abby and her family moved to San Francisco after the Civil War. It was in San Francisco that Abby began to receive notoriety for her cooking. She was eventually asked to publish a book on Southern cooking.
What Mrs. Fisher Knows About Old Southern Cooking, was published in 1881. The book was lost for almost eighty years after the famous earthquake of 1906. Fortunately, the book resurfaced at a Sotheby’s auction in 1984. In the preface of the book, Abby apologizes for not being able to read or write. She acknowledges that she had to dictate the book to friends, some of whom were the elite of San Francisco. Abby went on to start a business of her own where she made and sold pickles and preserves. The last known mention of her business is in an 1890 city directory.
One of Abby’s most popular recipes from her book is her classic southern-style peach cobbler. I had so much fun reading about Abby and the way she made this classic cobbler her own. It inspired me to make my own version and to share her unique and inspiring story. I didn’t completely recreate her recipe…although I’m sure it’s delicious…but instead borrowed bits and pieces from it. Abby’s was just a little involved and I always try to simplify whenever possible.
So, what’s makes Abby’s recipe unique?
One of the unique aspects of this cobbler is the way that Abby used both a cobbler dough (so biscuits) and an oat crumble topping. Abby rolled the dough into a three-inch wide log, covered it in plastic wrap, and let the dough chill. Once chilled, she cut the dough into disks and placed them on top of the filling. She then created a topping to fill in between the disks. This method is unique to me and I wanted to replicate it. However, I decided to omit the oats Abby used and instead, use a simple butter, flour, cinnamon topping.
As I read through the comments from those who purchased this book, it sounded as if they too used this book as a guide and made their own modifications (for example, there are no cooking temps). You often ask where I find my inspiration. Family, nature, seasons…those are certainly some of my sources. But I also really love developing recipes in this way too. To be able to read an inspiring recipe like Abby’s, who has an incredible story, and run with it, yet still have that core inspiration. That’s how I thrive. That is how I am my most creative self.
I didn’t expect to find so much pleasure exploring someone else’s recipe. And in the process, I learned something about black history too. I will definitely try this again, maybe even next week as a way to continue to highlight the Black food culture and history. I hope you’ll take some time this weekend to continue learning about Black history and discover something that inspires you!
Fun Fact? Abby’s peach cobbler was once a favorite at Liberty Inn at American Adventure pavilion at Epcot. They sometimes serve it during Black history month.
So let’s talk details on this southern double crusted cinnamon sugar peach cobbler…
First, the biscuits. I’ve used this same method of making biscuits for the last few months and I am hooked. Never doing it any other way.
Stacking the biscuits one on top of another to physically create layers is a game-changer. It truly creates the perfect flaky, buttery biscuit. Essentially you’re just cutting the biscuits, stacking them, and then rolling them out a second time. It’s kind of like laminating the biscuit dough.
Next, freeze the biscuits for a few minutes before they go into the oven.
While the biscuits spend time in the freezer, start on the peaches. Just like Abby, I used a simple mix of peaches (you can use fresh or frozen), brown sugar, bourbon, and vanilla.
My only addition to Abby’s recipe is the bourbon and vanilla. I also opted out of using oatmeal in my crumble. Otherwise, I kept the filling and crumble pretty much the same!
Sprinkle the crumble over the peaches. Add the biscuits, brush the tops with butter, and finish with a sprinkling of cinnamon sugar.
Finally, you bake…
Bake until the sauce bubbles up over the dish and the topping is a deep golden brown. By now your kitchen is smelling amazing. And if you’re anything like me, you’re probably close to jumping up and down with excitement. Yes, I do that…often.
My favorite way to serve this cobbler? Family style, with a few scoops of vanilla ice cream right on top. There is truly nothing more delicious than eating this right out of the baking dish with a double scoop of ice cream.
Roll. Your. Eyes. Back. Delicious!
Since we’re taking this week highlight the Black community, I also wanted to share few peach recipes from some Black chefs and bloggers…because really, we can never have too many peach recipes.
Perfect timing with summer finally here!
Peach Fritters from Grand Baby Cakes – I will be making these this summer.
Summer Galettes from Benjamina Ebuehi – these are so pretty and I love the mix of peaches and blackberries.
Pressure Cooker Peach Cobbler from Tia Mowry – you guys have to watch the video of Tia making this cobbler. YUM.
Jerk Chicken Wings with Peach Salsa from All The Healthy Things – 100% my kind of recipe. LOVE a fruity salsa.
Other Cookbooks We found Written by Women Of Color
Whoa, long post, but it was a unique one, right?
Question: I’d love to hear from anyone with a recipe inspired by the Black community? Or maybe I have some African American friends that can share their family favorites? I would truly love to hear, so please do share!
Looking for other HBH cobbler and peach recipes…try these!
Skillet Strawberry Bourbon Cobbler
Lastly, if you make this southern double crusted cinnamon sugar peach cobbler be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Southern Double Crusted Cinnamon Sugar Peach Cobbler
Servings: 8
Calories Per Serving: 564 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Biscuits
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 1/2 sticks (12 tablespoons) cold salted butter, cubed. Plus melted butter, for brushing
- 3/4 cup cold buttermilk
- cinnamon sugar, for sprinkling
Filling
- 6 cups fresh or frozen peaches (no need to thaw), sliced (about 3 pounds)
- 1/2 cup packed light brown sugar
- 1 tablespoon cornstarch
- 2 teaspoons vanilla extract
- 1/4 cup bourbon (optional)
Crumble
- 1/2 cup all-purpose flour
- 2 tablespoons light brown sugar
- 1/2 teaspoon ground cinnamon
- 4 tablespoons salted butter, at room temperature
Instructions
- 1. Preheat the oven to 400 degrees F.2. To make the biscuits. In a food processor, combine the flour, baking powder, and butter. Pulse until the mix clumps together to form larger pea-size balls. Drizzle in the buttermilk until the dough is "shaggy" looking. The dough will be a little dry.3. Turn the dough out onto a clean surface and pat into a 1-inch thick square. Cut the dough into 4 pieces. Stack the pieces on top of each other. Press down to flatten. Dust the surface with flour and roll the dough into a 1 inch thick rectangle. Cut into 18-20 smaller biscuits using a 1 1/2-2 inch circle cookie cutter (or just cut into similar size squares). Transfer to a parchment-lined baking sheet and freeze 10 minutes, to chill.4. Meanwhile, make the filling. In a 10-12 inch baking dish, toss together the peaches, brown sugar, cornstarch, bourbon (if using), and vanilla. 5. To make the crumble. Combine the flour, brown sugar, and cinnamon in a small bowl. Add the butter and mix with your hands until the mix is moist and a crumble forms. Sprinkle the crumble evenly over the peaches. 6. Remove the biscuits from the freezer, brush with melted butter, and sprinkle with cinnamon sugar. Arrange the biscuits on top of the peaches/crumble. Place the dish on a baking sheet. Bake for 50-55 minutes, until golden on top. Let cool 5 minutes. Serve warm or at room temp with ice cream.
Notes
Recipe inspired by and adapted from What Mrs. Fisher Knows About Old Southern Cooking.
Biscuits: the layering method was adapted from Bon Appètit.Â
To Make Ahead:Â the cobbler can be baked up to 2 days ahead and kept in the fridge. Serve at room temperature or warmed.Â
To Halve the Recipe:Â you can easily cut the recipe in half and bake in an 8-inch skillet, 8-9 inch pie plate, or a 8x8 inch square baking dish.
If You don't Have a Skillet:Â bake in a 9x13 inch baking dish or dish or similar size.
Made this tonight. It made us all warm inside. Absolutely lovely. (One note, I failed to add the salt because the instructions didn’t mention it.) And I added another 1/2 recipe of the crumble because I split the recipe into two pans. Next time I’ll double it. Thank you for sharing!
Thank you so much Eva! That is so great to hear! xTieghan
I have three African American cook books to recommend. One of these is a history bois onok. They are:
Spppmbread and Strawberry Wine by Norma Jean and Carole Darden which also has a lot of their
family history included and recipes from relatives. A Good Heart and a Light Hand, Ruth L. Gaskins’ Collection of
Traditional Negro Recipes. i got this one when I lived in Alexandria, VA back in the 1960s. The last one is
The Cooking Gene: A Journey Throught African American History in the Old South by Michal W. Twitty.
This one includes a lot of history and has one many awards. Thank you for this wonderful post today!
Thank you so much for sharing Billie! I cannot wait to check them out! xTieghan
Hi! I don’t have a food processor, can you make this without one? Recipe looks delicious!
Hi Mary,
Yes you can do this by hand! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you think this could work fine with apples instead of peaches? Any changes?
Hi Maddie,
I think that would be a great idea! I would recommend removing the skin from the apples as it is a little tough. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Looks delicious. Thinking of making the cobbler but omitting the biscuits due to time restraints. That should work?
Hi Rosie,
Yes that would be fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
dee
june 5, 2020 at 5:18 am
please reflect on your comment thanking your readers for ‘keeping an open mind and being supportive this week’.
just do the right thing and don’t make it. – in any way. – about you.
thank you for reading this.
Hey Tieghan,
I noticed you haven’t responded to the comment I copied by Dee. I found this disappointing because it seems you have responded to every other comment made my someone on this page. It is possible that you decided to respond privately to Dee. I would use the opportunity to publicly let your community know you are actively listening to feedback especially as you begin to engage in the work of highlighting more black chefs.
A suggestion: if you want to highlight Black food culture, why don’t you invite guest Black food bloggers to share their own recipes on your site? This will allow you to use your platform to let Black voices speak for their own work. I enjoyed the list you compiled, but I noticed I hadn’t run into most of those websites using simple google searchers.
Hi Barbara! Thank you for this, it is a really great idea! xTieghan
Loved reading the history behind the recipe. I’ve been teaching my students virtually how to cook and one asked to make cobbler. This looks like a winner and I am saving this to do with them! The idea of biscuits and the crisp really intrigued me
Aw that is so amazing! I hope you all love this recipe, Lisa! Thank you! xTieghan
I just made this, and oh my WORD! It is fabulous! This recipe definitely has a lot of steps, but I promise you that they are worth it! There are also surprisingly few ingredients, and many are pantry staples. I loved the mini cinnamon sugar biscuits on top of the cobbler, and would definitely try this with other fruits. My husband and I really enjoyed the cinnamon flavor with the peaches. Thank you!
Thank you Katie!! I am really glad you and your husband loved this recipe! xTieghan
This cobbler was to die for. I halved the recipe, and cooked in two disposable loaf pans to make 2 2-serving dishes (ate one with my husband and gave one to the neighbors). It was DELISH! I used the bourbon and I think it’s a must. Also, used had fresh and half frozen peaches. Couple things I discovered in the recipes that are worth noting: there is no crust on bottom or sides (which I actually liked) and the buttermilk goes into the dough even though the recipe has it categorized under “filling”. I just eye balled the buttermilk because I was unsure so that was the only ingredient I didn’t measure exactly. Biscuits were so yummy and the peaches were tangy and rich and juicy and perfect. This recipe is a definitive keeper.
Hi Megan! I am so happy this recipe turned out so well for you!! Thank you for trying it! xTieghan
Hi, can’t wait to try this. Sorry if I missed it in your description, but how ripe should the peaches be? Quite ripe /soft or still a bit firm? Thank you!
Hi Sylvia,
They can still be a bit firm, I would make sure they aren’t too too soft. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this and it was absolutely delish! Only feedback is prep time is definitely more than 20 minutes and I’d highly recommend doubling the crumble to make it more cinnamony/crunchy.
Thank you Marni! xTieghan
Do you peel the peaches?
Hi Erin,
That is personal preference. You can if you want, otherwise no need to! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Love love love! So cool to read about, can’t wait to make.
Thank you so much Ashley! I am so glad you enjoyed this! xTieghan
Really appreciate the focus of this recipe. It was delicious. Loved the biscuits. Omitted the bourbon. Only thing I would change next time is adding more crumble and adding more brown sugar to peaches as it wasn’t quite sweet enough. Maybe a little butter to the peaches as well.
Thank you so much Kelly! I am so glad you enjoyed this one! xTieghan