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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.
To Make Ahead: the cobbler can be baked up to 2 days ahead and kept in the fridge. Serve at room temperature or warmed.
To Halve the Recipe: 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: bake in a 9x13 inch baking dish or dish or similar size.
Hi Tieghan! The biscuit recipe calls for 1/4 tsp salt but I don’t see where to use it in the recipe. Can you please let me know?
Hey Susan,
Sorry for the confusion, you can add the salt in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
This will be the outcome of tomorrow morning’s trip to the farmers market! Thank you for sharing this. It prompted me to continue reading the amazing story of Abby Fisher. I may not have had the pleasure if not for your platform. After reading some of the comments I wanted to share something my sister in-law once said to me that seemed fitting for this post. “You can be the most juicy, ripest, most beautiful peach and there will still be people who just don’t like peaches!” Thank you for sharing and for your efforts. Thankful!
Aw I love that quoate! Thank you so much for sharing that with me, Lisa! I hope you love this recipe as well! xTieghan
This was amazing! For the first time making it, it was kind of a process but that was due to there being elements I’m not used to doing (see: food processor). Otherwise there is no reason this shouldn’t be a relatively quick and FUN recipe! I added vanilla ice cream dashed with some cinnamon to serve.
Amazing!! I am really glad this turned out well for you, Nicole! xTieghan
This sounds delicious! Can you use canned unsweetened peaches? I have some from last year’s crop that I want to use up. ?
Hey Patti,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
I made this for the 4th of July in our cast iron Dutch oven and it was so insanely good. For health purposes I subbed in coconut sugar for the sugar and it was still super awesome and carmelized! Made it for multiple families and we all devoured it. Awesome recipe, thank you!!
Thank you so much Lexi! I am really glad this turned out so well for you! xTieghan
I made your recipe and it is delicious, but as a long-time follower of your blog and cookbooks I have to say I’m disappointed in your claimed “inspiration” for this recipe. I was so intrigued by your story of it that I actually ordered a copy of the original 1881 cookbook, What Mrs. Fisher Knows about Old Southern Cooking, and her recipe for Peach Cobbler (#143) bears absolutely no resemblance to yours. Your recipe appears to actually be inspired by Disney’s Liberty Inn cobbler recipe, which they also implausibly claim was inspired by Mrs. Fisher’s. It is their recipe which calls for a biscuit/crumble topping and the use of plastic wrap that would not have been available in 1881. https://disneyparks.disney.go.com/blog/2017/02/historic-peach-cobbler-recipe-honors-black-history-month-at-epcot/
Please more thoughtful and considerate in your research and claims for inspiration. Your readers expect better of you. And shame on Disney, too. 🙁
I’m confused … didn’t the author say she was inspired by the recipe and Disney also was inspired by it. That doesn’t mean they used the exact recipe … it means “inspired” or to build off those recipes. Be kinder please.
I’m wanting to try and make this cobbler this weekend! I’m wondering if you think the biscuits could be frozen for longer. I’m wanting to make the biscuits, but don’t want to worry about making them just before going into the oven. Do you think I could make them the day before, freeze them overnight and then put them on top the day-of – instead of making the whole cobbler the day before and reheating?
Hi Sydney,
You can assemble the cobbler and keep in the fridge until ready to bake, I wouldn’t recommend freezing the biscuits overnight. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious! I don’t have a food processor so I attempted to make the biscuit dough in my Ninja blender…a bit messy, but it worked just fine. Thank you for this amazing recipe! It not only tasted incredible, but I love the way the cobbler presented itself as well. 🙂
Thank you so much Meagan! xTieghan
Made this this evening, AMAZING! I used dairy free butter, but real buttermilk and it was SO good. Thank you!!
Thank you Abbey! xTieghan
Nom nom nom. I’m in love. I skipped the crumble and just did the biscuits but they were so flaky and delicious. I didn’t have buttermilk and I ran out of regular milk too so I did half 2%, half oat milk then added roughly a tsp of apple cider vinegar. It worked incredibly! And the peaches were sooo good. Another hit from HBH!
I am so glad this turned out so well for you, Anya!! Thank you so much for trying it! xTieghan
I`ve tried this with peaches and it was amazing! I want more, but I have no more peaches :(. I asked a couple of days ago if I could use plums, but now I am wondering about apples. I have some gala/honeycrisp (not really sure what kind, but its those colors) and wanted to know if I could use them. I know they are a little drier than peaches, so how can I adjust the recipe to them? I would look for a cobbler recipe dedicated to apples online, but I tried one and I did not like it, I guess Im getting used to your recipes and their guaranteed success, haha! Thanks in advance!
Hey Maya,
So glad you have been enjoying this recipe! You can absolutely use apples, no adjustments needed! xTieghan
I’m making it right now! But I just realized the instructions never said to add salt to the biscuit dough! So I didn’t! I’m nervous they won’t turn out!
Hi Jessica! Please let me know how they did and it you need any help! xTieghan
Tried it and it was amazing! I really want to make it again, but don’t have peaches at the moment. Do you think that I could it with plums instead of peaches? Would that be a good flavor option? I just want to make sure I could. Thanks. Again, really amazing recipe!!
Hi Maya,
So glad you enjoyed this recipe! I’ve not tried this recipe with plums but I’m sure it would work well as would almost any other fruit! Please let me know if you have any other questions! xTieghan
Just made this and it’s amazing! My only criticism is that I needed almost a 1/4 cup more flour for the crumble, and also that it could have used more crumble than the recipe made.
Thank you so much Mawk! xTieghan
THIS IS CULTURAL APPROPRIATION. i cannot believe how blatant this is! Teighan- you really need to take the time to educate yourself more on racism- you took a recipe created by a black woman, you rewrote it, and you are making money off of it! You really need to take the time to examine the fact that this is NOT celebrating black people, you are instead doing the opposite. WAKE UP AND CONSIDER THE FACT THAT YOU ARE DOING THIS. READ BOOKS BY BLACK AUTHORS, namely How To Be An Antiracist by Ibram X. Kendi and So you Want to Talk about Race by Ijeoma Oluo.
OPEN UP YOUR EYES. If you want to continue your blatant disregard for your racist actions, then stop acting like you’re a part of the solution, when you are clearly a part of the problem! This blog post is the exact reason why I refuse to make any of your recipes anymore. I used to be a fan, but not anymore. I hope that the internet eventually holds you accountable for this, because it is disgusting and ignorant.