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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!

Southern Double Crusted Cinnamon Sugar Peach Cobbler |

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.

prep photo of biscuit dough

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.

overhead photo of Southern Double Crusted Cinnamon Sugar Peach Cobbler befoew baking

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.

overhead photo of Southern Double Crusted Cinnamon Sugar Peach Cobbler

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!

overhead close up photo of Southern Double Crusted Cinnamon Sugar Peach Cobbler

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!

overhead close up photo of Southern Double Crusted Cinnamon Sugar Peach Cobbler with ice cream on top

Looking for other HBH cobbler and peach recipes…try these!

Blackberry Lavender Cobbler

Skillet Strawberry Bourbon Cobbler

Peaches and Cream Pretzel Pie

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

Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
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.






  • 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.


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.
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overhead horizontal photo of Southern Double Crusted Cinnamon Sugar Peach Cobbler with ice cream on top

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  1. 5 stars
    Made this with APPLES tonight. Soooo good! Will definitely make again. Added a little extra cinnamon over the biscuits because my Cin-Sugar was a little weak, and about 1/4 teaspoon nutmeg to the topping. I was nervous that this would be a little runny with such a small amount of corns starch, but I drained the apples really well and it was perfect. Biscuits aren’t too dry and even without sugar in the dough they make a great addition to this dessert. I’ve never had a crisp like this. Thank you for the nice recipe!

    1. Hey Katy,
      Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan

    1. Hey Amira,
      Sorry I am slightly confused on your question. If you make ahead I would just keep covered on your counter. Let me know how it turns out! xTieghan

    1. Hey Amanda,
      Yes, you will also want to reduce your baking time. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  2. 5 stars
    Hi this looks amazing! looking to make a ahead by 1 day, at what temp and for how long do I reheat?

    1. Hey Amanda,
      I think it would be best to assemble the dessert, keep covered in the fridge, and then bake as instructed when you are ready to serve. I hope you love the recipe, please let me know how it turns out! xTieghan

  3. 4 stars
    Just made this today and it was really good! My only complaints are that the crumble topping seemed to disappear into the peaches once baked. I also added the bourbon but that didn’t seem to have much of an impact on the flavor, I would suggest maybe using amaretto instead!

  4. Hi there! Could you sub the peaches for another type of fruit? Like blueberries or blackberries? Would love to use this biscuit recipe (it’s delicious) but with more of a “heavier” fruit!


  5. I’ve never made biscuits before, but I’d like to try! After you’ve cut the biscuits out of the rectangle shape, can you reform the dough into a rectangle again so you can parse out more biscuits? Or should the remainder of the dough be scrapped?

    1. Hey Jessica,
      You can use the remaining dough. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  6. 5 stars
    First of all, thank you for the recipe and also the wonderful story and history behind it. I love learning from others and am thankful you are doing the same and sharing with us.

    I made this tonight and it was wonderful! I don’t think I had quite enough peaches but I couldn’t wait. My husband loved it and our house smelled so good!!

    1. Hey Lola,
      You could absolutely do that. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  7. So excited to try! I am hoping to serve on Friday. In terms of preparing ahead, do you recommend I make it all on Thursday, bake it and refrigerate? Or could I make it all on Thursday and wait to bake it until Friday?

    1. Hey Carly,
      You could prep this on Thursday, keep the biscuits separate so they do not get soggy, and then assemble and bake on Friday. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  8. So in love with all your recipes!! Am always so blown away by your combinations and how delicious everything turns out! When you call for AP flour in volume, what metric weight conversion do you use? (I know you offer the metric conversions for some baking recipes but wanted to check for this one.) I typically use 120g per 1 cup (King Arthur Flour) but wanted to see what you recommend to ensure the best results for this! Can’t wait to try it tomorrow!

    1. Hey Catherine,
      Thanks so much for your kind message and trying the recipes! For flour measurements, 1 cup is equal to 120 grams. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  9. Hi! I’m so excited to try this. I’m heading up to a friend’s cabin and am in charge of desert and would love to back it once I’m up there. Would the the biscuits, filling, and/or crumble store okay so I could prep it before hand and then bake at the cabin? Thanks!

    1. Hey Midori,
      Yes that would be totally fine, I would just store everything separately so that nothing gets soggy. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  10. Making this for a family birthday and I can’t wait! I’m going to use dairy free butter, is there a substitution for buttermilk that will work the same? Almond milk? Also, is there a substitution for cornstarch that will work the same?

    1. Hey Rae,
      I haven’t tested this, but you could use almond milk and then arrowroot for the cornstarch. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  11. Taylor ( and Dee), you both sound swell. I’m sure you social justice warriors are just the pillars with which this movement rests upon.
    By the way, I heard Portland is the place to be right now, especially at night. Why don’t y’all take a self-righteous journey over there.