My personal tweaks to a good old fashioned Southern peach cobbler. Normally when making a cobbler there's just never enough topping (that is the best part after all) and I have to increase the topping part by half or even double it. My version comes with the quantities for a "more topping" cobbler already figured up. You'll always have everyone's preferred filling to topping ratio using this recipe. ;)

This is a tart cobbler with a crust that's less like a biscuit and more like a cake. It's great with whipped cream or vanilla ice cream on top.

Not sure if this is really Southern Peach cobbler....but my Southern husband loves it year round. This was fresh peaches from a roadside farmer's market while on the road....

A friend of my mom's gave me this recipe. My kids call it a cake cobbler. I have used apple, cherry & blueberry pie filling for this also. This will make just a small pan, like the picture, but can be doubled or tripled to make more.

My Grandma Ruth always had me make this for her at her house as a child/teen. Is very easy and versatile ( most of the time I don't even measure, just eyeball it and Dump lol) and very good. If you want more fruit, add more. You like more dough in your cobbler, add more flour and milk. Our favorite fruits to use were peach, blackberry or apple but this was mostly because my grandpa grew his own fruit and veggies, so this was always a good way to use up those extra fruits. I've never used canned or frozen but I imagine these would work as well.This won't be the most beautiful cobbler ever made, but it will be the best tasting.

It’s the 4th of July weekend, our Independence Day! Usually it’s a grub fest get together with lots of food, beer, and explosives😂🇺🇸 My job this year is a dessert and the mac and cheese. Always with the mac and cheese. I scraped together some ingredients and made this cobbler. It smells like I don’t wanna share it. Everyone fights for the crust so I made it with twice the crust. More crust=more crust. It tastes a lot like a fried cherry pie.

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This is a very fine recipe for Cobbler just make sure you use fresh ripe peaches. The recipe was originally for a double crust and at the last minute I decided not to do that this time....also decided to go with a longer more shallow dish so that is why the crust are in two pieces😋😋 #peach #cobbler #southern

Had this amazing cobbler pie dessert at a restaurant one day and had to try and make it myself. My version didn’t look or taste anything like what I had BUT it had all the components,was delicious and JUST as good. It’s just Homemade vs Commercial kitchen baking. It’s not too time consuming, just prep ahead. Hope you fall in love like I did 😍

I am admittedly not much of a baker. And even for a non-baker like me, to call a crisp/crumble/cobbler type thingy "easy" is almost redundant.This is also admittedly not the best crisp/crumble/cobbler type thingy recipe out there. But the point is that even if it isn't, and if you've never tried making one, you'll probably be so pleasantly surprised at how easy, adaptable, and yummy this oven hack's recipe turns out that you'll add these thingies to your regular repertoire.The general rule to these things is that there's some fruit filling, and there's some kind of streusel topping, and the ratio of one to the other is up to you. I'm a roughly 60/40 fruit/topping type gal, which works out to about a 2-inch layer of fruit to a roughly 2/3-inch layer of topping (the fruit will reduce and thicken a bit).If you're in a real hurry, you can buy a can of pie filling, and mix it with half fresh or frozen berries. A little pinch of salt mixed in helps to round out the flavors and soften the saccharin sweetness of canned pie filling.The streusel topping can be made and refrigerated up to a week in advance.

Super quick and easy. Great flavor and homey presentation!! It's pretty sweet, so you don't even need cool whip or ice cream.