Southern Double Crusted Cinnamon Sugar Peach Cobbler.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Southern Double Crusted Cinnamon Sugar Peach Cobbler
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.
Recipe 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.
Our Favorite Recipes
Nonnie’s 6 Ingredient Chocolate Peanut Butter Ice Cream Cake.
looks delicious, I have yet to try a peach cobbler
I hope you try this one, Ruth! Thank you!! xTieghan
Hi there! This looks different and amazing. I have made cobbler often but not with the biscuits. This one will be next. Do you ever do a video of your recipes. Your recipes ALWAYS present so well, perhaps the photos could be accompanied by the “how to” video? Just a thought. I enjoy your daily recipes and weekend sharing still. Thank YOU!
Hi Sharon! Yes, I have videos on many of my recipes, just not all of them! I will leave a link below to all of the recipes that have videos! xTieghan
https://dev.halfbakedharvest.com/videos/
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.
Dang…I so wish I had peaches in my pantry 🙁 thank you for sharing.
Thank you Mary Ellen! Hopefully soon! xTieghan
I just bought a basket of peaches last night can’t wait to make it! Still tempted to add oats though… haha
I really appreciate you using your large platform to speak out, as well as highlighting great chefs in the black community.
Thank you so much Sarah! xTieghan
Thanks for taking this focus this week.
Thank you Dee! xTieghan
Can’t wait to make this one. Love all peach desserts, and this one is a bit unusual.
I hope you love this one, Joyce! Thank you! xTieghan
Thank you for highlighting Black food culture
Thank you Patricia! xTieghan
This recipe sounds delicious, and who does t love cobbler with fresh summer peaches! In your ingredient list, you have the buttermilk in the “filling” section instead of the “biscuit” section.
Thank you so much Alicia! The recipe is updated 😊 xTieghan
This is just wonderful. Thank you for this post and the ones before it. Looks delicious!
Thank you Rhonda! I am so glad you like this! xTieghan
It’s raining here today, but the next dry day I plan to experiment with making this outdoors in a Dutch oven. I look forward to helping scouts make this on BSA camping trips – I will be sure to tell the backstory of the recipe when helping the scouts to make it.
Aw that sounds really great! I hope you all enjoy making this, Keith! Thank you! xTieghan
Have to agree with Dee, this whole post reeks of white privilege and cultural appropriation. Taking a Black woman’s recipe, pointing out she’s a forever slave, and then modifying the recipe and taking ownership of it is the definition of cultural appropriation. Unfortunate 🙁
I think it would be awesome if you highlight a recipe each week from a Black blogger or cookbook author. It would be even cooler if you make it the exact same way (okay maybe a tiny mod is fine) just to highlight their recipe!
But let’s all remember, when we make other people’s recipes, we generally do change a little bit of it or modify in some way. Or I do at least. That’s okay and that’s what makes cooking fun!
Thank you so much Amber! xTieghan
What an amazing recipe. On my to-do list this summer. Looking for Abby’s cookbook.
I love that!! Thank you so much Linda! xTieghan
I found a digitized copy of Mrs. Fisher’s cookbook here: https://hdl.handle.net/2027/uc2.ark:/13960/t4wh2fj0f It can be downloaded as a pdf.
Love that! Thank you Linda! xTieghan
I’m so glad you’re bringing back your content- this recipe was such a joy to see in my inbox this morning!!
I am really glad you liked this one, Molly! xTieghan
Some of y’all on here need to quit. The woman is trying to highlight a recipe she discovered while trying to educate herself further on black history and you STILL have negative things to say. Just stop! Thank you Tieghan for using your voice this week and for wanting to learn more and become more familiar with matters in the Black community.
Thank you Mrs. Mack 😊
Abby had access to plastic wrap?????
I am SO excited for this recipe!! My family has a farm of sorts up in the mountains and they’ve been harvesting peaches for a while now. When they first came back with the peaches I looked up a peach cobbler in the website and only found one with cultured butter, so I was sad that I wasn’t going to be able to make one of your recipes with the peaches. So today as I was about to look for the strawberry skillet recipe, you can imagine how excited I was when I saw the newly added peach cobbler recipe! Even though it isn’t, it feels like it was a personal gift to me, haha! Thank you so much!!
Oh wow that is so perfect! I hope this turns out amazing for you, Maya! Thank you so much! xTieghan
Dee,
Why is it wrong for Tieghan ( the blog owner) to thank her readers for being open-minded vs closed-minded and supportive of her blog and blog content this week as she reflects about the last 11 days?
I made this today and it came out perfect, great flavor and the round biscuits on top were very cute. Peaches are so wonderful right now that it made it extra special. Thank you so much for the recipe and the history, it is a time we all need to educate ourselves. I have a wonderful recipe for Barbecue sauce, it is better than any you will ever buy. If you would like it I can send it to you. How????? It was formulated by a group of us including two very wonderful African American chefs. It took a village the way most things in cooking should.
Oh wow that would be amazing! Could you please send it to [email protected] ? I would love to try it! Thank you Sandy! xTieghan
Oh…… forgot to ask about the round, white baking dish you used, I love it. Works so well with the little round biscuits. Do you remember the brand? Thanks again for all your hard work and great shares.
Hi Sandy,
Here is the link! https://shop.magnolia.com/products/magnolia-established-ceramic-pie-pan
xTieghan
Can you use Pillsbury pull apart biscuits to save time? If so, they shouldn’t be pre-cooked, correct?
Hi Megan,
Yes that would work! Correct, do not precook them. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Can you use pre-packaged biscuits (like pilsburry) to save time? If so, would the cooking time be the same?
Thanks!
Hi RJ,
Yes that would work! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Tieghan, have you ever had a perfectly ripe southern peach? You should treat yourself this summer and order some from Louisiana(my state), Texas or Georgia. Order late June or July, that’s when they are the best! You will not be disappointed
Ooo that seriously sounds amazing! I will look into ordering some! Thank you Lori! xTieghan
Jubilee. By Toni Tipton – Martin
Thank you! xTieghan
I also love to read old cookbooks. They give such an insight to what was popular and also what was available at that time. When I was a little girl, my grandmother told me that trying new foods was part of my cultural education. I didn’t fully understand it at the time, but now I do know that we all can be inspired by these old recipes. Abby must surely have been an innovator, because this is a most unique cobbler! There are many ways to make a cobbler topping, many cooks personal version of delicious, but Abby decided to combine two favorites. It would be fun to know what inspired her, wouldn’t it? Thanks for sharing her story 😊
Hi LeAnne! I love that your grandmother told you that, because it is so important! Also, yes I totally wish I knew what inspired her! Thank you so much! xTieghan
If you’re in a hurry and need to cut corners to save time, is it possible to use canned biscuits for this? Sounds yummy!
Hi Michele,
Yes that it totally fine to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
Thank you for bringing this recipe to us! I can’t wait to try it when I can get my hands on some peaches! Thanks also for your work this week. You have a heart that is obviously big, open, curious,
and wanting to learn.
You are too sweet, J! I am really glad you like this and I hope you are able to try it soon!! xTieghan
Thanks for sharing Mrs. Fisher’s story! I can’t believe the cookbook was list then found many years later. Making this recipe for sure.
Thank you Sarah! I hope you enjoy this one! xTieghan
Can’t wait to make this for my family! Love the new take on thebcobblernwith biscuits!
Thank you Faith! I hope your family loves this one! xTieghan
You mention that there are no oven temps in Mrs. Fisher’s cook book. Possibly because in 1881 they cooked in wood-fired ovens (although I know nothing about the history of ovens). What a delicious looking cobbler. I remember making one years ago but I’m sure it didn’t look like this and I think I may have used canned peaches – yuck! I will have to make this soon – peach season is coming. I will practice the biscuits first – can’t wait!
Hmm that is a good point! But I am not too sure either! I hope you love this recipe, Tricia! Thank you! xTieghan
Wonderful recipe! Making today!! Question…if I use frozen peaches do I defrost them first? That sounds like a dumb question….
Hi Betsy,
Not dumb at all! No need to thaw the peaches:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Sterotyping are we? You are assuming that all black people are into peach cobbler. Shame on you!!!
Wow. I am from the south and I have not had a better peach cobbler than this one. My husband, who is very difficult to please, loved this and went back for seconds. I didn’t use bourbon because I didn’t have any, and it was still incredible. I also don’t have a food processor so I chopped up the butter into smaller pieces and hand mixed with the flour. Don’t be intimidated by this recipe, it was very easy to make and worth it. I would highly highly recommend.
Ok wow that is so amazing!! Thank you so much for trying this recipe, Ali! Also, I am really glad these recipes were written down haha! xTieghan
Wonderful idea to post Abby’s amazing recipe here, and for us to all be able to see a beautiful color photo of what it looks like in modern practice. I love the look of the biscuits! No problem whatsoever with having to do slight modifications based on what you have on hand, or personal choice. I’m sure any version of a well made peach cobbler would be delicious, and this one looks divine. Thanks Tieghan! ❤️
Thank you Aline! I hope you try this one, it is seriously amazing! xTieghan
Hello! Looks like my comment is stuck awaiting moderation. I thought it might be a glitch since many comments after mine have been posted, so trying again.
I really appreciate what you have been doing this week, and since I saw that cultural appropriation came up in the comments I just wanted to share a couple of articles on the topic that might be helpful for everyone (you and the readers/commenters). I am by no means an expert on this topic, which is why I’m offering these articles that can speak on the topic much better than I can. One thing I want to point out for consideration is if you will be profiting from your adapted recipe. If so, how can you redirect profits back to the community from where the recipe came from.
A quote from the last paragraph of the first article listed: “What everyone should always consider is that food is a part of people’s identities and should be treated with respect… You can and should add your own twist to a dish, but recognize its differences from the traditional version. You can definitely recreate other people’s cultural recipes, but don’t claim it as your own for money. Don’t appropriate food, appreciate it.”
https://spoonuniversity.com/lifestyle/the-fine-line-between-culinary-appropriation-and-appreciation
https://www.pastemagazine.com/food/cultural-appropriation-food-justice/
https://blogs.brown.edu/amst-1906p-s01-2018-spring/2018/04/10/from-burgers-to-street-tacos-fusion-inclusion-and-appropriation/
https://www.metrotimes.com/table-and-bar/archives/2017/04/17/michael-twitty-explains-the-cultural-appropriation-of-food-and-culinary-injustice
I offer this all without judgment on anyone and an opportunity for all, including myself, to reflect on what cultural appropriation looks like in the food world.
This is the MOST beautiful peace cobbler Ive ever seen. I just stuck it in the oven. I can wait to try it! I love the back story on it. Thank you for spotlighting Black bakers this month and their recipes!
Thank you Tina! I am glad you decided to try this one! I hope it turns out amazing for you! xTieghan
What a beautiful recipe! Thank you for providing resources and using your platform to amplify Black voices!
Thank you Melissa! xTieghan
This looks absolutely AMAZING: and beautiful pictures!
Thank you Eva! xTieghan
Hi! Does salt go in with all the other items in food processor? Or did I miss something in a later step? Thanks!
Hi Elle,
So sorry about that, the salt goes into the food processor in step 2. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Made this with my eleven year old today and it is absolutely delicious! I subbed blueberries for half the peaches, but otherwise kept the recipe the same.
Amazing! I am really glad this turned out so well for you! xTieghan
This was amazing. I just received my box of Georgia peaches and had to make a cobbler. The recipe is perfect and I liked the double crust. I did add some pecans to my crumble for extra crunch. LOVE it and will definitely make it again.
So perfect!! I am really glad this turned out so well for you, Amanda! xTieghan
I know this is a dessert, but the biscuits should not go unnoticed or unappreciated! So flaky, delicious, and super easy to make!.
Haha thank you Erin!! xTieghan
I just made it, it is delicious!!!
Thank you so much Lolens! 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
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
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
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
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
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
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
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
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
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.
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
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
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
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
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
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.
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
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
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
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
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
Made this this evening, AMAZING! I used dairy free butter, but real buttermilk and it was SO good. Thank you!!
Thank you Abbey! 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
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
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 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
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
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 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
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
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.
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?
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
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!
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
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!
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
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?
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
Could you possibly make more of the crumble and just use that and leave out the biscuits?
Hey Lola,
You could absolutely do that. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Could you possibly make more crumble and just use that and not the biscuits?
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!!
That is so amazing to hear! Thank you so much for trying this Ashley!! xTieghan
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?
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
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!
Thanks!
Hey Natalie,
Sure that would work! You might also like one of these recipes:
https://dev.halfbakedharvest.com/blackberry-lavender-cobbler/
https://dev.halfbakedharvest.com/skillet-strawberry-bourbon-cobbler/
https://dev.halfbakedharvest.com/skillet-blueberry-bourbon-pandowdy/
I hope you love the recipes, please let me know if you have any other questions! xTieghan
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!
Hey Ryan,
I am so glad you enjoyed the recipe, thanks so much for giving it a try! Happy Holidays! xTieghan
Hi this looks amazing! looking to make a ahead by 1 day, at what temp and for how long do I reheat?
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
When halving the recipe, does it take less time to cook?
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
Hey! If I make this ahead, how would you suggest storing if using frozen fruit? Freezer or fridge?
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
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!
Hey Katy,
Thanks so much for giving this recipe a try, I am so glad it was enjoyed! Happy Monday! xTieghan
This recipe is amazing. I used Buffalo Trace Bourbon. And I switched out the biscuits with the honey vanilla bean buttermilk biscuit you use on your cherry cobbler. It was beyond delicious. I also did an oatmeal crumble in place of flour. This is an amazing recipe and everyone complimented it.
Hey Alicia,
Happy Monday! I am so glad this recipe was enjoyed, thanks a bunch for making it! xTieghan