Mayme’s Peach Cobbler

First off I want to wish everyone out there Happy Fourth of July!!! (For everyone outside of the USA… Happy Monday!!)

Of all the recipes in my kitchen arsenal this one for my Mayme’s Peach Cobbler is the MOST special to me.  Mayme’s Peach Cobbler was served at almost every family gathering (especially on the Fourth Of July because that’s when the Parker County Texas Peaches were at their peak) and was almost always gone before the main meal was ever served.  People knew if you didn’t get a helping as soon as you or the cobbler walked in the door there would not be any left later.  Funny enough, more times than not I can remember the peach cobbler arriving with a few spoonfuls already missing… My Papa LOVED Mayme’s Peach Cobbler with the sweet pure flavor of the peaches, the tender dumplings, and that flakey delicious crust, it’s really quite irresistible.

Mayme's Peach Cobbler

I recently made Mayme’s Peach Cobbler for some guests we had over because it has always been my go to dessert especially in summer, but this time it really got to me.  See I haven’t made this cobbler since the day of her funeral this past December.


I stood over the pot while the peaches, sugar and butter simmered away and as that sweet smell filled the air around me it was enough to transport me back in time….  I was a little kid again and I was sitting by Mayme’s kitchen stove in my pale yellow metal bar stool helping Mayme make Peach Cobbler.


I cried.  But they were not all sad tears. Some tears were happy tears happy because of all the special memories shared in the kitchen with her.

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So without any further ado here is Mayme’s Peach Cobbler Recipe with love from me to all of you!


Mayme’s Peach Cobbler


4 cups Peaches (fresh or frozen it’s really up to you!)

Water (about 3-1/2 cups)*

1-1/2 Cups Sugar

4 Tablespoons Butter + a little extra at room temperature*

2/3 Cup Shortening

2 Cups Flour

1/2 Teaspoon Salt

1/2 Cup Ice Water


Preheat oven to 350 degrees.

Put peaches in a large pot and add enough water to cover the peaches by about 2 inches (that’s about 3-1/2 cups) Bring to a boil, add in the sugar and butter.  Stir until the sugar dissolves.


While peaches cook, make the crust.

Cut the shortening into the flour and salt.


Add ice water and form into a ball.


Divide the dough in half.  Wrap half the dough in plastic wrap and put in the refrigerator. On a well floured surface, roll the other half of the dough into a thin sheet and cut into small dumplings.


*Dust the dumplings with flour and drop one at a time into the boiling peaches.


Let the peaches and dumplings simmer while rolling out the top crust.


On a well floured surface roll out the second half of the dough into a crust for the top of the cobbler.  Rub with a little room temperature butter, sprinkle with sugar, and slash a few vents.


Pour the peach mixture into a baking pan.


Place the top crust over the cobbler (the top crust doesn’t have to reach all the corners).


Bake at 350 until golden brown, about 45 minutes.


Serve the cobbler warm topped with Vanilla Ice Cream…. It’s the TEXAS way!!!image


In Mayme’s recipe she never specifics how much water to put in with the peaches…. In her old pan it was about enough to cover the peaches by 2 inches.  After a little testing about 3-1/2 cups of water should do the trick. If you cobbler seems to have to much juice then just ladle out liquid until you have the desired amount.  Remember it’s going to reduce some too while cooking in the oven.

Mayme used margarine instead of butter.  I use butter.

My Mom and I had a debate the other day because she said Mayme would add a whole stick of margarine/ butter to the peaches but the recipe I have calls for only 4 tablespoons plus a little extra for flavor on the top crust. Either way you choose you will  not be disappointed. Extra butter is never a bad thing.

Finally, Mayme’s original recipe didn’t say this but Mayme would always dust the dumplings in a good coat of flour just before dropping them into the boiling peaches.  As a kid this was part of my job when helping Mayme make the Peach Cobbler.

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My name is Melody and I am the cook and blogger behind Meals With Mel. I have a love for traveling, I share a joy for gardening, and I have a passion for cooking. Although I do some baking, I don't consider myself a baker as I can't stand having to measure. When it comes to cooking my philosophy is add a bit of this, a dash of that, a splash of something doesn't hurt, never forget some type of pepper and always add at least one clove of garlic. Thanks for stopping by my Spicy Texas Kitchen and I hope to see you again!!! Melody

13 thoughts on “Mayme’s Peach Cobbler

  1. My grandma had that SAME stool in her kitchen when I was growing up, except hers was red. I shelled many Texas pecans from her backyard tree in her Houston Heights kitchen growing up. Happy 4th of July to you Mel! The peach cobbler looks out of this world! xoxo

    Liked by 1 person

  2. That is the best little stool isn’t it?!? It’s a shame you don’t see them around anymore! Glad you liked the peach cobbler recipe it’s truly my favorite dessert. Hope you are enjoying a great 4th of July!!


  3. Thanks so much Stefan!!
    Canned peaches work too they just require a little less cooking. My mom would use canned peaches when I was little in her cobbler because she hates peeling fresh ones. The cobbler also works great with other fruits or berries (blackberry cobbler is my other favorite!!)
    Hope all is going well with you!!


  4. Melody, this is the most beautiful post, not just for the wonderful heirloom recipe or the fantastic photographs, but for the heartwarming and moving memories of your dear Mayme. Thank you so much for sharing and a very Happy 4th to you and your family! 😊💛

    Liked by 1 person

      1. I know it has to be delicious! And, your picture of Mayme’s kitchen reminded me of my Grandma Rieley’s. It’s something how a picture can stir up memories and be so moving. Your post is lovely. 💛


  5. What a tender post Melody. Loved the photo of you with our grandmother. We have a family peach cobbler recipe from my mom and we eat it for dessert with ice cream– and without ice cream the next morning for breakfast! — and growing up we had a red version of your grandmother’s stool! Fun memories!! Love your posts!

    Liked by 1 person

    1. Thanks Rhonda 😀
      I’m glad to know I’m no the only one who likes to eat cobbler for breakfast!!
      I love hearing that your family had a red version of the stool another blogger told me the same thing… Makes me wonder if the chair was originally red.
      Hope you have a happy weekend!!


  6. I know that your Mayme would be so proud to know that you shared this special recipe with us. I love peach cobble but have never had it made with the dumplings. This is something I can’t wait to try although I’ll use frozen peaches as the fresh ones in the store haven’t been very good…I’m sure they were picked green.


  7. I have been looking all over for a cobbler recipe with the dumplings incorporated. Boom….. here it is. I will try this out tomorrow but I know this is the one. So many of them are more like peach pie and not what I consider to be a cobbler…. dumplings mixed in. To the store of peaches and Blue Bell Vanilla Bean.


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