Peach cobbler traditionally combines peaches with a biscuit or pastry topping.
Southern peach cobbler is usually made by baking sliced or stewed peaches beneath dollops of biscuit dough, although some recipes use a rolled pastry crust or a batter-like topping. Sugar and warm spices such as cinnamon or nutmeg are common additions. It is often served warm, sometimes with ice cream.
Cobbler should not be confused with pie. A pie generally has pastry enclosing or lining the filling, while a cobbler has a more irregular topping that resembles a cobbled road. Peach cobbler became particularly popular in the American South because peaches were widely cultivated and the dessert could be made without the elaborate pastry techniques required for a traditional pie.