Southern Grandma Desserts are more than just sweet treats—they’re a taste of nostalgia, filled with love, tradition, and rich, homemade flavors. From flaky pies to creamy puddings, these desserts have been passed down through generations, bringing families together at the table.
In this list, we’re sharing 15 classic Southern Grandma desserts that capture the essence of Southern baking. Whether it’s a warm slice of pecan pie, a fluffy banana pudding, or an old-fashioned cobbler, these recipes bring back the flavors of Sunday suppers and holiday gatherings.
Each dessert is made with simple, wholesome ingredients and time-honored techniques that make every bite unforgettable. Whether you’re craving something buttery, fruity, or decadently chocolatey, these Southern Grandma desserts will take you back to the heart of the kitchen, where love is the secret ingredient.
Get ready to indulge in the best homemade sweets the South has to offer!
Nana’s Apple Crisp
Nothing says comfort like Nana’s Apple Crisp, a true classic among Southern Grandma Desserts. This dish features tender, cinnamon-spiced apples topped with a golden, buttery oat crumble, creating the perfect mix of warm and crunchy textures.
The secret to the best apple crisp is choosing tart apples like Granny Smith or Honeycrisp. These varieties hold their shape and provide a slight tang that balances the sweetness of brown sugar and cinnamon. The topping, made with oats, butter, and a hint of nutmeg, turns irresistibly crisp as it bakes.
Best served warm with a scoop of vanilla ice cream, Nana’s Apple Crisp brings back memories of cozy kitchens and family gatherings. Whether it’s for a holiday dinner or a simple weeknight treat, this dessert is always a comforting favorite.
Grandma’s Chew Bread
If you love rich, buttery treats, Grandma’s Chew Bread is a must-try from the collection of Southern Grandma Desserts. This Southern favorite is a chewy, pecan-filled bar with a caramelized brown sugar base that gives it a melt-in-your-mouth texture.
Unlike traditional cookies, chew bread has a denser consistency, thanks to its high butter and sugar content. The pecans add a delicious crunch, making each bite incredibly satisfying. Some recipes also include a hint of vanilla or nutmeg to enhance the depth of flavor.
Served warm or at room temperature, Grandma’s Chew Bread pairs perfectly with a hot cup of coffee or cold milk. Whether enjoyed as an afternoon snack or a holiday dessert, this simple yet indulgent treat is a taste of pure Southern tradition.
Southern Possum Pie
Despite its name, Southern Possum Pie doesn’t contain any possum! This beloved Southern Grandma Dessert is a layered masterpiece featuring a crunchy pecan crust, a creamy cheesecake-like filling, rich chocolate pudding, and a fluffy whipped topping.
The combination of textures makes this dessert irresistible. The buttery pecan crust adds a nutty crunch, while the smooth chocolate and tangy cream cheese layers create a perfect balance of flavors. Some variations include a drizzle of caramel or a sprinkle of cocoa powder for an extra decadent touch.
Often served at family gatherings and church suppers, Southern Possum Pie is a must-have in any Southern kitchen. Each slice offers a taste of nostalgia, bringing back warm memories of grandma’s homemade desserts.
Grandma’s Coconut Cake
A true showstopper among Southern Grandma Desserts, Grandma’s Coconut Cake is a soft, moist cake layered with fluffy coconut frosting and covered in sweet coconut flakes. It’s a staple at Southern family gatherings, loved for its light texture and rich flavor.
The secret to a great coconut cake lies in using coconut milk or coconut extract in both the cake and the frosting. Some recipes even soak the layers in coconut syrup to make them extra moist and flavorful. Whether it’s topped with whipped cream or cream cheese frosting, the result is always irresistible.
Perfect for birthdays, holidays, or Sunday dinners, Grandma’s Coconut Cake is a dessert that never goes out of style. Every forkful is a taste of Southern tradition, bringing back the joy of homemade baking.
Grandmother’s Pound Cake
Few desserts are as classic as Grandmother’s Pound Cake, a timeless recipe found in almost every Southern Grandma Dessert collection. Made with just butter, sugar, eggs, and flour, this rich and dense cake is the definition of simple Southern baking.
The key to a perfect pound cake is using high-quality ingredients and baking it at the right temperature to achieve a golden crust with a soft, tender crumb inside. Many grandmas also add a touch of vanilla, almond extract, or lemon zest for extra flavor.
Whether served plain, dusted with powdered sugar, or topped with fresh fruit and whipped cream, Grandmother’s Pound Cake is a beloved treat that brings warmth and nostalgia to any occasion.
Grandma’s Apple Dumplings
Soft, spiced apples wrapped in flaky pastry and baked to perfection, Grandma’s Apple Dumplings are a cherished dessert that fills the kitchen with the warm scent of cinnamon and butter. A true highlight among Southern Grandma Desserts, these dumplings are simple yet incredibly delicious.
The magic of apple dumplings comes from using tart apples like Granny Smith, which contrast beautifully with the sweet, buttery sauce poured over them before baking. Some recipes use a touch of nutmeg, vanilla, or even a splash of lemon juice to enhance the flavors.
Best served warm with a scoop of vanilla ice cream or a drizzle of caramel sauce, Grandma’s Apple Dumplings are a comforting reminder of homemade Southern baking at its finest. Each bite is a taste of tradition that never goes out of style.
Grandma’s Blueberry Buckle
When fresh blueberries are in season, Grandma’s Blueberry Buckle is a must-make treat. This classic Southern Grandma Dessert is a cross between a cake and a cobbler, featuring a moist, buttery cake base topped with juicy blueberries and a sweet crumble topping.
The name “buckle” comes from the way the cake slightly sinks in the middle as it bakes, allowing the juicy blueberries to shine through. The best part? The crunchy cinnamon streusel topping adds the perfect amount of sweetness and texture.
Perfect for breakfast, dessert, or an afternoon snack, Grandma’s Blueberry Buckle pairs wonderfully with a cup of coffee or a dollop of whipped cream. It’s a true Southern comfort dessert that brings back memories of lazy summer afternoons.
Grandma’s Lemon Meringue Pie
Bright, tangy, and topped with a cloud of fluffy meringue, Grandma’s Lemon Meringue Pie is a Southern staple that never goes out of style. A perfect blend of sweet and tart, this pie has a zesty lemon curd filling nestled in a flaky crust and finished with lightly toasted meringue.
The key to a great lemon meringue pie is achieving the right consistency in the filling—smooth, glossy, and perfectly tart. Many grandmas swear by fresh lemon juice and zest for the best flavor. The meringue, made from whipped egg whites and sugar, adds a delicate sweetness that balances the citrusy filling.
Whether served at Sunday dinner or a special holiday gathering, Grandma’s Lemon Meringue Pie is a refreshing and timeless dessert that keeps Southern traditions alive.
Great Grandma’s Peach Cobbler
Few desserts scream “Southern comfort” more than Great Grandma’s Peach Cobbler. With its juicy, spiced peaches and golden biscuit topping, this dish is a must-have in any collection of Southern Grandma Desserts.
The secret to the best peach cobbler is using ripe, juicy peaches combined with a touch of cinnamon, nutmeg, and brown sugar. Some recipes use a buttery cake-like topping, while others stick to the classic drop-biscuit method, creating a rustic and delicious texture.
Served warm with a scoop of vanilla ice cream or fresh whipped cream, Great Grandma’s Peach Cobbler is a nostalgic favorite that brings back memories of warm summer evenings and family gatherings.
Grandma’s Iron Skillet Apple Pie
Nothing beats the rich, caramelized flavor of Grandma’s Iron Skillet Apple Pie, a true Southern classic. Baking apple pie in a cast-iron skillet creates a deep, golden crust and intensifies the flavors of the cinnamon-spiced apple filling.
The cast-iron skillet helps the bottom crust crisp up beautifully while the apples become soft and juicy. A blend of sugar, butter, and a touch of nutmeg adds the perfect level of sweetness and warmth. Some Southern grandmas even pour a bit of cream over the apples before baking for an extra rich texture.
Best served with a scoop of ice cream, Grandma’s Iron Skillet Apple Pie is more than just a dessert—it’s a slice of Southern history, baked with love and tradition.
Grandmother’s Old Fashioned Butter Roll
A hidden gem among Southern Grandma Desserts, Grandmother’s Old Fashioned Butter Roll is a comforting dish that blends buttery pastry with a sweet, creamy sauce. This old-school dessert is similar to cinnamon rolls but baked in a rich milk-based sauce that turns into a custard as it cooks.
The dough is rolled with butter, sugar, and cinnamon, then sliced and arranged in a baking dish before being covered in warm milk. As it bakes, the rolls absorb the creamy sauce, creating a soft, pudding-like texture that’s both decadent and nostalgic.
Served warm, often with a drizzle of extra sauce, Grandmother’s Old Fashioned Butter Roll is a lost Southern treasure that deserves a comeback. It’s simple, rich, and filled with homemade goodness.
Grandma Ruth’s Easy Snickerdoodle Cookies
Soft, chewy, and coated in cinnamon sugar, Grandma Ruth’s Easy Snickerdoodle Cookies are a delightful addition to any Southern Grandma Desserts lineup. These cookies have a classic buttery base with just the right amount of crispiness around the edges.
The secret to perfect snickerdoodles is using cream of tartar, which gives them a slight tang and their signature soft texture. Rolling the dough balls in cinnamon sugar before baking creates a crackly, sweet exterior that makes them irresistible.
Perfect for holiday cookie platters or everyday snacks, Grandma Ruth’s Easy Snickerdoodle Cookies are a simple yet nostalgic treat that reminds us why grandma’s baking is always the best.
Grandma’s Sweet Hubbard Squash Custard Pie
For a unique twist on classic Southern Grandma Desserts, Grandma’s Sweet Hubbard Squash Custard Pie is a must-try. Similar to pumpkin pie but with a deeper, nuttier flavor, this pie features smooth squash custard in a flaky, buttery crust.
Hubbard squash is naturally sweet and creamy, making it perfect for pies. Mixed with warm spices like cinnamon, nutmeg, and ginger, the filling becomes silky and flavorful, creating the ultimate comfort dessert.
Served with whipped cream or a dusting of cinnamon, Grandma’s Sweet Hubbard Squash Custard Pie is a forgotten classic that deserves a place at every holiday table.
Grandma Bev’s Rhubarb Dessert (Rhubarb Crisp)
Sweet, tart, and bursting with flavor, Grandma Bev’s Rhubarb Dessert is a delicious take on rhubarb crisp that combines fresh rhubarb with a buttery oat crumble. This old-fashioned dessert is one of the simplest yet most flavorful ways to enjoy rhubarb.
The filling is a perfect balance of tart rhubarb and brown sugar, creating a jammy texture as it bakes. The crumble topping, made from oats, butter, and cinnamon, adds a delightful crunch. Some variations include strawberries to enhance the sweetness.
Best served warm with vanilla ice cream, Grandma Bev’s Rhubarb Dessert is a Southern favorite that reminds us of garden-fresh ingredients and home-cooked love.
Grandma Moyer’s Rhubarb and Strawberry Coffee Cake
For a morning treat that doubles as a dessert, Grandma Moyer’s Rhubarb and Strawberry Coffee Cake is a must-have in any Southern Grandma Desserts collection. The tartness of rhubarb and the sweetness of strawberries blend perfectly in a moist, fluffy cake with a cinnamon-streusel topping.
The key to this coffee cake is balancing the tart and sweet flavors while keeping the cake light and airy. The streusel topping adds a buttery crunch, making each bite even more satisfying.
Perfect for breakfast, brunch, or dessert, Grandma Moyer’s Rhubarb and Strawberry Coffee Cake pairs wonderfully with a hot cup of coffee or tea, making it a Southern tradition worth keeping.
