You can freeze the filling for this Homemade Southern Peach Cobbler for up to 6 months. Before making the topping, transfer the filling to a freezer safe bag and remove excess air before laying it flat in the freezer to freeze. The best way to use it later is to thaw in the fridge overnight, then make the topping fresh when ready to make the cobbler. You could freeze the whole cobbler with the crust once it's baked, but I find that the crust softens once it's thawed.