There’s something truly magical about a Southern Peach Cobbler fresh from the oven, with its golden-brown crust and bubbling fruit filling. This classic dessert captures the essence of summer in the South, where ripe, juicy peaches transform into something extraordinary with just a few simple ingredients and a bit of love.
My version stays true to tradition while being approachable for any home cook. The contrast between the sweet, tender peaches and the buttery, caramelized crust creates a dessert that’s humble yet impressive enough for any gathering. Whether served warm with a scoop of vanilla ice cream or enjoyed on its own, this peach cobbler brings comfort in every spoonful.
Why You’ll Love This
- Simple ingredients you likely already have in your pantry
- Perfect balance of sweet fruit and buttery crust
- No fancy equipment needed – just a baking dish and a bowl
- Ready in under an hour from start to finish
- Easily adaptable for fresh, frozen, or even canned peaches
Ingredients
- 6-8 fresh peaches, peeled and sliced (or 2 15-oz cans, drained)
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 2 tablespoons cornstarch
- 1 cup all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup butter, melted
- ¾ cup whole milk
- ½ teaspoon vanilla extract
- 1 teaspoon ground cinnamon (for topping, optional)
- Vanilla ice cream
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish or a large cast-iron skillet.
- In a medium saucepan, combine the sliced peaches, granulated sugar, brown sugar, vanilla extract, cinnamon, nutmeg, and lemon juice. Stir well and bring to a simmer over medium heat.
- In a small bowl, mix the cornstarch with 2 tablespoons of cold water to create a slurry. Stir this mixture into the simmering peaches. Cook for about 5 minutes, stirring frequently, until the mixture thickens. Remove from heat.
- In a large mixing bowl, whisk together the flour, granulated sugar, brown sugar, baking powder, and salt. Add the melted butter, milk, and vanilla extract. Stir until the batter is smooth and well combined.
- Pour the thickened peach filling into the prepared baking dish, spreading it evenly. Carefully spoon or pour the cobbler batter over the peaches, trying to cover most of the filling. Don’t worry if some spots are uncovered, as the batter will spread during baking.
- If desired, mix 1 tablespoon of granulated sugar with 1 teaspoon of cinnamon and sprinkle this mixture over the cobbler batter for extra flavor and a beautiful finish.
- Bake the cobbler in the preheated oven for 40-45 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the top begins to brown too quickly, loosely cover with aluminum foil.
- Remove the cobbler from the oven and allow it to cool for about 15 minutes. This cooling period allows the filling to set slightly and makes serving easier.
- Serve the peach cobbler warm with a scoop of vanilla ice cream on top. The contrast of warm cobbler and cold ice cream makes for a delightful dessert experience.
Tips & Variations
- For extra flavor, add a tablespoon of lemon juice to the peach mixture
- If using frozen peaches, thaw and drain them first to prevent excess liquid
- Try a mix of peaches and berries for a colorful twist
- For a more rustic version, leave some of the peach skin on
- Add 1/4 cup of bourbon to the peach mixture for an adult version
- For a crispier top, sprinkle with 1 tablespoon of sugar during the last 10 minutes of baking
Serving Suggestions
This Southern Peach Cobbler is absolutely divine when served warm with a generous scoop of vanilla ice cream that slowly melts into the nooks and crannies of the cobbler. For an extra special touch, try it with a dollop of freshly whipped cream or a drizzle of caramel sauce.
For brunch, serve it alongside a cup of strong coffee or sweet tea. If you’re feeling indulgent, a small glass of bourbon or amaretto makes a wonderful accompaniment for an after-dinner treat.
Notes
- The cobbler will keep at room temperature for up to 2 days, covered with a tea towel
- Refrigerate for up to 5 days in an airtight container
- Reheat individual portions in the microwave for 30 seconds or in a 300°F oven for 10 minutes
- The cobbler is done when the top is golden and a toothpick inserted in the center of the crust comes out clean
FAQs
Do I need to peel the peaches?
Traditional Southern cobbler uses peeled peaches, but it’s really a matter of preference. The skins can add texture and color, but some find them distracting.
Can I use canned peaches?
Yes! Drain them well and reduce the sugar in the fruit mixture by half since canned peaches are usually in syrup.
Why is my cobbler soupy?
Very juicy or overripe peaches can release excess liquid. Try adding 1 tablespoon of cornstarch to the fruit mixture as a thickener.
Can I make this ahead of time?
You can prepare the fruit mixture and batter separately up to a day ahead, but for best results, assemble and bake just before serving.
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