Classic Southern Peach Cobbler Recipe

Why You’ll Love This Recipe

I make this cobbler whenever I want something simple, rustic, and full of flavor. It doesn’t require any fancy ingredients or equipment—just ripe peaches and pantry staples. The best part? The cobbler practically makes its own crust as it bakes, so I get a bubbling, golden dessert with very little effort. Serve it with a scoop of vanilla ice cream and it’s pure Southern comfort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Fresh peaches (peeled and sliced; canned or frozen work in a pinch)

• Granulated sugar

• Brown sugar

• All-purpose flour

• Baking powder

• Salt

• Ground cinnamon

• Unsalted butter (melted)

• Milk

• Lemon juice

• Vanilla extract

Directions

1. I preheat the oven to 350°F (175°C).

2. In a saucepan, I combine the sliced peaches, a bit of sugar, lemon juice, and cinnamon. I simmer them for about 5 minutes until the peaches start releasing their juices.

3. While the peaches are cooking, I melt the butter directly in a baking dish by placing it in the preheating oven.

4. In a separate bowl, I whisk together the flour, baking powder, salt, sugar, and milk until smooth.

5. Once the butter is melted, I pour the batter evenly over it without stirring.

6. I spoon the warm peach mixture (and all the juices) on top of the batter—again, without mixing. The batter will rise up around the peaches as it bakes.

7. I bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted into the crust comes out clean.

8. I let it cool for a few minutes before serving warm, ideally with a scoop of vanilla ice cream.

Servings and timing

This recipe makes about 8 servings. It takes roughly 15 minutes to prep and 40–45 minutes to bake. Add an extra 10 minutes for cooling before serving.

Variations

• When fresh peaches aren’t in season, I use canned or frozen peaches (just be sure to drain canned ones and thaw frozen ones).

• Sometimes I sprinkle a little coarse sugar or cinnamon sugar on top before baking for added crunch.

• If I’m short on time, I skip the stovetop peach step and just mix them with sugar and lemon juice before adding to the pan.

• I’ve also made this with other fruits like blackberries, apples, or nectarines—it’s a very flexible base.

Storage/Reheating

I store leftover cobbler in the fridge, covered, for up to 4 days. To reheat, I scoop out a portion and warm it in the microwave for about 30 seconds, or I reheat the whole dish in a 300°F oven for 10–15 minutes until warmed through.

FAQs

Can I use canned peaches?

Yes, I often use canned peaches when fresh ones aren’t available. I drain them first and skip the stovetop step—just mix them with a bit of sugar and cinnamon before layering them into the dish.

Why doesn’t the batter go on top?

That’s the beauty of this Southern-style cobbler—the batter goes on the bottom and rises through the peaches as it bakes, creating a crust that’s soft on the inside and golden on top.

Can I make this ahead of time?

Yes, I sometimes make it a day in advance. I store it covered in the fridge and reheat before serving. It still tastes just as good the next day.

What’s the best way to peel fresh peaches?

I blanch them in boiling water for about 30 seconds, then transfer to an ice bath. The skins slip right off, making peeling super easy.

Can I freeze peach cobbler?

Absolutely. I let it cool completely, then wrap it tightly and freeze for up to 3 months. When I’m ready to serve, I thaw it in the fridge overnight and reheat it in the oven.

Conclusion

This classic Southern peach cobbler is the kind of dessert I keep in my back pocket for any occasion. It’s easy, nostalgic, and bursting with juicy peach flavor under a perfect, golden crust. Whether I’m making it for a summer picnic or just because I have ripe peaches on hand, it never fails to deliver that warm, comforting Southern charm.