Southern Peach Cobbler: 7 Easy Steps to Make It

Sharing is caring!

Let me tell you about the first time I tried to make peach cobbler.

It was a sweltering July afternoon in Georgia, the kind where the air feels like a wet blanket and the only relief is standing directly in front of the AC vent. My grandma—Mawmaw, as we called her—had just handed me a bushel of peaches so ripe they were practically bursting out of their skins. “Make us a cobbler, baby,” she said, like it was the easiest thing in the world.

Reader, it was not.

I misread the recipe (because who measures butter in “sticks” instead of cups?), forgot the sugar in the filling (oops), and somehow managed to burn the edges while the center stayed suspiciously jiggly. When I pulled it out of the oven, Mawmaw took one look, sighed, and said, “Well, at least the ice cream will help.”

And you know what? She was right. Even my sad, lopsided cobbler tasted like summer—juicy peaches, buttery crust, and that magical alchemy where dessert somehow fixes everything.

That was ten years ago. Since then, I’ve made this cobbler more times than I can count—sometimes perfectly, sometimes with the smoke detector singing backup. But every time, it’s a little taste of home. And today? I’m sharing the version that finally made Mawmaw nod in approval.

Why You’ll Love This Peach Cobbler

Let’s be real—there are a million cobbler recipes out there. But this one? This is the one you’ll keep coming back to because:

• It’s stupid easy. No fancy pastry skills required. If you can stir and pour, you’re golden.
• It forgives mistakes. Forget the cinnamon? Add it later. Overpour the vanilla? No one will complain.
• It’s the ultimate comfort food. Warm peaches, crispy edges, melty vanilla ice cream—it’s like a hug in dessert form.
• Leftovers (if you have any) are breakfast. I won’t judge.
• It makes your house smell like a Southern bakery. Warning: Neighbors may “drop by” unannounced.

Ingredients Breakdown (And My Strong Opinions About Them)

Here’s what you’ll need, plus my very passionate notes:

For the Peach Filling:

• 6 cups fresh peaches (about 6–7 medium peaches) – Please, please use fresh if you can. Frozen works in a pinch, but fresh peaches give that juicy texture. (And if you use canned? Well… we’ll talk later.)
• ¾ cup granulated sugar – Adjust based on your peaches’ sweetness. Taste one—if it’s already super sweet, dial it back.
• 1 tsp cinnamon – The secret weapon. Don’t skip it.
• 1 tbsp lemon juice – Balances the sweetness and keeps the peaches from turning to mush.
• 1 tsp vanilla extract – The good stuff. None of that “imitation” nonsense.
• 2 tbsp cornstarch – Thickens the juices so you don’t end up with soup. (Learned that the hard way.)

For the Cobbler Topping:

• 1 cup all-purpose flour – No need for fancy pastry flour. This ain’t a soufflé.
• ¾ cup granulated sugar – Yes, more sugar. It’s dessert.
• 1½ tsp baking powder – Gives the topping that fluffy, cakey rise.
• ½ tsp salt – Cuts the sweetness just enough.
• ¾ cup whole milk – Skim milk will work, but why? Live a little.
• ½ cup (1 stick) unsalted butter, melted – Salted butter works too, but then ease up on the added salt.

Step-by-Step Instructions (And All My Kitchen Confessions)

Step 1: Prep the Peaches

Peel and slice your peaches. (If you hate peeling, you can blanch them—drop in boiling water for 30 seconds, then into ice water. The skins slide right off. Or just leave ’em on. I won’t tell.)

Confession: I’ve definitely left the skins on before. It adds texture, and honestly? Sometimes I’m just lazy.

Step 2: Make the Filling

Toss the peaches with sugar, cinnamon, lemon juice, vanilla, and cornstarch. Let it sit for 10 minutes so the juices start releasing.

Watch out: If your peaches are super ripe, they’ll get extra juicy. That’s fine—just don’t skip the cornstarch unless you want cobbler soup. (Again, speaking from experience.)

Step 3: Melt the Butter

Pour the melted butter into a 9×13 baking dish. Yes, right into the dish. No, you don’t grease it first. Trust me.

Fun fact: The first time I made this, I did grease the dish and added butter. The cobbler slid around like it was on a water slide. Not ideal.

Step 4: Make the Topping

Whisk the flour, sugar, baking powder, and salt. Stir in the milk until just combined. It’ll be lumpy—that’s fine. Overmixing = tough topping.

Pro tip: If the batter looks too thick, add a splash more milk. Too thin? A sprinkle of flour. No stress.

Step 5: Assemble & Bake

Pour the batter over the melted butter. (Don’t stir! The butter will rise up around the edges—that’s what makes the crust crispy.) Spoon the peach filling on top, juices and all.

Bake at 375°F for 45–50 minutes, until golden and bubbly.

Confession: I’ve underbaked this more than once because I got impatient. If the center jiggles like Jell-O, give it 5 more minutes.

Pro Tips & Variations (Because Rules Are Made to Be Broken)

• Add bourbon. A splash in the peach filling? Yes, please.
• Go nutty. Sprinkle chopped pecans on top before baking for crunch.
• Make it gluten-free. Swap the flour for a 1:1 GF blend.
• Berry twist. Swap half the peaches for blueberries or blackberries.
• Serve it fancy. Top with whipped cream and ice cream. Live your best life.

What to Serve With It

This cobbler doesn’t need much, but here’s the dream team:

• A scoop of vanilla ice cream (mandatory)
• Cold whipped cream (for overachievers)
• A hot cup of coffee (balances the sweetness)
• A side of nostalgia (free of charge)

Storage & Reheating Tips

• Fridge: Cover and store for up to 3 days.
• Reheat: 350°F for 10–15 minutes, or microwave single servings (but the topping won’t be as crispy).
• Freezer: Wrap tightly and freeze for up to 2 months. Thaw in the fridge before reheating.

Warning: If you nuke it too long, the peaches turn into lava. Learned that the hard way.

Frequently Asked Questions

Can I Use Canned Peaches in This Cobbler?

Yes! Just drain them well and reduce the added sugar slightly since canned peaches are often packed in syrup.

Can I Make Peach Cobbler Ahead of Time?

Absolutely. Prepare and bake it a day ahead, then reheat gently before serving. It holds up beautifully!

Why Isn’t My Cobbler Topping Browning?

Make sure your oven is fully preheated, and for extra color, lightly brush the dough with melted butter before baking.

Can I Make a Smaller Batch of This Recipe?

Yes! Simply cut all ingredients in half and use an 8×8 baking dish. It’s just right for smaller gatherings or cozy nights in.

Can I Freeze Peach Cobbler After Baking?

Yes, it freezes well! Let it cool completely, cover tightly, and freeze for up to 3 months. Thaw in the fridge overnight and reheat in the oven.

What’s the Best Way to Reheat Peach Cobbler?

Reheat in a 300°F oven for 15–20 minutes until warmed through, or microwave individual portions for 45–60 seconds.

Can I Use a Different Fruit Instead of Peaches?

Absolutely! Try nectarines, apples, berries, or even a combo. Just adjust the sugar depending on the fruit’s natural sweetness.

What’s the Difference Between Cobbler and Crisp?

Cobblers have a biscuit or dough topping, while crisps are topped with a crunchy mixture of oats, sugar, and butter.

How Do I Know When My Cobbler Is Done Baking?

The peach filling should be bubbling around the edges, and the biscuit topping should be golden brown and cooked through in the center.

Final Thoughts

This cobbler isn’t fancy. It’s not “chef-y.” But it’s the kind of dessert that feels like home—messy, sweet, and always better with people you love.

So tell me: What’s your cobbler story? Ever burned one? Forgotten an ingredient? Let’s swap kitchen disasters. And if you make this, tag me—I wanna see your golden, buttery, peach-filled masterpiece.

Now go bake something delicious. (And maybe keep a towel handy for the inevitable juice spills.)

Customizations for Special Diets

• Vegan: Use plant-based butter and almond milk.
• Lower sugar: Reduce sugar by ¼ cup and add a pinch of nutmeg.
• Nut-free: Skip the pecans (or use oats for crunch).

Common Mistakes to Avoid

1. Stirring the butter and batter. Let them do their thing.
2. Using unripe peaches. They won’t soften enough.
3. Overbaking until dry. Cobbler should be juicy!

 In Conclusion

This Southern Peach Cobbler recipe is pure comfort food—easy enough for a weeknight, but special enough for holidays and family gatherings. It’s cozy, flavorful, and just begging to be topped with ice cream. Whether you use fresh or frozen peaches, you’re going to be amazed at how something so simple can taste so heavenly.

More Peachy & Fruity Recipes to Try:

• Peaches and Cream Crumble Bars – Buttery, fruity, and topped with the dreamiest creamy layer.

• Easy Rhubarb Crisp – A tart-sweet crisp that’s simple and satisfying.

• Rhubarb Muffins with Greek Yogurt – Moist, tangy muffins perfect for breakfast or snack time.

 Share the Love on Pinterest!

If you make this recipe, I’d LOVE to see your creation! Tag it on Pinterest @recipesbysylvia and don’t forget to pin it for later. Your photos and reviews make my day, and they help others discover delicious dishes too!

Print