Southern Peach Cobbler

Is there anything more soul-soothing than a warm bowl of peach cobbler fresh from the oven? I don’t think so. There’s just something about those syrupy peaches bubbling up beneath a golden, buttery topping that takes me right back to my grandmother’s kitchen. She used to make this Southern Peach Cobbler every summer when peaches were in season, and let me tell you—it was always the first dish to disappear at family gatherings.

This is one of those recipes that feels like a warm hug. It’s simple, rustic, and packed with comforting flavors. Whether you serve it with a scoop of vanilla ice cream or a dollop of whipped cream (or hey, both!), it never fails to impress. And the best part? It’s way easier to make than you might think.

So let’s dive into this nostalgic dessert and make a batch of homemade peach cobbler that tastes like Southern sunshine in a bowl.

Why You’ll Love This Recipe

• Simple ingredients – Nothing fancy here. Just pantry staples and ripe peaches.

• No complicated dough – The biscuit-like topping comes together in minutes.

• Crowd-pleasing – It’s perfect for cookouts, potlucks, or a casual Sunday dessert.

• Customizable – You can use frozen peaches if fresh aren’t available, and the topping is super forgiving.

Alright, now that we’re all hungry, let’s get started with the first steps of this cozy Southern treat.

STEP 1: PREP YOUR BAKING DISH AND OVEN

Go ahead and preheat your oven to 350°F (180°C). This will give you just enough time to get everything else prepped before it’s time to bake.

Grease a 9×13-inch baking dish with a little butter or non-stick spray. This not only keeps the cobbler from sticking but also adds a little bit of extra flavor and richness to the edges.

STEP 2: PREPARE THE PEACH FILLING

Now for the star of the show—the peaches. You’ll need 8 cups of fresh peaches, which is about 6 large ones. Peel them and slice them into even wedges. If your peaches are really juicy (and I hope they are), you’re already off to a great start.

In a large mixing bowl, combine the sliced peaches with:

• ½ cup granulated sugar

• ¼ cup brown sugar

• 1 teaspoon lemon juice

• 1 teaspoon vanilla extract

• ½ teaspoon ground cinnamon

• A pinch of salt

Toss everything together gently to coat the peaches evenly. This is when the magic starts. As the peaches sit, they’ll begin to release their juices and soak up all that warm cinnamon and vanilla flavor. Let this mixture sit for about 10 minutes—this process is called maceration, and it helps create that syrupy peach filling we all love.

STEP 3: POUR PEACHES INTO THE BAKING DISH

Once your peaches have had a chance to get cozy with the sugars and spices, go ahead and pour them (juices and all!) into your greased baking dish. Spread them out into an even layer. You want the topping to bake up nice and even, so try not to have too many large mounds or gaps in your peach layer.

STEP 4: MIX THE COBBLER BATTER

Now let’s make that simple, biscuit-like topping. In a separate bowl, whisk together:

• 1 cup all-purpose flour

• 1 cup granulated sugar

• 1 teaspoon baking powder

• ½ teaspoon salt

Once those dry ingredients are combined, stir in:

• 1 cup milk

• 6 tablespoons melted unsalted butter (that’s about ¾ of a stick)

You’ll end up with a smooth, pourable batter. Don’t overmix—just stir until everything comes together.

STEP 5: POUR BATTER OVER THE PEACHES

Now for the fun part! Carefully pour the batter over your peaches. You don’t need to stir or mix it in—just pour it evenly across the top. The batter will rise up beautifully around the peaches as it bakes, creating that golden, tender crust.

Optional tip: If you want to go the extra mile (and who doesn’t?), dot a few small pats of butter on top before it goes into the oven. It’ll melt down into the topping and add an extra layer of richness.

Welcome back! If your kitchen already smells like cinnamon and peaches, you’re definitely on the right track. In Part 1, we got our cobbler all prepped and ready to bake. Now let’s finish things up and talk about how to bake it to perfection, plus a few ways you can make this recipe your own. Trust me, once you pull this Southern Peach Cobbler out of the oven, you’ll want to dive in with a spoon. But hold tight—we’ve got a few more steps to cover first.

STEP 6: BAKE TO GOLDEN PERFECTION

Slide your baking dish into the preheated 350°F (180°C) oven and let the magic happen. Bake for 35 to 45 minutes, depending on your oven and the juiciness of your peaches.

What you’re looking for is that beautiful golden-brown top that’s slightly crisp on the edges and soft in the middle. The peach filling should be bubbling around the sides, and the topping should look set and lightly browned. It’s okay if it looks a little rustic—that’s part of its charm!

Tip: If your cobbler starts to brown too quickly on top but the center still needs more time, loosely tent the dish with foil and continue baking until it’s cooked through.

STEP 7: LET IT REST

This is the hardest part—waiting. But letting the cobbler rest for 10 minutes after it comes out of the oven is worth it. Not only does it make it easier to serve, but it also gives the filling a chance to thicken up a bit more.

You’ll notice that as it cools slightly, the topping settles into the warm peach juices, and everything gets that delicious, slightly gooey texture that makes cobbler so irresistible.

SERVING SUGGESTIONS

Here’s where you can have some fun. Southern Peach Cobbler is best served warm, and it just so happens to pair beautifully with:

• Vanilla ice cream – The cold creaminess melting into the warm cobbler is downright dreamy.

• Whipped cream – Light, fluffy, and a little less sweet, this is a great option if you want to keep things simple.

• Pouring cream or custard – If you’re feeling extra indulgent, this is a rich and comforting choice.

You can also serve it plain—because, honestly, it’s that good all on its own.

TIPS & VARIATIONS TO TRY

Now that you’ve got the classic version down, here are a few easy tweaks you can try next time:

• Use frozen peaches: No fresh peaches? No problem. Just make sure to thaw and drain them first so your cobbler doesn’t turn out watery.

• Add a pinch of nutmeg: It brings a warm, slightly spicy note that complements the cinnamon beautifully.

• Swap some of the sugar: Try using demerara sugar or turbinado sugar in the topping for a deeper, more caramel-like sweetness and a bit of crunch.

• Try other fruits: Peaches are the classic, but nectarines, plums, or a mix of berries can also work if you’re feeling adventurous.

• Make it ahead: You can prep the peach filling and the batter separately, then assemble and bake just before serving.

STORAGE AND REHEATING

If you’re lucky enough to have leftovers (not a guarantee in my house), store them covered in the fridge for up to 3 days. To reheat:

• Microwave: A quick 30–60 seconds will do the trick.

• Oven: Reheat at 325°F (165°C) for about 10–15 minutes, or until warmed through. This helps keep the topping from getting too soft.

You can also enjoy it cold straight from the fridge—I won’t judge.

Alright, friends—we’re in the home stretch! By now, your kitchen should smell incredible, and you’ve either just finished baking your cobbler or you’re getting ready to. Either way, you’ve earned a delicious reward. Before we wrap things up, I want to answer a few of the most common questions folks ask about making peach cobbler. Because whether it’s your first time or your fiftieth, there’s always a little room for learning something new.

FREQUENTLY ASKED QUESTIONS

Can I use canned peaches instead of fresh?

Yes, you can use canned peaches in a pinch. Just make sure to drain them well, especially if they’re packed in syrup. You might also want to reduce the added sugar slightly to keep things from getting too sweet.

What kind of peaches work best for cobbler?

Look for freestone peaches when they’re in season—they’re sweet, juicy, and easy to pit. Yellow peaches tend to have the best flavor for baking, but white peaches can also work. Just make sure they’re ripe but still firm.

Why didn’t my topping rise properly?

There are a few reasons this can happen. Most often, it’s due to:

• Expired baking powder

• Overmixing the batter

• Oven temperature being off
  Make sure your ingredients are fresh, and resist the urge to stir the batter once it’s in the dish.

Can I make this recipe gluten-free?

Absolutely. Just substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different, but it will still be delicious.

How do I keep the cobbler from being too runny?

If your peaches are extra juicy, you can toss them with 1–2 teaspoons of cornstarch before baking. This will help thicken the filling as it bakes. Also, make sure you let the cobbler rest for at least 10 minutes after baking so the juices can settle.

Is it better to serve peach cobbler hot or cold?

It’s totally up to you, but warm is traditional—and honestly, the contrast between warm cobbler and cold ice cream is unbeatable. That said, leftovers eaten cold straight from the fridge have their own charm, too.

Can I freeze peach cobbler?

Yes, you can freeze peach cobbler after it’s baked. Let it cool completely, then cover it tightly and freeze for up to 2 months. Reheat in the oven at 325°F (165°C) until warmed through. Keep in mind that the texture of the topping may soften a bit after freezing.

FINAL THOUGHTS – A SWEET SLICE OF SOUTHERN COMFORT

Southern Peach Cobbler is more than just a dessert—it’s a taste of home, a reminder of summer days and family gatherings, and one of those recipes that brings people together. It’s sweet, warm, and comforting in all the best ways.

Whether you’re making it for a weekend treat, a backyard cookout, or just because you found some gorgeous peaches at the market, this cobbler is bound to win hearts. It’s unfussy, full of flavor, and ridiculously satisfying with every single bite.

Southern Peach Cobbler

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This Southern Peach Cobbler is a timeless, comforting dessert featuring juicy, cinnamon-kissed peaches baked under a tender, biscuit-like topping. Serve warm with vanilla ice cream or whipped cream for a classic finish.

• Author: Mark's Recipe

Ingredients

For the filling:
– 8 cups fresh peaches (about 6 large), peeled and sliced

– ½ cup granulated sugar

– ¼ cup brown sugar

– 1 teaspoon lemon juice

– 1 teaspoon vanilla extract

– ½ teaspoon ground cinnamon

– Pinch of salt

For the topping:
– 1 cup all-purpose flour

– 1 cup granulated sugar

– 1 teaspoon baking powder

– ½ teaspoon salt

– 1 cup milk

– 6 tablespoons (¾ stick) unsalted butter, melted

Instructions

Preheat your oven to 180 °C (350 °F). Grease a 9×13‑inch baking dish or equivalent.

In a large bowl, combine peach slices, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and salt. Toss gently and let sit for 10 minutes to macerate.

Pour the peach mixture, including juices, into the prepared baking dish.

In another bowl, whisk together flour, granulated sugar, baking powder, and salt.

Stir in the milk and melted butter until a smooth batter forms.

Carefully pour the batter over the peaches, spreading evenly. Do not stir.

Bake for 35–45 minutes, or until the topping is golden-brown and cooked through, and the peach filling is bubbling around the edges.

Remove from the oven and allow the cobbler to rest for 10 minutes before serving.

Notes

– For extra richness, dot the batter with a few pats of butter before baking.
– Use frozen peaches if fresh are unavailable—just thaw and drain excess liquid first.
– Add a pinch of nutmeg or swap half the sugar for demerara for a deeper flavor.
– Leftovers can be gently reheated in the oven or microwave. Serve warm again with more ice cream or whipped cream.