I’ve eaten my weight in peach cobbler over the years, some glorious, some tragic. But this Southern peach cobbler recipe? It’s the one that’ll make your grandma nod in approval while your neighbors suddenly find excuses to “drop by.” No fancy techniques, no weird ingredients, just buttery, peachy perfection with a crust that’s somehow crisp and gooey at the same time.
If you’ve ever been betrayed by a dry, floury cobbler, consider this your redemption arc.
Picture this: juicy peaches bubbling under a golden-brown crust that cracks just right when you spoon into it. The magic? A batter that rises around the fruit like a fluffy, sugary hug.
Unlike those sad, soupy cobblers that drown in juice, this one balances sweetness with a hint of cinnamon warmth. And let’s be real—anything that lets you eat dessert for breakfast (hey, fruit’s involved) deserves a standing ovation.
Table of Contents
Southern Peach Cobbler
Ingredients
Equipment
Method
- Toss sliced peaches with ½ cup of the sugar and the lemon juice. Let them sit while preparing the batter.
- Preheat oven to 375°F (190°C). Place the butter in your baking dish and let it melt in the oven until slightly bubbly.
- Whisk together flour, remaining ½ cup sugar, baking powder, salt, and cinnamon. Stir in milk and vanilla extract until just combined—lumps are okay.
- Pour the batter over the melted butter (do not stir). Spoon the peaches and juice evenly over the batter. The batter will rise around the fruit as it bakes.
- Bake for 40–45 minutes until golden brown and bubbling around the edges. Let cool for 10 minutes before serving.
Notes
Ingredients
Grab these staples—plus one quirky twist that’ll make your cobbler unforgettable. Pro tip: Use ripe-but-firm peaches unless you enjoy a dessert that resembles peach soup.
- 6 cups fresh peaches, sliced (about 8 medium peaches)
- 1 cup granulated sugar (divided—trust me)
- ½ cup unsalted butter (the real stuff, no substitutions)
- 1 cup all-purpose flour
- 2 tsp baking powder
- Pinch of salt
- 1 cup whole milk (or buttermilk for extra tang)
- 1 tbsp lemon juice (the secret against cloying sweetness)
- 1 tsp vanilla extract
- ½ tsp cinnamon (or 1 tsp if you’re rebellious)
Step-by-Step Instructions
- Prep those peaches. Toss sliced peaches with ½ cup sugar and lemon juice.
Let them sit while you work—they’ll get juicier and more flavorful.
- Melt the butter in your baking dish. Yes, right in the dish. Pop it in the oven at 375°F (190°C) until it’s melted and slightly bubbly. This isn’t the time for shortcuts.
- Whisk the batter. Mix flour, remaining sugar, baking powder, salt, and cinnamon.
Stir in milk and vanilla—lumps are fine. They’ll create pockets of delicious chaos.
- Assemble like a boss. Pour batter over the melted butter (don’t stir!). Spoon peaches and their juices on top.
The batter will rise around the fruit as it bakes—science meets sorcery.
- Bake for 40–45 minutes. When the top is golden and the edges bubble like a peach volcano, it’s done. Let it cool for 10 minutes unless you enjoy third-degree mouth burns.
Storage Instructions
Fridge: Cover with foil and store for up to 3 days. Reheat in the oven (not the microwave—unless you like soggy crusts). Freezer: Wrap tightly and freeze for up to 2 months.
Thaw overnight, then reheat at 350°F (175°C) for 20 minutes. Pro tip: Freeze individual portions for emergency dessert cravings.
Why You’ll Love This Southern Peach Cobbler Recipe
- No fancy skills required. If you can melt butter and stir batter, you’re qualified.
- It’s a crowd-pleaser. Works for summer BBQs, holiday dinners, or “I had a bad day” therapy sessions.
- Leftovers (if any) are versatile. Eat it cold for breakfast, warm with ice cream for dessert, or straight from the pan at midnight. No judgment here.
Common Mistakes to Avoid
- Using canned peaches. Unless you enjoy the texture of mushy disappointment.
- Overmixing the batter. Lumps = texture.
Smooth batter = sad, dense cobbler.
- Skipping the lemon juice. Without acidity, your cobbler tastes like sugar with commitment issues.
Alternatives and Variations
Gluten-free? Swap flour for a 1:1 GF blend. Vegan? Use plant-based butter and coconut milk. Extra decadent? Add a handful of blueberries or a splash of bourbon to the peaches. For more Southern dessert inspiration, try my bourbon pecan pie or buttermilk pound cake.
FAQs
Can I freeze this Southern peach cobbler?
Absolutely! Freeze before baking (wrap the unbaked dish tightly) or after (cool completely first).
Reheat from frozen at 325°F (160°C) for 30–40 minutes.
What’s the best substitute for fresh peaches?
Frozen peaches (thawed and drained) work in a pinch. Canned peaches are a last resort—opt for ones packed in juice, not syrup.
How long does it stay fresh?
3 days in the fridge, though it’s best within 24 hours. The crust loses its crunch over time, but let’s be honest—it rarely lasts that long.
Is this kid-friendly?
Unless your kids hate joy, yes.
For picky eaters, reduce cinnamon or serve with vanilla ice cream to “dilute” the fruit.
Can I prep it ahead of time?
Prep peaches and dry ingredients the night before. Assemble and bake fresh—it takes 10 minutes and tastes infinitely better.
Final Thoughts
This Southern peach cobbler recipe is the edible equivalent of a hug from your favorite relative—warm, comforting, and impossible to resist. Whether you’re feeding a crowd or treating yourself, it’s a guaranteed win.
Now go forth and bake, then come back and tell me how many people asked for the recipe. (Spoiler: It’ll be everyone.)