Easy and traditional Southern Peach Cobbler with tart, buttery, spiced peaches topped with a soft, sweet cobbler and cinnamon sugar. The best peach cobbler you will ever have!
Southern Peach Cobbler
Southern Peach Cobbler is really a recipe that needs no introduction. This recipe has a sweet, soft cakey top with tart, buttery spiced peaches on the bottom.
This peach cobbler has been in our family since before we were a family, and it’s so easy my kids make it by themselves all the time!
Nostalgic story incoming…
(If you want to skip to the recipe, there’s a “Jump to Recipe” button right at the top of this post. Go ahead. It won’t bother me. 😉)
This recipe will always hold a special place in my heart because it was the first thing I made for my husband-to-be (but we were only 18 at the time!) and his family.
I was asked to bring a dessert to Christmas. Being a college student living off Spaghetti-O’s with limited baking experience, I was obviously panicked.
My dad suggested I make a cobbler, since it was simple but delicious, so I scoured the internet, searching for the perfect recipe.
Unfortunately, I couldn’t find one I liked, so I gathered a few and combined all of the aspects from each that sounded delicious and made it my own! (Retrospectively, that was super risky for a nervous, novice baker!).
Thankfully, it turned out wonderfully, and I still use that same makeshift, hand-scribbled Southern Peach Cobbler recipe to this day.
This was the recipe that STARTED IT ALL. The first one I developed on my own, and probably why I’m sitting here today, writing to you, and doing and cooking what I love! 😍🥰🤗 #AllTheFeels
How to Serve Southern Peach Cobbler
The best way to serve it is slightly warm topped with a scoop of vanilla ice cream.
But you can also serve it plain or room temperature. It’s definitely delicious enough to stand on its own.
How to Peel Peaches for Peach Cobbler
First of all, the peaches don’t technically need to be peeled. It’s okay to eat the skins, and in a recipe like cobbler, you may not even notice them.
That being said, I always peel my peaches because I don’t personally like the skin and I feel like it makes the peaches more tender. So the choice is yours.
If you’re on #TeamPeeledPeach, here’s how to do it. There are 2 main ways.
- With a peeler or knife. If you’re working with slightly firmer peaches, it’s pretty easy to use a sharp peeler or paring knife to peel them. This is the method that I use most often.
- Blanching. If your peaches are a little softer and riper, you probably want to use this method so they don’t squish when applying pressure with a peeler. Cut a shallow X at the bottom of each peach, and place it in boiling water for 30 seconds. Even if the water stops boiling when you put them in, still only leave the peaches in for 30 seconds. Immediately transfer to an ice bath, using a slotted spoon. Once they’re cool enough to touch, you can slip the skin and fuzz right off.
Do You Have to Use Fresh Peaches?
Nope! You can use 2-3 (15-ounce) cans of sliced peaches, preferably in juice. Just drain them before using.
If you’re using peaches in syrup, I will usually rinse those and pat dry before using to get rid of the extra sweetness the syrup might bring.
More Fresh and Sweet Recipes You’ll Love
- Crockpot Peach Cobbler – the same amazing peach cobbler, but cooked in a slow cooker!
- Blueberry Peach Crumble – fresh blueberries and peaches with a sweet crunchy topping.
- Peach Float – refreshing peach beverage for hot summer days!
- Best Fruit Salad – my favorite healthy fruit salad with fresh berries, grapes, and lemon juice.
- Easy Apple Cobbler – just as good as this amazing peach cobber and perfect for apple season!
Southern Peach Cobbler
For the peaches
- 8-12 medium ripe peaches peeled and sliced (or 2-3 cans of sliced peaches)
- ¼ cup granulated sugar
- ¼ cup brown sugar
- 2 teaspoons flour
- ½ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 1 teaspoon lemon juice
- ½ cup butter melted
For the cobbler
- 1 cup flour
- ½ cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons baking powder
- 1 cup milk
- 1 teaspoons vanilla
For the Cinnamon-Sugar Topping
- 3 tablespoons sugar
- 1 tablespoon cinnamon
- In a large mixing bowl, add prepared peaches and all of the peaches ingredients except the butter. Toss to fully coat the peaches in the mixture.
- Pour your melted butter in a 9″x13″ baking sheet.
- Dump your peach mixture over the butter.
- Bake for 10 minutes in a 425°F oven.
- While you're waiting for your peaches to cook a bit, mix up the ingredients for the cobbler and topping. In a separate small bowl, mix topping ingredients, and quickly stir to combine. Set aside.
- In a large bowl, add all of the cobbler ingredients and whisk to combine.
- When your peaches are ready, take them out of the oven, and pour cobbler batter over the peaches. Then top with the cinnamon-sugar mixture.
- Bake for 25-30 minutes in a 375°F oven, until cobbler is cooked through and a toothpick comes out clean.
- Serve warm. Top with ice cream, if desired.
- The batter will be runny! That’s normal. It will firm up to cake-like consistency after baking.
- You can easily convert this recipe to dairy free, by using coconut oil instead of butter and non-dairy milk.
- Storage: Cover and store leftovers in the refrigerator for up to 4 days.
- Freezer Directions: Cover and freeze the baked cobbler for up to 3 months. Thaw overnight in the refrigerator and warm in the oven before serving.
UPDATE INFO: This recipe was originally published in August 2014. It has been updated with new tips, photos, and video and republished in July 2020.
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