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 dish.
- 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 August 2021.
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T Foos says
This was the BEST peach cobbler i have ever eaten.
Thank you so much! I'm glad you liked it! It's definitely one of our family favorites! <3
Suzie Connolly says
Everything on y our website looks absolutely look delicious. Can't wait to try you good looking
Cookies ans peach cobbler. Thank you! Suzie Connolly
🙂 Thank you so much! I hope you love them
Andie Meade says
Have you ever tried substituting blackberry, or another kind of filling? I tried the peach cobbler and LOVED it, but my fiancé really enjoys blackberry cobbler. Could I substitute blackberries instead of the peaches, do you think?
Yeah, I would definitely do that! Maybe use a little less cinnamon and add a little lemon zest.
Andie Meade says
Thank you so much!
Sharon Johnson says
This is the best, best peach cobbler. The wonderful thing about this besides the taste is that you can pour the batter over the peaches instead of trying to spread a thicker layer. Great!
This looks great! Can you use canned peaches? I’m finding it hard to find good peaches out here. If you do use canned peaches do you bake it first like you did with the fresh peaches?
Yes, you can. Just drain them first. I do the exact same thing with canned and fresh as far as ingredients, baking, etc.
I made this for my friends and they loved it. I had to hurry up and get some before it was gone. I'm making this again tomorrow
Morgan S says
Just wondering if you use salted or unsalted butter? I have unsalted in the fridge, but wanted to make sure!
I've used both, but generally recommend unsalted for all baking.
If using canned peaches, what size cans are you using? Have you ever used frozen? Thanks!
Like a 15-ish ounce can. Frozen will work. I'd probably thaw them first and drain extra liquid
Lecia Arias says
Can this be put together and baked the next day?
You would be better off to just make it and bake. Then warm it up in the oven or in the microwave before serving. I'm not sure the batter would rise correctly after sitting prepared for such a long time.
Jana Austin says
This recipe looks and sounds amazing. I would like to know how many cups of frozen peaches are equal to the fresh or canned peaches in this recipe. Thank you!
I would say about 16-24 ounces. I would also say over-estimate if you're unsure because there's no such thing as too much fruit in a cobbler! 🙂
My whole family just loved it. One of my new favorite desserts to make
Thank you for this recipe! It really impressed my in-laws the first time I made it, and I have another batch in the oven now. It's delicious!
Is that really one TABLESPOON cinnamon? Just to be sure....
Yes, 1 tablespoon
This is very good, I have made it twice now in one weeks time. I cut the sugar in half both in the peach mixture and cobbler and put just enough sugar/ cinnamon mixture on top. I am sure it’s very good without the sugar changes, but it’s just my preference. It’s a very nice cobbler, one that we will be enjoying for a very long time. Definitely a keeper.
Kim Johnson says
Made from amazing Western Colorado peaches!! So yummy.
Do you know what adjustments I could make to have the recipe fit two 8x8 pans instead of a 13x9?
I don't think you'd really need to do anything except watch the bake time after you pour on the batter. Just split the original recipe between the two pans, and start watching like 10 minutes early since the bake time will probably be shorter with smaller pan.
Christa S says
Do you have to peel them or can you leave unpeeled .?
Making this recipe today for my mothers birthday! Smells delicious in the oven.
Can I make this the day before an event and just pop it in the fridge?
Absolutely! It reheats nicely in the microwave 🙂
Dick Henningsen says
That recipe sounds great I think I'll give it a try. Wife unable to cook any longer so the sub (ME) has to take over. The recipe looks good, so easy I think I can handle it when I find some good peaches which will be better that frozen. Thanks for the recipe.
Absolutely! It's a super simple recipe that is soooo good. One of my absolute, all-time favorites! I hope you love it too!
After baking the suggested time, the batter undernearh the top crispy layer is still raw...what am I doing wrong?
I'm not sure without being there to check. I've never had this problem or had a reader with this problem before. My guess is that perhaps your oven is not registering at the actual correct temp (Many ovens are off without the user ever knowing it.) Try cooking for an extra 5-10 minutes (checking often).
Did you preheat the oven first?
Yes. First to 425°F for the peaches and then 375°F for the cobbler.
I tried to make this recipe again this year and it continues to come out runny? I bake all the time and I’m not sure what I’m doing wrong with this recipe?? I wanted to clarify, in your instructions you mentioned to use a baking sheet...I’ve been using a Pyrex baking dish. I wonder if that’s the problem?? Although many of your reviewers’ photos show their peach cobblers in a dish? Help... 🙁
No, it's supposed to be baking *dish*, so I just corrected that.
It's really hard to say exactly what happened without seeing it, or watching you make it. What exactly is runny? Is it the cake batter itself? In just the center, or the whole thing? The peaches on bottom stay a little runny, as cobblers do. It's supposed to be the consistency of a cake on top of pie filling.
Made your recipe with 2 cans of peaches and it turned out wonderful. I love that the top is thicker like a cake. I was going to take a pic but it is 3/4th gone!
I have a bowl full of fresh peaches on my counter top for this recipe! Can't wait to dig in!
I felt like I could literally smell the peaches as I was reading this! Amazing recipe and love how it's what started it all!
I enjoyed reading your story about how you came up with this recipe to impress your future in laws. This cobbler looks amazing. Thanks for a tasty recipe, and I'm delighted to hear fresh peaches are not essential for cooking success.
I love peach season and this recipe really makes the most of all my fresh fruit. So delicious!
This is a recipe that you can already smell! Surely the whole family will love!
This is the perfect recipe for a peach cobbler! The cinnamon sugar topping really makes the dish!
Such a wonderful summertime dessert! Definitely the perfect use for ripe peaches. Looks amazing with that scoop of vanilla ice cream over the top.
Jeff Albom says
This is one of my favourite desserts. I just wish fresh peaches were in season more often. I will try it again with canned peaches.
Claudia Lamascolo says
simple and delicious will make often and I love peach recipes this was the best ever
Channa Lee says
This was amazing. I did tweak it some as my fresh peaches thatvI had froze were already very soft. I put the butter in my cast iron skillet and decided to brown. Because well browned butter is awesome. After I browned it I tossed the peaches in and then added the batter. Actually nervously baked in my pizza oven. Simply devine. Thanks for the wonderful recipe!!!