The Best Peach Cobbler Recipe Ever + Video
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When I say this is the Best Peach Cobbler Recipe, I’m not exaggerating! Bubbling fresh peaches baked beneath a rich, buttery cobbler topping with a golden, sugary crust. It’s sweet, juicy, and just the right amount of warm-spiced comfort. One scoop with melty vanilla ice cream and you’ll be transported straight to a Southern summer porch moment. This Southern peach cobbler is everything… soft, crunchy, sticky, cozy, and truly the only peach dessert recipe you’ll ever need!!!
Table of Contents
Best Peach Cobbler Recipe
This easy peach cobbler with fresh peaches has been a staple in our home since 2009. It’s one of those recipes that never gets old and never lasts more than a day or two!!!
I’ve brought it to family BBQs, potlucks, lazy Sundays on the couch… and every single time, it gets that wide-eyed, “Wait, WHO made this???” reaction.
The peaches get jammy and sweet, the topping bakes up golden and crisp, and that sugary crust?? Don’t even get me started.
I’ve made this Southern style peach cobbler so many times I could do it in my sleep… but I still get excited every time it comes out of the oven bubbling and smelling like pure peach perfection.
Pro tip? Never skip the scoop of vanilla ice cream on top. It’s the law. {wink}
RECIPE VIDEO
To see us make the best peach cobbler recipe from start to finish, watch the video in this post!
Can’t get enough of that peach flavor? Try this classic dessert in milkshake form… it’s delicious!
I also have a slow cooker version of this Southern peach cobbler recipe, or you can enjoy those craveable cinnamon-spiced flavors in cheesecake form instead.
INGREDIENT NOTES
- Peaches: Ripe but firm peaches are best for this peach cobbler recipe. You’ll be able to create thin slices, which will also soften to perfection in the oven.
Overripe or canned fruit is already too soft, though frozen slices could be used in a pinch. Just be sure to thaw and drain them before use. - Sugar: Use a blend of regular granulated and brown sugar. It’s just the right amount of sweetness, plus a hint of caramel flavor that pairs so well with peaches.
You’ll also need some extra granulated sugar to sprinkle over the cobbler topping! - Cornstarch: Helps thicken the peach juices into a luscious filling.
- Spices: Ground cinnamon and nutmeg add loads of warmth to the fruit and really put this dessert over the top. Mace or cloves could be used in place of the nutmeg if needed.
- Lemon Juice: Brightens the filling and enhances the natural sweetness. Use freshly squeezed juice for the best flavor!
- Unsalted Butter: Cut chilled and cubed butter into the flour mixture for the perfect crumbly topping. I like to prep this ahead so it’s super cold and ready to use when I need it!
VARIATIONS
Peach-Berry Cobbler: Add 1 cup blueberries or raspberries to the filling.
Crunchy Topping: Sprinkle coarse turbinado sugar on top instead of regular sugar.
Extra Southern Twist: Add a splash of bourbon to the peach filling for extra depth.
Gluten-Free: Use a 1:1 gluten-free flour blend in place of all-purpose.
Single Serve: Bake in ramekins for individual peach cobblers.
SOUTHERN PEACH COBBLER RECIPE FAQ
Yes, as the skin can get quite tough when baked. It tends to slough off anyway, creating little (unpleasant) surprises throughout the dessert.
Use plenty of cornstarch when tossing the fruit with spices. Peaches will release lots of juice when baked, and when that mixes with the cornstarch, it becomes a thick syrup instead of just liquid.
Yes, but omit the baking powder and salt if you do.
Cobbler is done when the topping is fluffy and golden, with thick fruit filling bubbling through the cracks.
Slice into the center of the cobbler topping with a knife, but don’t go all the way through. If it comes out clean, it’s done. If it comes out with any crumbs or gooey pieces, then bake for a few more minutes and try again.
After making this Southern peach cobbler for well over 15 years, I’ve learned that balance is key. Not too sweet, just enough spice, and a topping that’s crisp on the outside and soft underneath.
Using both brown sugar and white sugar adds depth to both the peaches and the dough, while a touch of cinnamon and nutmeg gives it that unmistakable Southern charm.
Boiling water activates the baking powder quickly, giving the topping its signature lift and texture.
I’ve tested it every which way, and this method gives you that perfect jammy, golden cobbler every single time.
DONNA’S PRO TIPS
- Bake on a sheet pan. This cobbler bubbles up and can drip. Don’t skip it!!!
- Cut the butter cold. You want visible pieces of butter in the dough for that tender topping.
- Don’t cover the peaches completely. Let them peek through the topping so the juices can bubble up and caramelize.
- Let it rest. Give it 10–15 minutes after baking so the filling can thicken slightly before serving.
- Ice cream is required. Vanilla bean is chef’s kiss… but cinnamon or butter pecan works too!
- Double the recipe. Use a 9×13-inch pan and bake a few extra minutes until golden and bubbly.
TOOLS NEEDED
- Large mixing bowls
- Sharp knife and cutting board
- 2-quart baking dish
- Pastry blender or forks (for cutting in butter)
- Wooden spoon or silicone spatula
- Baking sheet (to catch any drips)
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy Recipes Using Peaches
The Best Peach Cobbler Recipe Ever + Video
Ingredients
For the Peach Filling
- 8 fresh peaches, peeled, pitted, and sliced into thin wedges
- 1/4 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
For The Cobbler Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon kosher salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup boiling water
for sprinkling
- 3 tablespoons granulated sugar
Instructions
- Preheat the Oven: Preheat oven to 400°F if using a dark or glass pan, or 425°F if using a light metal baking dish.
- Make the Peach Filling: In a large mixing bowl, combine sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss gently until evenly coated.
- Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish. Bake for 10 minutes while you prepare the topping.
- Prepare the Topping: In a large mixing bowl, whisk together flour, both sugars, baking powder, and salt. Using your fingertips or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add boiling water and stir gently until just combined. Do not overmix.
- Assemble the Cobbler: Remove the dish from the oven and drop spoonfuls of the topping over the warm peaches. Don’t worry about covering the whole surface. You want those peaches to peek through.
- Finish and Bake: Sprinkle the entire cobbler with the remaining sugar. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
- Serve: Let cool slightly. Serve warm with a big scoop of vanilla ice cream, if desired.
Video
Donna’s Notes
Nutrition
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published September 2011, updated and republished August 2025
Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.
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Do you think this would work using gluten free flour?
I made this about a week ago and it was soooooooo good! My husband ate it every night for a week (stuck it in the microwave to warm it up) with vanilla ice cream – heavenly. I shared part of it with a friend. She immediately asked for the recipe. She was in love too.
Thanks for a great one!
This was delicious. I cut it in half and used an 8×8 dish (although I think next time I'm going to use a pie dish). I can never find good peaches where I am, so I chopped two cans of peaches instead (canned in juice). I nixed the nutmeg since I'm not a big fan, and I added cardamom to both the peaches and the topping because it's my new favorite spice for light baked goods. I checked it at 25 minutes and it was done, but next time I'll start checking at 20 minutes because I think it might've been slightly overdone. Great recipe!
Made this peach cobbler. It was perfect. Wondering if same recipe works with blackberrus or are there changes in ingredient?
Love this cobbler!!!! I have made it repeatedly with peaches, mixed berries and blackberries and all turn out wonderful! I skip the nutmeg in all of them and add a dash of cinnamon to the topping. My family loves lots of โbiscuitโ on their cobbler so I do a 1 1/2 recipe for the topping and bake it in a 13 x 9โ dish.
This peach cobbler is delicious. Want to try with fresh black berry's. Will this recipe work or are there changes in ingredients?
Do you have a recipe for blueberry cobbler?
I made this as a recipe for six servings ten days after the tree-ripe truck was in town and my 2022 case of Georgia peaches were ready to use. This was the best Peach Cobbler I’ve ever made, and I’ve made a lot of cobblers! The topping was SO good…crispy on top and just slightly gooey underneath. Thanks Donna! Yum!!
Hi Paddler,
Thank you so much! We are so happy you enjoyed it. This is our favorite peach cobbler, we make it often! Have a great day!
TSRI Team Member,
Holli
Beautiful! I followed the recipe as written (skipping the nutmeg) and added a little golden brown sugar on top for crunch. I baked at 400ยฐ in my French white deep casserole for 25 minutes.
Hi Lori,
We are so happy you enjoyed it!
TSRI Team Member,
Holli
Why do you bake the peach mixture beforehand?
Curious
Hi Jackie,
We use fresh peaches in this recipe. If they aren’t cooked first, they would take much longer to cook and soften under the cobbler topping. That extra time would cause the cobbler topping to burn. Hope this helps!
TSRI Team member,
Becca
I am up north peaches arenโt in season but this sounds amazing. Can I use can or frozen?
I know this is late..but I would think you could. Maybe let them thaw a bit first? I only have frozen ones, so I am going to try it with those.
Easiest cobbler ever! My family loved it. Will keep this recipe where I can reach it often. Thanks
Hi Roe,
Thank you so much! We are happy you enjoyed the peach cobbler, it is a favorite dessert here. Have a wonderful day!
TSRI Team Member,
Holli
What size baking dish is suggested for this recipe?
Hi Becky,
We used a 9×13 baking dish for the peach cobbler. Hope this helps.
TSRI Team Member,
Holli
The taste of the cobbler was wonderful, but I had a few issues with the recipe instructions. I used a 2-quart dish, but the instructions didn’t specify the dimensions. (I see a comment now from the TSRI team specifying a 9×13 inch dish, but that should have been in the instructions.) I used a round, deep dish, so that made a thick topping, which was brown on top, but completely undercooked underneath. I think also placing a cookie sheet underneath to catch anything that spilled over the dish caused the dough to not cook properly. Next time I would use a 3-quart 9×11 inch dish so the topping wouldn’t be as thick and could completely bake through, and I wouldn’t need to place a cookie sheet underneath because there would be plenty of space and no spill over.
Could I use canned peaches?
I made this in 2014 and its a recipe I keep going back to. so easy and SO delicious. thank you!
can you use can peaches
Made this a couple nights ago. The peaches we purchased were not quite ripe enough; the fruit was more white than yellow, but it tasted sweet so we used them anyway. Great recipe. Easy to make and the end result – delicious!
this peach cobbler is like a slice of heaven on a hot day, easy to make and even easier to devour!
Hi Arden!
We’re so glad you enjoyed this recipe.
TSRI Team Member,
Devlyn
Best peach cobbler with topping that is firm, more like a cookieโฆdoesnโt get mushy right away. Flavor is fantastic.
Hi!
So glad that you enjoyed our recipe!!
TSRI Team Member,
Devlyn
Lives up to its title โฆ best ever. Thank you for sharing.
If I wanted to make this in mini pie pans how would that effect the cook time?
Hi Caitlin!
Parbake the peaches for 8โ10 minutes, then add the topping and bake for 18โ25 minutes or until the topping is golden and the filling is bubbly. Baking time will vary depending on the depth of your pans. Shallower dishes will cook faster. Let cool at least 10 minutes before serving.
TSRI Team Member,
Devlyn