Our Southern Peach Cobbler Recipe makes the perfect summer dessert! Fresh, sweet Southern peach flavor baked with a crispy cobbler topping. Make this easy Southern peach cobbler recipe for dessert tonight!
Southern Peach Cobbler Recipe
This dessert always transports me to a small Southern town, where your neighbor bakes you a fresh cobbler with peaches they picked off their tree.
You sit on your porch drinking iced tea watching the sunset. Your kids play out front with the neighborhood kids, and you haven’t a worry in the world.
While we can’t all live that laid-back lifestyle, you can still enjoy some magical flavors every time you make this easy Southern peach cobbler recipe!
Can’t get enough of that peach flavor? Try this classic dessert in milkshake form — it’s delicious!
Ingredient Notes and Substitutions
- Peaches – Fresh fruit is best for this Southern peach cobbler recipe. You’ll be able to create thin slices, which will also soften to perfection in the oven.
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, though raw or demerrera sugar could add a nice crunch!
- Cornstarch – Don’t forget this ingredient! It’s key to getting the perfect texture in your Southern peach cobbler filling — it will be too watery without cornstarch.
- 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 – Adds a touch of brightness to the Southern peach cobbler. Use freshly squeezed citrus juice for the best flavor!
How to Make Southern Style Peach Cobbler
The process is quite simple. So simple, in fact, that my 7-year-old was able to make this Southern peach cobbler recipe with very little assistance — I just sliced the fruit and cut the butter into the flour mixture.
- Coat peaches thoroughly. Mix together the sugars, spices, and cornstarch until well blended, then toss with the peaches.
This ensures that they are coated in a little bit of everything.
- Use very cold butter. The colder, the better. You can even freeze it before cubing if you’d like!
Cut it into the cobbler dough with a pastry blender, a fork, or 2 butter knives.
- Don’t overwork the dough. Stir in the water until just combined, then spoon immediately over the filling.
We want it to bake up tender and fluffy, not hard and tough.
- Adjust oven temperature as needed. Glass or dark pans heat differently, causing your Southern peach cobbler to bake faster.
If using these, reduce the oven by 25 degrees but keep the baking time the same.
Storing and Reheating Southern Peach Cobbler
Allow the dessert to cool, then cover tightly or transfer leftovers to an airtight container. Southern peach cobbler will keep for 4 to 5 days in the refrigerator.
To reheat, you can microwave individual servings or warm them in the oven to get the top a bit crispy again.
Either way, use a low temperature setting (50% power in the microwave) so you don’t overcook the fruit filling before the topping is warmed through.
Don’t want to wait? This Southern style peach cobbler is just as delicious cold!
Easy Southern Peach Cobbler Recipe FAQ
Be sure to use plenty of cornstarch when tossing the fruit with spices. Peaches will release liquid when baked, so when that mixes with the cornstarch, it becomes a thick syrup instead of just juice.
That depends if you’re referring to the fruit or the cocktail!Peaches are grown in China, Spain, Italy, Greece, and the US. A Southern peach would refer to the fruit that is famously grown in the state of Georgia, located in the southern US near the Gulf of Mexican.But there’s also an alcoholic drink by the same name, making use of one of Georgia’s other famous products — bourbon! Combine that with peach schnapps and fresh juice, and you’ve got yourself a Southern Peach drink.
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.
With love, from our simple kitchen to yours.
Other Easy Recipes Using Peaches
Southern Peach Cobbler Recipe + Video
- 8 fresh peaches, peeled, pitted and sliced into thin wedges
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1/4 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
For Cobbler Topping
- 2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons unsalted butter, chilled and cut into small pieces
- 1/2 cup boiling water
- 3 tablespoons granulated sugar
- Preheat oven to 400°F (if you are using a dark or glass pan – 425°F if you are using a light color pan).
- In a large bowl, combine peaches, 1/4 cup granulated sugar, 1/4 cup light brown sugar, 1/4 teaspoon cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat evenly, and pour into a 2 quart baking dish. Bake in preheated oven for 10 minutes.
- Meanwhile, prepare cobbler topping: in a large bowl, combine flour, sugars, baking powder, and salt.
- Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
- Remove peaches from oven, and drop spoonfuls of topping over them.
- Sprinkle entire cobbler with the sugar. Set your baking dish on a baking sheet (this cobbler can drip into the oven otherwise). Bake until topping is golden, about 30 minutes.
- Top with ice cream if desired. Serve and enjoy!!
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 2023.
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