Southern Peach Cobbler + VIDEO

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Southern Peach Cobbler is the perfect summer dessert! Fresh sweet peaches baked with a crispy cobbler topping. Make this recipe for dessert tonight!

Southern Peach Cobbler in a white bowl

After 6 years of making this recipe I was so excited to have my 7-year-old prepare it. I cut the peaches and cut in the butter. She did the rest. So easy a kid can make it and perfect every time!

Living in Southwestern Florida for so many years I developed an appreciation for many Southern things (not really the south, but a lot of Southern exposure).

One of which is Southern desserts such as pies, crisps, and cobblers.

None have stuck with me quite as much as this recipe that my friend Mary shared with me, long after I moved to Arizona.

The peach mixture is luscious and creamy.  The cobbler is absolutely divine.  It is crisp on the outside and cakey on the inside. 

Served along side a scoop of vanilla ice cream or frozen banana ice cream and you’ll be in heaven.

This cobbler 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.

You leave your front door open during the day and sleep with the windows open at night.

You hear musical phrases such as “all ya’ll”, “fit to be tied” and “down yonder” where they are “fixin’ to” do something and they don’t think or consider…  They “reckon”.

Such fond memories with every bite of this fabulous cobbler.  I know you will enjoy it as much as I do!  Chad and Munchkin are HUGE fans too.

This cobbler is calling to me in my dreams, so I reckon’ I’ll be fixin’ to make another! Try this classic dessert in milkshake form, it’s delicious!


Watch the video below to see how easy it is to make southern peach cobbler!

Tips for making southern peach cobbler

  • Be sure to adjust your oven temperature if you are using glass pans or dark pans. They cook faster, so reduce your temperature by 25°. 
  • You can cut in flour with a pastry blender, a fork or 2 butter knives.

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peach dessert with crumble topping on white plate

Other Easy Recipes Using Peaches

plate of southern peach cobbler

Southern Peach Cobbler + Video

Donna Elick
Southern Peach Cobbler is the perfect fresh fruit dessert! Juicy peaches baked with a crispy crumbly topping. An easy peach cobbler recipe!
4.60 stars from 5 reviews
Tried this recipe?Please comment and review!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Method Oven
Servings 12


  • 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

for sprinkling

  • 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!!



Serving: 1 | Calories: 332cal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 284mg | Sugar: 37g | Fiber: 2g | Calcium: 62mg | Iron: 1mg

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.

Tried this recipe?Let us know how it was!
titled image (and shown): Best Peach Cobbler

Originally published September 2011, updated and republished June 2020.

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.


  1. 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!

  2. 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!

  3. Made this peach cobbler. It was perfect. Wondering if same recipe works with blackberrus or are there changes in ingredient?

    1. 5 stars
      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 “biscuit” on their cobbler so I do a 1 1/2 recipe for the topping and bake it in a 13 x 9” dish.

  4. This peach cobbler is delicious. Want to try with fresh black berry's. Will this recipe work or are there changes in ingredients?

  5. 5 stars
    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!!

    1. 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,

  6. 5 stars
    Beautiful! I followed the recipe as written (skipping the nutmeg) and added a little golden brown sugar on top for crunch. I baked at 400° in my French white deep casserole for 25 minutes.

    1. 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,

        1. 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.

    1. 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,

  7. 3 stars
    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.

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