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
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
I know what you mean here in south Florida we are exposed to a lot of southern food but we are not really considered southern. We do have grits for breakfast in the school that I work at! 🙂 I love peach cobbler and yours looks delicious! Funny how you used Utah peaches!
Utah peaches are the BEST, and they are in season right now! Best time of the year!
Utah peaches are the BEST! And they are in season right now, best time of the year!
Colorado peach are the best, try them
I think Michigan peaches are the best…stood at 1 tree and picked a bushel and when you bite into one, the juice runs down the side of your mouth, so sweet and juicy!! I love Michigan peaches. Don't get Georgia peaches or Florida peaches, too mealy and no juice. I lived in Fl for over 30 years, never had a good peach and now I live in Ga. and still no good peaches!!
Alabama has the best peaches, so juicy and tasty!
I agree, Colorado peaches are the absolute best! My mother always waited for them to can in the fall. As soon as I see the peaches in the store in the late summer I start waiting for the good ones from Colorado!
Seriously? I disagree, Georgia peaches from "Pearson Farm" are the "Bomb"sooo juicy we eat them over the sink or over a plate! We get them via Tree-Ripe citrus, trucked to WI. They're not long picked from the trees.Even delish after frozen in lite syrup 1.5 yrs later! Not ever mealy unless you let them sit for too long..Groc. store ones suck in comparison.
Uh-oh! A peach war! I just bought some here in New Hampshire and they are succulent and smell like heaven. Our crop was wiped out by late frost last year–zero peaches! So this year they had all that pent-up energy and they are the best I've had in years! It seems that it matters less where they are grown than being allowed to tree-ripen.
Illinois peaches are the best!
Y'all got peaches in Illinois?…just kidding, I love peaches from anywhere
I think Oregon peaches rate A
TX Hill country peaches are hard to beat. But I like them all!
Let's face it. We all love peaches no matter where they are from!
What size baking dish does it require?
Uh, if FL ain't south, what is it? Certainly not north. IT IS considered south.
Born and raised in Georgia. Live in Northwest now. Miss my Georgia peaches
I live in South Carolina….our peaches are truly delicious. We have a peach tree in our back yard, and those are probably the best peaches we've ever had. They are in season right now. Ate one the other day and had to stand over the sink to eat it with so much juice. SC actually sells more peaches than Georgia does, in spite of Georgia being called the Peach State.
I love your peaches, and always look forward to them! Georgia's don't come close!!!!
I like the look of your peach cobbler recipe so I'm going to give it a go when the peaches come into season. Yes that's right, I'm going to use Aussie peaches, only the best of course.
It's like when you were a kid, everybody thinks theirs is the best! I don't care where it comes from, if it's sweet, juicy, and the juice runs down your chin I'm happy! So, all y'all are right.
Thank you everyone for recommending this delicious recipe – ma I recommend VA white peaches for an amazing delicacy- my granddaughter and I just added whipped cream and it was a total success.
Colorado, Palisade peaches are the best. Something about the Mountain Peaches!
Truly the best peach cobbler recipe EVER! I LOVE this dessert. Please have some for breakfast for me, k?
This look awesome I love peaches!! gloria
delicious looking flavourful cobbler
I love cobblers.I love peaches.I love how you made it;)
Ohhh – yummy! You know this speaks to me. I can smell it now 🙂
Wow, this looks wonderful. I have a new appreciation for all things SOuthern too. We've lived in the South six years now.
This looks great… I make the same recipe and love it,that crust is so delicious~
could you use apples instead of peaches and do the same thing?
Absolutely. You would cook at 400 degrees for 35-45 minutes (until top is golden brown and juices are bubbling). Enjoy!
Thank you! Being a southern gal, I'm not really fond of peaches. Was wondering if you could use this basic recipe for other fruits/berries.
Your peach cobbler looks wonderful!
I am born and bred Southerner and this is the first cobbler my grandmother taught me to make. It is the best. Thanks for the memories.
This is a great recipe! My family really enjoyed this for the holiday. I had to bake a 2nd cobbler the next day! Thanks for this recipe!
Made this for dessert tonight ~ it looks wonderful, I'll have to come back to tell you if it tastes as good as it looks and smells. 🙂
This is truly the best ever peach cobbler I have ever eaten. Can't wait to hear your thoughts.
Enjoy!
Donna
This cobbler is AMAZING! My husband and I ate the entire thing ourselves over the course of two days. I'm making it for the second time today. The topping is absolutely perfect – just thick enough and browns nicely without getting too crunchy.
I made this cobbler for dinner this evening. Everyone raved about it and said it was the best peach cobbler they've ever eaten. Thank you for the recipe. Delicious!
Could you use frozen peaches?
Frozen peaches would be great. You may want to add a little more flour (frozen peaches will release a lot of liquid as they cook) and may need to adjust the cooking time by a few minutes. Enjoy! Let us know how it goes.
Can you use can peaches ?
I have not made this recipe with canned peaches. They tend to be softer so the final product would be different. Try it, (drain all the juice) let us know how it goes. Enjoy!
I have used canned peaches and it turned out great. Try the freestone, though, instead of cling, though. Makes a big difference in texture and taste.
Please stop doing this to me! This made me immediately hungry!
Hoping to get me some good ole Georgia peaches at the Farmers Market to make this.
Lexington Barbecue in Lexington, NC makes an awesome peach cobbler. If you're ever in the area, I highly recommend it along with a block of vanilla ice-cream in it.
Thanks for the recipe! I pinned it!!
How important is it to use brown sugar with this recipe? Could Stevia be used instead of white sugar… and the brown sugar for that matter?
I have never baked with Stevia. The purpose of the sugar with the fruit is a sweetener so it would be replaceable in that part. In the cobbler there is a possibility that it could effect how light the cobbler is. The sprinkling on top, I would say do not use stevia here, you can just omit it.
I am excited to hear how it comes out, come back and let us know.
Best,
Donna
What are your thoughts using a cast iron skillet?
I have never prepared it in a cast iron skillet, but I imagine it would be amazing. I am going to try it next time I make this recipe. Let me know how it goes! Enjoy.
Thank you so much for your recipe post and reply Donna! I tried the cast iron skillet following your recipe and it was delicious! Turned up the heat to 425 and watched it, took it out of the oven at about 25 minutes. Will make this again!!!
Yay! I am so happy you loved the recipe. I will be trying a cast iron skillet next time for sure. Happy cooking.
What are your thoughts about using a cast iron skillet?
Yesterday I bought 40 pds of Oregon peaches (best in the world), so of course I had to try this recipe……its in now. As a rule I mix 1/4 cup of cake flour whenever I bake, cobbler looks & smells good.
Update on the peach cobbler I made this morning, this recipe didn't work for us. I needed to bake it 10 minutes longer, after 40 minutes biscuits were still raw in the middle. Also, I don't think there's enough cornstarch, I would suggest 1 TB.
Wow! Surprising to hear that about needing more cornstarch. The topping always sets for me. So odd. Did you make any substitutions?
Hi Donna,
I think the mistake was on my part! I put peaches in lemon water while peeling 'em, I don't think they would have been so runny if I hadn't done that. But, it did take an extra 10 minutes to bake, no biggie. I'll make this again since we have about 30 more pds of peaches left 🙂
Yes, the lemon water may cause them to release extra juice or perhaps your peaches were extra juicy. Wow! I miss those days of having an over abundance of peaches. Enjoy!
How important is it to use UNsalted butter?
If using salted butter, just cut the salt in the recipe by 1/2 teaspoon and you will be fine. Enjoy and let us know how it goes.
what happens if I use salted butter?
Just cut the salt in the recipe by 1/2 teaspoon and you will be fine. Enjoy and let us know how it goes.
I used this recipe as my first attempt in making this dish and it was absolutely marvelous! I made it for Thanksgiving so I didn't have time for a trial or practice run. Its very difficult to find good peaches this time of year in Maryland, so I used 2 (29 oz canned) peaches and drained them completely. For sprinkling, I substituted 1 tablespoon of white sugar for brown sugar. For the cobbler, I had sea salt on hand so I used that and I also used salted butter…which results in a sweet with a hint of salt taste which everyone loved! I will definitely be making this again!
Thank you for this comment. Was trying to figure out how many times I needed to double the recipe