Southern Peach Cobbler Recipe + Video
This post may contain affiliate links. Please read my disclosure policy.
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!
The topping is crisp on the outside and cakey on the inside. Served alongside a scoop of vanilla or frozen banana ice cream, you’re sure to be in heaven.
RECIPE VIDEO
Watch the video below to see how easy it is to make southern style peach cobbler!
Can’t get enough of that peach flavor? Try this classic dessert in milkshake form — it’s delicious!
I also have dump cake and slow cooker versions of this Southern peach cobbler recipe, or you can enjoy it in cheesecake form.
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.
Enjoy!
With love, from our simple kitchen to yours.
Don’t miss a thing! Follow us on
Facebook | Twitter | Pinterest | Instagram
Other Easy Recipes Using Peaches
Southern Peach Cobbler Recipe + Video
Ingredients
- 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
Instructions
- 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!!
Video
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 2023.
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.
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