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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What do you do with the 1/2 cup of boiling water? What pan size is this ideal for?
It is added in this step: Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
8×8 is a good size.
Enjoy and let us know how it goes.
Also wondering when to use the boiling water.
It is added in this step: Blend in butter with your fingertips, or a pastry blender, until mixture resembles coarse meal. Stir in water until just combined.
Enjoy and let us know how it goes.
Would you use dark brown sugar or light brown sugar?
I've been looking for the "AA" grade coarse non melting sugar the bakeries use, impossible to find on the shelf at the grocery store, and on-line it is incredibly expensive. stopped at the bakery section of my local grocery store and they sold some to me. it is still expensive but I love the look and the crunch on deserts like this peach cobbler and on muffins.
Look in the store for Turbanado sugar. Most grocery chains carry it now by the other sugar. I think I paid around $4 for the bag.
I think I would make only one corrections… add ice cream when serving! YUM!
Wondering if you could use frozen peaches.
I used frozen peaches & it turned out great. I made it as directed except I thawed the peaches first and then mixed them up w/ the sugars etc and baked them for 30 minutes instead of 10. At 10 minutes they were still very firm. I also only needed 20 minutes of baking time at 400 rather than 30.
How much did you use? I have frozen sliced peaches, but don't know what the equivalent weight should be in lieu of 8 fresh?
Looks great. What size baking dish did you use?
Trying out the recipe with peaches just picked from an orchard west of the Cascade Mtns in WA state, if there are any left to bake with.
I had the same problem as another commenter, my cobbler was well done on top but mushy and not done underneath. Any suggestions? Otherwise a good recipe!
Donna , Could we use blackberry's instead of peaches. You know we have tons of blackberry's here in Oregon.. and they are now ready to pick…
spelling: blackbeRRIES
Temperature is too high. Bake at 350 for 45 min is what I did and it came out perfect.
Temperature is too high. Bake at 350 for 45 min is what I did and it came out perfect.
I've made this with mangoes, blueberries, blackberries, and strawberries, and each time the results have been fantastic.
Is it possible to make any op arti of this in advance? Like the filling and the topping and then just bake them later? Thanks!
Thank you so, so much for sharing this recipe. I made it today and my daughter and I loved it. I swear it was a spiritual experience. I want to print the recipe on fancy paper, frame it, and hang it on my kitchen wall! The flavors were perfectly balanced, tart, sweet and salty, and the technique was simple and gave a flawless result. Bliss!
I love peach cobbler warm from the oven, and don't forget to add a nice scoop of vanilla ice cream on top!
I just made this recipe as a surprise for my daughter, the directions were easy and simple to follow, it looks and smells delicious, can't wait for her to taste it!
So delicious!
Has anyone assembled this, and then freeze it for later baking? I NEED to use the peaches I have but am traveling this weekend and would love to bring this along. But I love desserts make this right out of the oven cooled slightly. Thoughts?
I have some baking in a 9×9 pan atm. It smells delicious in here. Thanks for the recipe.
What size pan should I use???? Approximately how many will this recipe serve? Sounds perfectly yummy and would like to make it for a family pig roast that is coming up.
I used a 9×13 glass pan
What size baking pan is to be used and how many (approx) does this recipe serve?
My go – to recipe.. so easy.. super delicious!
Thank you for this recipe (which I will be making very soon), but also for the story that accompanied it. It felt like a step-back-in-time to a period I like to refer to as the "Mayberry" life! Loved it! MilliDew
Very good with apples too