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
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.
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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 haven't made this recipe because I think of myself as a non-baker. But I love peaches and I love peach cobbler, so I'm going to make your recipe and will report back with my results. Thanks.
Niagara region un Ontario, Canada has amazing peaches and other fruits; sadly the season is too short! Thanks for the recipe,I just finished making it and will take it out of the oven shortly!
I made this recipe with canned peaches. I used 3 cans. It turned out perfectly and was a hit! I made sure to drain the peaches well before putting them in the bowl, and it was the perfect thickness. I used a 9 X 13 pan, and it fit nicely. Also, I added a teaspoon or so of vanilla extract to the cobbler crust on top, and it added a nice touch! A easy recipe that is yummy! It doesn't get much better than that!
What sized cans did you use? Thank you
Just made this, and had to make a second one the next day, as everyone loved it so much! Thanks for sharing…it's fabulous!
Thanks so much! We are so happy you enjoyed it!
This recipe was fantastic. I bought my peaches from an Illinois peach orchard for this recipe ..fresh off the trees. It fit nicely into a glass pan and the guests loved it. Everyone wanted a dollop of vanilla ice cream on the warm cobbler. It doesn't get any better than this.
Is there any certain type of peaches to use? Should they be firm or soft?
Does this need to be made fresh or can I make it one day ahead. if so how do I store it?
You can certainly make it ahead. I make it, wrap it in foil and refrigerate it. Then I warm it up before serving. Enjoy!
Can you freeze it?
Had cobbler half cooked when got call canceling event I was preparing it for. Have frozen it. Hope it freezes,thaws,finishes baking well. Too expensive to waste.
Absolutely! I have baked it and frozen it. Freezing it after par-baking is an interesting test. Let me know how it goes!
I made this recipe exactly as posted and the cobbler came out wonderful except the dough under the top crust was still raw? Isn't it usual when making dough to use cold water?
Saved as a favorite, I love your web site!
Why is the butter cut in if boiling water is added? Seems to defeat the purpose of cutting in the butter.
Hello,
How many pounds of frozen sliced peaches is equivalent to 8 fresh peaches?
Thank you
Instead of cinnamon, I always use ground cloves and I make a lot of peach cobbler in the summer time. Cloves add a special flavor to peaches.
I have tried several cobbler recipes and this one is a winner! Made it with blueberries adding a bit of lemon zest along with the lemon juice. Enjoyed by everyone!
Perfect!!! was looking for dessert to go with my Baby Back Ribs. Now I just have to change my rib sauce to use Hot Pepper peach perserves instead of mango, a match made in heaven,
Excellent recipe, came out perfect and tasted heavenly and so simple to do too, thanks Donna.
This is in the oven right now. Seriously, we had to resist just eating the peaches when I pulled them out of the oven after the first 10 minute stint. I'm not usually a peach person, but this was SO easy, and really good! Thanks for sharing!
We are so happy to hear that!! Enjoy!
Is it possible to cut this in half?. It's only the Hubby and me
My mom and I made today from our harvest of peaches.
Have a tree in yard.
It is so tasty omg.
Wish I could show a picture it even looks beautiful.
Made this, it was good. Not sure about the topping. Will make it again using cold water. Never made a biscuit type dough with hot water.
Hi. Can I use frozen peaches? There aren't any good fresh peaches in my area this time of year
Nice dishes! These desserts make my mouth watery.
I had the best and largest Peaches From Calhoun County Illinois the size of a softball juicy so wear a bib of have wipes with you. And smell like sweet juicy peaches. Try them you will love them.
Colorado peach cobbler!! I had to reduce the temp to 375 to get it a golden brown but my oven runs hot
I would post a photo if I could. Super yummy
Has anyone added bourbon? I saw a recipe very similar with 1/4 C. Bourbon added.
will there be a temp change or cooking time change with a convection?