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Southern Peach Cobbler

Southern Peach Cobbler with sweet, juicy peaches baked under a golden, buttery batter that turns bubbly and brown. Easy, classic cobbler texture with a quick bake at 350°F (175°C).
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Prep Time 20 minutes
Cook Time 50 minutes
cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cup fresh peaches, peeled and sliced
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp nutmeg
Cobbler Topping
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 1 cup milk
  • 0.5 cup unsalted butter, melted

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Bake Setup
  1. Preheat oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. Place the greased baking dish on a sheet pan so it bakes evenly.
Make Peach Filling
  1. In a large bowl, combine peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, and nutmeg until coated.
  2. Transfer the peach mixture to the greased 9x13-inch baking dish and spread it evenly.
Make Cobbler Batter
  1. In another bowl, whisk all-purpose flour, granulated sugar, baking powder, and salt.
  2. Add milk and whisk until smooth.
  3. Pour the melted butter into the baking dish.
  4. Carefully pour the batter over the butter without stirring.
  5. Spoon the peach mixture evenly over the batter.
Bake and Serve
  1. Bake at 350°F (175°C) for 45–50 minutes, until the top is golden brown and the filling is bubbly.
  2. Cool for 10 minutes before serving.
  3. Serve warm with vanilla ice cream if desired.

Notes

For the best sliceable texture, let the cobbler cool 10 minutes so the juices thicken slightly before serving. Store covered in the refrigerator up to 4 days; rewarm individual portions in the microwave. Freeze-better option: freeze baked cobbler up to 2 months and thaw overnight in the fridge, then reheat. For a lighter swap, use low-fat milk in the topping (texture may be slightly softer but still works).