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Southern Peach Cobbler

Southern peach cobbler with juicy peaches, cinnamon, and a buttery golden topping. Baked until the fruit is bubbling and the crust turns crisp and brown, then served warm with vanilla ice cream.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 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 light brown sugar
  • 2 tbsp cornstarch
  • 1 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp salt
Cobbler Topping
  • 1.5 cup all-purpose flour
  • 0.5 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 0.5 cup unsalted butter melted
  • 0.75 cup whole milk
  • 1 tsp vanilla extract

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Prep and mix the peach filling
  1. Preheat the oven to 375°F (190°C) and grease a 9×13-inch baking dish.
  2. In a large bowl, toss fresh peaches with granulated sugar, light brown sugar, cornstarch, fresh lemon juice, vanilla extract, ground cinnamon, ground nutmeg, and salt until evenly coated (visual cue: thickened, glossy peach mixture as cornstarch starts to cling).
  3. Transfer the peach mixture to the greased 9×13-inch baking dish.
Make the cobbler topping and assemble
  1. In another bowl, whisk all-purpose flour, granulated sugar, baking powder, and salt until combined (visual cue: uniform, light dry mix).
  2. Stir in melted unsalted butter, whole milk, and vanilla extract until just combined (visual cue: thick batter with no dry streaks).
  3. Spoon the batter evenly over the peaches without fully covering the fruit (visual cue: peaches peek through between dollops of batter).
Bake and serve
  1. Bake for 45–50 minutes at 375°F (190°C) until the topping is golden brown and the peach filling is bubbling (visual cue: lively bubbles around the edges and set, browned top).
  2. Let cool for 10–15 minutes before serving (visual cue: bubbling settles slightly and slices hold shape).
  3. Serve warm as-is or with vanilla ice cream if desired.

Notes

Pro tip: use freshly sliced peaches (and don’t skip the cornstarch) for a thick, bubbly filling. Store covered in the refrigerator up to 3 days; rewarm in the oven or microwave until warm. Freezing is not recommended because the topping can soften. If you want a lighter dairy option, swap whole milk with 2% milk and use unsalted butter in the same amount (texture will be slightly softer).