Old-Fashioned Southern Peach Cobbler

My Old-Fashioned Southern Peach Cobbler brings sunshine to even the cloudiest days in our home. I’ve perfected this recipe over countless summer gatherings and holiday meals.

You’ll adore how the tender peaches bubble underneath that perfectly golden, cakey topping.

Why You’ll Love This Old-Fashioned Southern Peach Cobbler

My Southern Peach Cobbler combines perfectly tender peaches with a delightfully crisp yet fluffy topping.

I adore how the butter creates those irresistible crispy edges while you’ll appreciate that it requires minimal prep work.

This versatile dessert works beautifully with both fresh summer peaches and canned fruit, making it your perfect year-round treat for both special occasions and everyday indulgence.

Ingredients You Need for Old-Fashioned Southern Peach Cobbler

For the Peach Filling:

• 5-6 ripe peaches (about 4 cups sliced) – choose fragrant, slightly firm peaches for best results
• ¾ cup granulated sugar – adjust according to your peaches’ sweetness
• ¼ teaspoon salt – I use kosher salt for a cleaner flavor
• 1 tablespoon fresh lemon juice – adds brightness and balances sweetness
• ½ teaspoon vanilla extract – my secret enhancement
• ¼ teaspoon ground nutmeg – optional but wonderful

For the Cobbler Batter:

• 6 tablespoons unsalted butter – the real deal, no substitutes here!
• 1 cup all-purpose flour – measured by spooning into measuring cup, then leveling
• 1 cup granulated sugar
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ¾ cup whole milk – the fat content matters for richness
• 1 teaspoon ground cinnamon – for sprinkling on top

I always keep vanilla ice cream on hand for serving – it’s practically mandatory in my house!

I’m so glad you’re here in my kitchen for this Old-Fashioned Southern Peach Cobbler! If you’re wondering what to try next, peek at my Easy Strawberry Lemon Blondies and No-Bake Mini Cranberry Cheesecake Tarts.

How to Make Old-Fashioned Southern Peach Cobbler

Step 1: Prepare the Peaches

1. Preheat your oven to 350°F (175°C).
2. To easily peel peaches, score an X on the bottom of each peach with a paring knife.
3. Lower peaches into boiling water for 30 seconds, then immediately transfer to an ice bath.
4. When cool enough to handle, the skins will slip right off! Slice peaches into ½-inch wedges.
5. In a medium saucepan, combine sliced peaches, sugar, salt, lemon juice, and vanilla.
6. Cook over medium heat for 3-4 minutes, just until sugar dissolves and peaches release some juices.
7. Remove from heat and set aside while preparing the batter.

Step 2: Prepare the Baking Dish

1. Place butter in a 9×13-inch baking dish.
2. Set the dish in the preheating oven until butter is completely melted (about 5 minutes).
3. Carefully remove the hot dish from the oven, ensuring the melted butter coats the entire bottom.

Step 3: Make the Batter

1. In a mixing bowl, whisk together flour, sugar, baking powder, and salt.
2. Pour in the milk and stir just until combined – I’m careful not to overmix!
3. Pour this batter evenly over the melted butter in the baking dish – don’t stir!

Step 4: Add Peaches and Bake

1. Using a slotted spoon, distribute the peaches evenly over the batter.
2. Gently pour the peach juices over the top.
3. Sprinkle generously with cinnamon across the entire surface.
4. Bake for 40-45 minutes until the top is golden brown and a toothpick inserted in the batter comes out clean.
5. Allow to cool for 15 minutes before serving – though I know it’s tempting to dig in right away!

How I Make This Peach Cobbler Extra Golden and Delicious

I’ve made this cobbler countless times, and I’ve discovered a few tricks along the way.

For the most flavorful results, try to find tree-ripened peaches at your local farmers’ market during summer.

You’ll notice the difference immediately in both aroma and taste!

Don’t worry if your batter looks strange when you pour it into the dish – the magic happens during baking as it rises through the peaches. I never stir after adding the peaches; that’s my grandmother’s golden rule.

Your cobbler is perfectly done when the edges pull slightly away from the pan and have that gorgeous caramelized look. Trust your eyes more than the timer on this one.

Can I use canned peaches instead of fresh?

I make this cobbler year-round by substituting a 29-ounce can of sliced peaches in light syrup (undrained).

Skip the cooking step and simply arrange the drained peach slices over the batter, then drizzle with about ½ cup of the syrup.

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How do I store leftover peach cobbler?

Cover your cooled cobbler with plastic wrap or transfer to an airtight container. I keep mine refrigerated for up to 4 days.

To reheat, I pop individual portions in the microwave for 30 seconds or warm the whole dish in a 300°F oven for about 15 minutes.

Can I make this cobbler ahead of time?

My preferred approach is to prepare the peach filling a day ahead and refrigerate it.

Then I quickly assemble and bake right before serving for that fresh-from-the-oven experience that simply can’t be beaten!

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Is this recipe suitable for freezing?

I’ve found fully baked cobbler freezes surprisingly well for up to 3 months. I thaw it overnight in the refrigerator, then reheat in a 300°F oven until warmed through.

The texture isn’t quite the same as fresh, but it’s still delicious for an impromptu treat!

Delicious Ways to Serve Old-Fashioned Southern Peach Cobbler

I serve my Southern Peach Cobbler slightly warm with a scoop of vanilla ice cream that melts into all those peachy crevices.

My family gathers around the table after Sunday dinners for this special treat, creating moments that are just as sweet as the dessert itself.

For summer entertaining, I set up a cobbler bar with different ice cream flavors and toppings like toasted pecans, caramel sauce, and fresh mint sprigs.