The best Southern peach cobbler recipe is the kind of dessert that tastes like home—juicy, spiced peaches nestled under a golden, buttery crust. Whether you’re making it with ripe, fresh peaches in summer or frozen ones for convenience, this old-fashioned favorite is always a hit. With every bite, you get tender fruit, a caramelized syrup, and a topping that’s part biscuit, part cake. This recipe is simple to prepare, bakes beautifully, and delivers that classic Southern sweetness you’ll want to share. Let’s dive into the steps, tips, and variations so you can make the perfect cobbler anytime.
Why You’ll Love This Southern Peach Cobbler
Southern peach cobbler isn’t just dessert—it’s tradition served warm. Here’s why this version will become your go-to:
True Southern taste – Spices like cinnamon and nutmeg, with a hint of almond, elevate the peaches.
Simple to make – No tricky steps, just mix, top, and bake.
Perfect year-round – Delicious with fresh or frozen peaches.
Irresistible topping – The biscuit-style crust turns golden and tender in the oven.
Crowd-pleasing – Ideal for family dinners, potlucks, or holiday spreads.
Ingredients
Here’s what you’ll need for this Southern peach cobbler:
Peach filling:
40 oz frozen peaches (two 20-oz bags) or 8 peeled, sliced fresh peaches
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional but enhances flavor)
½ tablespoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons cornstarch
1 teaspoon cream of tartar
4 tablespoons unsalted butter, softened
2 tablespoons water
1 teaspoon fresh lemon juice
Cobbler topping:
2 cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon (reserve half for sprinkling)
½ teaspoon salt
8 tablespoons unsalted butter, cold
¼ cup boiling water (plus up to an additional ¼ cup if the dough needs more moisture)
3 tablespoons granulated sugar for dusting
Step-by-Step: How to Make Southern Peach Cobbler
Preheat oven to 375°F (190°C) and coat a 9×13-inch baking dish with non-stick spray.
Combine filling ingredients – In the dish, mix peaches, both sugars, vanilla, almond extract, cinnamon, nutmeg, cornstarch, cream of tartar, butter, water, and lemon juice until well combined.
Pre-bake the peaches – Cover the dish with foil and bake for 20 minutes to soften the fruit and create a rich, syrupy base.
Make the topping – In a mixing bowl, stir together flour, both sugars, baking powder, salt, and half the cinnamon.
Cut in the butter – Using your hands or a pastry cutter, work in the cold butter until the mixture resembles coarse crumbs.
Add boiling water – Stir until a soft, drop-biscuit dough forms, adding extra water a tablespoon at a time if needed.
Assemble the cobbler – Take the peaches out of the oven and drop the dough evenly over the top, leaving small gaps.
Sprinkle with cinnamon sugar – Combine the remaining cinnamon with 3 tablespoons of sugar and scatter over the topping.
Bake until golden – Return to oven, uncovered, and bake 30–45 minutes, or until topping is golden brown.
Serve and enjoy – Best served warm with ice cream or whipped cream.
Helpful Tips
Extra juicy filling – Fresh peaches release more liquid; add a little more cornstarch if needed.
Golden crust hack – Brush dough with melted butter before baking for a crispier finish.
Prevent soggy topping – Leave small gaps so steam escapes and the topping bakes evenly.
Baking time check – Start checking at 30 minutes; bake longer if needed.
Substitutions and Variations
Fresh peaches – Use 8 ripe peaches instead of frozen.
Gluten-free option – Replace flour with a gluten-free baking blend.
Dairy-free swap – Use vegan butter and plant-based milk in the dough.
Spice twists – Add ginger or cardamom for a unique flavor.
Berry variation – Mix in blueberries or raspberries for a colorful, fruity twist.
Storage Instructions
At room temperature – Keep covered and enjoy within 2 days.
In the fridge – Store in an airtight container for 4–5 days.
Freezer storage – Freeze in individual portions for up to 3 months.
Reheating from frozen – Thaw overnight, then warm in a 350°F oven until heated through.
Nutritional Information (per serving)
Calories: 1130
Carbohydrates: 191g
Protein: 6g
Fat: 41g
Saturated Fat: 26g
Cholesterol: 111mg
Sodium: 855mg
Fiber: 4g
Sugar: 150g
Serving Suggestions
Classic serving – Enjoy warm with a scoop of vanilla ice cream.
Southern touch – Add a generous spoonful of sweetened whipped cream.
Festive presentation – Garnish with a fresh sprig of mint for a holiday-worthy look.
Breakfast treat – Pair leftovers with yogurt for a morning indulgence.
Frequently Asked Questions About Southern Peach Cobbler
1. Can I use canned peaches?
Yes—just drain them well to avoid excess liquid, and adjust sugar since canned peaches are often in syrup.
2. How can I tell when it’s done?
The crust should be golden and the filling bubbling at the edges.
3. Can I prep it ahead?
Yes—prepare the filling and topping separately, refrigerate, and assemble right before baking.
4. What’s the difference between cobbler and crisp?
Cobbler features a biscuit-like topping, while crisp is topped with a crumbly oat mixture.
5. Can I reheat leftovers?
Absolutely—warm in a 350°F oven for 15 minutes or microwave individual servings for 30 seconds.
Conclusion
Thank you for making this Southern peach cobbler with me—a dessert as comforting as a Southern kitchen. Sweet, spiced peaches and a golden, buttery crust make it a dish you’ll turn to time and time again. I hope it brings as much happiness to your table as it does to mine. Happy baking, and thanks for being part of our food-loving family!
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The Best Southern Peach Cobbler Recipe
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
Description
The Best Southern Peach Cobbler Recipe combines sweet, spiced peaches with a buttery, golden topping for a dessert that’s warm, comforting, and perfect for any occasion. Simple to make with fresh or frozen peaches, this Southern classic is a must-have for family dinners and celebrations.
Ingredients
For the peach filling:
40 oz frozen peaches (two 20-oz bags) or 8 peeled, sliced fresh peaches
1 cup granulated sugar
1 cup brown sugar
1 teaspoon vanilla extract
½ teaspoon almond extract (optional)
½ tablespoon ground cinnamon
½ teaspoon ground nutmeg
2 teaspoons cornstarch
1 teaspoon cream of tartar
4 tablespoons unsalted butter, softened
2 tablespoons water
1 teaspoon fresh lemon juice
For the cobbler topping:
2 cups all-purpose flour
½ cup granulated sugar
½ cup brown sugar
2 teaspoons baking powder
1 tablespoon ground cinnamon (reserve half for sprinkling)
½ teaspoon salt
8 tablespoons unsalted butter, cold
¼ cup boiling water (plus up to ¼ cup more if needed)
3 tablespoons granulated sugar for dusting
Instructions
Preheat oven to 375°F (190°C) and coat a 9×13-inch baking dish with non-stick spray.
Combine filling ingredients – In the dish, mix peaches, both sugars, vanilla, almond extract, cinnamon, nutmeg, cornstarch, cream of tartar, butter, water, and lemon juice until well combined.
Pre-bake the peaches – Cover the dish with foil and bake for 20 minutes to soften the fruit and create a rich, syrupy base.
Make the topping – In a mixing bowl, stir together flour, both sugars, baking powder, salt, and half the cinnamon.
Cut in the butter – Using your hands or a pastry cutter, work in the cold butter until the mixture resembles coarse crumbs.
Add boiling water – Stir until a soft, drop-biscuit dough forms, adding extra water a tablespoon at a time if needed.
Assemble the cobbler – Take the peaches out of the oven and drop the dough evenly over the top, leaving small gaps.
Sprinkle with cinnamon sugar – Combine the remaining cinnamon with 3 tablespoons of sugar and scatter over the topping.
Bake until golden – Return to oven, uncovered, and bake 30–45 minutes, or until topping is golden brown.
Serve and enjoy – Best served warm with ice cream or whipped cream.
Notes
Fresh peaches may release more juice; add extra cornstarch if needed.
For a crispier crust, brush dough with melted butter before baking.
Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
Freeze portions for up to 3 months. Thaw overnight before reheating.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
Nutrition
- Serving Size: 1 portion
- Calories: 1130 kcal
- Sugar: 150 g
- Carbohydrates: 191 g
- Protein: 6 g