Fresh Southern Peach Cobbler is a classic dessert that feels like a warm hug from the South. It’s bursting with juicy, ripe peaches baked under a golden, buttery crust that’s just the right mix of crisp and tender. The sweet aroma of cinnamon and sugar fills the kitchen, making it impossible to wait for it to cool down.
I love making this cobbler when peaches are perfectly in season because the fruit is so sweet and full of flavor all on its own. One of my favorite things to do is to use a cast-iron skillet for baking—it makes the crust edges even more deliciously crisp and adds a little rustic charm to the whole experience.
Serving it warm with a scoop of vanilla ice cream is my go-to way to enjoy this dessert. The cold cream melting over the hot peaches and buttery crust creates a simple but truly delightful treat. Whenever I bring this cobbler to family gatherings, it disappears fast, and I always get asked for the recipe!
Key Ingredients & Substitutions
Fresh Peaches: Use ripe, juicy peaches for the best flavor. If peaches aren’t in season, frozen sliced peaches work well after thawing. Avoid canned peaches as they can be too soft and watery.
Sugars: A combo of granulated and brown sugar adds depth. Brown sugar gives a slight caramel note. You can swap brown sugar with coconut sugar for a different touch.
Butter: Unsalted butter gives a rich, tender crust. For a dairy-free option, use a vegan butter substitute or coconut oil. Just keep an eye on the texture.
Flour & Cornstarch: Flour makes the batter, while cornstarch thickens the peach juices. Cornstarch is key to avoiding a runny filling. Tapioca starch can be used instead.
How Do I Get a Crispy, Golden Crust Without Overbaking the Peaches?
This is all about balancing baking time and temperature. Here’s how I do it:
- Preheat oven to 375°F for a medium-high heat to brown the crust nicely without drying out the peaches.
- Pour the batter first, then spoon peach mixture on top so the crust can bake underneath and get golden.
- Bake uncovered to let the moisture escape and encourage crust crisping.
- Check at 40 minutes; if the crust isn’t gold enough, you can broil for 1-2 minutes—but watch closely to prevent burning.
Using a cast-iron skillet helps too—it holds heat evenly and crisps the edges better than a glass pan.
Equipment You’ll Need
- 9×13 inch baking dish or cast-iron skillet – I prefer cast iron because it crisps the edges beautifully and gives a rustic look.
- Mixing bowls – use at least two; one for the peaches and one for the batter for easy prep.
- Whisk – helps you blend the batter smoothly without lumps.
- Spoon or spatula – perfect for spooning the peach mixture evenly over the batter.
- Peeler and knife – essential for peeling and halving the peaches cleanly and safely.
Flavor Variations & Add-Ins
- Try adding a splash of bourbon or vanilla extract to the peach mixture for a warm, fragrant twist.
- Swap peaches with nectarines or plums; they offer a nice tartness that balances the sweet crust.
- Stir in a handful of chopped pecans or walnuts for a delightful crunchy texture.
- Add a pinch of ground ginger or cardamom to the spice mix for a subtle, exotic flavor boost.
Fresh Southern Peach Cobbler
Ingredients You’ll Need:
For the Peach Filling:
- 6 large fresh peaches, peeled, pitted, and halved
- ½ cup granulated sugar
- ¼ cup brown sugar
- 2 tsp fresh lemon juice
- 1 tsp ground cinnamon
- ¼ tsp ground nutmeg
- 2 tsp cornstarch
For the Batter:
- 1 cup all-purpose flour
- 1 ½ tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter, melted and slightly cooled
- ¾ cup milk
- 1 tsp vanilla extract
- ½ cup granulated sugar
For Serving (Optional):
- Vanilla ice cream or whipped cream
- Fresh rosemary sprig for garnish
How Much Time Will You Need?
This cobbler takes about 15 minutes to prepare, plus 40 to 45 minutes baking time. Allow a few minutes to cool before serving. Overall, you’re looking at about 1 hour from start to finish for a warm and delicious Southern classic.
Step-by-Step Instructions:
1. Prepare the Oven and Dish:
Preheat your oven to 375°F (190°C). Butter a 9×13 inch baking dish or a cast-iron skillet to keep the cobbler from sticking and to add some richness to the crust edges.
2. Macerate the Peaches:
In a large bowl, gently toss the peeled and halved peaches with ½ cup of granulated sugar, brown sugar, lemon juice, cinnamon, nutmeg, and cornstarch until everything is well coated. Set this mixture aside to let the peaches release their juices while you prepare the batter.
3. Prepare the Batter:
In another bowl, whisk together the flour, baking powder, salt, and remaining ½ cup granulated sugar. Add the milk, vanilla extract, and melted butter. Stir just until mixed well — it’s okay if there are small lumps.
4. Assemble and Bake:
Pour the batter evenly into your prepared dish. Spoon the peach mixture along with any juices over the batter, spreading it out evenly. Bake uncovered for 40 to 45 minutes, until the crust turns golden brown and you see the peach juices bubbling.
5. Cool and Serve:
Remove from the oven and allow it to cool for a few minutes so the juices thicken slightly. Serve warm, topped with a scoop of vanilla ice cream or a dollop of whipped cream, and garnish with a fresh rosemary sprig if you like for a lovely aroma and festive touch.
Can I Use Frozen Peaches for This Cobbler?
Yes, you can use frozen peaches if fresh aren’t available. Make sure to thaw them completely and drain any excess liquid before mixing with the sugar and spices to avoid a watery filling.
How Should I Store Leftover Peach Cobbler?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave before serving to keep the crust tender and the filling warm.
Can I Make This Cobbler Gluten-Free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free baking flour blend. The texture might be slightly different but still delicious.
Is It Okay to Prepare the Cobbler Ahead of Time?
Yes! You can prepare the peach mixture and batter separately, then assemble and refrigerate the cobbler for up to 24 hours before baking. Just add a few extra minutes to the baking time if baking cold.
