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Peach Cobbler

Southern Peach Cobbler

This classic Southern peach cobbler recipe is warm, comforting, and packed with sweet juicy peaches. With its golden, biscuit-style crust and rich, buttery flavor, it's a nostalgic dessert that's easy to make and even easier to love.
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Course: Dessert
Cuisine: American, Southern
Keyword: Peach Cobbler, Southern Peach Cobbler, Old-Fashioned Peach Cobbler, Easy Peach Cobbler
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 15 minutes
Total Time: 1 hour 20 minutes
Servings: 10 servings
Calories: 420kcal

Equipment

  • 9x13 inch Baking Dish
  • Large Pot
  • Mixing bowls
  • Pastry Cutter

Ingredients

Filling

  • 8 cups fresh peaches peeled and sliced (about 10-12 medium peaches)
  • 1 cup granulated sugar
  • 1/4 cup brown sugar packed
  • 1/4 cup all-purpose flour
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tbsp fresh lemon juice
  • 1 tsp vanilla extract
  • 2 tbsp butter cut into small pieces

Cobbler Topping

  • 2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp baking powder
  • 1 tsp salt
  • 12 tbsp cold unsalted butter cubed
  • 1/2 cup boiling water

Instructions

  • Bring a large pot of water to boil. Cut a small "X" at the bottom of each peach, then place them in the boiling water for 30-60 seconds. Transfer immediately to an ice bath. The skins should now easily slip off. Remove pits and slice peaches into 1/2-inch wedges.
  • In a large bowl, combine sliced peaches, both sugars, flour, cinnamon, nutmeg, lemon juice, and vanilla. Gently toss until peaches are evenly coated. Let stand for 10 minutes to allow the natural juices to release.
  • Preheat your oven to 375°F (190°C). Pour the peach mixture into a 9x13 inch baking dish. Dot the top with the small pieces of butter.
  • In a medium bowl, whisk together flour, both sugars, baking powder, and salt. Using a pastry cutter or your fingertips, work the cold cubed butter into the dry ingredients until the mixture resembles coarse meal with some pea-sized pieces remaining.
  • Add the boiling water to your flour mixture and stir just until combined. The dough will be sticky and somewhat wet. Using a spoon or your fingers, drop the dough in cobbles over the peach filling, leaving some gaps for the filling to bubble through.
  • Bake in the preheated oven for 45-50 minutes, until the topping is golden brown and the filling is bubbling around the edges. If the top browns too quickly, loosely cover with aluminum foil.
  • Allow the cobbler to cool for at least 15 minutes before serving. This cooling period allows the filling to set slightly.

Notes

For the best results, choose peaches that yield slightly to gentle pressure for perfect ripeness. Firmer peaches will work but may need extra sugar, while overly soft ones might make your cobbler too watery.
If fresh peaches aren't available, you can use 2 (28 oz) cans of sliced peaches in light syrup, drained, or 2 (16 oz) packages of frozen peaches, thawed.
For a gluten-free version, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
For the ultimate experience, serve warm with a scoop of vanilla ice cream.

Nutrition

Calories: 420kcal | Carbohydrates: 65g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Sodium: 220mg | Fiber: 3g | Sugar: 45g
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