Name: Southern Peach Cobbler
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Cuisine: Southern
Ingredients: 8 fresh peaches, peeled, pitted, and sliced; 1/4 cup granulated sugar (for filling); 1/4 cup light brown sugar (for filling); 1/4 teaspoon ground cinnamon; 1/8 teaspoon ground nutmeg; 1 teaspoon fresh lemon juice; 2 teaspoons cornstarch; 2 cups all-purpose flour; 1/2 cup granulated sugar (for topping); 1/2 cup light brown sugar (for topping); 2 teaspoons baking powder; 1 teaspoon salt; 12 tablespoons unsalted butter, chilled and cut into small pieces; 1/2 cup boiling water; 3 tablespoons granulated sugar (for sprinkling)

This Southern Peach Cobbler is a classic dessert that celebrates the sweetness of ripe peaches and the comfort of home-baked goodness. With tender fruit baked beneath a golden, buttery topping, it’s the kind of treat that reminds me of family gatherings and warm summer evenings.

Why You’ll Love This Recipe

I love how this recipe blends the natural juiciness of peaches with just the right touch of spice. The cinnamon and nutmeg add a cozy flavor, while the cobbler topping bakes up crisp and golden. It’s straightforward to make and comes out of the oven looking and tasting like something truly special. I find it perfect for sharing—though I’ve definitely enjoyed a generous bowl all to myself too.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the peach filling:

8 fresh peaches, peeled, pitted, and sliced
1/4 cup granulated sugar
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch

For the cobbler topping:

2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup light brown sugar
2 teaspoons baking powder
1 teaspoon salt
12 tablespoons unsalted butter, chilled and cut into small pieces
1/2 cup boiling water

For sprinkling:

3 tablespoons granulated sugar

Directions

I preheat the oven to 400°F if using a dark or glass pan, or 425°F for a light-colored pan.
In a large bowl, I toss the sliced peaches with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch until everything is coated well.
I pour the peach mixture into a 2-quart baking dish and bake it for 10 minutes.
While that’s baking, I prepare the topping. I mix flour, granulated sugar, brown sugar, baking powder, and salt in another bowl.
I add the chilled butter and blend it in using my fingers until the mixture looks like coarse crumbs.
I stir in the boiling water until just combined.
I take the peaches out of the oven and drop spoonfuls of the dough on top of the hot fruit.
I sprinkle the cobbler with 3 tablespoons of granulated sugar.
I place the dish on a baking sheet and bake for about 30 minutes, until the topping is golden.
I like serving it warm, sometimes with a scoop of vanilla ice cream.

Servings and timing

This cobbler serves about 8 people. It takes around 20 minutes to prep and 40 minutes to bake, so it’s ready to enjoy in just about an hour.

Variations

I sometimes mix in fresh berries like blueberries for a twist on the classic.
For a warmer spice flavor, I add a pinch of ground ginger or cardamom.
If I want more texture, I stir chopped pecans into the topping.
I’ve also made it gluten-free using a one-to-one gluten-free flour blend—it turns out great.

Storage/Reheating

I let the cobbler cool completely before covering and storing it in the fridge. It keeps well for up to 4 days. To reheat, I pop a serving in the microwave for 30 seconds, or warm the whole dish in the oven at 350°F for 10–15 minutes until hot.

FAQs

How do I know if my peaches are ripe?

I look for peaches that give slightly when pressed and smell sweet. If they’re still firm, I leave them out at room temperature to ripen for a couple of days.

Can I use canned or frozen peaches?

Yes, I’ve made it with both. For canned, I drain them first. For frozen, I thaw and drain them before using.

What’s the best way to peel peaches?

I score an X on the bottom, blanch them in boiling water for 30 seconds, then transfer to ice water. The skins slip right off.

Can I make this ahead of time?

I like to make the filling and topping separately, then assemble and bake it just before serving for the best results.

How can I make sure the topping doesn’t get soggy?

I make sure the filling thickens nicely and that I bake the cobbler long enough for the topping to cook through and brown up.

Conclusion

This Southern Peach Cobbler is everything I want in a dessert: warm, fruity, buttery, and deeply satisfying. It’s an easy, comforting dish that I find myself coming back to again and again. Whether it’s a weekend treat or the finale to a special meal, it always hits the spot.