Summer’s here, and my old fashioned peach cobbler recipe comes loaded with fresh peaches, just the right spices, and an amazing, sugar-crusted cake-like topping! It’s the best peach cobbler I’ve ever had!
It’s perfect for those warm summer evenings spent with friends and family around the table, sharing a delicious meal and lots of laughter!
If you’re as crazy for cobbler as my family is I hope you’ll try my strawberry cobbler, apple cobbler, blueberry cobbler, or blackberry cobbler next! Your family will love them all. I promise! ♥
Let’s bake this cobbler!
What I Love About This Recipe
No dessert says SUMMER quite like a big bowl of steaming, fresh peach cobbler. Top it with a scoop of vanilla bean ice cream and you’ve got heaven!
- Perfect celebration of summer
- Great for parties!
- Delicious cold, hot, alone, or a la mode!
Easy Peach Cobbler Ingredients
Fruit Filling
- Peaches: I like making my cobblers with ripe, but not overly ripe fruit. If you try to peel overripe or very ripe peaches, you always lose way too much of the flesh. I think very ripe peaches are best eaten out of hand or used in fruit smoothies.
- Sugar: Granulated sugar.
- Brown Sugar: Light of dark.
- Cinnamon: The perfect spice for peach cobbler.
- Nutmeg: Adds a nice warm undertone.
- Lemon Juice: The addition of lemon juice not only adds a great tang, but it helps the peach cooking process by bringing necessary acidity. The final result is tender, delicious peaches!
- Cornstarch: To thicken the filling.
Cake Topping
- All-Purpose Flour:
- Sugar: Granulated sugar.
- Brown Sugar: Light of dark.
- Baking Powder: Gives some rise to the topping.
- Salt: Works with baking powder yo get the topping to rise.
- Butter: I use unsalted butter. Make sure the butter is very cold.
- Water: Yes the water needs to be boiling when you add it.
Tips
- Initial Bake: That initial bake softens the peaches so that the final dish has perfectly soft, melt-in-your-mouth fruit. You can skip that initial bake if your peaches to be a bit more on the solid side — but I love how this bake makes the peaches almost jam-like!
- Peeled Peaches: I get the best results when I peel my peaches before using them. Here’s how I simplified this often-annoying process:
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- Bring a large pot of water to a boil.
- Using a paring knife, make an X on the bottom of the peach through the skin.
- Ease the peaches into the boiling water (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
- Plunge peaches into a bowl filled with ice and water.
- Using the tip of the paring knife, grab the edge of the skin at the X and peel.
- Cutting Butter: Why should you cut butter into your flour and not just mix it all quickly? You want those chunks of unmelted butter to stick around! That’s what will give you really tender, moist cake at the end.
- Optional Toppings: Vanilla ice cream, whipped cream, even yogurt — the toppings are endless for peach cobbler! But don’t feel like you have to have toppings — this cobbler is perfect on its own.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? You can store your peach cobbler in the fridge for up to five days. I love eating this straight out of the fridge, but you can also toast up a slice in a toaster oven to get some of that crispiness back in the cake topping.
- Can You Freeze This? Yes! Make sure your cobbler is fully cooled (you don’t want to lower the temp of your freezer with hot cobbler!) and freeze for up to eight months.
- To thaw, let it sit in the fridge overnight, then give it some life by letting it bake in the oven until the topping resuscitates.
- Make-Ahead: You can prep the peach filling up to a day in advance. I actually love letting the peaches soak in their coating before I bake them — it brings out all the yummy flavors and lets everything really shine!
- Food Safety: If you’d like more food safety info check out this article. I’ve yet to find an article that specifically lists cobblers and crisps, I use the “fruit pies” under baked goods as my reference.
How To Make Southern Peach Cobbler Recipe
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Fold the peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
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Pour it to a baking dish.
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Bake.
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Mix together all the cake topping ingredients, except the boiling water.
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Cut the butter into the dry ingredients until the mixture looks like a coarse meal.
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Pour in the boiling water and stir.
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After the peaches have been baked, pull them from the oven.
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Drop large spoonfuls of the dough topping over the peaches.
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Sprinkle the top of the dough with sugar.
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Bake.
***See the full instructions below.
More Cobbler Recipe Favorites
- Bisquick Peach Cobbler
- Chocolate Cobbler
- Pear Cobbler
- Bisquick Blueberry Cobbler
- Cherry Cobbler With Cake Mix
- Pecan Pie Cobbler
- Bisquick Apple Cobbler
Tried This Recipe?
Leave a review, I love hearing your feedback! ⭐⭐⭐⭐⭐
Southern Peach Cobbler
Fresh peaches, fluffy cake topping, and loads of your favorite spices make a Southern Peach Cobbler that truly celebrates this summertime fruit favorite!
Servings: 12 people
Ingredients
- 8 fresh peaches peeled, pitted and sliced into wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar firmly packed
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
Cake Topping:
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar firmly packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter cut into small pieces
- 1/2 cup boiling water
Sugar Topping:
- 3 tablespoons white sugar
Instructions
- Preheat oven to 400ºF (2004ºC).
- In a large bowl, fold the peaches, 1/4 cup each of white and brown sugars, cinnamon (1/4 teaspoon), nutmeg (1/8 teaspoon), lemon juice (1 teaspoon), and cornstarch (2 teaspoons) until all ingredients are well combined.
- Pour fruit mixture into a 9X13-inch baking dish.
- Place in the preheated oven and bake for 10 minutes.
- While peaches are in the oven, mix together all the cake topping ingredients, except the boiling water to a medium bowl.
- Use a pastry blender to cut the butter into the dry ingredients (12 tablespoons) until the mixture looks like a coarse meal.
- Pour in the boiling water (1/2 cup) and stir just until the mixture comes together and is just mixed through.
- After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over the peaches.
- Evenly sprinkle the top of the dough with the 3 tablespoons of sugar.
- Place the baking dish on a rimmed baking sheet in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.
Fans Also Made:
Notes
- Initial Bake: That initial bake softens the peaches so that the final dish has perfectly soft, melt-in-your-mouth fruit. You can skip that initial bake if your peaches to be a bit more on the solid side — but I love how this bake makes the peaches almost jam-like!
- Peeled Peaches: I get the best results when I peel my peaches before using them. Here’s how I simplified this often-annoying process:
- Bring a large pot of water to a boil.
- Using a paring knife, make an X on the bottom of the peach through the skin.
- Ease the peaches into the boiling water (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
- Plunge peaches into a bowl filled with ice and water.
- Using the tip of the paring knife, grab the edge of the skin at the X and peel.
- Cutting Butter: Why should you cut butter into your flour and not just mix it all quickly? You want those chunks of unmelted butter to stick around! That’s what will give you really tender, moist cake at the end.
- Optional Toppings: Vanilla ice cream, whipped cream, even yogurt — the toppings are endless for peach cobbler! But don’t feel like you have to have toppings — this cobbler is perfect on its own.
Nutrition
Serving: 1/12 of the recipe | Calories: 330kcal | Carbohydrates: 55g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 30mg | Sodium: 201mg | Potassium: 301mg | Fiber: 2g | Sugar: 37g | Vitamin A: 676IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg
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We think this recipe is very good, as good as peach pie and easier
Yaaay! That’s great, Amy! Thanks for the positive feedback and rating 🙂
Itbsoimds great & I’m going to try it tomorrow. But I have a question. Can I use reserve peach juice instead of water?
Cari
Hi, Cari. I haven’t tried that. But if you’re using peach juice, it may become too sweet. Kindly adjust the sugar. Thank you!
Best peach cobbler recipe I’ve ever made and I’m 75. This is a keeper. I even thought the topper could be baked independently and used for strawberry shortcake.
Oh I’m so happy to hear that, Becky! Thanks for leaving a comment and for the 5-Star review. I appreciate it!
Delicious! Could I freeze peach mixture, then thaw and use for fresh finished product with yummy crispy topping when guests arrive?
Hey, Bonnie! I haven’t tried that but I think that’ll work. Let us know how it turns out <3
Best peach cobbler I’ve ever had—huge hit with hubby and entire family! My favorite way to cook it is on the Traeger.
Hi! Oh my, thank you so much!! I;m so happy it was a hit 🙂
Hi, This was the best peach cobbler we have ever had. Both my husband and I loved it and that’s hard to do. Most of the time…every time….he says, you should have done this or that. This time he couldn’t say enough good things. I always follow recipes to the letter, he does not. Yours was perfect. Thank you. One question, could there be one just as great gluten free? I’d love to make one for a friend.
Hey Terry! Thanks for leaving such a lovely comment! I”m thrilled both you and your hubby loved this peach cobbler!
Super Amazing cannot wait for my family to try!
OMG THE VERY BEST EVERRRR❣️❣️
Going into my recipe book👍
I’m so happy this was a hit for you, Hope!!!
I made this today. My husband loves peach anything baked. He loved this and so did I. I love the crust, it’s alot like my pie crust, nice and crispy. I will definitely be making this often. Thank you so much for sharing this.
Hey, Gloria! Wow, I’m so happy this cobbler was a hit! The crispiness is so good, right? That’s what I love too. Thank you for your feedback 🙂
Kathleen honey you know your stuff. The pie was simple to make and I lovvvvve it! Thank you.
Aw, thank you so much, Margaret! 🙂
Great taste love ths
I have been searching for a good peach cobbler. Yours looks the best. Out of all the cake or biscuit toppings yours is the only one using hot water. Why water instead of milk?
Hi Kathleen! This looks luscious, and I want it NOW! The only problem is – I live in Alberta, Canada 🇨🇦, and we don’t get fresh B.C. peaches until July. We are starting to see some $ 5/# imports, but they’re not tasty, at all.
So…could I make this by defrosting & draining frozen peaches, then using the “make ahead” option you described in the article?
Thanks in advance for your reply! I appreciate the recipes, & the work you put into, providing them for us.
Thank you so much Terry! I think that should work out great. I hope you enjoy!!
Can I use can peaches instead?
I have made this several times. A family favorite. Last time I made it Gluten Free and Dairly Free to accommodate guests and still was wonderful. Simply use Bob’s Red Mill 1 to 1 baking flour and a non dairy butter. I had premeasured fresh peaches and put in large freeezer storage bags so very simple to unthaw and use all including all the juices in the bag. Don’t drain.
Thank you so much, Mary Beth! 🙂
I have never eaten peach cobbler in my life even though I’m a peach fiend. Cobbler never appealed to me. My father, however, has been hounding me for the last few weeks to make one. So I decided to take the plunge and search online for the best rated cobblers. Yours looked the most appetizing and appeared to be relatively easy to make. Thankfully, it was easy and delicious as well. My husband, mother, father and me gave it 2 thumbs up. I will definitely keep this in dessert rotation every peach season. Thanks for sharing the recipe and changing my mind about cobblers.
Hi, Jenna! You made my day! Thank you so much for your feedback. I love how you discovered this cobbler. I’m so happy you all like it! Enjoy 🙂
OMG What Flavor
I was looking for a PC recipe that could replicate Mrs. Smiths (Frozen) Peach Cobbler & happened upon this recipe. (Mrs. Smiths has a “pie crust” topping rather than a cake type topping. Much to my surprise, this version far exceeded my wildest hopes. Lacking peaches, I substituted nectarines. I couldn’t have flavored the cobbler any better. Peeling the nectarines was my only difficulty. The wife’s only issue was that I needed to have incorporated more fruit.
I made this yesterday. One of the best recipes! My husband and I loved it! I think its because the crust topping is perfect for me as in the past I’ve had too many toppings that just get soggy and I dont like those. This one worked out sooooo good. I only used 8 TBS (one cube) of butter and a tad more water, and not quite as much sugar in the whole thing. So you can make it to your liking and needs. It is so good I ate it for breakfast this morning, haha. Thanks for this recipe.
Hi, Margie! Oh gosh, thank you so much! I’m so happy you like this cobbler. 🙂
Hi! I have Celiac Disease! Do you have a gluten free recipe for this peach cobbler or blackberry berry cobbler? Thanks Audrey Christan!!
Hi, Audrey! Sorry, I don’t have those. <3
Kathleen–I just made this Gluten Free by using Bob’s Red Mill 1 10 1 baking flour. Very simple and it came out great.
Hi, Mary Beth! That’s amazing, thank you for sharing your version 🙂
You can use 1+1 gluten free flour. That’s what one lady said she tried and turned out well. If you carefully measure it works with many other recipes.
Absolutely the best peach cobbler ever. I love the cakel I keep topping. Now I will try making
It in two pans and freeze them. Can hardly wait to eat some more tomorrow! Breakfast?
That’s awesome, Mary! Thank you so much for your positive feedback 🙂