Summer’s here, and my southern peach cobbler recipe comes loaded with fresh peaches, zesty spices, and the perfect cake topping!
My Easter dessert recipes kick off cobbler season with lots of spring fruit — but what about peach cobbler recipes? Those I prefer after the Easter recipes are done, once summer’s in full swing and the sun’s hot. That’s when you get truly cobbler-worthy peaches!
If you love this recipe, I think you’ll gonna love the flavor and textures of my peaches and cream pie and my peach crumb bars rolled into one out-of-this-world extravaganza! Don’t forget strawberry cobbler!
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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!
How To Make Southern Peach Cobbler Recipe
Meanwhile, combine your cake topping ingredients (except the water!) and use a pastry blender to cut the butter into the mix. Then add your boiling water and mix.
Pull the peaches out of the oven and drop the cake mixture over the peaches. Sprinkle sugar over top and back for 30 minutes.
Enjoy!
Peach Cobbler Recipe Notes
The perfect peach cobbler is an elusive recipe — but I’ve got it for you today! Here are my tips to make sure you honor these perfectly ripe peaches.
Tips For Making The Perfect Southern Peach Cobbler
There are a few extra steps you’ll need to take to if you want to get truly summer-worthy southern peach cobbler.
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 jamo-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:Â 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.
Easy Peach Cobbler Ingredient Notes
You’ll recognize a lot of these ingredients from my easy peach cobbler recipes — but this southern peach cobbler recipe ramps up the YUM with some fun extras!
Lemon Juice:Â 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!
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.
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 Tips
I treat this southern peach cobbler just as I would a fruit pie — so follow these tips for storage!
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 Tips
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!
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.
Tools to Make
No need to pull out the heavy stand up mixer or even use it’s smaller, lighter cousin, the handheld electric mixer. Just these tools:
- Bowl
- Spoon
- 9×13 baking dish
- Pastry cutter
That’s it!
Recipe Variations
What flavor mix-ups can we make?
- You can add and adjust the recipe to make blueberry peach cobbler!
- If you want a very quick and easy version, you can swap the cake topping for Bisquick. Voila, you have Bisquick peach cobbler!
- Got short with the ingredients or want to bake this but it’s not peach season in your area? You can just use canned peaches and yellow cake mix to make peach dump cake!
- Wanna add oatmeal? The peach crisp is perfect for you!
Southern Peach Cobbler
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 400 degrees.
- In a large bowl, fold the peaches, 1/4 cup each white and brown sugars, cinnamon, nutmeg, lemon juice and cornstarch until all ingredients are well combined.
- Pour fruit mixture into a 9X13 inch baking dish.
- Place in 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 until the mixture looks like coarse meal.
- Pour in the boiling water 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 peaches.
- Evenly sprinkle the top of the dough with the 3 tablespoons of sugar.
- Place the baking dish on a cookie 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:
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More Cobbler Recipes
Want more recipes for your leftover peaches? Here you go!
- Blueberry Cobbler – the perfect addition to a Sunday dinner or even a quick midweek dessert.
- Blackberry Cobbler – Sweet and Tart from the wonderful fresh blackberries
- Pecan Pie Cobbler– transforms traditional pecan pie into a heavenly cobbler
- Crock Pot Peach Cobbler – Dump, set, and forget!
- Peach Cobbler With Cake Mix – Grab your favorite cake mix for an easy twist
- Berry Cobbler – Bring on the berries!
Conclusion
My southern peach cobbler recipe is the perfect way to celebrate all of summer’s best flavors. Stone fruit is just the beginning!
What’s your favorite summer flavor? Let me know in the comments!
Source:Â The Slow Roasted Italian
If using can peaches do I follow the same ingredients are do I lessen the sugar content
Hi, Tammye. I’m not sure. You can also try our Peach Dump Cake, which uses canned peaches. Here’s the link:
https://www.gonnawantseconds.com/peach-dump-cake/
Can I use can peaches
Hi, Tammye. I haven’t tried this with canned peaches, but a reader tried it, here’s her version: “I doubled the cobbler topping, used 2 canned peaches 29oz. since they’re out of season drained one can kept the other’s juices and cooked until golden brown about 45 minutes to an hour.”
Can I use frozen or can peaches I can’t find fresh peaches
Hi, Tammye. I haven’t tried using frozen peaches. I saw some peach cobbler recipes that use frozen. Just thaw them first. I hope this helps and let us know how it turns out!
OMG I made this recipe today and it was soo good. I doubled the cobbler topping, used 2 canned peaches 29oz. since they’re out of season drained one can kept the other’s juices and cooked until golden brown about 45 minutes to an hour. This is a keeper.
Hi Monique! So happy you enjoyed. Your changes sound delicious. Thank you for sharing how you made this with canned peaches! <3
Did you use all of the other ingredients in the recipe for the peaches
Yes, Tammye.
Did you keep the same sugar content or lessen
I kept the sugar the same>
Excellent!! This is a great recipe. Did not think it needed any adjustments.
Yay! Thank you, CC! 🙂
Absolutely amazing! Simple to make. Delicious with vanilla ice cream. Major hit with my boyfriend and my 15 year old son. Made it with fresh Palisade, Colorado peaches!
Hi, Sheila! That’s amazing! I’m so happy you all like it. Thank you for your positive review 🙂
Our supermarket peaches have not been the best can I use frozen peaches for this recipe? I’m bring this to a Shrimp Boil party tomorrow and thought it would be perfect for the occasion. Thanks
Hi, Adrianne. I haven’t tried using frozen peaches. I saw some peach cobbler recipes that use frozen. Just thaw them first. I hope this helps and let us know how it turns out! Thank you!
This is very easy and the taste is wonderful. Will definitely use this recipe again.
Hi, Beth. I’m so happy you liked this cobbler!
Delicious! I have so many peaches on my tree that I decided I would give this a try & im glad I did, but more importantly my husband was in love with it. I have my second one in the oven right now. But this time I did make only a couple of changes, I added more peaches, Quite a bit more actually, and doubled the spices. Other than that I made no other changes. Sure wish I could add a picture
Hi, Charisse! I’d love to see a photo, I wish there’s an option here. Thank you for your positive review! Having a peach tree is amazing, right? 🙂
Came out perfectly and delicious as written, thank you!
You are so welcome, Victoria! I’m happy you enjoyed!!!
Absolutely love this recipe! Every time I make it, I remember why it is one of my favourite summer desserts!!
Yay! Thank you so much, Heather! 🙂
Can I omit the nut Meg and lemon juice?
Hi, Cathy. I haven’t tried that, but you can. Let us know how it turns out. Enjoy! 🙂