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Best Classic Southern Peach Cobbler Recipe – Easy & Homemade

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This classic Southern peach cobbler features a buttery, biscuit-like topping and a sweet-tart peach filling. It’s simple, comforting, and absolutely delicious, perfect for summer gatherings or cozy dinners.

Ingredients

Scale
  • 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
  • 1/2 cup granulated sugar (for filling)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 cup all-purpose flour
  • 1 cup granulated sugar (for topping)
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk
  • 1/2 cup unsalted butter

Instructions

  1. Preheat your oven to 350°F (175°C). Place the 1/2 cup of unsalted butter in your 9×13 baking dish and put the dish in the oven while it preheats. The butter needs to melt completely, but you do not want it to brown. This usually takes about 8-10 minutes. Keep an eye on it.
  2. Prepare the peaches. While the butter melts, peel and slice your peaches. I know peeling peaches can feel like a chore, but here is a trick: score a small X on the bottom of each peach, drop them in boiling water for 30 seconds, then transfer them to an ice bath. The skins will slip right off. Slice each peach into about 8 wedges and place them in a large mixing bowl.
  3. Make the filling. To the sliced peaches, add 1/2 cup granulated sugar, 1 tablespoon fresh lemon juice, 1 teaspoon vanilla extract, 1 tablespoon cornstarch, 1/2 teaspoon cinnamon, and 1/4 teaspoon nutmeg. Gently toss everything together until the peaches are evenly coated. Set the bowl aside. You will notice the peaches start releasing their juices almost immediately—that is exactly what you want.
  4. Mix the batter. In a medium bowl, whisk together 1 cup all-purpose flour, 1 cup granulated sugar, 1 teaspoon baking powder, and 1/2 teaspoon salt. Pour in 1 cup whole milk and whisk until the batter is smooth. Do not overmix. A few small lumps are fine. The batter will be thin—thinner than pancake batter. That is normal.
  5. Assemble the cobbler. Once the butter has melted, carefully remove the hot baking dish from the oven. Pour the batter directly over the melted butter. Do not stir. Just let it settle. Then, using a spoon, gently drop the peach mixture evenly over the batter. Again, do not stir. The batter will rise up around the peaches as it bakes, creating that signature cobbler texture.
  6. Bake. Place the dish back in the oven and bake for 45-50 minutes, or until the top is golden brown and the filling is bubbly around the edges. The center should be set but still slightly jiggly. If the top is browning too quickly, loosely tent the dish with aluminum foil for the last 10-15 minutes.
  7. Cool slightly before serving. Let the cobbler rest on a wire rack for at least 15 minutes. This allows the filling to set up a bit. If you serve it piping hot, it will be too runny. Warm is perfect.

Notes

Do not overmix the batter. Use cold milk. Let the butter get hot. Do not stir after adding the peaches. Check for doneness early. For gluten-free, use a 1:1 gluten-free baking flour blend. For dairy-free, use plant-based butter and oat milk or unsweetened almond milk. The cobbler is best served warm with vanilla ice cream. Store covered in the refrigerator for up to 4 days. Reheat in the oven at 300°F for 10-15 minutes to crisp the topping. Freeze for up to 3 months.

Nutrition

Keywords: peach cobbler, southern peach cobbler, easy peach cobbler, homemade peach cobbler, classic peach cobbler, summer dessert, peach dessert

Find it online: https://gleefulfork.com/best-classic-southern-peach-cobbler-recipe-easy-and-homemade/