Tasty Southern Peach Cobbler

There’s nothing quite like the smell of fresh peaches and cinnamon baking in the oven on a warm summer evening. I’ve been making this southern peach cobbler for years, and it never fails to bring everyone running to the kitchen – something magical happens when those juicy peach wedges meet that buttery, golden topping. Trust me, this is the kind of dessert that’ll have your family asking for seconds before they’ve even finished their first serving!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 1700-1900
• Protein: 13-16 g
• Fat: 40-48 g
• Carbohydrates: 340-370 g

Ingredients

For the peach filling:

• 8 peaches (peeled and sliced into 1/2-inch wedges)
• 1/4 cup sugar
• 1/4 cup brown sugar (I prefer Domino light brown sugar)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice (freshly squeezed for best acidity)
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For the dough:

• 1 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 6 tbsp butter (cold and cut into 1/4-inch cubes)
• 1/3 cup milk (boiling hot to help the dough rise)

For the topping:

• 3 tbsp sugar
• 1 1/2 tsp cinnamon

Step 1: Prepare the Peach Filling

• 8 peaches, peeled and sliced
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice
• 1 tbsp cornstarch
• 1 tsp vanilla extract

Peel and slice the 8 peaches into 1/2-inch wedges.

In a large bowl, combine the peaches with 1/4 cup sugar, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, freshly squeezed lemon juice, cornstarch, and vanilla extract.

Toss gently until the peaches are evenly coated and the cornstarch is fully dissolved—this will thicken the juices as they release during baking.

I like to let this mixture sit for a few minutes so the flavors begin to meld before baking.

Step 2: Preheat and Partially Bake the Filling

• peach filling from Step 1

Preheat your oven to 425°F.

Transfer the peach mixture from Step 1 to a 9x13 inch baking dish (or similar size).

Bake for 10 minutes—this head start allows the peaches to begin releasing their juices and softens them slightly, which helps the filling cook evenly under the cobbler topping.

Step 3: Make the Cobbler Topping Dough

• 1 1/4 cups flour
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 6 tbsp butter, cold and cubed
• 1/3 cup milk, boiling hot

While the peaches bake, combine 1 1/4 cups flour, 1/4 cup sugar, 1/4 cup brown sugar, 1 1/2 tsp baking powder, and 3/4 tsp salt in a medium bowl.

Add 6 tbsp cold butter cut into 1/4-inch cubes and work it into the dry mixture using your fingertips or a pastry cutter until the texture resembles coarse breadcrumbs.

This creates pockets of butter that produce a tender, flaky topping.

Pour in the 1/3 cup boiling hot milk and stir gently until just combined—the hot milk helps activate the baking powder for extra rise and creates a softer drop-style topping rather than a thick biscuit crust.

Step 4: Assemble and Top the Cobbler

• cobbler topping dough from Step 3
• 3 tbsp sugar
• 1 1/2 tsp cinnamon

Remove the partially baked peaches from the oven.

Using a spoon or small ice cream scoop, drop large spoonfuls of the dough from Step 3 over the hot peaches, spacing them about an inch apart—they'll expand slightly as they bake and create those signature cobbler gaps where the fruit filling peeks through.

In a small bowl, mix 3 tbsp sugar with 1 1/2 tsp cinnamon, then sprinkle this mixture evenly over the dough topping.

I find this cinnamon-sugar coating creates a beautiful crust and adds a delicious flavor contrast to the soft dough.

Step 5: Bake and Finish

• assembled cobbler from Step 4

Return the assembled cobbler to the 425°F oven and bake for 30 minutes, until the topping is golden brown and the fruit filling bubbles around the edges.

The cobbler is done when a toothpick inserted into the dough comes out clean or with just a few moist crumbs.

Let it cool for 5-10 minutes before serving—this allows the filling to set slightly so it won't be runny when scooped, while still being warm and delicious.

Tasty Southern Peach Cobbler

Delicious Tasty Southern Peach Cobbler recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 40 minutes mins

Total Time 1 hour hr

Servings: 8 slices

Calories: 1800

Ingredients Method

Ingredients

  

For the peach filling:

• 8 peaches (peeled and sliced into 1/2-inch wedges)
• 1/4 cup sugar
• 1/4 cup brown sugar (I prefer Domino light brown sugar)
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg
• 1 tsp lemon juice (freshly squeezed for best acidity)
• 1 tbsp cornstarch
• 1 tsp vanilla extract

For the dough:

• 1 1/4 cups flour (I always use King Arthur all-purpose flour)
• 1/4 cup sugar
• 1/4 cup brown sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 6 tbsp butter (cold and cut into 1/4-inch cubes)
• 1/3 cup milk (boiling hot to help the dough rise)

For the topping:

• 3 tbsp sugar
• 1 1/2 tsp cinnamon

Method

 

1. Peel and slice the 8 peaches into 1/2-inch wedges. In a large bowl, combine the peaches with 1/4 cup sugar, 1/4 cup brown sugar, 1/2 tsp cinnamon, 1/4 tsp nutmeg, freshly squeezed lemon juice, cornstarch, and vanilla extract. Toss gently until the peaches are evenly coated and the cornstarch is fully dissolved—this will thicken the juices as they release during baking. I like to let this mixture sit for a few minutes so the flavors begin to meld before baking.
2. Preheat your oven to 425°F. Transfer the peach mixture from Step 1 to a 9x13 inch baking dish (or similar size). Bake for 10 minutes—this head start allows the peaches to begin releasing their juices and softens them slightly, which helps the filling cook evenly under the cobbler topping.
3. While the peaches bake, combine 1 1/4 cups flour, 1/4 cup sugar, 1/4 cup brown sugar, 1 1/2 tsp baking powder, and 3/4 tsp salt in a medium bowl. Add 6 tbsp cold butter cut into 1/4-inch cubes and work it into the dry mixture using your fingertips or a pastry cutter until the texture resembles coarse breadcrumbs. This creates pockets of butter that produce a tender, flaky topping. Pour in the 1/3 cup boiling hot milk and stir gently until just combined—the hot milk helps activate the baking powder for extra rise and creates a softer drop-style topping rather than a thick biscuit crust.
4. Remove the partially baked peaches from the oven. Using a spoon or small ice cream scoop, drop large spoonfuls of the dough from Step 3 over the hot peaches, spacing them about an inch apart—they'll expand slightly as they bake and create those signature cobbler gaps where the fruit filling peeks through. In a small bowl, mix 3 tbsp sugar with 1 1/2 tsp cinnamon, then sprinkle this mixture evenly over the dough topping. I find this cinnamon-sugar coating creates a beautiful crust and adds a delicious flavor contrast to the soft dough.
5. Return the assembled cobbler to the 425°F oven and bake for 30 minutes, until the topping is golden brown and the fruit filling bubbles around the edges. The cobbler is done when a toothpick inserted into the dough comes out clean or with just a few moist crumbs. Let it cool for 5-10 minutes before serving—this allows the filling to set slightly so it won't be runny when scooped, while still being warm and delicious.