Southern Peach Cobbler
Few things feel like summer as much as warm, bubbly Southern Peach Cobbler. With a golden, buttery topping layered over syrupy peaches, it’s easy to see why this old-fashioned dessert is a nostalgic favorite. Make this simple treat once and it’s sure to become your go-to cobbler recipe.
Equipment
- 1 Baking Dish
- 1 Mixing Bowl
- 1 Peeler (optional)
- 1 Knife
Ingredients
Peach Filling
- 6 cups peaches peeled and sliced, fresh or thawed frozen
- 0.5 cup granulated sugar
- 0.25 cup brown sugar
- 2 tbsp cornstarch
- 0.5 tsp ground cinnamon
- 0.25 tsp ground nutmeg
- 2 tbsp lemon juice
Cobbler Topping
- 1.25 cups all-purpose flour
- 1.5 tsp baking powder
- 0.5 tsp salt
- 0.25 cup granulated sugar
- 0.25 cup brown sugar
- 0.5 cup butter cold, diced
- 0.75 cup milk
- 1 tsp alcohol-free vanilla extract
Instructions
Prepare the Peach Filling
- Peel and slice your peaches, then toss them with both sugars, cornstarch, cinnamon, nutmeg, and lemon juice. Let this mixture sit for about 10 minutes so the peaches get syrupy and flavorful.
Mix the Cobbler Topping
- In a separate bowl, combine flour, baking powder, salt, sugar, and brown sugar. Cut in cold butter until the mixture looks like coarse crumbs. Stir in the milk and alcohol-free vanilla to form a thick batter—it should be soft and spoonable.
Assemble and Bake
- Spread the peaches evenly in a greased baking dish, making sure to pour in all the juices. Drop spoonfuls of batter over the top, leaving a few pockets for the filling to bubble through.
- Bake in a preheated oven at 350°F (177°C) until the topping is golden and the edges are bubbling, about 40 minutes. Let cool slightly before serving for the best flavor and texture.
Notes
Store leftover cobbler, covered, in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave or pop the baking dish in a 300-degree oven until heated through. The topping will soften, but the flavors remain delicious.