This Southern peach cobbler is filled with warm, cinnamon-spiced peaches and topped with a buttery, golden crust. It’s comforting, easy to make, and perfect served warm with a scoop of vanilla ice cream.
Southern Peach Cobbler
A warm, old-fashioned peach cobbler with juicy cinnamon-spiced peaches and a buttery golden crust.
Equipment
- 9×13-inch baking dish
- large mixing bowl
- medium mixing bowl
- whisk
- rubber spatula
Ingredients
- 1/2 cup unsalted butter
- 4 cups sliced peaches fresh, thawed frozen, or well-drained canned
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar packed
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 cup whole milk
Instructions
- Preheat the oven to 375°F. Place the butter in a 9×13-inch baking dish and put it in the oven for 5–7 minutes, just until melted.
- In a medium bowl, gently toss the peaches with 1/4 cup granulated sugar, brown sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Set aside.
- In a large bowl, whisk together the flour, remaining 1/2 cup granulated sugar, baking powder, and salt. Whisk in the milk and vanilla until just combined.
- Carefully remove the hot baking dish from the oven. Pour the batter evenly over the melted butter without stirring.
- Spoon the peach mixture and its juices evenly over the batter. Do not stir—the batter will rise around the peaches as it bakes.
- Bake for 40–50 minutes, until the crust is golden brown and the peach filling is bubbling around the edges.
- Let the cobbler cool for at least 15 minutes before serving. Serve warm by itself or with vanilla ice cream.
Notes
For canned peaches, drain them well before measuring. If using frozen peaches, thaw and drain them first.
Taste the peaches before adding the sugar. If they are very sweet, slightly reduce the sugar in the peach mixture.
Store leftovers in the refrigerator for up to 3 days. Reheat individual portions in the microwave or warm the cobbler in a 325 degree oven.