If you’re craving the ultimate Southern dessert, this Fresh Southern Peach Cobbler is exactly what you need. Made with juicy ripe peaches, warm spices, and a buttery, golden-brown topping, this classic dish is pure comfort in a baking dish. Whether you serve it warm with vanilla ice cream or enjoy it straight from the pan, every bite delivers summer sweetness and Southern charm.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Quick & Easy: Simple steps and no fancy tools—just mix, bake, and enjoy.
- Fresh & Flavorful: Uses real, ripe peaches for unbeatable natural sweetness.
- Crowd-Pleaser: Perfect for cookouts, potlucks, or Sunday family dinner.
- Warm, Cozy Vibes: Comfort food at its best—sweet, spiced, and soul-soothing.
- Perfect Texture Balance: Tender fruit base with a slightly crisp, buttery topping.
Unlike store-bought or canned versions, this cobbler uses fresh peaches and a simple from-scratch topping that’s crisp at the edges and soft in the center. The result? A rustic dessert that feels homemade in all the best ways.
Ingredients Needed
For the Peach Filling:
- 8 fresh peaches – peeled, pitted, and thinly sliced
- ¼ cup white sugar – to sweeten the fruit
- ¼ cup brown sugar – for depth and caramel-like richness
- ¼ teaspoon ground cinnamon – adds warm spice
- ⅛ teaspoon ground nutmeg – enhances the peach flavor
- 1 teaspoon fresh lemon juice – balances the sweetness
- 2 teaspoons cornstarch – thickens the filling during baking
For the Cobbler Topping:
- 1 cup all-purpose flour
- ¼ cup white sugar
- ¼ cup brown sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 6 tablespoons unsalted butter – chilled and cut into small cubes
- ¼ cup boiling water – helps bind the dough
For the Cinnamon Sugar Topping:
- 3 tablespoons white sugar
- 1 teaspoon ground cinnamon – for a crisp, spiced finish
How to Make Fresh Southern Peach Cobbler
1. Preheat your oven.
Set your oven to 425°F (220°C) so it’s fully ready when it’s time to bake.
2. Prepare the peach filling.
In a large bowl, toss the sliced peaches with both sugars, cinnamon, nutmeg, lemon juice, and cornstarch. Mix until everything is evenly coated. Transfer the mixture into a 2-quart baking dish.
Tip: The cornstarch thickens the juices, giving you that luscious, syrupy peach base.
3. Bake the filling alone first.
Place the baking dish in the preheated oven and bake for 10 minutes. This helps soften the peaches and starts thickening the syrup.
4. Make the cobbler topping.
While the peaches are baking, stir together flour, white and brown sugars, baking powder, and salt in a large bowl. Add the cold butter and cut it in using your fingertips or a pastry blender until the mixture looks like coarse crumbs. Pour in the boiling water and stir gently until just combined.
Note: Don’t overmix—keeping the butter cold helps create a tender texture.
5. Add the topping.
Remove the baking dish from the oven and carefully drop spoonfuls of the dough over the hot peach filling. It’s fine if some filling peeks through.
6. Sprinkle with cinnamon sugar.
In a small bowl, mix the sugar and cinnamon, then sprinkle it evenly over the cobbler topping. This creates a beautiful golden crust with extra flavor.
7. Bake until golden.
Return the dish to the oven and bake for about 30 minutes, or until the topping is golden brown and cooked through.
Visual cue: The filling should be bubbling around the edges and the top lightly crisp.
Serving and Storage Tips
Serving Suggestions:
- Serve warm with a generous scoop of vanilla ice cream or a dollop of whipped cream.
- A drizzle of caramel or a sprinkle of toasted almonds adds a gourmet touch.
Storage:
- Let the cobbler cool completely before storing.
- Refrigerate leftovers in an airtight container for up to 4 days.
- Reheat in a 300°F (150°C) oven for 10–15 minutes, or microwave individual servings for about 30 seconds.
Helpful Notes
- Peeling Tip: To peel peaches easily, blanch them in boiling water for 30 seconds, then plunge into ice water—the skins will slide right off.
- Frozen Peaches: If using frozen peaches, thaw and drain them well first to avoid excess moisture.
- Spice it up: Add a pinch of cardamom or ginger to the filling for a fun twist.
- Extra crisp topping: For a crunchier crust, bake uncovered for the last 5 minutes or broil briefly (watch closely!).
Fresh Southern Peach Cobbler
Ingredients
Method
- Preheat the oven to 425°F (220°C).
- In a large bowl, mix peaches with sugars, cinnamon, nutmeg, lemon juice, and cornstarch until well coated. Transfer to a 2-quart baking dish.
- Bake the peach filling alone for 10 minutes to soften and start thickening.
- Meanwhile, mix flour, sugars, baking powder, and salt. Cut in cold butter until the mixture resembles coarse crumbs. Stir in boiling water until just combined.
- Remove the filling from the oven and spoon the cobbler topping over it. Don’t worry if some fruit shows through.
- Mix sugar and cinnamon for the topping, then sprinkle evenly over the dough.
- Bake for 30 minutes or until the topping is golden and the filling is bubbling around the edges.
Notes
Conclusion
This Fresh Southern Peach Cobbler is everything you want in a dessert—simple, soul-warming, and absolutely irresistible. With ripe peaches and a crisp, buttery topping, it’s a go-to summer favorite that brings people back for seconds.
If you tried this recipe, leave a comment and a star rating below!
Don’t forget to share your delicious results on Pinterest or Facebook.
What’s your favorite cobbler twist—berries, bourbon, or biscuits? Let us know below!
Frequently Asked Questions (FAQ)
Can I use canned peaches instead of fresh?
Yes, but be sure to drain them well and reduce the sugar slightly, as canned peaches are already sweetened.
How do I make this gluten-free?
Swap the all-purpose flour with a 1:1 gluten-free baking flour blend. Make sure your baking powder is gluten-free too.
Can I freeze peach cobbler?
Absolutely! Cool completely, then wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and reheat before serving.
Why is my cobbler filling runny?
The filling may not have baked long enough or the peaches released too much juice. Be sure to use cornstarch and pre-bake the filling as directed.
Can I make the topping in advance?
Yes! Prepare the topping dough and refrigerate it for up to 24 hours. Drop it over the hot filling just before baking.