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Southern Peach Cobbler

Southern peach cobbler with juicy sliced peaches baked under a buttery golden crust—crisp on top, tender underneath. Made with a simple batter poured over melted butter and topped with peaches for a bubbly, old-fashioned finish.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cup fresh peaches Peeled and sliced.
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp cornstarch
Cobbler Topping
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 2 tsp baking powder
  • 0.25 tsp salt
  • 1 cup whole milk
  • 0.5 cup unsalted butter Melted.
  • 1 vanilla ice cream For serving, if desired.

Equipment

  • 1 sheet pan

Method
 

Preheat and prepare the filling
  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
  2. Add peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and cornstarch to a large bowl.
  3. Toss until evenly coated, so the cornstarch is distributed throughout the peach juices.
Assemble the cobbler
  1. Pour the peach mixture into the greased 9×13-inch baking dish.
  2. Whisk together all-purpose flour, granulated sugar, baking powder, and salt in another bowl.
  3. Stir in whole milk until smooth, with no dry pockets of flour.
  4. Pour melted unsalted butter into the baking dish, letting it pool under the batter.
  5. Pour the batter evenly over the butter and do not stir.
  6. Spoon peaches and juices evenly over the batter so some fruit sits on top.
Bake and serve
  1. Bake for 45–50 minutes at 350°F (175°C) until golden brown and bubbly.
  2. Cool for 10 minutes before serving.
  3. Serve warm with vanilla ice cream if desired.

Notes

For the best set, let the cobbler rest the full 10 minutes before scooping—this helps the hot juices thicken slightly as the top stays crisp. Store leftovers covered in the refrigerator up to 4 days; reheat individual portions in the oven or microwave until warm. Freezing is not recommended because the topping can soften after thawing. For a lighter option, swap in low-fat milk for the whole milk (texture will be slightly less rich but still works).