Peach Cobbler is a classic Southern dessert made with juicy, sweet peaches topped with a tender biscuit-like buttery crust that’s baked until golden brown.
Cobblers always hit the spot, especially during the hot summer months. They’re refreshing and simple to make. But sometimes, it’s not peach season. That’s when I like to make my Southern Fruit Cobbler or Cherry Pie instead.
Why This Cobbler Works
This cobbler is great for potlucks, parties, backyard barbecues, and those busy and warm summer evenings when you want a refreshingly baked sweet treat. This homemade Peach Cobbler comes together in under an hour and has the best homemade filling. If you love peach desserts as much as I do you have to try my Peach Loaf cake, its always a huge hit!
Simple Ingredients
- Peaches: Pitted, peeled, and sliced ripe peaches. Frozen or canned can also be used.
- Sugars: Granulated white sugar and brown sugar.
- Spices: cinnamon, nutmeg and salt.
- Lemon: fresh lemon juice will help the peaches get tender and add a slight tang.
- Cornstarch: helps to thicken the juices.
- All purpose flour & Baking Powder
- Butter: cold and cut into small cubes
- Water: hot
- Step 1: In a mixing bowl, add peaches, both sugars, cinnamon, nutmeg, lemon juice, and cornstarch. Mix until combined.
- Step 2: Transfer pie filling to a cast iron skillet or baking dish
- Step 3: In a medium bowl, add the flour, sugars, salt, and baking powder. Use a fork to mix before adding in butter cubes. Use your fingers or a pastry blender to blend the mixture together. It will feel like gritty wet sand. Add hot water and mix until just combined.
- Step 4: Spread biscuit dough like topping over peach mixture in the skillet. Sprinkle sugar over top before baking.
Recipe Tips
- You can serve this with a scoop of vanilla ice cream, French vanilla ice cream, or a dollop of whipped cream. But it also stands well on its own.
- Keep in mind that a scoop of cold vanilla ice cream will melt fast if you put it on a skillet just out of the oven.
- Leftover cobbler should be stored in an airtight container in the fridge for up to 4 days. The topping will change texture over time.
- When putting the skillet or dish in the oven, I suggest placing it on a baking dish to catch anything that may spill over.
- You can use frozen peaches. If they’re tart, the easiest way to fix them is by adding more sugar.
Southern Peach Cobbler
Ingredients
- 6 large peaches pitted about 4-5 cups peeled and cut into slices. *see notes
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1/2 lemon juiced
- 2 teaspoons cornstarch
For the topping
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 6 tablespoons butter cold and cut into small cubes
- 1/3 cup hot water
- 3 tablespoons granulated sugar to sprinkle on top
Instructions
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Preheat the oven to 400 degrees
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In a medium bowl add peaches, granulated and brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch and mix until combined
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Place into an 11-inch cast-iron skillet or baking dish,
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In another medium bowl add the flour, sugars, baking powder, salt, and mix.
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Add butter cubes and using your fingers or a pastry cutter blend until it resembles wet sand.
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Mix in the hot water just until combined.
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Spread topping over peaches, and sprinkle with granulated sugar.
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Place a skillet or pan on a baking dish to prevent spills. Bake 30-35 minutes.
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Serve with ice cream or whipped cream.
Notes
Frozen peaches can be used I recommend thawing first.
You can also use 3 cans of peaches in lite syrup, if you prefer. I drain 2 cans and leave the juice of the 1 can.
