Sweet, syrupy peaches topped with a buttery, golden crust—this easy peach cobbler is pure comfort in every bite. It’s a nostalgic Southern dessert that brings warmth to the table with simple ingredients and rich flavor. Whether I’m using fresh peaches at the height of summer or reaching for canned ones in the off-season, this recipe always delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
4 cups fresh peaches, peeled and sliced (or drained canned peaches)
3/4 cup granulated sugar
1 tsp lemon juice
1 tsp ground cinnamon
1 cup all-purpose flour
1 cup granulated sugar (for batter)
2 tsp baking powder
Pinch of salt
1 cup milk
1/2 cup unsalted butter, melted
Directions
I preheat the oven to 350°F (175°C).
In a bowl, I mix the peaches with 3/4 cup sugar, lemon juice, and cinnamon, then set it aside to let the flavors blend.
In another bowl, I whisk together the flour, 1 cup sugar, baking powder, and salt. I stir in the milk until the mixture is smooth.
I pour the melted butter into a 9×13-inch baking dish. Without stirring, I pour the batter over the butter.
Then I spoon the peach mixture with all its juices evenly over the batter—again, I don’t stir.
I bake it for 40 to 45 minutes, until the top is golden brown and crisp.
I love serving it warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Servings and timing
Servings: 8
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Calories per serving: 280 kcal
Variations
I sometimes use a mix of yellow and white peaches for a slightly different flavor profile.
When I want more texture, I toss in a handful of blueberries or raspberries with the peaches.
I swap the cinnamon for nutmeg or cardamom if I’m looking for a twist on the spice.
If I’m avoiding dairy, I use plant-based butter and almond or oat milk with good results.
I’ve even used a gluten-free flour blend and it still turned out deliciously golden.
Storage/Reheating
To store leftovers, I cover the cobbler and keep it in the refrigerator for up to 4 days. I reheat individual portions in the microwave for about 30–45 seconds, or the whole dish in a 300°F (150°C) oven for 10–15 minutes until warmed through. I don’t recommend freezing it, as the topping can get soggy when thawed.
FAQs
How do I know when the cobbler is done baking?
I look for a golden-brown crust that’s firm to the touch and bubbling fruit around the edges. It usually takes around 45 minutes, but I start checking at 40.
Can I use frozen peaches?
Yes, I use frozen peaches when fresh ones aren’t in season. I thaw and drain them before using so the cobbler doesn’t get watery.
Do I have to peel the peaches?
If I’m using fresh peaches, I prefer peeling them for a smoother texture, but I’ve left the skins on in a pinch and it still tastes great.
Can I double this recipe?
Absolutely. I double the ingredients and use a larger baking dish (like 11×15 inches) for parties or gatherings.
Why shouldn’t I stir the batter and peaches together?
This method creates that signature layered texture—juicy fruit on the bottom and a buttery crust on top. Stirring would mix everything and lose that effect.
Conclusion
This peach cobbler is the kind of dessert I turn to when I want something easy, nostalgic, and incredibly satisfying. It captures the spirit of Southern baking with every spoonful, and the golden, crisp topping paired with syrupy peaches is a combination I can never resist. Whether I’m baking for a crowd or just treating myself, it never disappoints.
Recipe:
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Peach Cobbler
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A comforting Southern dessert made with sweet, syrupy peaches and a buttery golden crust. Easy to prepare and perfect year-round using fresh, canned, or frozen peaches.
Ingredients
- 4 cups fresh peaches, peeled and sliced (or drained canned peaches)
- 3/4 cup granulated sugar
- 1 tsp lemon juice
- 1 tsp ground cinnamon
- 1 cup all-purpose flour
- 1 cup granulated sugar (for batter)
- 2 tsp baking powder
- Pinch of salt
- 1 cup milk
- 1/2 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the peaches with 3/4 cup sugar, lemon juice, and cinnamon. Set aside.
- In another bowl, whisk together flour, 1 cup sugar, baking powder, and salt. Stir in the milk until smooth.
- Pour the melted butter into a 9×13-inch baking dish.
- Without stirring, pour the batter evenly over the melted butter.
- Spoon the peach mixture and its juices evenly over the batter without stirring.
- Bake for 40 to 45 minutes, until the top is golden brown and crisp.
- Serve warm with vanilla ice cream or whipped cream if desired.
Notes
You can use frozen peaches—just thaw and drain them first.
Try adding blueberries or raspberries for extra texture.
Swap cinnamon with nutmeg or cardamom for a twist.
Use plant-based butter and non-dairy milk for a dairy-free version.
Gluten-free flour blends work well as a substitute.
Store leftovers in the fridge for up to 4 days.
Reheat in the microwave or oven; avoid freezing to maintain texture.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 34 g
- Sodium: 60 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
