Southern Peach Cobbler

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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.

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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.

Table of Contents

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

How To Make Peach Cobbler

Sliced peaches in a bowl with sugar and placed into a skillet.

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.

Topping batter placed in a bowl and mixed then added to the peaches.

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.

peach cobbler in a bowl with vanilla ice cream.

Recipe Faq's

Should I remove the peach skin?

When choosing what kind of peaches to use for this great dessert
, I would suggest picking fresh juicy peaches that are just about ripe, just ripe, but not overly ripe. Overly ripe peaches are harder to peel, and less efficient when you peel them off. You usually end up removing more of the flesh of the peach than you mean to. If I find that my peaches have started to become overripe, I just leave the skin on them. I find that the skin tends to get super soft as it bakes anyway. But, if I have nice peaches that are okay to peel, I will take the time to peel the skin off when making the peach cobbler filling
. So really, it's just personal preference.

Can I make this ahead of time?

Yes, you can make the filling ahead of time and store it in the fridge earlier in the day. Then, once you're ready to bake it, make the crust topping and bake as directed.

Can I Freeze Peach Cobbler?

You can freeze the filling for this Homemade Southern Peach Cobbler for up to 6 months. Before making the topping, transfer the filling to a freezer safe bag and remove excess air before laying it flat in the freezer to freeze. The best way to use it later is to thaw in the fridge overnight, then make the topping fresh when ready to make the cobbler. You could freeze the whole cobbler with the crust once it's baked, but I find that the crust softens once it's thawed.