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.
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
- 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.
Recipe Faq's
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.
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.
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.
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
- Preheat the oven to 400 degrees
- In a medium bowl add peaches, granulated and brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch and mix until combined
- Place into an 11-inch cast-iron skillet or baking dish,
- In another medium bowl add the flour, sugars, baking powder, salt, and mix.
- Add butter cubes and using your fingers or a pastry cutter blend until it resembles wet sand.
- Mix in the hot water just until combined.
- Spread topping over peaches, and sprinkle with granulated sugar.
- Place a skillet or pan on a baking dish to prevent spills. Bake 30-35 minutes.
- Serve with ice cream or whipped cream.
Made this tonight & served with homemade ice cream! so juicy & wonderful!
This turned out great on my grill as I didn't want to heat up the house. I have a large gas grill so the burners under the pan were off. A friend says she uses a couple of bricks under her baking dish when she bakes in her gas grill
Yes, frozen peaches can be used but adjust the sugar if they are tart.
Of course, you can use any baking dish.
can this be made in a different pan? I don't want to have to store the cast iron pan in the refrigerator.
thank you
This version looks great. Can I sub frozen peaches. I have some I would like to use up.
I don't own a cast iron skillet. Is there another way to bake this dessert?
Can I assemble this cobbler in the morning and bake before dinner so it's still warm?
It is so yummy Loren! I'm in CA too and the peaches are fantastic right now 🙂 Hope your friend loves it!
Your Southern Peach Cobbler sounds fantastic, Iam fortunate to live in an area of California where right now it is harvest time and the peaches are beautiful, I plan on stopping at the orchard very close to my home today getting some peaches and making this as a birthday desert for a friend this week.