Thousands of readers over the last 14 years agree that this is the BEST peach cobbler recipe!
Whether it’s summer peach season or the dead of winter, if you’re craving a good peach cobbler, look no further than my grandmother’s easy Southern peach cobbler. This recipe has been a family favorite for generations, and I’m excited to share it with you.
I made this today….just got it out of the oven and mmmmmm this is the best peach cobbler I have ever eaten! Put some fresh whipped cream on it! It is heaven! Thank you so much for sharing!
jordan
This is a simple, unfussy recipe with just a few ingredients and easy-to-follow steps. The buttery crust and sweet peach filling come together to create a delicious dessert that’s perfect for any occasion.
And the best part? You can make it with fresh or frozen peaches, making it a year-round keeper.
If you grew up in the South, you’re probably familiar with the peach wars between Georgia and South Carolina. Those South Carolinians think they’ve got the best peaches, but us Georgians know better. Head on down to Fort Valley or Montezuma, and you’ll find some of the best peaches you’ve ever put in your mouth. (We don’t even talk about California peaches, much less eat them.)
As a fourth-generation Southern cook, I’ve eaten and made many peach cobblers. I’ve used homemade pie crust, store-bought pie crust, and the biscuit dump version. But I always come back to my Granny’s recipe. It’s a family favorite for a reason!
Granny would put up peaches every summer so she could make this easy peach cobbler all year. But the best was when she made it with fresh peaches right from the farm — and since we were in Middle Georgia, peach farms were all around us.
Why you’ll love this recipe:
EASINESS – There are plenty of recipes out there that try to fancy up a cobbler, having you make an elaborate crust and including multiple steps. This is not one of those recipes. This is almost a dump-and-go, except I do like to simmer the peaches with the spices for a bit. But it’s still so, so easy to make, and you can do it all in about an hour. Hands-on is about 15 minutes, and the rest is in the oven.
TASTE – Well, there’s butter. And fresh peaches. And cinnamon. And brown sugar. So that’s probably enough said about the taste. Use your imagination and start drooling.
NOSTALGIA – When you serve this peach cobbler to your family and friends, someone will say, “Oh my gosh, this tastes just like my Grandma’s peach cobbler!” And isn’t that the best compliment ever?
My husband says this is the best peach cobbler recipe he’s ever tasted, and I agree! I’ve increased the amount of batter while still keeping plenty of flavorful juice from the peaches, so there’s plenty of gooey crust — everyone knows that’s the best part of a cobbler anyway!
I hope you’ll try this family-favorite easy Southern peach cobbler recipe. I think you’ll love it, and your people will request it over and over!
If you’ve got fresh peaches, be sure and check out our other peach recipes! Our Peach Barbecue Sauce is a reader favorite, along with our Peach Muffins, Peach Chutney, and this fabulous and EASY Peach Upside Down Cake.
What you’ll need for homemade Southern peach cobbler
➡️➡️➡️ The full ingredient amounts and instructions are listed below on the printable recipe card. Keep scrolling below the recipe card to get detailed how-to steps with photos, common questions, and tips for success.
This recipe requires no special tools. You need a 9×13-inch baking dish and a large pot to simmer the peaches in. That’s about it!
I’ve made this peach cobbler recipe so many times that it’s second nature to me now, and I don’t even pull out the recipe. It’s a great dish to take to potluck gatherings, so if you have a baking dish with a lid like this one, you are ready to go!
Ingredients for the best gooey peach cobbler
Many recipes for peach cobbler call for canned peaches, and you could certainly use canned peaches in this recipe if you like. I do not use canned peaches in any recipes because I don’t like their slimy texture, and I think they have no flavor.
If fresh peaches aren’t in season, then I prefer frozen peaches.
Peaches – you want ripe, juicy peaches with just a little give.
Sugar – white granulated sugar for the crust.
Butter – use unsalted butter to melt for the crust.
Flour – self-rising flour (if you only have all-purpose, see the notes in the recipe card.)
Half and Half – you can opt for whole milk if you prefer.
Vanilla extract – I love this one in this recipe.
Cinnamon – only a little, so it’s not overpowering.
Nutmeg – adds just the right flavor.
Brown sugar – this is our secret ingredient.
Easy Southern Peach Cobbler
Equipment
Ingredients
Peaches
- 4 cups peach slices (can use fresh or frozen)
- ½ cup water (usually need 1 cup if using frozen peaches)
- ¼ cup brown sugar
- 1 ½ tsp cinnamon
- ½ tsp nutmeg
- 2 tsp vanilla
Crust
- 1 ½ sticks unsalted butter
- 1 ½ cups self-rising flour*
- 1 ½ cups granulated sugar
- 1 ½ cups half-and-half or whole milk
Instructions
- Preheat oven to 350. Place butter in 9 x 13-inch dish and melt in oven. Remove dish from oven when butter is melted.
- Cook peach slices in water with brown sugar, cinnamon, nutmeg, and vanilla until boiling then turn down to a simmer and cook for about 5 minutes.
- Stir together flour and sugar, then stir in half-and-half (or milk). Slowly pour the batter into the melted butter but do not stir.
- Gently pour peaches and accumulated juice over the batter. No stirring!
- Bake at 350 for about an hour or until crust is golden brown.
Video
Notes
Tips for making the best Southern peach cobbler:
- Use good quality butter as it’s the base of the crust.
- If using all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup of flour.
- Be careful not to over-bake the cobbler.
- Serve warm or at room temperature.
- Store the peach cobbler in the refrigerator for up to 5 days.
How to freeze peach cobbler:
This peach cobbler should be baked before frozen. To freeze, allow the cobbler to cool, and then wrap the dish tightly in plastic wrap. Cover the plastic wrap with aluminum foil and place in the freezer. For best results, use within three months.Nutrition
Update Notes: This post was originally published on September 17, 2010, and on May 25, 2024, it was updated with one or more of the following: step-by-step photos, video, updated recipe, and new tips.
How to make Southern peach cobbler
Step 1. Simmer the peaches with spices. Stir together peaches, brown sugar, water, cinnamon, nutmeg, and vanilla in a large saucepan or Dutch oven. Bring to a boil, then simmer for about 5 minutes.
**Pro Tip: If using store-bought frozen peaches, just take a knife and fork and cut some of them into smaller pieces.
Step 2. Prepare the batter. Melt the butter in a 9×13-inch baking dish. While the butter’s melting, whisk together the flour and sugar in a large bowl.
Pro Tip: If you don’t have self-rising flour, you can substitute all-purpose flour and add 1 1/2 teaspoon baking powder and 1/4 teaspoon salt per cup of flour.
Step 3. Add the half-and-half. Slowly stir in the half-and-half and whisk it all together until you have a smooth batter.
Step 4. Add the batter to the melted butter. Once the butter is melted, slowly pour the batter over the butter, but don’t stir.
Step 5. Ready to bake! Gently spoon the peaches and any accumulated juices over the mixture, and do not stir. Sprinkle a little extra brown sugar over the top and bake for 45 minutes to 1 hour.
Step 6. Bake the peach cobbler until golden brown and bubbly on top.
Serve your Southern Peach Cobbler hot or at room temperature with vanilla ice cream or homemade sweetened whipped cream. Enjoy!
Questions and tips
Use good quality butter as it forms the base of the crust.
If using all-purpose flour, add 1 1/2 teaspoons of baking powder and 1/4 teaspoon of salt per cup of flour.
Be careful not to over-bake the cobbler.
Serve warm or at room temperature.
If you follow this recipe, your peach cobbler should not be too runny. If you’re concerned, you can always add a little cornstarch to the peaches, but it’s never been an issue for us.
The FDA would probably say yes, but I’ve always left it out on the counter for a day or so. It’s usually gone by then, anyway. After 24 hours, I place any leftovers in the refrigerator. If you want to err on the side of absolute food safety, then you should refrigerate your cobbler.
Yes, the syrup will thicken as the cobbler cools. Always allow the cobbler to rest for at 10-15 minutes before serving.
Yes, you can freeze the peach cobbler according to the directions below. However, the topping may become a little soggy, but it will still taste delicious!
How to freeze peach cobbler
This peach cobbler should be baked before frozen.
- To freeze, allow the cobbler to cool, and then wrap the dish tightly in plastic wrap.
- Cover the plastic wrap with aluminum foil and place in the freezer.
- For best results, use within three months.
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Are you supposed to peel the peaches?
Yes!
I just made this, but I didn’t have any half and half so I did half cinnamon roll coffee creamer and half milk……it made it taste amazing.
I just made this, but I didn’t have any half and half so I did half cinnamon roll coffee creamer and half milk……it made it taste amazing.
I just made this, but I didn’t have any half and half so I did half cinnamon roll coffee creamer and half milk……it made it taste amazing.
I made this today….just got it out of the oven and mmmmmm this is the best peach cobbler I have ever eaten! Put some fresh whipped cream on it! It is heaven! Thank you so much for sharing!
Hi Jordan,
Thank you so much! I’m so glad you enjoyed the peach cobbler–my family has been loving it for years. Thanks for visiting Southern Food and Fun!