Easy Southern Peach Cobbler
The best Southern peach cobbler made with fresh peaches, cinnamon, brown sugar, and a little half-and-half to make the crust rich and delicious.
Servings: 10 servings
Calories: 401kcal
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.
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.