Name: Southern Peach Cobbler
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 8
Ingredients: 2 bags Frozen peaches, 20 ounces each; 1 cup Granulated sugar; 1 cup Brown sugar; 1 teaspoon Vanilla extract; 1/2 teaspoon Almond extract, (optional but recommended); 1/2 tablespoon Cinnamon; 1/2 teaspoon Nutmeg; 2 teaspoons Corn starch; 1 teaspoon Cream of tartar; 1/2 stick Butter, unsalted room temperature; 2 tablespoons Water; 1 teaspoon Fresh lemon juice; 2 cups Flour; 1/2 cup Granulated sugar; 1/2 cup Brown sugar; 2 tablespoons Baking powder; 1 tablespoon Cinnamon, reserve 1/2 for garnishment; 1 stick Butter, unsalted cold; 1/4 cup Boiling hot water (see notes); 1/2 teaspoon Salt; 3 tablespoons Granulated sugar, to dust top of cobbler

Take me to the Recipe

Peach Cobbler is a traditional dessert in the south and all over the world. Made with warm, sweet peaches and a decadent cobbler style crust, it's the perfect treat for any occasion. Whether you use canned, frozen, or fresh peaches, learn how to make the best southern peach cobbler recipe!

If you're craving juicy, sweetened and spiced peaches then you have to try this Peach Cobbler Stuffed French Toast for breakfast!

Overhead view of a bowl of peach cobbler

Jump to:

About this peach cobbler recipe:
How to make homemade peach cobbler:
My cobbler is too watery what do I do?
Cobbler vs. pie crust vs. crumble:
How do you store and reheat the peach cobbler:
Can I use canned peaches instead of frozen?
Using fresh peaches:
📖 Recipe

Peach cobbler brings back so many amazing memories for me. Living in the South for over 15 years, I was afforded the opportunity to eat some of the most amazing comfort food, and peach cobbler is one of my favorites.

About this peach cobbler recipe:

Since this cobbler recipe has been in my family for so long, I have learned to make it with my eyes closed! It is truly special to make a dessert from scratch, without having to worry about the outcome. Several generations of aunts and grandmas have helped perfect this treat.

Another one of my favorite cobbler recipes is Ree Drummond's from the Pioneer Woman on the Food Network. One of the reasons it is my favorite is because she took a couple of easy shortcuts, using frozen peaches being one of them. We love ours with a lot of cobbler (crust) though!

How to make homemade peach cobbler:

This recipe calls for a bit more for the topping- because that's the favorite part of peach cobbler in this house!

close up view of southern peach cobbler with extra cobbler crust

This easy peach cobbler recipe uses frozen peaches instead of fresh peaches. This simple swap cuts out a lot of time and labor. Fresh peaches can most certainly be substituted in place of the frozen, but I can assure you, this is just as tasty!

I have also made the recipe using canned peaches, but try to avoid the ones that are in heavy syrup. Even more important, do not use the ones that are made for "pie filling."

overhead view of a pan of peach cobbler topped with a large scoop of vanilla ice cream with a couple of spoons to the side

The cobbler topping may or may not cover the entire dish. Nonetheless, it will spread out when it bakes. Top it with french vanilla ice cream or whipped cream for the ultimate dessert.

My cobbler is too watery what do I do?

Using this recipe should ensure that the cobbler doesn't come out too watery. Sometimes using fresh and frozen peaches will yield more juices than we want. With that said, the addition of cornstarch helps thicken the juices in this recipe.

Furthermore, baking the peaches prior to adding the cobbler topping will help gauge the viscosity of the peaches. If there is still too much liquid for your liking after it bakes, use a turkey baster to remove it, or gently pour it out. It is also important to remember that the cobbler will thicken up as it cools down.

Cobbler vs. pie crust vs. crumble:

A cobbler is a biscuit (bread) like texture. Cobbler is often used for deep dish style fruit desserts, such as this peach cobbler. The topping for the cobbler is a sprinkle of cinnamon and sugar combined.

Pie crust is a dough that is formed and bakes completely. Most pies will have a crust on the bottom, and the top. The crust is typically more firm and crispy than that of a cobbler.

For crumbles, a streusel-like dough is formed and sprinkled on the top of a dessert. Typically crumbles are made with some sort of flour, sugar, butter, and sometimes oats or nuts.

Although all three types of toppings can be used for desserts, this particular variation uses the cobbler style topping. Although the photos may look like the topping is "crumbly," it is in fact more of a biscuit/dough-like consistency.

How do you store and reheat the peach cobbler:

If (and when) our household has leftovers, we simply put them in an airtight container, or cover the dish with aluminum foil and place it in the refrigerator. When it's time to reheat, simply pop it in a microwave, in a safe dish of course, and reheat for 30 seconds to 1 minute.

Can I use canned peaches instead of frozen?

Yes, you can! If you only have canned peaches on-hand, they will work just as well. Both frozen and canned peaches are perfect for when the fruit is out of season so can enjoy southern peach cobbler year-round.

The most important thing though, make sure that the peaches are in their own juices. Do not get the peaches for pie filling, or peaches in heavy syrup. If you get these types, it will drastically change the flavor of the peach cobbler.

Using fresh peaches:

Peaches are in season in the summer so they are prime for peach cobbler. Follow all of the steps exactly as shown. About three fresh peaches (depending on the size), are equal to about one pound of frozen peaches.

You will add an additional five to seven minutes to the pre bake time. This is t ensure that the peaches get nice and tender.

📖 Recipe

Yield: 8 People

Southern Peach Cobbler

Peach cobbler is a traditional dessert in the south and all over the world. Warm, sweet peaches with a decadent cobbler style crust is the perfect treat for any occasion.

Prep Time 20 minutes

Cook Time 30 minutes

Total Time 50 minutes

Ingredients

Peaches

2 bags Frozen peaches, 20 ounces each
1 cup Granulated sugar
1 cup Brown sugar
1 teaspoon Vanilla extract
½ teaspoon Almond extract, (optional but recommended)
½ tablespoon Cinnamon
½ teaspoon Nutmeg
2 teaspoons Corn starch
1 teaspoon Cream of tartar
½ stick Butter, unsalted room temperature
2 tablespoons Water
1 teaspoon Fresh lemon juice

Cobbler topping

2 cups Flour
½ cup Granulated sugar
½ cup Brown sugar
2 tablespoons Baking powder
1 tablespoon Cinnamon, reserve ½ for garnishment
1 stick Butter, unsalted cold
¼ cup Boiling hot water (see notes)
½ teaspoon Salt
3 tablespoons Granulated sugar, to dust top of cobbler

Instructions

Preheat oven to 375 degrees
Spray a 9x13 baking dish with non-stick spray. In the same dish, add peaches, sugars, vanilla and almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice. Mix it until combined.
Cover the dish with foil and cook mixture in the oven for 20 minutes.
While peaches are cooking, combine flour, both sugars, baking powder, salt, and ½ tablespoon of the cinnamon.
Work the cold stick of butter into the flour mixture by breaking it up with a pastry cutter or with hands. Work it in until it looks like coarse meal or crumbles.
Add the hot water and stir together with a spoon until it's just combined. Cobbler should have a drop biscuit-like texture.
Remove peaches from the oven and spoon dough mixture over the peaches. Make each dough droplet about the size of a golf ball leaving a tiny bit of space between each one (see photo and notes below) to ensure they cook through.
Peaches will not be fully covered. Combine sugar and and remaining ½ tablespoon cinnamon and sprinkle the mixture over dough.
Place the dish back in the oven uncovered and cook for an additional 30-45 minutes, until crust is golden brown.

Notes

Substitute 8 fresh peaches in place of frozen peaches if desired. Fresh peaches are likely to yield more liquid.

Add more hot water to the cobbler if needed to achieve a doughy "drop-biscuit" like texture. Add 1 tablespoon at a time, no more than ½ cup total.

Cooking times may vary depending on oven settings. If cobbler is not cooked through, bake an additional 15-20 minutes.

If too much liquid remains, remove some using a turkey baster, or gently pour it out. Cobbler will thicken as it sits.

VIDEO IS A SYNOPSIS OF THE RECIPE- IT IS NOT THE FULL RECIPE.

Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!

*VIDEO IS A SYNOPSIS OF THE RECIPE MEANT TO SHOW STEPS TAKEN- IT IS NOT THE FULL RECIPE.