Southern Peach Cobbler
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!
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!
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.”
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.
The Best Southern Peach Cobbler Recipe
Ingredients
Peaches
- 2 bags Frozen peaches, 20 ounces each
- 1 cup Granulated sugar, (white 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
Cobbler topping
- 2 cups All purpose Flour
- 1/2 cup Granulated sugar, (white sugar)
- 1/2 cup Brown sugar
- 2 teaspoons 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
Instructions
- Preheat oven to 375 degrees
- Spray a 9×13 baking dish with non-stick spray. In the same dish, add the frozen peaches, white and brown sugars, vanilla and almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice.
- Mix the peaches together with the ingredients until everything is fully combined. Cover the dish with foil and cook the mixture in the oven for 20 minutes.
- While peaches are cooking, combine the all purpose flour, both white and brown sugars, baking powder, salt, and 1/2 tablespoon of the cinnamon.
- Work the cold stick of butter into the flour mixture by breaking it up with a pastry cutter or with your 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. The cobbler should have a drop biscuit-like texture.
- Remove the peaches from the oven and spoon cobbler 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 1/2 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. Check on it after 30 minutes for doneness and remove it once the cobbler crust is golden brown and delicious. And enjoy!
Notes
Equipment
*VIDEO IS A SYNOPSIS OF THE RECIPE MEANT TO SHOW STEPS TAKEN- IT IS NOT THE FULL RECIPE.
Do the peaches need to be completely thawed before cooking? Also, how long after cooking should it be served? Thanks!
No you start the cooking process from frozen if you’re using frozen peaches. Drain off any excess liquid if needed. I let my cobbler sit for a good 10-20 mins before serving.
Hello! My oven stopped working in the middle of cooking, is there any options on how to do it on the stove top? I was just on the first step. Thank you in advance.
I haven’t tried making peach cobbler on the stovetop before. I imagine the dough wouldn’t rise correctly though.
I made this last night and it’s delicious! Only downside, in my opinion, is that there was sooo much liquid from the frozen peaches that never thickened. I ended up having to pour it out because the peaches were swimming in it. I don’t know if it was a user error—I did follow the recipe as written.
if I use canned Peaches, does it change the cook time or the amount of peaches?
Hey there! No you can use the same cooking time. Just keep an eye on them and make sure you don’t get the peaches that are in heavy syrup!
Does this recipe hold well for baking ahead? I’m planning on making tonight and bringing tomorrow. Will that affect quality? Thank you!
You should be okay, just don’t bake it all the way through so that you can heat it up in the oven before serving!
Made my cobbler like the old days instead of butter used organic tallow and lard , show my granddaughter how we use to make things because butter and olive oil were too expense and not advaible.
I’ve never had it like that but I know it is delicious!
Is 3 29oz cans of peaches correct for this recipe, that seems like alot? Cannot wait to make this for Thanksgiving!
Yes if you’re using canned. I typically use frozen! Enjoy 🙂
I made this last night. It’s the best recipe for cobbler I fixed so. I will definitely make it again.
This makes me so happy! Thanks for sharing it with me! 🙂
My family loved this! I followed the recipe exactly, it was delicious.( I used fresh peaches that I froze) I loved the consistency and taste of the dough after it was baked.The peaches had the best flavor. It was so good, I will bake this from now on. Thank you!
Thanks Angie! So happy you guys love it as much as we do!
I’ve made this several times and it is by far the best peach cobbler recipe I have found! Everyone always raves over it! I did find that baking the frozen peaches uncovered, a little over the 20 min., until they are bubbling a little and everything has melted is what works best for me! Thank you for the recipe!
That sounds delicious! I’m so happy you enjoy it as much as we do!
yum
I so want to make this recipe but there is so much sugar between the filling and topping. Do you think I could cut the sugar in way back? In all my baking I use Splenda blend and everything comes out fine – cookies, cakes. pies etc. This looks so yummy!
You can definitely cut the sugar in halt, and even sub splenda! Let me know how it turns out when you try it! 🙂
My name is Sarah and I have to cook and adjust for the sugars because hubby is diabetic. I found Monkfruit by accident, I get it from a company called Lakanto, that being said, they now sell monk fruit in most store. It is by far so much better than splenda in nearly every recipe that I’ve tried it on in a 1 to 1 ratio that conversion that I sing it praises every chance I get, lol. The company has even more sugar free products than any store and monk fruit has no glycemic value and doesn’t alter blood sugars in any way. just my 2 cents.
This was good but didn’t taste like peach cobbler to me. I like peach cobbler that has more of a cakey top. This was more like peach crisp. Mine stayed very watery, even though I followed the recipe exactly.
Oh darn! I’m sorry to hear that… This cobbler topping is definitely more of a sweet biscuit-like consistency every time I make it!
Can I make the cobbler with topping and freeze to bake later?
Hi Julie, I have never tried that before, so I can’t say for certain what the outcome would be. I would think that you could par-bake it, then freeze maybe…
I really want to try this recipe out! How many cans of peaches would you use to sub?
I think you meant to say to add the butter to the topping, not the peaches, right? It says add butter to both.
This is a beautiful cobbler! I saved recipe on my “must make” list! Thank you so much!!
Thank you, I hope you enjoy it!
Hello!
Is there a way to prepare it the day before, store in the fridge, then cook the following day. For example, complete steps 1-8 and then wait until the following day to complete step 9?
Yes you can definitely prepare it ahead of time, just make the cobbler topping the day you bake it!
Just picked p aches off our tree in the yard! Super excited to taste this it’s smells wonderful baking!!!!
Yay!! Fresh peaches are a little piece of heaven! Enjoy 🙂
I bought fresh peaches 🍑 from. the grocery store & made this recipe 😋 . it was delicious !!!
Oh I know that was amazing!