Peach Cobbler Recipe: Irresistible and Classic

There’s something sacred about peach cobbler. It’s not flashy. It won’t win any awards for presentation. But one bite and you’re back on a screened-in porch, sweating through your shirt while the sun sets slow and syrupy over a Georgia field. This is dessert with roots. It’s America in a baking dish—rough around the edges, a little sweet, and unapologetically bold.

The best peach cobbler is all about contrast. The peaches should be tender but not mush. The topping needs to be buttery, crisp on the edges, and soft underneath where it soaks in all that peachy goodness. Some folks swear by biscuit-style topping; others lean toward cake-like batters. Me? I like a golden crust that floats on a bubbling sea of cinnamon-laced peaches—crusty on top, pillowy in the middle. You get the best of both worlds.

This recipe is my go-to when peaches are in season, but I’m not above using frozen ones if I’m desperate. It’s simple, raw, and honest. No shortcuts, but no need for perfection either. Just like the South it hails from, this cobbler speaks for itself. Warm, messy, and comforting as hell.

It’s also adaptable. Want to spice it up? Throw in a little ginger. Need to feed a crowd? Double the recipe and use a deeper dish. Craving a little crunch? Add nuts to the topping. The base recipe is solid as stone, but flexible like your favorite pair of jeans. And like all great Southern recipes, it tastes even better the next day—if it lasts that long.

Why You’ll Love This Recipe

• No mixer or fancy tools needed
• Can use fresh, frozen, or canned peaches
• Golden, buttery crust with soft baked fruit underneath
• Perfect for summer gatherings or cold-weather cravings
• Tastes like home no matter where you are
• Serves beautifully with ice cream or whipped cream
• Easy to customize with spices, nuts, or fruit blends
• A true comfort dessert that never goes out of style

Ingredients

For the filling:

• 6 cups sliced peaches (fresh, frozen, or drained canned)
• 3/4 cup granulated sugar
• 1/4 cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1 tablespoon cornstarch (or flour, for thickening)

For the cobbler topping:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 cup milk (whole or 2%)
• 1/2 cup (1 stick) unsalted butter, melted

Instructions

1. Preheat oven to 350°F (175°C). Place a 9×13-inch baking dish in the oven while it preheats.
2. Prepare the filling. In a saucepan over medium heat, combine peaches, sugars, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Stir and cook for 5-7 minutes until slightly thickened. Set aside.
3. Make the batter. In a bowl, whisk flour, sugar, baking powder, and salt. Stir in milk until smooth.
4. Assemble the cobbler. Remove the hot dish from the oven. Pour in melted butter. Without stirring, pour the batter evenly over the butter. Spoon the peach mixture over the batter. Do NOT stir.
5. Bake. Bake for 40–50 minutes, or until golden brown and a toothpick inserted into the topping comes out clean.
6. Cool slightly. Let sit for 10–15 minutes. Serve warm with vanilla ice cream or whipped cream.

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