This Southern peach cobbler is going to bring back a lot of memories. Plenty of butter, juicy, ripe peaches, milk, and vanilla make this a rich, luscious dessert few will be able to resist. Call it Southern charm.
What To Expect From This Southern Classic
This old-fashioned Southern classic has all the charm of a Southern belle. As tradition in the South holds, sweet oftentimes means really sweet, which many of here quite like. If that’s not your cup of sweet tea (so to speak), feel free not to add the full amount of sugar, especially if your peaches are exceptionally ripe. Regardless of how much sugar you add, you’ll be mesmerized by how the cobbler topping becomes transcendent and rises to the top of the filling while baking. Again, that Southern charm.
Southern Peach Cobbler
- Quick Glance
- 10 M
- 50 M
- Serves 6 to 8
Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.
Plop the stick of butter in a 9-by-9-by 2-inch (23-by-23-by-5 cm) square baking dish or a 9-inch deep-dish pie plate or a 10-by-2-inch (25-by-5 cm) round casserole pan and place it in the preheating oven just until the butter melts. You may want to let the oven door slightly ajar (even if it is summer) so you don’t forget about the butter and let it burn.
In a large bowl, gently toss the peaches and 1 cup sugar and let it rest while you prepare the cobbler batter until the peaches release some of their juices.
In a medium bowl, sift together the remaining 1 cup sugar, the flour, baking powder, and a pinch of salt. Add the milk and vanilla and stir just until combined. Pour the batter over the melted butter but do not stir.
Spoon the peaches and their juices carefully on top of the batter without stirring or otherwise disrupting the batter. Place the baking dish or pie plate on the lined baking sheet. Bake until the cobbler topping rises to the surface and is golden brown and bubbly, 40 to 45 minutes.
Serve warm or cold, topped with ice cream or whipped cream, if desired.
Recipe Testers' Reviews
This Southern peach cobbler is luscious. It’s also easy to make and a visual delight as well as absolutely delicious. Not too sweet, just right! You will be glad you made this and so will everyone else...
I made the recipe with whole milk and did not add any salt. My batter was a very thin batter and I wasn't sure exactly what it was supposed to be so I just kept on pouring it into the baking dish. It worked, so it must not have been too far off the mark!
I've made this Southern peach cobbler, or a variation of it, for years. It's so simple, foolproof, and easy to throw together at the last minute. It's not a traditional biscuit-type cobbler, but rather a more cake-y dessert. In a pinch I've used canned or prepared pie filling. All you need is vanilla ice cream. It's also good for breakfast (leftovers, if you have any!).