Southern Peach Cobbler

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.

A pan with two handles filled with a Southern peach cobbler on a baking sheet

Having grown up in the South, I still recall how peach season was our favorite time of the year. Roadside markets were brimming with ripe, juicy peaches waiting to be turned into a luscious cobbler. This dessert is equally good served warm with a scoop of vanilla ice cream or consumed while standing in front of the refrigerator sneaking a few bites with a spoon. Just be sure to get some of the crisp, caramelized edges.–Beth Price

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
  • (5)
  • 10 M
  • 50 M
  • Serves 6 to 8
4.2/5 - 5 reviews



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!).

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  1. Yes if you use canned peaches how many cans and what size, also would I pour the juice in. Thanks for helping Mary

    1. Mary, you need about 4 cups of sliced peaches, so depending on what size your cans are, probably 2 or 3. I wouldn’t add the juice as it would likely make the cobbler too runny. Do let us know how it turns out!

  2. Peach cobbler deliciousness!! I usually make crisps and thought I would venture into cobbler baking. Boy, am I glad I found this recipe…and so is my family. I think my favorite part was the crunchy edge parts! I made it as written and even remembered the drip tray. Wouldn’t change a thing.

    1. Love this, Heather! I made a cobbler over the weekend and found myself doing the same thing, nibbling all those outside edges.

  3. Doubled the recipe, did not even make it to adding ice cream, it was rated by 5 people who love, love peach cobblers as the best they have ever had. Should have taken a picture, it was a lot but disappeared in less than 24 hrs. Thank you for the recipe, it will now be the only one that I will make.

  4. It is interesting that most people refer back to the memory of their grandmothers making this kind of dessert. I think in the old days the amount of sugar would have been OK – also the lack of salt – but next time I make this I will halve the sugar and I did add 1/2 a teaspoon of salt but might increase it to 3/4 teaspoon. After 6 minutes in the oven the batter was boiling over the edge of the dish, but I had a sheet pan underneath to catch any drips. I had to change the sheet pan with one lined with foil as so much batter boiled over. Maybe I needed a bigger dish, though I did measure 9-inches. I would definitely add lemon zest, as any more liquid would have increased the overflow!!

    1. Hi Serena, wow, I am so sorry that you had an issue with overflowing batter. You were so wise to have a sheet pan at the ready. I usually use a pyrex dish to make this, how deep was your pan?

  5. Living in the Pacific Northwest, no one here has ever seen or tasted this classic southern version of cobbler. Everyone seems to think that fruity-biscuity thing is a cobbler. What a shame! My mama was from the deep south and she made sure we were raised on good southern cooking. This recipe is a family favorite, using practically every version of fruit out there. Being surrounded by wild blackberries, my go-to fruit for this cobbler is blackberry. But, during the dead-days of winter, especially in February when we’ve had rain, snow, sleet, and general overcast and haven’t seen sunshine in 40 days, this cobbler using peaches is like a bright burst of summer in your mouth- unbelievable!

    A few tweaks we’ve made over the years:
    – reduce butter to 1/2 stick (yes, horrors! but it still tastes great and I feel like I’m being a bit healthier with the reduction in fat.)
    – Add 1 tsp. cinnamon and a dash of nutmeg to the flour mix.
    – Add juice of half lemon to berries while macerating in the sugar.
    – Changing the milk to 2% Lactose-free milk. We all have problems with lactose intolerance- reducing the amount of butter and changing over to lactose-free milk ensures we can eat endless quantities (or until the cobbler runs out).

    1. Love your tips, Claire, thank you so much! I’ve also used almond milk in place of regular milk and it works great for those with lactose issues.

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