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 mean 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

Ingredients

  • 1 stick butter (4 oz)
  • 4 cups peeled and sliced peaches (from about 6 large peaches or 2 pounds)
  • 2 cups granulated sugar, or less to taste
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • Pinch salt
  • 1 cup whole milk
  • 1 tablespoon vanilla extract
  • Vanilla ice cream or whipped cream, for serving (optional)

Directions

  • 1. Preheat the oven to 375°F (190°C). Line a rimmed baking sheet with aluminum foil.
  • 2. 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.
  • 3. 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.
  • 4. 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.
  • 5. 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.
  • 6. Serve warm or cold, topped with ice cream or whipped cream, if desired.


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