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Classic Southern Peach Cobbler

Classic Southern peach cobbler with juicy peaches baked under a buttery golden crust—crispy on top and tender underneath. The filling thickens with cornstarch for a bubbling, spoonable texture.
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Prep Time 20 minutes
Cook Time 50 minutes
cooling 10 minutes
Total Time 1 hour 20 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cup peaches fresh, peeled and sliced
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 2 tbsp cornstarch
Cobbler Topping
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 tsp baking powder
  • 0.25 tsp salt
  • 1 cup milk
  • 0.5 cup unsalted butter melted
For Serving
  • 1 vanilla ice cream optional

Equipment

  • 1 sheet pan
  • 1 9x13-inch baking dish

Method
 

Prep and make the peach filling
  1. Preheat the oven to 350°F (175°C). Make sure a rack is positioned in the middle so the cobbler bakes evenly.
  2. In a large bowl, combine peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, and cornstarch. Stir until the peaches are evenly coated and the cornstarch is distributed.
  3. Transfer the peach mixture to a greased 9×13-inch baking dish. Spread into an even layer so juices bake down consistently.
Make the batter and assemble
  1. In another bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Whisk until the dry ingredients are uniform in color.
  2. Stir in milk until smooth. The batter should be thick but pourable.
  3. Pour the melted butter into the baking dish. It will pool on the bottom, helping create the signature cobbler crust.
  4. Carefully pour the batter over the butter without stirring. Keep the layers intact so the top turns crisp while the base stays tender.
  5. Spoon the peaches and juices evenly over the batter. Cover the batter as much as possible to keep fruit from drying out at the edges.
Bake, cool, and serve
  1. Bake for 45–50 minutes until golden brown and bubbling. Look for bubbling around the edges and a set center.
  2. Cool for 10 minutes before serving. Let the juices thicken slightly so the cobbler scoops cleanly.
  3. Serve warm with vanilla ice cream if using. Add ice cream right before eating for the best contrast of temperatures.

Notes

For the best texture, let the cobbler rest 10 minutes after baking so the peach juices thicken; refrigerate leftovers covered for up to 3 days. Freeze the baked cobbler (without ice cream) for up to 2 months, then thaw overnight in the fridge and rewarm in a 350°F oven until hot. For a lower-sugar option, replace part of the granulated sugar with an equal-measure baking sweetener (brown sugar can be substituted with a brown-sugar-style blend).