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Old-Fashioned Southern Peach Cobbler

Old-fashioned Southern peach cobbler with juicy cinnamon-spiced peaches and a buttery golden crust. Baked until bubbling and browned, it delivers that classic fruit-and-cobbler texture.
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Prep Time 25 minutes
Cook Time 50 minutes
Total Time 1 hour 15 minutes
Servings: 10 servings
Course: Dessert
Cuisine: Southern
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

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

Equipment

  • 1 sheet pan

Method
 

Prep and Fill
  1. Preheat your oven to 350°F (175°C). This gets the heat ready so the cobbler bakes through without waiting.
  2. Grease a 9×13-inch baking dish. Make sure the bottom and corners are coated so the peach juices don’t stick.
  3. In a large bowl, combine fresh peaches, granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, ground cinnamon, and nutmeg. Toss until the peaches are evenly coated and the cornstarch is distributed.
  4. Spread the peach mixture into the baking dish. Level it into an even layer so the fruit bakes uniformly.
Make Batter and Assemble
  1. In another bowl, whisk together all-purpose flour, granulated sugar, baking powder, and salt. Keep whisking until the dry ingredients are evenly blended.
  2. Stir in whole milk until smooth. The batter should look pourable with no dry flour pockets.
  3. Pour the melted butter into the baking dish over the peaches. Small puddles are fine—this helps create the golden cobbler texture.
  4. Pour the batter evenly over the butter without stirring. Aim for an even coverage so the top sets into a crust.
  5. Spoon the peaches and juices evenly over the batter. Scatter them across the surface so every bite has fruit and bubbling juices.
Bake and Serve
  1. Bake at 350°F (175°C) for 45–55 minutes, until golden brown and bubbling. Look for active bubbling around the edges as a visual cue the filling has thickened.
  2. Allow the cobbler to cool slightly before serving. Resting briefly helps the juices set so slices stay intact.
  3. Serve warm with vanilla ice cream. Add it right before eating for the best contrast of warm crust and cold cream.

Notes

For a thicker peach filling, bake until you see steady bubbling across the center, not just around the edges. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven at 325°F (165°C) until warm. Freezing is not recommended because the peaches and crust texture can soften after thawing. If you need a dairy-free option, use plant-based butter and an unsweetened dairy-free milk substitute in the batter.