When you have access to ripe peaches this is how you want to use them!
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🗝️ Key takeaways
- This old-fashioned dessert is filled with juicy peaches and it's easy enough for a beginner.
- Peach cobbler is best when peaches are in season.
- Be sure to check out the step by step instructions for peeling peaches easily.
Homemade peach cobbler is a traditional Southern dessert, and if it isn't your favorite dessert already, it's about to be.
The only thing to make this easy peach cobbler recipe better is a big, melty scoop of vanilla bean ice cream situated on top.
🧾 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the green recipe card (printable) at the bottom of the page.
🔪 Instructions
This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.
- In a large mixing bowl, combine the peaches, cornstarch, spices, and brown sugar.
- Add the peach mixture to the skillet.
- Blend the cobbler topping ingredients together.
- Spread the biscuit dough over the peaches and bake.
How to peel fresh peaches
- Boil the fresh peaches for one minute.
- Use a slotted spoon to plunge the peaches into an ice bath.
- Gently slide the peel off.
- Slice in half, remove the pit, and continue chopping.
🥫 Storage
According to the USDA fruit pies and cobblers can be stored at room temperature for up to 2 days or in the fridge for up to 7 days.
Be sure to cover tightly with plastic wrap.
You can also freeze peach cobbler. Wrap tightly with aluminum foil and freeze for up to 3 months.
📖 Variations
This is hands-down the best peach cobbler recipe I've ever tasted, but there are a few variations you can take to make this Southern dessert your own:
- If you don't like bourbon (GASP!) you can use vanilla extract.
- People always ask if they can use canned peaches instead of fresh fruit. If you're craving delicious cobbler outside of peach season, go ahead and use any kind of peach you can find. Frozen work, too.
- If you do use canned peached be sure to drain them very well.
- Mix in some fresh raspberries or blueberries to complement the summery, sweet peaches.
- Sometimes I like to add a pinch of cinnamon sugar to the cobbler topping mix.
- If you don't have a skillet or large pie plate, you can use a ceramic or glass baking dish.
💭 Things to know
Expert Tip: If you buy peaches that are firm, let them sit on the counter for a few days to ripen. Once your peaches are ripe, transfer them to the produce drawer in your fridge to preserve them until you're ready to bake.
- Pop the stick of butter into the freezer for a few minutes before cutting it into the cobbler topping. Cold butter is a must, so don't let a Southern heat wave soften it even just a little!
- If it's your first time making a crumbly topping, I find that the easiest way to cut the butter into the flour mixture is with a food processor. Simply pulse the ingredients a few times until it resembles wet sand. You should see pea-sized clumps of butter/flour.
- I like to lay a kitchen towel over the handle of my skillet while the cobbler is cooling to prevent accidental burns. Otherwise, unsuspecting family members might wander into the kitchen hoping for an early bite of the delicious dessert and end up with a sore hand!
👩🍳 FAQs
According to the USDA fruit pies and cobblers, including peach cobbler, can be covered with plastic wrap left at room temperature for up to 2 days. After that it's best to refrigerate or freeze. It will last up to 7 days in the refrigerator or 3 mo
Similar, but not the same! Pie crust differentiates a peach pie from a cobbler or crisp. Though crisp and cobbler recipes both include a rustic, buttery topping, crisps generally use oats and nuts. On the other hand, cobblers are made with a flour mixture and resemble a biscuit-like topping.
Oh yeah—that might be the best part! Like the best soul food dishes, peach cobbler is supposed to be thick and juicy, just like the fresh Georgia peaches they're made of!
As the cobbler bakes, the juices release from the peaches and simmer with the cornstarch and sugar. This creates a luscious, nectar-like peach filling made from simple ingredients. No artificial, heavy syrups required!
My favorite way is warm in a bowl with some whipped cream or ice cream on top! If your cobbler cools down, you can pop it in the microwave for a few seconds.
📚 Related recipes
- Blueberry Peach Cobbler is a fan favorite, especially when you have freshly picked berries and peaches to use! A super easy summer treat.
- Made in an oven or slow cooker for extra easy prep, this decadent Southern Peach Dump Cake is budget-friendly and freezes well, too!
- White chocolate chips and crunchy streusel topping make these Fresh Peach Muffins taste like the perfect peach cobbler in bite-size form!
🍽️ Serve with...
📞 The last word
Sweet summer peaches under a buttery crisp topping?
Now you're talkin'!
Give this cobbler a try and I'll bet you'll make it again and again! Grandma would approve. Make this easy peach bread if you have plenty of peaches left over.
If you click on the number of servings in the recipe card you can adjust the measurements up or down for the exact number of servings you need. Don't forget that you can click on "add to collection" to save it to your own, private recipe box!
If you love this recipe please give it 5 stars! ⭐️⭐️⭐️⭐️⭐️
📖 Recipe
Southern Peach Cobbler
Print Pin Recipe SaveEquipment Needed
Ingredients
Peach Filling
- 1 ¾ lbs fresh peaches, about 5 cups sliced
- ¼ cup brown sugar
- 2 tablespoons cornstarch
- ½ teaspoon ground ginger
- ½ teaspoon cinnamon
- 1 tablespoon bourbon, may substitute vanilla
- 4 tablespoon butter, cold
Biscuit Topping
- 1 ½ cups all purpose flour
- ¼ cup brown sugar
- 2 ½ teaspoon baking powder
- ⅜ teaspoon baking soda
- 4 tablespoons butter, cold
- 1 cup buttermilk
Optional Topping
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Instructions
- Preheat the oven to 350 degrees.
Peel Peaches
- Bring a large pot of water to a boil.
- Drop in peaches and simmer for 30 seconds to 1 minute.
- Scoop peaches out with a slotted spoon and drop in a bowl full of ice water.
- Drain and slip the peels right off.
- Cut the peaches in half, remove the pits, and slice.
Peach Filling
- In a large bowl combine brown sugar, ground ginger, cinnamon, and cornstarch.
- Mix well and set aside.
- Then toss peaches with the brown sugar mixture to thoroughly coat.
- Add the bourbon, stir, and set aside.
Topping
- Combine flour, brown sugar, baking powder, and baking soda breaking up any clumps with your spoon.
- Cut the cold butter into 8 - ½ tablespoon sized chunks.
- Crumble the cold butter into the flour mixture using a pastry cutter, a food processor, or your hands, until the butter is in pea sized pieces.
- Add the buttermilk to the flour mixture and stir until just combined. It will be a thick, wet, heavy batter.
- Butter a 10" cast iron skillet or pie pan.
- Stir the peaches then pour into the skillet.
- Slice the other 4 tablespoons spread them out on top of the peaches.
- Spoon the biscuit dough on top of the peach filling, gently spreading it to fill in the gaps.
- Bake at 350 degrees for 40 - 50 minutes or until the filling is bubbling and the top is golden brown.
Notes
- If you buy peaches that are firm, let them sit on the counter for a few days to ripen.
- Pop the stick of butter into the freezer for a few minutes before cutting it into the cobbler topping.
- If it's your first time making a crumbly topping, I find that the easiest way to cut the butter into the flour mixture is with a food processor. Simply pulse the ingredients a few times until it resembles wet sand. You should see pea-sized clumps of butter/flour.
Nutrition Facts
Nutrition information is estimated as a courtesy. If using for medical purposes, please verify information using your own nutritional calculator. Percent Daily Values are based on a 2000 calorie diet.
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We'll never share your email or send you spam. Pinkie swear.First published July 9, 2018. Last updated July 31, 2022 for better images and editorial content.
Renee Gardner
Marye - Thank you so much for sharing my recipe! Looking at these photos makes me want to make it again for dessert this weekend!
Marye Audet
Oh Renee - it looks delicious! I cna't wait to try it.