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Home » Recipes » Buttermilk Dessert Recipes

Southern Peach Cobbler

Published: Aug 1, 2022 Last Updated: Dec 18, 2020 by Marye 1410 words. | About 8 minutes to read this article.

Southern peach cobbler recipe is made with fresh peaches and a sweet biscuit crust. You'll love this classic dessert!
Total time 1 hour 5 minutes
Jump to Recipe Pin Recipe
Peach cobbler in a pan with a text overlay for Pinterest.

When you have access to ripe peaches this is how you want to use them!

Overhead view of finished peach cobbler in a skillet.
Jump to:
  • ❤️ Why you'll love it
  • 🧾 Ingredients
  • 🔪 Instructions
  • How to peel fresh peaches
  • 🥫 Storage
  • 📖 Variations
  • 💭 Things to know
  • 👩‍🍳 FAQs
  • 📚 Related recipes
  • 🍽️ Serve with...
  • 📞 The last word
  • Southern Peach Cobbler
  • 💬 Comments

❤️ Why you'll love it

  • Fresh, juicy peaches are full of summer flavor
  • Topped with a sweet, biscuity cobbler crust
  • A great recipe both for new bakers and experienced cooks, too

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.

Labeled ingredients for peach cobbler.

🔪 Instructions

This is an overview of the instructions. Full instructions are in the green recipe card at the bottom of the page.

Step by step images showing how to make peach cobbler.
  1. In a large mixing bowl, combine the peaches, cornstarch, spices, and brown sugar.
  2. Add the peach mixture to the skillet.
  3. Blend the cobbler topping ingredients together.
  4. Spread the biscuit dough over the peaches and bake.

How to peel fresh peaches

Step by step images showing how to remove peels from peaches using a hot water bath.
  1. Boil the fresh peaches for one minute.
  2. Use a slotted spoon to plunge the peaches into an ice bath.
  3. Gently slide the peel off.
  4. Slice in half, remove the pit, and continue chopping.

🥫 Storage

Some traditional recipes have you store fresh peach cobbler at room temperature. However, that can cause the buttery crust to get a little bit soggy.

You also run the risk of spoilage.

Refrigeration helps preserve the perfect texture of the crust, which is, after all, an important quality of all the best cobblers!

So, for the tastiest leftovers, store peach cobbler in the fridge covered with plastic or aluminum foil. If you don't manage to eat the entire thing in one sitting, extras stay fresh for about three days.

A scoop of peach cobbler being removed from a pan.

📖 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

Are peach cobbler, peach pie, and peach crisp the same?

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.

My grandma's peach cobbler filling was juicy... is this one?

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!

How does the peach filling thicken?

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!

How do you serve Southern peach cobbler?

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.

A serving of peach cobbler on a white plate with a spoonful of whipped cream on top.

📚 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!
  • Feature image showing a closeup of the cobbler on a plate with a scoop of ice cream.
    Southern Chocolate Cobbler
  • Buttermilk pie on a white plate with a fork.
    Southern Buttermilk Pie
  • Closeup of a slice of chocolate cream pie.
    Homemade Chocolate Pie Recipe From Scratch
  • A chocolate pie with a bite removed showing the ultra creamy texture of the filling.
    Chocolate French Silk Pie Recipe

🍽️ Serve with...

  • Russian Chicken
  • Homemade French Vanilla Ice Cream
  • Peach Whiskey Cocktail

📞 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.

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! ⭐️⭐️⭐️⭐️⭐️

Feature image; a serving of cobbler being removed from the skillet.
4.78 from 9 votes

Southern Peach Cobbler

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Southern peach cobbler recipe is made with fresh peaches and a sweet biscuit crust. You'll love this classic dessert!
Course Dessert
Cuisine American - Southern
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour 5 minutes
Servings:6
Calories:416
Author:Marye Audet-White
As an Amazon Associate I earn from qualifying purchases.

Equipment Needed

  • Iron Skillet

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

    I earn a commission from Instacart from qualifying purchases.

    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

    Storage:
    Store peach cobbler in the fridge covered with plastic or aluminum foil.  You can also store it in an airtight container.
    If you don't manage to eat the entire thing in one sitting, extras stay fresh for about three days.
    This doesn't freeze well.
    Tips:
    • 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

    Calories: 416kcal | Carbohydrates: 61g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 45mg | Sodium: 255mg | Potassium: 449mg | Fiber: 3g | Sugar: 31g | Vitamin A: 964IU | Vitamin C: 5mg | Calcium: 150mg | Iron: 2mg

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      First published July 9, 2018. Last updated July 31, 2022 for better images and editorial content.

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      About Marye

      With a 40 year focus on the importance of family and a passion for southern comfort food, Marye Audet-White is an expert in melding the two together effortlessly. Marye's a NY Times Bestselling author with 10 cookbooks under her belt and her recipes have been featured in Good Housekeeping, Country Living, Today, House Beautiful, Texas Living, Food & Wine, and many more.

      Reader Interactions

      Comments

      1. Renee Gardner

        July 21, 2018 at 4:05 pm

        5 stars
        Marye - Thank you so much for sharing my recipe! Looking at these photos makes me want to make it again for dessert this weekend!

        Reply
        • Marye Audet

          July 23, 2018 at 4:49 pm

          Oh Renee - it looks delicious! I cna't wait to try it.

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