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Southern Peach Cobbler

Southern peach cobbler with juicy peaches and a buttery golden crust baked until bubbling at the edges. The filling thickens with cornstarch while the cobbler topping turns crisp on top and tender underneath.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 6 cup fresh peaches Peeled and sliced
  • 0.75 cup granulated sugar
  • 0.25 cup brown sugar
  • 1 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp cornstarch
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
For Serving
  • 1 vanilla ice cream Optional

Equipment

  • 1 sheet pan

Method
 

Preheat and mix the peach filling
  1. Preheat the oven to 375°F (190°C).
  2. In a large bowl, combine fresh peaches, granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, and cornstarch until evenly coated.
Assemble the cobbler
  1. Transfer the peach mixture to a greased 9×13-inch baking dish and spread into an even layer.
  2. In another bowl, whisk all-purpose flour, granulated sugar, baking powder, and salt.
  3. Stir whole milk and melted unsalted butter into the dry ingredients until smooth.
  4. Pour the batter evenly over the peaches, covering them as evenly as possible.
Bake and finish
  1. Bake for 40–45 minutes at 375°F (190°C) until golden brown and bubbling around the edges.
  2. Allow the cobbler to cool for 10 minutes, then serve warm.
  3. Serve with vanilla ice cream if desired.

Notes

For the best thick filling, make sure the batter covers the peaches evenly so the juices can bubble up through the topping as it bakes. Store leftovers covered in the refrigerator up to 3 days; rewarm portions in the oven or microwave until hot. Freezing is not recommended because the peaches can turn watery upon thawing. For a dairy-free option, use a 1:1 unsweetened plant milk and vegan butter substitute.