Fresh Southern Peach Cobbler

This Fresh Southern Peach Cobbler captures everything people love about a true Southern-style dessert—juicy peaches, a warm, buttery topping, and a crisp cinnamon-sugar finish. It’s rustic, comforting, and incredibly easy to put together, making it perfect for summer gatherings, family dinners, or anytime you’re lucky enough to have ripe peaches on hand. The bubbling fruit and tender, biscuit-like topping create the ideal contrast of textures. Serve it warm with a scoop of vanilla ice cream for the full classic experience.

Ingredients

• 9 cups sliced peaches (about 8 fresh peaches, or 3 lbs)
• 1 tablespoon lemon juice
• 1/2 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 1/2 teaspoon salt
• 2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 12 tablespoons chilled, grated butter
• 1/2 cup boiling water
• 1/3 cup granulated sugar
• 2 teaspoons ground cinnamon

Directions

1. Preheat oven to 425°F.
2. Mix peaches, lemon juice, 1/2 cup sugar, cinnamon, nutmeg, cornstarch, and salt in a large bowl.
3. Transfer filling to a 9×13-inch baking dish and bake 10 minutes.
4. In another bowl, whisk flour, 1 cup sugar, baking powder, and salt.
5. Add grated butter and toss to combine.
6. Stir in boiling water just until a lumpy batter forms.
7. Drop batter in large spoonfuls over the hot peach filling.
8. Mix 1/3 cup sugar with 2 teaspoons cinnamon and sprinkle over the top.
9. Bake 25–30 minutes, until golden brown and bubbly.

Prep Time: 20 minutes | Cooking Time: 35 minutes | Total Time: 55 minutes
Kcal: ~360 kcal per serving | Servings: 8

Tips

• If your peaches aren’t very sweet, add an extra tablespoon or two of sugar to the filling.
• Place the baking dish on a sheet pan—this cobbler can bubble over as it bakes.

FAQ

Can I use frozen peaches?
Yes—thaw and drain them first, then proceed with the recipe.

Can I make this ahead?
The cobbler is best fresh, but you can prep the filling a few hours early and bake just before serving.

Can I replace the butter with margarine?
Butter gives the best flavor and texture, but margarine works in a pinch.

How do I store leftovers?
Cover and refrigerate up to 3 days; reheat in the oven to crisp the topping again.