Easy Southern Peach Cobbler Recipe
Southern Peach Cobbler is a warm baked dessert with juicy cinnamon peaches and a golden buttery crust. It uses a simple layered batter, making it practical for everyday baking and casual gatherings.
Equipment
- 9-by-13-inch baking dish
- Medium saucepan
- Medium Mixing Bowl
- Whisk
- Measuring cups and spoons
- Colander, when using canned peaches
- Peeler and knife, when using fresh peaches
- Large spoon
Ingredients
Peach Filling
- 6 cups sliced fresh peaches or drained canned peaches
- 1/2 cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 1 pinch salt
Buttery Crust
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
Optional
- 1 tablespoon coarse sugar
- 1/4 teaspoon additional cinnamon
- 1 teaspoon fresh lemon zest
Instructions
- Preheat the oven to 350°F.
- Melt the butter in a 9-by-13-inch baking dish for 4 to 6 minutes, then remove the dish from the oven.
- Combine the peaches, 1/2 cup sugar, cornstarch, lemon juice, cinnamon, nutmeg, and a pinch of salt in a saucepan.
- Cook fresh peaches for 4 to 5 minutes or canned peaches for 2 to 3 minutes, until a light syrup forms.
- Whisk the flour, 3/4 cup sugar, baking powder, and 1/4 teaspoon salt in a bowl.
- Add the milk and vanilla, whisking just until smooth.
- Pour the batter over the melted butter without stirring.
- Spoon the peach mixture and syrup evenly over the batter without stirring.
- Add coarse sugar or extra cinnamon when desired.
- Bake for 45 to 50 minutes, until golden brown, set in the center, and bubbling around the fruit.
- Cool for at least 20 minutes before serving.
Notes
Do not stir the melted butter, batter, and peaches together. Keeping the layers separate allows the crust to rise around the fruit. Drain canned peaches thoroughly to prevent excess liquid.