Peach Cobbler Recipe 2025 – Best Southern Style Dessert

There are certain smells that just scream summer to me. The smell of freshly cut grass, the salty air at the beach, and the unmistakable, heavenly aroma of a peach cobbler bubbling away in the oven. For my family, it just isn't a proper summer without at least a few peach cobblers making an appearance at potlucks, family dinners, or just as a "just because" treat on a Tuesday night.

This isn't one of those super fussy, complicated desserts. To me, a cobbler should be rustic, simple, and all about celebrating the fruit. It’s the kind of recipe you memorize after making it a few times, the one your kids will ask for again and again. It's pure comfort in a dish.

After years of trying different versions—some with biscuit toppings, some with cakey batters, some with a lattice crust that felt more like a pie—I finally landed on this one. This is my tried-and-true, never-fails-me recipe. It creates a wonderfully soft, buttery crust that bakes up around the peaches, creating gooey, fruity pockets in a tender, cake-like base. The magic is in the method, which is surprisingly simple.

So, if you’ve got a bowl of beautiful peaches on your counter, let’s turn them into something truly special.

What You’ll Need for This Easy Peach Cobbler

The ingredients here are simple pantry staples, which is another reason I love this recipe. No need for a special trip to the store, especially if you keep frozen or canned peaches on hand.

For the Peach Filling:

• Peaches: About 4-5 cups of sliced peaches. I’ll talk more about fresh vs. frozen vs. canned below!
• Sugar: 1/4 cup of granulated sugar. You can adjust this a bit depending on how sweet your peaches are.
• Lemon Juice: Just a tablespoon. This brightens up the flavor of the peaches and keeps them from browning.
• Cinnamon & Nutmeg: 1/2 teaspoon of cinnamon and a pinch of nutmeg. These warm spices are a perfect match for peaches.

For the Cobbler Topping:

• All-Purpose Flour: 1 cup.
• Granulated Sugar: 1 cup.
• Baking Powder: 2 teaspoons. This gives the topping its lift.
• Salt: 1/4 teaspoon. Just a little to balance the sweetness.
• Milk: 3/4 cup. I use whole milk because I always have it, but 2% works fine too.
• Butter: 1/2 cup (1 stick) of unsalted butter.

Let's Get Baking! The Step-by-Step Guide

This is where the magic happens. Don't be tempted to stir everything together at the end—trust the process!

1. Preheat and Prep: First things first, get your oven preheating to 375°F (190°C). Grab a 9x13 inch baking dish (or a similar 3-quart dish). Place the entire stick of butter in the dish and pop it into the oven while it preheats. You want the butter to melt completely right in the dish. Keep an eye on it! Once it's melted, carefully take the dish out of the oven.
2. Make the Peach Filling: While the butter is melting, get your peach filling ready. In a medium bowl, gently toss your sliced peaches with the 1/4 cup of sugar, lemon juice, cinnamon, and nutmeg. Mix until the peaches are evenly coated. Set this aside for a moment.
3. Mix the Batter: In a separate bowl, it’s time to make the batter for the topping. Whisk together the flour, 1 cup of sugar, baking powder, and salt. Pour in the milk and whisk until it's smooth and combined. It’ll be a fairly thin, pancake-like batter. Don't overmix it; just mix until you don't see any dry streaks of flour.
4. Assemble the Cobbler: Now for the fun part that seems a little backward. Take your baking dish with the lovely pool of melted butter. Pour the batter evenly over the melted butter. Do not stir! I repeat, do not stir the batter into the butter. Next, spoon the peach mixture evenly over the top of the batter. Again, don't stir it in. Just let the peaches sit on top. It might look a little strange, but this is what allows the batter to bake up and around the fruit, creating that perfect cobbler texture.
5. Bake to Perfection: Carefully place the dish in the preheated oven. Bake for about 40 to 45 minutes. You'll know it's done when the topping is a beautiful golden brown and the fruit filling is bubbly and thick around the edges. The whole kitchen will smell absolutely incredible.

A Few Tips from My Kitchen to Yours

Over the years, I've picked up a few tricks that really help make this recipe foolproof.

• What Kind of Peaches Should I Use? Honestly, whatever you have!
  • Fresh Peaches: This is the gold standard when they're in season. To peel them easily, just drop them in a pot of boiling water for about 30-60 seconds, then immediately transfer them to an ice bath. The skins will slide right off!
  • Frozen Peaches: A fantastic option for year-round cobbler. Just let them thaw a bit first so you can mix them with the sugar and spices. No need to thaw completely.
  • Canned Peaches: Totally works in a pinch! Just be sure to drain them really well. If they are packed in syrup, you might want to reduce the sugar in the filling slightly.
• Don't Fear the Butter: When you pour the batter over the melted butter, it might feel wrong. Trust me, this is the secret. It creates a buttery, crisp edge and a super tender crumb.
• Let it Rest: As tempting as it is to dig in the second it comes out of the oven, let the cobbler rest on the counter for at least 15-20 minutes. This allows the filling to set up a bit so it's not a runny mess. It will still be plenty warm.

How to Serve and Store Your Peach Cobbler?

The absolute best way to serve a warm scoop of peach cobbler is with a big scoop of vanilla bean ice cream melting on top. The contrast of the warm, fruity cobbler and the cold, creamy ice cream is just pure bliss. A dollop of sweetened whipped cream is also a wonderful choice.

If you have leftovers (which is a big "if" in my house), you can cover the dish and store it at room temperature for a day or so. After that, it’s best to keep it covered in the refrigerator for up to 4-5 days. You can enjoy it cold straight from the fridge, or you can reheat individual portions in the microwave for about 30-45 seconds to bring back that fresh-from-the-oven warmth.

I truly hope you give this recipe a try. It’s more than just a dessert; it’s a bowl of sunshine and a taste of summer that you can enjoy any time of year. Happy baking