Peach cobbler is a beloved traditional dessert in the South and enjoyed worldwide. Made with warm, sweet peaches and topped with a rich, biscuit-like cobbler crust, it’s the perfect treat for any occasion. Whether you use canned, frozen, or fresh peaches, this easy-to-follow recipe will help you make the ultimate southern peach cobbler that’s bursting with flavor.
Why Peach Cobbler Is So Special
Living in the South for over 15 years, I’ve had my share of comfort foods, and peach cobbler holds a special place in my heart. Passed down through generations, this recipe is both nostalgic and reliably delicious. One of the best shortcuts I love is using frozen peaches — just as tasty and much easier than peeling fresh ones!
Ingredients You’ll Need
For the Peach Filling:
- 2 bags (20 oz each) frozen peaches
- 1 cup granulated sugar
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional but recommended)
- ½ tablespoon cinnamon
- ½ teaspoon nutmeg
- 2 teaspoons cornstarch
- 1 teaspoon cream of tartar
- ½ stick unsalted butter, room temperature
- 2 tablespoons water
- 1 teaspoon fresh lemon juice
For the Cobbler Topping:
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 teaspoons baking powder
- 1 tablespoon cinnamon (reserve ½ tablespoon for topping)
- 1 stick cold unsalted butter
- ¼ cup boiling water
- ½ teaspoon salt
- 3 tablespoons granulated sugar (for sprinkling on top)
Step-by-Step Instructions
- Preheat the oven to 375°F (190°C).
- Lightly spray a 9×13-inch baking dish with non-stick spray.
- In the baking dish, combine frozen peaches, granulated and brown sugars, vanilla and almond extracts, cinnamon, nutmeg, cornstarch, cream of tartar, butter, water, and lemon juice. Mix well until fully combined.
- Cover the dish with foil and bake for 20 minutes to soften the peaches and develop flavors.
Prepare the Cobbler Topping
- While the peaches bake, mix flour, sugars, baking powder, salt, and ½ tablespoon cinnamon in a bowl.
- Cut the cold butter into the flour mixture using a pastry cutter or your hands until it resembles coarse crumbs.
- Add boiling water and stir gently until just combined. The dough should have a drop biscuit-like texture.
Assemble and Bake
- Remove the peach mixture from the oven. Spoon dollops of the cobbler dough over the peaches, about the size of golf balls, leaving small gaps between to allow even baking (the topping won’t cover all the peaches completely).
- Mix the remaining ½ tablespoon cinnamon with 3 tablespoons sugar and sprinkle it over the dough.
- Bake uncovered for 30 to 45 minutes, checking after 30 minutes. The cobbler is done when the crust is golden brown and deliciously crisp.
Tips & Tricks
- Too Watery? Cornstarch in the filling helps thicken juices. If needed, gently drain excess liquid after baking with a spoon or turkey baster. The cobbler will also thicken as it cools.
- Peach Options: Frozen peaches are convenient, but fresh peaches (about 3 medium peaches = 1 lb frozen) can be used—just add 5-7 extra minutes to baking. Avoid canned peaches in heavy syrup or pie filling for the best flavor.
- Cobbler vs. Pie vs. Crumble: Cobbler topping is biscuit-like and soft, pie crust is firm and flaky, while crumble is streusel-style topping with flour, sugar, and butter. This recipe uses a classic cobbler biscuit topping.
Storing and Reheating
- Store leftovers in an airtight container or cover the dish with foil and refrigerate.
- Reheat in the microwave for 30 seconds to 1 minute or until warmed through.
Final Thoughts
Peach cobbler is a comforting southern classic that’s easy to make and always crowd-pleasing. With a rich, buttery crust and perfectly spiced peaches, it’s a dessert that feels like a warm hug. Whether for family dinners, holidays, or a sweet treat any day, this peach cobbler recipe will become a staple in your kitchen.
Enjoy warm with a scoop of vanilla ice cream or whipped cream for the ultimate indulgence!