Cobbler is the ultimate in comfort food desserts, but this Southern peach cobbler recipe is the ultimate of deliciousness. While not the same I grew up within the South, it is a traditional recipe that is most often found in Georgia due to the number of peaches grown there. This simple preparation includes a sweet batter, tons of butter, and of course, perfectly ripe peaches in every bite.
Southern Peach Cobbler Recipe
There are two kinds of a cobbler in the world. One is made with a crust like my Granny made when I was a child. The other is made with a sweet batter that creates a crust, like this one. Both are delicious and both can be a perfect comforting recipe that will wow anyone at your dinner table.
This recipe features a sweetened batter with fresh peaches throughout. It is favored by many due to the simplicity of preparation, and the batter is practically foolproof. If you like a more traditional crust, you might prefer this strawberry cobbler recipe.
Can I Use Frozen Peaches for This Cobbler?
You can definitely use frozen peaches if fresh are not ripe in your area. I make this cobbler year-round by using frozen peaches when fresh are out of season. The only thing I do differently when using frozen peaches is to let them thaw and then pat them dry before heating with the sugar. This keeps them from being too soggy or adding too much liquid into the batter.
You can substitute canned peaches in place of fresh or frozen, but the texture will be different. To use canned peaches, you will simply need to stir together with the sugar and lemon zest before pouring into the pan with the batter.
Can I Add Nuts to My Batter?
One popular addition to a peach cobbler is a few chopped pecans mixed into the batter. This is popular due to the addition of texture to each bite. I personally really love adding nuts for an added element that goes well with the combination of the fresh cobbler and ice cream.
To elevate it, even more, you can serve this cobbler with a scoop of vanilla bean ice cream and top the bowl with some chopped candied pecans for texture. The candied pecans are a personal favorite that can really amp up the overall experience when eating this cobbler.
Does Cobbler Have to Be Refrigerated?
While there is some question about this, I have to say that I prefer to refrigerate any extra cobbler that isn't eaten the same day it is baked. I find it stays good in the refrigerator for 3-4 days this way. Simple cool completely, cover with plastic wrap and store in the refrigerator until ready to serve.
When you decide to serve the cobbler, heat in 30-second increments in the microwave until piping hot, then top with fresh ice cream. This step isn't necessary but is definitely my preference for overall taste and texture.
What Should I Serve With Peach Cobbler?
This cobbler needs no addition, but you can definitely serve it with a topping if desired. I like to add a scoop of vanilla ice cream, especially when it is hot out of the oven. You can also add a bit of whipped cream, and an added touch is a little drizzle of caramel syrup.
If you want to be a little bit extra, this is excellent with peach ice cream or even a cinnamon ice cream. Both are just a little bit special and really amp up the flavor when serving this to guests.
- Unsalted butter
- Brown sugar
- Baking powder
- Vanilla extract
- Lemon juice and zest
How to Make Southern Peach Cobbler Recipe
Preheat the oven to 375°F.
Pour melted butter into the bottom of a 9"x13" baking dish.
In a large bowl, combine flour, 1 cup brown sugar, baking powder, and salt and whisk together.
Gradually stir in milk and vanilla extract until combined.
Pour the batter into the baking dish over the butter but do not stir.
In a large stockpot or Dutch oven, combine the peaches, remaining brown sugar, lemon juice, and lemon zest.
Heat the peaches over medium heat stirring regularly for 4-5 minutes until the sugar has melted and peaches are beginning to release juice and break down.
Pour the peaches into the baking dish but do not stir.
Bake for 40-45 minutes until golden brown.
Serve warm with a scoop of vanilla ice cream.
When peeling peaches, you need a quality paring knife to get just the skin off without taking too much flesh from the fruit. I cannot say enough about the simple Cuisinart paring knife. It's affordable while being quality. While there are many other knives out there that may work better, this one is ideal for the average daily use and perfect for peeling furits.
More Comfort Food Recipes
When I think of cobbler, my mind immediately thinks of comfort food. If you feel the same, you may want more comfort foods to add to your menu. Below are a few of my favorites that always bring comfort and enjoyment to my day.
- Southern Style Baked Macaroni and Cheese
- The Best New York Style Cheesecake Recipe
- Simple Old Fashioned Goulash Recipe
- Homemade Egg Noodles Recipe
- The Best Ever Skillet Pork Chops with Pan Gravy
- Homestyle Cheesy Scalloped Potatoes Recipe
- 10 peaches, peeled and sliced
- ½ cup unsalted butter
- 1 cup all-purpose flour
- 1 ½ cups brown sugar
- 1 tablespoon baking powder
- ⅛ teaspoon salt
- 1 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoon lemon juice
- Zest of 1 lemon
- Preheat the oven to 375°F.
- Pour melted butter into the bottom of a 9"x13" baking dish.
- In a large bowl, combine flour, 1 cup brown sugar, baking powder, and salt and whisk together.
- Gradually stir in milk and vanilla extract until combined.
- Pour the batter into the baking dish over the butter but do not stir.
- In a large stockpot or Dutch oven, combine the peaches, remaining brown sugar, lemon juice, and lemon zest.
- Heat the peaches over medium heat stirring regularly for 4-5 minutes until the sugar has melted and peaches are beginning to release juice and break down.
- Pour the peaches into the baking dish but do not stir.
- Bake for 40-45 minutes until golden brown.
- Serve warm with a scoop of vanilla ice cream.
If using frozen peaches, you may wish to thaw and then pat them dry before cooking down so there is not an excessive amount of liquid added.
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Amount Per Serving: Calories: 396Total Fat: 13gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 33mgSodium: 246mgCarbohydrates: 70gFiber: 4gSugar: 52gProtein: 5g