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Best Old Fashioned Peach Cobbler Recipe | Easy Southern Dessert

A classic Southern peach cobbler with juicy, cinnamon-kissed peaches baked under a buttery batter that turns crisp on top and tender inside. Works with fresh, frozen, or canned peaches and comes together with simple, no-mixer steps.
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Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 30 minutes
Servings 8 servings

Ingredients
  

Ingredients

  • 6 cups sliced peaches (fresh, frozen thawed and drained, or canned in juice drained)
  • 1/2 cup light brown sugar
  • 2 tablespoons granulated sugar
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • 1/2–1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg (optional)
  • 1–2 teaspoons cornstarch
  • Pinch of salt
  • 1/2 cup unsalted butter, melted
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon kosher salt
  • 3/4 cup whole milk (or 2%)
  • 1 teaspoon vanilla extract
  • 1–2 tablespoons granulated sugar (for topping)
  • Vanilla ice cream or whipped cream (for serving, optional)

Instructions
 

Instructions

  • Heat the oven to 350°F (175°C) and place a 9x13-inch baking dish on the middle rack to preheat.
  • In a large bowl, combine the peaches, brown sugar, 2 tablespoons granulated sugar, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt, then toss and let sit 10 minutes.
  • Carefully remove the hot baking dish and add the melted butter, tilting to coat the bottom evenly.
  • In a medium bowl, whisk together the flour, 1 cup granulated sugar, baking powder, and kosher salt, then add the milk and vanilla and whisk just until smooth.
  • Pour the batter into the buttered hot pan without stirring.
  • Spoon the peaches and their juices evenly over the batter without mixing the layers.
  • Sprinkle the top with 1–2 tablespoons granulated sugar.
  • Bake for 40–50 minutes until the top is deeply golden, edges are bubbling, and the center is set; if needed, bake 5–10 minutes more.
  • Let the cobbler rest 15–20 minutes to allow the juices to thicken before serving warm with ice cream or whipped cream.

Notes

If peaches are very juicy, use 2 teaspoons cornstarch and bake toward the longer time. Do not stir the layers after assembling to ensure proper rise and a crisp top. For canned peaches, drain well and consider reducing added sugar slightly. Cool completely before storing; refrigerate up to 4 days. Reheat in a 325°F oven for best texture. Freeze up to 2 months and reheat to revive the crust. Variations: brown the butter, add bourbon, ginger, or almond extract, use mixed stone fruit, or substitute gluten-free flour or dairy-free alternatives.