The Easiest Southern Peach Cobbler (With a Texture Similar to Pie Crust Cobbler) W/Video
Southern Peach Cobbler – Get excited because this is the best and easiest cobbler ever! The buttery crisp topping will melt in your mouth. The texture is very similar to pie crust cobbler. It’s a delicious summer dessert that can be made with fresh or canned peaches.
Dreams are made of your potential. ~ Lilly Singh
“ This was truly delicious.
I like the cobblers with the crust more like a pie crust
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than the ones with a crust more like a cake.
I will make this again and again.” Debbie
EASY PEACH COBBLER RECIPE
Southern Peach Cobbler is a great old time peach dessert that everyone seems to love. I grew up eating this but my grandmother used to make hers with pie crust.Â
This is the shorter version of my favorite pie crust cobbler. So if you like pie crust cobbler you are going to really LOVE this. I kid you not, this is such an easy recipe.
It’s pretty scary how simple and incredibly good it is. It’s so good, you’ll end up sharing it with your family, guests, neighbors and coworkers! This recipe can be made with canned peaches (my favorite) or fresh just ripe peaches. More on that below and in the recipe card.Â
WHY THIS RECIPE WORKS
- It’s the easiest peach cobbler ever and I’ll tell you why.Â
- It eliminates the milk step making it quicker to prepare.Â
- The use of canned peaches eliminates the need to blanch and peel fresh peaches. So far we eliminated two steps.Â
- No need to scoop the biscuit dough.Â
- There’s no need to stew the canned peaches as it will stew in the oven as it bakes.Â
- Unlike cobbler made with a milk batter which bakes up cakey or bready. This recipe will bake up crisp buttery and golden. It actually tasted like it was made with pie crust.Â
- It’s a perfect go to recipe if you need of bringing something for dessert.Â
HOMEMADE PEACH COBBLER
There are many quick versions of peach cobbler and most of them use milk in the batter which I don’t care for. Milk makes the topping kinda cakey or bready.
I ditched the milk in this recipe and by eliminating the milk, it bakes up so golden, crisp and buttery with little bubbles of the peaches and syrup poking through the topping.
It’s utterly delicious! No matter if you use canned or fresh peaches, you’ll have delicious results.
COBBLER WITH CANNED PEACHES
I used canned peaches because it’s my favorite way to make this, but you can use fresh if you like, canned peaches if you’re short on time, or if fresh ones are not in season yet.Â
Canned peaches taste just as good as fresh peaches. BONUS, no need to spend so much time blanching and slicing peaches. Simply, drain the peaches from the 1st can of syrup. Pour into the baking dish.
Open the second can but do not drain. Just pour the entire can of syrup and juice into the baking pan. You will be adding a bit of seasonings to the peaches. More on how to prepare the cobbler below.Â
COBBLER WITH FRESH PEACHES
The first step in making a southern peach cobbler is to make sure the peaches are just ripe. Ripe peaches are sweet. If the peaches are not sweet or not ripe enough you may need to use additional sugar. Next, the skin. The easiest way to remove the skin from peaches is to blanch them. I talked about how to blanch peaches below. Lastly, you’ll need about 6 cups of fresh sliced peaches to make this recipe.Â
HOW TO PEEL PEACHES
The fastest way to peel peaches is to blanch them. Blanching peaches will help loosen up the skin. You’ll then be able to remove the skin easily.Â
Add the peaches in batches into boiling hot water for about 20-30 seconds.
Use a slotted spoon to remove then place them into a bowl of ice cold water to stop the peaches from cooking. Remove the skin with a small knife.Â
HOW TO MAKE FRESH COBBLER
Preheat the oven to 400 degrees F. Add the blanched sliced peaches to a 9×13 baking pan. Add all of the peach filling ingredients. You may want to season with sugar to your taste since you may or may not like yours too sweet.
HOW TO MAKE ITÂ
INGREDIENTS:
- Flour
- sugar
- baking powder
- cinnamon
- salt
- melted butter
- lemon juice
- canned peaches
I bet you have the majority of these ingredients since the ingredients are popular staples. If not, better make a run to the grocery store because this cobbler is going be so GOOD!
If you have all the ingredients prep all the ingredients and carefully follow these steps:Â
- To make this using canned peaches, place one can of drained peaches in a baking pan. Pour the entire contents (syrup and peaches) of the second can into the baking pan.Â
- Add the melted butter, a pinch of salt, the lemon juice, sugar and vanilla extract to the peaches in the pan. Add cinnamon or nutmeg if you like. Mix well to combine. (pic 1)
- In a large bowl, add the flour, sugar, baking powder, cinnamon and salt. Mix very well. (pic 2)
- Pour the flour over the top of the cobbler. Make sure you cover the majority of the top. It’s okay if you miss some of the edges. (pic 4)
- Using your clean hand or the back of a large spoon, smooth out the flour mixture and covering the edges but it’s fine if you miss some of the edges. See post for
steps and pictures about this step. The flour mixture shouldn’t have big lumps. It should be pretty smooth all over. (pic 4)
- Drizzle butter over the top of the of the flour. (pic 5)
- Bake. The remove from the oven. Set it to the side to cool off. (pic 6-7)
- Serve warm with scoop or two of ice cream. Enjoy! (pic 8)
How easy right? You can enjoy it hot if that’s your thing, warm or cold. There’s no wrong way to eat cobbler. I like to eat mine warm which gives the cobbler time for the flavors to meld. Then top with a scoop or two of vanilla Haagan Daz. Yum!
HOW LONG DOES IT TAKE TO COOK PEACH COBBLER?
This recipe can take about 40-50 minutes depending on your oven. The topping will be absolutely perfect. Â
COOK TIPS
Flour mixture:Â After you pour the flour mixture over the peaches, using your hand, smooth the flour evenly over the top.
Pat the flour down very gently but DON’T push the flour into the peaches and the syrup. After you are done, the flour mixture topping should be smooth and not lumpy.Â
Cook time: This recipe is best when cooked until the top is golden brown. This will not only make the top crisp up nicely, but it also cooks the peaches down so they will soak in all the flavors of the caramel peach syrup.Â
Peaches: To save on time go on and use canned peaches. They are just as tasty as fresh kind.Â
Storage: Cover the pan tightly with plastic wrap or aluminum foil and leave on the counter for up to two days. Alternatively, you can wrap it tightly with plastic wrap or foil and place it into the refrigerator up to 5 days. But I’m sure you won’t need storage instruction because I’m sure this peach cobbler will be gobbled up in no time.Â
The Easiest Southern Peach Cobbler
Ingredients
Peach filling
- 2 29 oz canned peaches in heavy syrup Only use the peach juice from one can, not both.
- 1/4 cup granulated sugar Add more or less depending on your taste
- 5 tbsp melted unsalted butter
- 2 1/2 tsp lemon juice
- 2 tsp vanilla extract
- 1/8 tsp salt
Topping
- 2 cups flour
- 2 tsp baking powder
- 1 1/2 cup granulated sugar
- 1 pinch nutmeg small pinch
- 1 tsp cinnamon
- 1/2 tsp salt
- 1 cup melted unsalted butter
Instructions
- Preheat oven to 400 degrees F. Pour the first can of peaches and it's juices into a 9x13 pan. Next, drain the juice from the second can and pour only the peaches into the baking dish. Do not use the juice from the second can.
- Add the melted butter, a pinch of salt, the lemon juice, sugar and vanilla extract to the peaches and syrup in the pan.Mix well to combine. **SEE NOTES**
- In a large bowl, add the flour, sugar, baking powder, cinnamon a small pinch of nutmeg and salt. Mix very well. Pour the flour over the top of the peach cobbler. Make sure you cover the majority of the top of the cobbler with flour.
- Using your clean hand or the back of a large spoon, smooth out the flour mixture covering the edges as best as you can but it's fine if you miss some of the edges. See post for steps and pictures about this step. When you're done smoothing the flour, the top should be smooth and not big and lumpy. *SEE NOTES*
- Starting from the top of the pan working your way down, drizzle melted butter over the top of the of the flour. Bake for 15 minutes then reduce the oven temperature to 375 degrees F and continue to bake for an hour or until the top has is crisp and golden brown. Serve warm with scoop or two of ice cream. Enjoy! To make this using fresh ripe peaches see notes.
Video
Notes
TIPS TO MAKE THIS PEACH COBBLER:
FYI. This recipe works best with canned peaches or just ripe peaches. I actually prefer to use canned peaches. If you use peaches that are too ripe they will cook down way too much and make the cobbler mushy. Baking Pan - I used a 13.5x11 baking pan but a 9x13 will work fine too. Peaches - To save on time go on and use canned peaches. They are just as tasty as fresh peaches. To make this using fresh peaches- You'll need to add more sugar for taste. Slice the peaches into big slices. Add the blanched sliced peaches to a large baking pan. Add all of the peach filling ingredients per the recipe. Mix well. Do a TASTE test before you add sugar to the peaches because you may prefer to sweeten to your taste, so add more sugar, or less if you want. Flour mixture - After you pour the flour mixture over the peaches, using your hand, smooth the flour evenly over the top. Pat the flour down very gently but DON'T push the flour into the peaches and the syrup. After you are done, the flour mixture topping should be smooth and not lumpy. Cook time - This recipe is best when cooked until the top is golden brown. This will not only make the top crisp up nicely but it also cooks the peaches down so they will soak in all the flavors of the caramel peach syrup. All oven temperatures vary, therefore bake for 40-60 mins or until the top is golden brown. If you notice the cobbler burning reduce the heat. Let the cobbler cool for about an hour or so before serving it. Cooling the cobbler help the crust to "set" Leftover Peach Cobbler - Cover the pan tightly with plastic wrap or aluminum foil and leave on the counter/table for up to two days. Alternatively, you can wrap it tightly with plastic wrap or foil and place it into the refrigerator up to 5 days. I'm sure you won't need storage instruction because this peach cobbler will be gobbled up in no time. Recipe instructions and post slightly updated on 8/29/2019
YOU MAY ALSO LIKE THESE OTHER DESSERTS
- Southern Sweet Potato PieÂ
- Southern Candied Yams
- Apple Cider Donut Cake
- Best Banana BreadÂ
- Macerated Strawberry Patch FloatÂ
If you think this southern peach cobbler looks good, save it to your Pinterest Board or share it on Facebook. Don’t forget to follow me on Pinterest too.
Omg !!!!! Just made this and it is sooooo freakin good!!!
Yay!! Thanks for the great feedback Melanie!! I’m happy you like it!
Hello! Im confused on the cook time! In the bottom of the notes section and up in your post you say to heat the oven to 400 but in the printable recipe it says to cook at 375? Which is the correct temperature? Thanks,
Hi there…Oops sorry about that 375F. I’ll update the recipe!
I made this cobbler the EXACT same way and my family loved it! It was delicious. So much better than the Camry version of a peach cobbler.
So happy to hear that! Thank you so much Lydia! 🙂
I was searching for peach cobbler recipes because i had lost mine that i’ve had for years. I found this recipe and used it tonight to take to a family cookout dinner. I wasn’t sure about the crust when I was making it up mostly because im used to the “bready,cakey” crust but Wow! Myself and my family all loved it. It was crispy and i liked that so much better. I will be using this recipe from now on.
So glad you and your family enjoyed the peach cobbler Stacy! Thanks for the great review :)!
Very disappointed with this recipe. Even after the hour of cooking, the top was like half wet grey and still floury, not browned at all. None of the liquid cooked off, it was still very runny and wet. It smelled good but that was the only good part.
Sorry to hear this. Not sure what went wrong. A lot of people on Pinterest loved it. Did you use fresh or canned peaches? Also. it shouldn’t be wet at all. Sounds like maybe you added too much liquid or the oven wasn’t hot enough.
Hello April,
Can I use canned peach filling instead canned peaches in syrup. And do I just go to the crust recipes from there? Jennie
Hi Jennie! I’m not sure. Unfortunately I’ve never used canned peach filling.
Please play with this peach cobbler recipe with just blueberries. This recipe is fabulous and would be so great with blueberries too! My family loved this peach cobbler!!
My grandmother was one of the best cooks on the *planet*, and I’ve been trying to find a peach cobbler recipe for years that comes close to hers (legendary), even a little bit. Your recipe sounded like a good fit for me since I’ve never made one before (plenty of other desserts, never cobbler), simple and tasty with a nice crispy crust (I don’t like the cakey or biscuit or overly chewy-noodle-y ones either). She rolled and made her pie-crust-like dough from scratch and used fresh peaches, but this seemed like a good starter substitute.
I made it 2 days ago and it didn’t come out very well at all — BUT the problem wasn’t that it was a bad recipe, rather I baked it for far too long. I appreciate your suggestion of baking it for at least 60 minutes or even up to 80 minutes, but that was way too long for MY attempt (maybe I have an impatient oven?). At the 45 minute mark it was a nice golden brown, bubbling like mad and smelling great. I should have pulled it out right then, or even at 40 minutes. I knew better than to leave it in there longer, but the suggestion of leaving it in for at least an hour to cook the peaches down sounded reasonable, so against my instinct I left it in to cook for another 15 minutes.
The top was uber ultra mega dark dark brown, the peaches were cooked way down with pretty much no juice left, and there was a wet overdone crumbly but pasty crust layer beneath the charred top. I think it would’ve turned out pretty well had I not cooked it too long because the couple of un-burnt spots were pretty good.
I really appreciate this recipe as a quick and easy way to enjoy a yummy homemade peach cobbler! Honestly, my mistake inspired me to finally take the pie crust dough/fresh boiled peaches plunge and do it my grandma’s way. But I would definitely share this recipe and even attempt it again with a shorter cook time.
So my advice is to definitely watch the color and bubbling and take it out before it gets too dark! If you have an oven that tends to cook things (too) fast, definitely check it as it may be done at 40 or 45 minutes with a nice crisp buttery crust, well-spiced juicy peaches (not limp and mushy like mine), and a sweet bit of peachy syrup on the bottom.
I’m looking forward to trying several of your other recipes! I’ve shared this blog with several people and we’re ready to get cookin’!
Hi Caroll! Sorry I’m late responding. Busy summer and keeping my little boys busy. Oh no. Maybe you do have an impatient oven. I wish mine would cook in 45 minutes but nope. Most ovens vary. Sometimes, when I try new recipes I do the same thing and wish I used my better judgement haha. You have to make it again, especially if you thought the little unburnt part was delicious. I got so many rave reviews about this on Pinterest. It will definitely help others decide if they want to make it. You’re too kind. Thanks so much for sharing my site! 🙂
This was ABSOLUTELY delicious! It was a big hit with our guests! They kept asking for the recipe so I directed them to your site! Thank you so much April!
Yay!!! So happy to hear that Sandy :)! Thanks for directing your guests to the recipe!
Excellent with 10 medium fresh peaches and a pint of blueberries. Added 1/3 cup brown sugar to peach mixture. Really wish well intentioned people would make it before posting a review.
Thank you so much Gayle! I’ve never tried it with blueberries but is sounds wonderful!
What a luscious summer dessert. The peach cobbler looks scrumptious and wants to try when I get peach next.
Thank you Lathiya!
How delicious that it is almost like a pie crust! I have a ton of peaches from the market, and I can’t wait to give this recipe a try!
You will love it! Thank you!
Peach cobbler is one of my favorite summer desserts, and this recipe is a winner! I just love the texture of the crisp topping — it’s perfect. Thanks for sharing!
Thanks Amanda!!
Peaches are my favorite fruit and cobblers are always such a sweet dessert in the summer to enjoy! This recipe looks lovely!
EXACTLY WHAT I WAS LOOKING FOR!!! I don’t care for the biscuit dough cake-like topping at all. This cooked up perfectly crisp and was super simple!! The family loved it! Will definitely make again!
Yay! Kay I’m happy you liked it! I seriously don’t like biscuit topping either haha. I’m in love with this quick and easy peach cobbler. Thank you so much!
This is exactly why I love summer – this cobler looks and sounds incredibly flavoursome – what a great idea for this weekend. I was really in a dilemma as to what to make/bake? Thanks for this, I now know exactly what I will be making. Thank you for sharying this beautiful recipe. Yummy!
You’re too kind. Thank you so much Ramona! Hope you enjoy it!