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
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.
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.
WHY THIS RECIPE WORKS
- It’s the easiest peach cobbler ever and I’ll tell you why.
- It eliminates the milk step making it quicker to prepare.
- The use of canned peaches eliminates the need to blanch and peel fresh peaches. So far we eliminated two steps.
- No need to scoop the biscuit dough.
- There’s no need to stew the canned peaches as it will stew in the oven as it bakes.
- 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.
- It’s a perfect go to recipe if you need of bringing something for dessert.
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.
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.
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.
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.
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.
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 IT
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:
- 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.
- 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.
COOK TIPS
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.
Peaches: To save on time go on and use canned peaches. They are just as tasty as fresh kind.
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.
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 Pie
- Southern Candied Yams
- Apple Cider Donut Cake
- Best Banana Bread
- Macerated Strawberry Patch Float
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Hello I’m gonna try this recipe tonight! I have all purpose flour..can I use that flour or should I use self rising flour???
I used all purpose flour. I hope you enjoy it!
This takes me back to my childhood the only word I can use is AWESOME!!!
Thank you so much Liz!
This was absolutely AMAZING!!! My family enjoyed every morsel!
Very happy to hear that Donte! Thank you! Happy New Year!
Hi April, thank you for your peach cobbler recipe using the peaches in the can’s, I was looking for this, and now I’m getting ready to make it the way that you do, then your sweet potato casserole, yummO yummy 😋
Hey David! I hope you enjoyed it!
I mixed it up a little. I used sugar/cinnamon mix for the topping instead of butter and it turned out amazing
Thank you so much! Glad you enjoyed it! I appreciate you taking the time out to comment!
I made this peach cobbler with one half the ingredients and followed directions using canned peaches; it was excellent. I do not care for the more cake or dumpling crust, this one was crisp and delicious.
Thank you so much Linda!
My husband loved this cobbler. I halved the recipe and baked in a round glass Pyrex pie dish. I followed the additional instructions carefully and it turned out perfect! I baked at 400 for 15 then 50 minutes at 375, then 10 more at 365.
Thank you Pat!!!
This is a true cobbler to me. I loved your explanation of a cakey cobbler vs. a pie type cobbler and the ingredient that caused it to be that way. Who knew! This recipe is great! I will use less sugar in the dry ingredients but that is the only thing I would change. I loved the “juice” that it produced and your detailed instructions and pictures. Thank you for a wonderful recipe!
Thank you so much Tanya!!!
Plan on using the canned peaches. I’d also like to use cinnamon but would I use both nutmeg and cinnamon or one or the other? I also would like a bottom crust, any recommendations?
Yes you can use both. I don’t suggest using the topping for a bottom crust unless you’re using a real pie crust. I honestly think the topping is enough.
My family really enjoyed the peach cobbler. I made it exactly as stated in the recipe, however for my 9×13 in dish it was top much topping. I used it as stated, it cooked over in my oven. I will make this again but I’m going to use 1 cup of flour, I prefer a thinner crust. Otherwise it was very goo!
Thank you very much.
Thank you so much!
I can’t wait to try this recipe. Would this crust work for a cherry cobbler as well?
Hi Amy. I hope you enjoy it! Sorry but I haven’t tried this with cherries yet!
Sounds so good but can I make it the day before, and refrigerate it and cook the next day?
So sorry I missed your message. If you make it in advance, prepare the topping and put it in a separate container. And do the same for the cobbler mixture. Don’t add the butter though. You can it once you’re ready to bake it.
I’m really excited about this recipe. I’m not a fan of the cakey batters either.
In your text, preheat oven to 400 degrees F. The recipe says 375 and then reduce to 350.
In your text, it says to bake for 40-50 mins. The recipe indicates 375 for 15 mins and 350 for an hour.
Is the difference for fresh vs canned peaches? Also, do you need to add more liquid if using fresh since the recipe calls for adding syrup from the canned peaches? Please clarify.
Hi there! I updated the recipe. I would use the higher temperature. I actually like the taste of the cobbler with the canned peaches. The canned peaches are sweeter and more flavorful but they’re just as good as fresh ones maybe even better according to this article Maybe it’s because they’re marinating in it’s own juices. Yes, you will definitely need to add more liquid if you use fresh peaches.
I want a bottom crust too. Do you recommend that with the same recipe for the crust?
I wouldn’t use the same recipe for the bottom crust.
I have been looking for a recipe like my Mom’s, which I lost after she passed away in 2009. I found it. Thank you so much! I will be making this tonight for dessert. My mom always added cinnamon to the peaches so that is what I am going to do otherwise I’ll follow the recipe to the tee!
Sorry for my late response. I add cinnamon to the peaches somtimes. It’s delicious that way too. I hope you enjoyed the peach cobbler. Take care!
Why do you use plain flour instead of self rising flour,you wouldn’t need the baking powder?
I usually never have self rising flour. I usually just use what I have. Feel free to use baking powder if you like.