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A photo of peach cobbler with a crust like topping
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5 from 37 votes

The Easiest Southern Peach Cobbler

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.
Course Dessert
Cuisine Southern American
Keyword best peach cobbler, easy peach cobbler, soul food peach cobbler, southern peach cobbler
Prep Time 5 minutes
Cook Time 1 hour 20 minutes
Total Time 1 hour 25 minutes
Servings 10 people
Author April Boller Wright


Peach filling

  • 2 29 oz canned peaches in heavy syrup Only use the peach juice from one can, not both.
  • ¼ cup granulated sugar Add more or less depending on your taste
  • 5 tbsp melted unsalted butter
  • 2 ½ tsp lemon juice
  • 2 tsp vanilla extract
  • tsp salt


  • 2 cups flour
  • 2 tsp baking powder
  • 1 ½ cup granulated sugar
  • 1 pinch nutmeg small pinch
  • 1 tsp cinnamon
  • ½ tsp salt
  • 1 cup melted unsalted butter


  • 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.




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