Fresh, juicy peaches make up this easy southern dessert. Pair it with a big scoop of vanilla ice cream for a sweet summertime treat. This homemade southern peach cobbler recipe is so easy to make and doesn’t take much time at all! This recipe is best with fresh peaches, but if fresh ones aren’t available, you can use canned peaches instead.
Ingredients
Filling Ingredients:
- 8 Large, Ripe Peaches, pitted and chopped
- 1/3 c. White Sugar
- 2 T Fresh Lemon Juice
- 2 t. All-Purpose Flour
- 1 t. Kosher Salt
- 1 t. Nutmeg
- 1 t. Cinnamon
- 1 t. Real Vanilla Extract
- ¼ c. Packed Brown Sugar
Topping Ingredients:
- 1 c. All-Purpose Flour
- ¾ c. Sugar, divided
- 1 t. Kosher Salt
- 1 t. Baking Powder
- ¼ cup Heavy Cream
- ¼ cup Water
- 8 T. Unsalted Butter, chilled
- 1 Egg White, beaten with water added
Optional:
- Whipped Cream or Ice Cream, for topping
What You’ll Need
- Large Bowl
- 8″ x 8″ Greased Baking Pan
- Additional Bowl
- Basting Brush
Instructions
Prep Time: 15 minutes
Bake Time: 20-25 minutes
Serves: 4-6
- Place the top oven rack in the center position and pre-heat oven to 400°F.
- Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl and toss to combine.
- Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of peach mixture before placing pan in pre-heated oven. Bake for 10 minutes.
- Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.
- Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.
- Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
- Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is golden brown.
- Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!
Storage
This peach cobbler is best served warm, but any leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
I would not recommend freezing it as the the topping will likely become soggy.
FAQs
- Can I use canned peaches?
- Yes, if peaches are not currently in season, canned peaches will work as well.
- Should I peel the peaches first?
- It’s a personal preference! The skin on the peaches will soften as it bakes.
- What is a cobbler?
- A cobbler typically is made with fruit and top crust, with no bottom crust.
- Why is my cobbler runny?
- If your cobbler is runny, it may not have cooled for long enough. It needs to sit after baking to thicken up.
Have more peaches to use? Check out this sweet & spicy Peach Salsa recipe!
Homemade Southern Peach Cobbler
Equipment
- Large Bowl
- 8" x 8" Baking Pan greased
- Additional Bowl
- Basting Brush
Ingredients
Filling Ingredients
- 8 Large, Ripe Peaches pitted and chopped
- 1/3 c White Sugar
- 2 T Fresh Lemon Juice
- 2 t All-Purpose Flour
- 1 t Kosher Salt
- 1 t Nutmeg
- 1 t Cinnamon
- 1 t Real Vanilla Extract
- 1/4 c Packed Brown Sugar
Topping Ingredients
- 1 c All-Purpose Flour
- 3/4 c Sugar divided
- 1 t Kosher Salt
- 1 t Baking Powder
- 1/4 cup Heavy Cream
- 1/4 cup Water
- 8 T Unsalted Butter chilled
- 1 Egg White beaten with water added
Optional
- Vanilla Ice Cream or Whipped Cream
Instructions
- Place the top oven rack in the center position and pre-heat oven to 400°F.
- Add peaches, sugar, lemon juice, flour, salt, nutmeg, cinnamon and vanilla extract to a large bowl and toss to combine.8 Large, Ripe Peaches, 1/3 c White Sugar, 2 T Fresh Lemon Juice, 2 t All-Purpose Flour, 1 t Kosher Salt, 1 t Nutmeg, 1 t Cinnamon, 1 t Real Vanilla Extract
- Transfer to a greased 8” x 8” baking pan and spread into an even layer. Sprinkle brown sugar on top of peach mixture before placing pan in pre-heated oven. Bake for 10 minutes.1/4 c Packed Brown Sugar
- Add flour, ½ cup sugar, salt, and baking powder to a different bowl and stir to combine. Chop chilled butter into very small pieces with a sharp knife. Add to bowl and combine with dry ingredients with your fingers until small pebble-sized pieces are formed.1 c All-Purpose Flour, 3/4 c Sugar, 1 t Kosher Salt, 1 t Baking Powder, 8 T Unsalted Butter
- Add heavy cream and water to the flour mixture and stir with a fork until all the dry ingredients are moist and somewhat sticky. Do not overwork dough.1/4 cup Heavy Cream, 1/4 cup Water
- Remove baking pan from oven and carefully spoon dough over the top, making sure the dough is the same thickness throughout. Leave spaces in between, as pictured, for a more rustic look.
- Return to oven and bake for another 10-15 minutes, or until the topping begins to brown. Remove from oven and brush the top with the egg white wash and sprinkle remaining sugar on top. Return to oven to finish baking, another 10-15 minutes. Remove from oven when the top is golden brown.1 Egg White
- Allow pan to cool slightly before serving on its own or topped with whipped cream or ice cream. Enjoy!Vanilla Ice Cream or Whipped Cream
Nutrition
Calories: 506kcalCarbohydrates: 88gProtein: 10gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 11mgSodium: 820mgPotassium: 428mgFiber: 5gSugar: 65gVitamin A: 799IUVitamin C: 10mgCalcium: 42mgIron: 2mg
Tried this recipe?Let us know how it was!
