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Southern Peach Cobbler

Southern peach cobbler with juicy peaches baked under a buttery, golden crust. The batter is poured over melted butter, then topped with fruit so it rises around the peaches as it bakes.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 410
Ingredients Equipment Method Notes

Ingredients
  

butter
  • 0.5 cup unsalted butter for melting in the baking dish
all-purpose flour
  • 1 cup all-purpose flour
granulated sugar
  • 0.5 cup granulated sugar divided (½ cup for batter)
  • 0.5 cup granulated sugar divided (½ cup for peaches)
baking powder
  • 2 tsp baking powder
salt
  • 0.25 tsp salt
milk
  • 1 cup milk
peaches
  • 4 cup fresh or canned peaches, sliced
ground cinnamon
  • 1 tsp ground cinnamon
lemon juice
  • 1 tbsp lemon juice

Equipment

  • 1 sheet pan

Method
 

Preheat and melt butter
  1. Preheat the oven to 350°F and place the butter in a 9x13-inch baking dish, melting it in the oven as it preheats. Look for the butter to be fully melted and glossy before you proceed.
Make the batter
  1. Whisk together the flour, ½ cup sugar, baking powder, and salt until evenly combined. Add the milk and stir just until combined with no dry streaks.
  2. Pour the batter over the melted butter in the baking dish—do not stir. The batter should sit on top of the butter with visible separation.
Season peaches and assemble
  1. Toss the peaches with the remaining sugar, cinnamon, and lemon juice until evenly coated. Make sure each slice is lightly sugared and speckled with cinnamon.
  2. Spoon the peach mixture evenly over the batter. The batter will lift and rise around the fruit as it bakes.
Bake and rest
  1. Bake for 45–50 minutes at 350°F, until the top is golden and bubbling. You should see active bubbling around the edges and a browned crust on top.
  2. Let cool for 10 minutes before serving warm. The filling will thicken slightly so it holds together when scooped.
Serve
  1. Serve warm, ideally with a scoop of vanilla ice cream. The contrast of hot cobbler and cool ice cream should be immediate in each spoonful.

Notes

Pro tip: slice peaches evenly so they cook at the same rate and keep the fruit tender instead of floating. Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven at 325°F until warmed through, or microwave until hot. Freezing is not recommended for best texture. For a lighter option, use low-fat milk and reduce the sugar to ¾ cup total (still toss peaches well so the filling stays juicy).