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    Home » Recipes » Sweets

    Easy Southern Peach Cobbler

    August 21, 2023 • Updated: August 21, 2023 • by Renée B. • This post may contain affiliate links.

    Jump to Recipe   Print Recipe
    Serving of peach cobbler and vanilla ice cream in a dessert bowl, with a pan of cobbler in the background. Pin text reads: Easy Southern Peach Cobbler

    Fresh, juicy peaches, sweet, tender cake topping, and a hint of cardamom make this scrumptious Southern Peach Cobbler a summertime favorite.

    Peach cobbler and vanilla ice cream in a dessert bowl, with a pan of cobbler in the background.
    Jump to:
    • What's is Southern Peach Cobbler?
    • Peach Cobbler Ingredients
    • How to Make this Easy Peach Cobbler Recipe
    • Variations
    • Equipment
    • Storage
    • Top Tip: Sweeten to Taste
    • FAQ
    • More Fresh Fruit Recipes
    • What to Serve with Peach Cobbler
    • Southern Peach Cobbler

    What's is Southern Peach Cobbler?

    This Southern peach cobbler recipe is a tender, juicy cross between a biscuity Northern cobbler and a cakey New England buckle.

    Generally, Northern-style peach cobblers are more fruit than topping. A doughy topping is layered over sweetened fruit; and when baked, the fruit is covered with a fluffy scone-like crust.

    If Northern-style cobbler is "more fruit, less cake," then a New England buckle is "more cake, less fruit." In a buckle, cake batter is first poured into a butter-lined baking pan, and fruit is spooned or placed over the top. (Buckles sometimes have a streusel topping as well.) The fruit and cake bake together, and when it's done, the top appears smooth and “buckled” by the recesses created by the cooked fruit.

    Broadly speaking, Southern-style peach cobbler is a hybrid of these two delicious desserts. Like a Northern-style cobbler, our Southern peach cobbler recipe has a high ratio of fruit to dough (i.e., more fruit, less cake). However, instead of being baked under a biscuit dough, the fruit is baked on top of a thin, sweet batter. The batter rises to the top during baking, surrounding the fruit, as with a buckle.

    We think the combination is fabulous.

    Peach Cobbler Ingredients

    Cardamom and peaches were made for one another! The addition of cardamom gives this easy Peach Cobbler recipe a hint of gentle spiced warmth, enhancing the natural flavors of the peaches.

    Photo of individual ingredients that go into this peach cobbler recipe, measured and prepped.
    • Peaches: We prefer using fresh peaches whenever possible; however, for this Southern peach cobbler, canned peaches work nearly as well. Peaches should be room temperature.
    • Sugar: Use granulated white sugar.
    • Brown sugar: Use light brown sugar.
    • Cardamom: You can also use cinnamon.
    • Butter: Use salted or unsalted butter.
    • Flour: Use all-purpose flour. (This recipe has not yet been tested using alternative flours.)
    • Baking Powder: If you find you're out of baking powder, you can easily make it at home.
    • Salt: We use kosher salt.
    • Egg: We use a USDA large egg (EU size medium).
    • Milk: For best results use whole milk. Low fat milk or alternative milks will also work.

    See recipe card for quantities.

    How to Make this Easy Peach Cobbler Recipe

    Peel peaches if desired. Slice into roughly even slices (about 8-10 per peach). Measure out 4-5 cups of sliced peaches. Keep any liquid that accumulates.

    Fresh Peaches: Place sliced peaches and accumulated liquid, ½ cup sugar, ¼ cup brown sugar, and ¼ teaspoon cardamom in a medium mixing bowl and stir to combine.

    Canned Peaches: Do not drain peaches; you will use the liquid. For peaches in heavy syrup, fold in a ¼ teaspoon of cardamom. For peaches in light syrup, fold in 2 tablespoons brown sugar and a ¼ teaspoon of cardamom.

    Set aside.

    2-panel collage: sliced peaches in a mixing bowl with sugars and cardamom, unmixed and mixed.

    Peaches must be room temperature (or warmer) before proceeding.

    Preheat oven to 350℉ (177℃). Slice butter and place in a 9x13 glass baking dish. Place the baking dish in the oven while it preheats.

    Cubes of butter in a glass baking dish.

    Remove baking dish from oven when all the butter has melted.

    Butter melted in a glass baking dish. Batter and fruit in bowls near the top.

    Mix the batter while the butter is melting in the oven.

    In a medium mixing bowl, whisk together flour, ¼ cup each sugar and brown sugar, ½ teaspoon cardamom, baking powder, and salt. Set aside.

    In a large mix-and-pour bowl, beat the egg, and then whisk in the milk.

    Whisk the dry ingredients into the wet ingredients until the mixture is smooth.

    2-panel collage: Unmixed and mixed cobbler batter.

    Slowly pour the batter in over the melted butter in thin ribbons, covering the bottom of the baking dish. Use a spatula only as necessary to distribute the batter evenly. (Avoid stirring. It's totally fine for the batter to have little holes in it. )

    The baking dish with the melted butter should still be very warm when you pour in the batter; 5-10 minutes out of the oven is perfect. Do not pour the batter into bubbling butter - the pan will be too hot.

    Cobbler batter poured over melted butter in a glass baking dish.

    Carefully spoon the prepared peaches and any accumulated juice evenly over the top over the top of the batter.

    (Canned peaches only: Use up to ¾ cup of the peach liquid.)

    Fresh peach slices over batter in a glass baking dish.

    Bake at 350℉ (177℃) for 45-55 minutes. The batter will rise to the top during baking, surrounding the fruit. Bake until the top is light golden brown and the center bounces back when gently pressed.

    Baked peach cobbler cooling on a wire rack.

    Serve warm, with a scoop of vanilla ice cream.

    Variations

    Use berries to create delicious seasonal variations for this cobbler recipe. For example:

    • Peach & Raspberry Cobbler: Sub in raspberries for 1 cup of the peaches.
    • Peach & Blueberry Cobbler: Sub in blueberries for 1 cup of the peaches.

    You get the idea. Don't substitute for more than a cup of the peaches, or your cobbler may turn out too dry.

    Equipment

    A batter bowl is one of the most versatile and all-round useful pieces of kitchen equipment you can have. We use ours to mix up everything from pancakes, waffles, muffins, quick breads - you name it! It's almost indispensable for this peach cobbler recipe, as it makes pouring batter ribbons into the baking dish a simple and easy task.

    Storage

    Southern Peach Cobbler is best eaten shortly after it is baked. Cover any leftovers with plastic wrap, and store on the counter or in the fridge for up to 3 days.

    Top Tip: Sweeten to Taste

    Factors that affect the level of sweetness in a cobbler include the ripeness and relative sweetness of the fruit used, how the cobbler is served, and your personal preferences. You may want to adjust the amount of sugar in this recipe accordingly.

    Peaches

    If your peaches are very ripe and/or very sweet, or you prefer your desserts less sweet, reduce the amount of granulated sugar added to the sliced peaches by 2 tablespoons.

    If your peaches are less sweet, or you prefer your desserts sweeter, increase the amount of brown sugar added to the sliced peaches by 2 tablespoons.

    Cobbler Batter

    When we were developing this peach cobbler recipe, we took into consideration that it will most likely be eaten with ice cream, which increases the overall level of sweetness. To avoid it becoming cloyingly sweet, we reduced the level of sweetness in the cake batter to be more in line with a sweet biscuit or scone. In other words, the batter bakes up to be sweet, but not so sweet that it overpowers the fresh peach flavors.

    If you love your cobbler very sweet, increase the sugar level in the batter with an additional 1 tablespoons each granulated sugar and brown sugar.

    FAQ

    Should you peel the peaches when you make cobbler?

    Peach skins break down during the baking process, so the choice about peeling them or not is a personal preference.

    The advantage of not peeling the peaches is they add some beautiful color, flavor, and antioxidants to the cobbler. However, if you are highly sensitive to textures or bitter flavors, peeling them is the way to go.

    Serving of peach cobbler and vanilla ice cream in a dessert bowl, with a pan of cobbler in the background.

    This Peach Cobbler recipe was shared on the Weekend Potluck! Check it out!

    More Fresh Fruit Recipes

    If you love fresh peaches, be sure to check our fresh peach custard tart recipe!

    • Close-up of a fresh peach tart baked and resting on a glass cake stand. Two whole, ripe peaches in foreground.
      Fresh Peach Custard Tart
    • Blueberry Banana Muffin recipe
      Blueberry Banana Muffins
    • Straight-Up Rhubarb Pie
    • Close-up of a whole apple strudel on a long serving plate.
      Easy Apple Strudel (Apfelstrudel)
    See more Sweets →

    What to Serve with Peach Cobbler

    Peach cobbler is best served warm, with a scoop of vanilla ice cream on the side.

    • Creamy Dairy-free Vanilla Bean Ice Cream
    • 9-panel collage of various ice creams, scooped for serving.
      15 Homemade Ice Cream Recipes for Ice Cream Makers
    • Vanilla ice cream in a waffle cone bowl. Ice cream freezer in the background.
      Homemade Vanilla Ice Cream (Custard Style)
    • Homemade Dole Whip

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    Peach cobbler and vanilla ice cream in a dessert bowl, with a pan of cobbler in the background.

    Southern Peach Cobbler

    Fresh, juicy peaches, a sweet, tender cake topping, and a hint of cardamom make this scrumptious Southern Peach Cobbler a summertime favorite.
    Print Pin Add to Shopping List Go to Shopping List
    Course: Dessert
    Cuisine: American, Southern
    Diet: Vegetarian
    Prep Time:15 minutes minutes
    Cook Time:50 minutes minutes
    Total Time:1 hour hour 5 minutes minutes
    Servings: 12 servings
    Calories: 220kcal
    Author: Renee
    Prevent your screen from going dark

    Equipment

    • 1 9x13 glass baking dish
    • 1 medium mixing bowl
    • 1 wire whisk
    • 1 batter bowl

    Ingredients

    US Customary - Metric
    • 4 cups sliced peaches 6-8 medium peaches; 2 16-oz cans
    • 6 tablespoons sugar *for fresh peaches only
    • ¼ cup light brown sugar *for fresh peaches only
    • ¼ teaspoon cardamom
    Batter
    • 6 tablespoons butter
    • 1½ cups all-purpose flour
    • ¼ cup sugar
    • ¼ cup light brown sugar
    • ½ teaspoon cardamom
    • 2 teaspoons baking powder
    • ¼ teaspoon salt
    • 1 large egg beaten
    • ¾ cup milk

    Instructions

    • Peel peaches if desired.
      Slice into roughly even slices (about 8-10 per peach). Measure out 4-5 cups of sliced peaches. Keep any liquid that accumulates.
      Fresh Peaches: Place sliced peaches and accumulated liquid, ½ cup sugar, ¼ cup brown sugar, and ¼ teaspoon cardamom in a medium mixing bowl and stir to combine. Set aside.
      Canned Peaches: Do not drain peaches; you will use the liquid. For peaches in heavy syrup, fold in a ¼ teaspoon of cardamom. For peaches in light syrup, fold in 2 tablespoons brown sugar and a ¼ teaspoon of cardamom.
    • Preheat oven to 350℉ (177℃). Slice butter and place in a 9x13 glass baking dish. Place the baking dish in the oven while it preheats.
    • Remove baking dish from oven when all the butter has melted.
    • Mix the batter while the butter is melting.
      In a medium mixing bowl, whisk together flour, ¼ cup each sugar and brown sugar, ½ teaspoon cardamom, baking powder, and salt. Set aside.
      In a large mix-and-pour bowl, beat the egg, and then whisk in the milk.
      Whisk the dry ingredients into the wet ingredients until the mixture is smooth.
    • Slowly pour the batter in over the melted butter in thin ribbons, covering the bottom of the baking dish.
      Use a spatula only as necessary to distribute the batter evenly. (Avoid stirring. It's totally fine for the batter to have little holes in it. )
      The baking dish with the melted butter should still be very warm when you pour in the batter; 5-10 minutes out of the oven is perfect. Do not pour the batter into bubbling butter - the pan will be too hot.
    • Carefully spoon the prepared peaches and any accumulated juice evenly over the top over the top of the batter.
      (Canned peaches only: Use up to ¾ cup of the peach liquid.)
    • Bake at 350℉ (177℃) for 45-55 minutes. The batter will rise to the top during baking, surrounding the fruit.
      Bake until the top is golden brown and the center bounces back when gently pressed.
    • Serve warm, with a scoop of vanilla ice cream.

    Notes

    Sweeten to Taste

    Factors that affect the level of sweetness in a cobbler include the ripeness and relative sweetness of the fruit used, and how the cobbler will be served, and your personal preferences. You may want to adjust the amount of sugar in this recipe accordingly.
    Peaches
    If your peaches are very ripe and/or very sweet, or you prefer your desserts less sweet, reduce the amount of granulated sugar added to the sliced peaches by 2 tablespoons.
    If your peaches are less sweet, or you prefer your desserts sweeter, increase the amount of brown sugar added to the sliced peaches by 2 tablespoons.
    Cobbler Batter
    When we were developing this peach cobbler recipe, we took into consideration that it will most likely be eaten with ice cream, which increases the overall level of sweetness. To avoid it becoming cloyingly sweet, we reduced the level of sweetness in the batter to be more in line with a sweet biscuit or scone than an actual cake. In other words, the batter bakes up to be sweet, but not so sweet that it overpowers the fresh peach flavors.
    If you love your cobbler very sweet, increase the sugar level in the batter with an additional 1 tablespoons each granulated sugar and brown sugar.

    Nutrition

    Serving: 1serving | Calories: 220kcal | Carbohydrates: 37g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 32mg | Sodium: 186mg | Potassium: 124mg | Fiber: 1g | Sugar: 24g | Vitamin A: 389IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 1mg
    This website provides approximate nutrition information for convenience and as a courtesy only. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
    Have you tried this recipe?Mention @TheGoodHeartedWoman or tag #thegoodheartedwoman!

    Thank you for visiting the Good Hearted Woman. Remember to bookmark this site, and come back soon!

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    About Renée B.

    Renée is self-taught home chef with a penchant for creating healthy(ish) comfort food recipes, and adapting vintage recipes for the 21st century cook. In her spare time, she writes unfinished novels and songs about cowboys.

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