If you’ve been searching for a reliable Southern peach cobbler recipe, your search ends here. This is one of the easiest summer desserts to make with just a few everyday ingredients, and it produces a classic, delicious result every time.
Many recipes yield a cobbler that’s either too cakey or too gooey.
That usually comes down to the balance of leavening and liquid. This version uses the right amount of baking powder and liquid to give you a tender, biscuit-like topping that isn’t cake and doesn’t turn runny.
Here’s what you’ll need
I use canned peaches because I prefer not to peel fresh fruit, but fresh or frozen peaches (or other fruits) work just as well. Use peaches in light syrup, heavy syrup, or juice — light syrup or juice simply adds less extra sugar.
How to make Southern peach cobbler
Preheat the oven to 375ºF. Place one stick of butter in a 9 x 13-inch baking dish and set the dish in the oven until the butter melts. Drain the canned peaches, reserving the syrup.
In a mixing bowl combine 1 cup granulated sugar, 1 cup all-purpose flour, 1 tablespoon baking powder, 1/4 teaspoon salt, and 1 teaspoon ground cinnamon. Stir in 1 cup milk until smooth.
Put the drained peach slices into the baking dish with the melted butter and pour half of the reserved peach syrup over the fruit. Pour the batter evenly over the peaches — do not stir. Baking this way lets the topping rise around the fruit and creates the classic cobbler texture. Bake uncovered for 45–50 minutes or until the top is golden brown.
Recipe FAQ
Yes—drain the peaches but save the syrup. Use only half of the reserved syrup in the cobbler; using all of it adds too much liquid and can make the filling runny.
If using one large (28 oz) can, drain the peaches and add all the fruit and only half the syrup to the dish. If using two 15 oz cans, drain just one can and add the other with its syrup.
This recipe is written for a 9 x 13-inch baking dish about 2 inches deep (roughly 14 cups volume). The cobbler puffs up during baking and yields about eight 1/2-cup servings. For a taller cobbler, double the recipe. If you change pan sizes, adjust ingredient quantities based on pan volume.
Either order works, but I place the fruit first, drizzle the reserved syrup and melted butter over it, then pour the batter on top without stirring. Pouring the batter last allows some of it to sink, creating a more distinct cobbler texture. The key is to avoid stirring once the batter and butter meet.
How to make it with fresh or frozen peaches
For fresh or frozen fruit (peaches, berries, etc.) use 2–3 cups of fruit and make a simple syrup to add moisture and sweetness.
- Place the fruit in a saucepan.
- Sprinkle with 1 cup sugar.
- Add 1/2 cup water and cook on low until the sugar mostly dissolves and the fruit releases some juice.
- Add the fruit and its juices to the baking dish and proceed with the recipe.
This cobbler method works well with nearly any fruit.
How to make peach cobbler for large groups
- This recipe is ideal for family reunions, picnics, church socials, or any event with many guests.
- The recipe yields about 4 cups of cobbler; served in 1/2-cup portions that equals roughly 8 servings.
- For about 50 people, multiply ingredients by six. A practical approach is to triple the recipe and make it twice, baking in two or three large aluminum pans.
Storage and reheating
Store any leftover cobbler covered in the refrigerator for up to 3 days.
To reheat, warm the covered baking dish in a 325ºF oven for about 15 minutes, or microwave individual portions on a low setting for 1–2 minutes. If reheating in the oven, tent the dish with foil to prevent over-browning.
Peach cobbler is a summertime favorite served with a big scoop of vanilla ice cream, though in the South you’ll find it served year-round alongside savory dishes at family meals.
Related recipes
- Southern Pecan Pie
- Coconut Cream Pie
- Southern Sweet Tea
- Southern Pimento Cheese
- Easy Apple Crisp
- Homemade Lemonade with No Cook Simple Syrup
- Foolproof Cookie Dough Recipe
If you make this recipe please leave a rating and comment — feedback is always appreciated!
Foolproof Southern Peach Cobbler
Ingredients
- 30 ounces peaches in light syrup (one big 28 oz. can or two 15-oz. cans)
- 1 stick butter , unsalted
- 1 cup sugar , granulated
- 1 cup flour ,all-purpose
- 1 cup milk ,2% or whole
- 1 tablespoon baking powder
- ¼ teaspoon salt , table
- 1 teaspoon cinnamon , ground
Instructions
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Preheat oven to 375ºF
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Place one stick of butter in a 9 x 13 baking dish; place in oven until butter melts
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Combine flour, sugar, baking powder, salt and cinnamon in mixing bowl; add milk and mix until smooth
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Drain peaches and reserve the juice
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Add the drained peaches to the baking dish with the melted butter
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Pour half of the reserved juice over the peaches
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Pour batter over peaches, syrup and butter; do not stir
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Bake 45-50 minutes uncovered on the middle rack or until the cobbler is golden brown
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Serve warm with a scoop of vanilla ice cream
Notes
- If you use one large can of peaches (28 oz), drain the peaches and put the syrup in a bowl; add all the peaches and only half of the reserved syrup to the baking dish.
- If you use two 15 oz cans of peaches, drain only one can; pour one drained can of peaches and a full can of peaches with their syrup in the baking dish.
When adding the batter, drizzle it over the peaches and melted butter—do not stir.
For fresh or frozen fruit use 2–3 cups of fruit and make a simple syrup: place fruit in a saucepan, add 1 cup sugar and 1/2 cup water, cook on low until sugar dissolves, then add fruit and juices to the baking dish.
Peach Cobbler for Large Groups
This recipe yields 4 cups of cobbler. If you serve 1/2-cup portions, you’ll get about 8 servings. For large crowds, multiply ingredients as needed; tripling and making the tripled recipe twice is an easy method—bake in two or three large pans.
Nutrition Estimate
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