This Southern Peach Cobbler is a warm, golden-baked classic made with juicy peaches, buttery cake topping, and a rich brown-sugar cinnamon glaze — the kind of old-fashioned comfort dessert that tastes just like grandma’s Sunday kitchen.
Servings: 8
Ingredients
For the Peach Filling
- 6 cups sliced peaches fresh or frozen, thawed
- ¾ cup granulated sugar
- ¼ cup light brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 teaspoons cornstarch
For the Cobbler Topping
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ½ cup 1 stick cold unsalted butter, cubed
- ½ cup whole milk
- 1 teaspoon vanilla extract
Optional Finish
- 1 tablespoon coarse sugar for sprinkling
- Vanilla ice cream or whipped cream for serving
Instructions
Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
Make the peach filling:
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In a large bowl, combine peaches, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg, and cornstarch. Stir until evenly coated.
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Transfer filling into the prepared baking dish and spread into an even layer.
Prepare the topping:
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In a separate bowl, whisk together flour, sugar, baking powder, and salt. Cut in the cold butter using a fork or pastry cutter until the mixture resembles coarse crumbs.
Add wet ingredients:
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Stir in milk and vanilla just until a soft dough forms. Do not overmix.
Top the peaches:
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Drop spoonfuls of the dough evenly over the peach filling, leaving some gaps for steam to escape.
Optional sprinkle:
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Lightly sprinkle coarse sugar over the topping for extra crunch.
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Bake uncovered for 40–45 minutes, or until the topping is golden brown and the peach filling is bubbling around the edges.
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Cool slightly before serving so the filling can thicken.
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Serve warm with vanilla ice cream or whipped cream.