I’m sharing my Southern Style Peach Cobbler made with fresh peaches and a surprising pantry trick that will make you look at cobbler recipes differently.

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I never expected a peach cobbler to make me stop mid-bite, but this fresh peach cobbler did. Loaded with fresh peaches peeled, pitted and sliced that release a syrup so bright it smells like summer, the crunchy topping sings with coarse sugar or turbinado sugar for extra crunch.

I spent a night watching Peach Cobbler Recipe Videos and even a Southern Style Peach Cobbler clip, and still the first spoonful surprised me. It’s messy, a little loud, and somehow exactly the kind of dessert you want to show off in photos.

Trust me you wont wait for anyone to ask for a slice.

Ingredients

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Juicy peaches add fiber, vitamin C and natural sweetness, they’re slightly tart when ripe.
White sugar boosts sweetness and carbs, not much else nutritionally.
Butter gives richness, fat and flavor, makes crust tender, it’s calorie heavy.
All purpose flour provides structure and carbs, it’s low in fiber.
Cornstarch thickens peach juices without changing flavor, it’s mostly starch.
Cinnamon brings warm spice, antioxidant perks and aroma, it’s low cal.
Brown sugar adds molasses flavor, moisture and deeper sweetness, it’s sticky.
Vanilla rounds flavors, boosts perceived sweetness without more sugar, adds warmth.
Nutmeg adds warm, nutty notes, potent so use sparingly, it’s aromatic.

Ingredient Quantities

6 to 8 medium fresh peaches, peeled, pitted and sliced (about 6 cups)

1/2 cup granulated sugar (for peaches)

2 tablespoons fresh lemon juice

2 tablespoons cornstarch (to thicken)

1 teaspoon ground cinnamon, plus extra for sprinkling

1/4 teaspoon ground nutmeg (optional)

1 cup all purpose flour

1 cup granulated sugar (for batter)

1 tablespoon baking powder

1/4 teaspoon salt

1 cup whole milk (or buttermilk for richer flavor)

1/2 cup unsalted butter (1 stick), melted

1 teaspoon vanilla extract

2 tablespoons packed light brown sugar (for topping)

2 tablespoons coarse sugar or turbinado sugar (for extra crunch)

How to Make this

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1. Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.

2. Peel, pit and slice 6 to 8 medium peaches (about 6 cups). Quick peel hack: score an X on the bottom, drop in boiling water 30 seconds then plunge into ice water and the skins will slip right off. Use ripe but slightly firm peaches so they hold up.

3. Toss sliced peaches with 1/2 cup granulated sugar, 2 tablespoons fresh lemon juice, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg if using. Let sit 10 minutes to macerate; if you want a thicker filling sooner, simmer the mixture 2 to 3 minutes over medium heat until slightly thickened, then cool briefly.

4. In a medium bowl whisk 1 cup all purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder and 1/4 teaspoon salt.

5. Stir in 1 cup whole milk (or buttermilk for richer flavor) and 1 teaspoon vanilla extract until mostly smooth, then fold in 1/2 cup melted unsalted butter until just combined. Dont overmix the batter.

6. Pour the batter into the prepared baking dish and spread it into an even layer.

7. Spoon the peach mixture evenly over the batter in dollops, the juices will sink and swirl into the batter as it bakes, gently spread but dont fully stir them in.

8. Sprinkle 2 tablespoons packed light brown sugar, 2 tablespoons coarse or turbinado sugar and a little extra ground cinnamon over the top for crunch and color.

9. Bake 40 to 45 minutes until the top is golden brown and the filling is bubbly, tent loosely with foil for the last 10 minutes if it’s browning too fast.

10. Let the cobbler rest 10 to 15 minutes so the filling sets a bit, then serve warm.

Equipment Needed

1. 9×13 inch baking dish
2. Large mixing bowl
3. Medium bowl (for the peaches)
4. Cutting board
5. Paring knife (sharp)
6. Measuring cups and measuring spoons
7. Whisk and rubber spatula (or wooden spoon)
8. Small saucepan and slotted spoon (for quick-thickening option)
9. Oven mitts and a baking sheet to catch any drips, cause ovens get messy sometimes

FAQ

Q: Can I cut back on the sugar if my peaches are really sweet? A: Yes, absolutely. Start by trimming the 1/2 cup added for the peaches to 2 or 3 tablespoons and drop the batter sugar by 1/4 cup if they taste very sweet. Taste the sliced peaches first cause some batches need almost no extra sugar.

Q: My peaches are super juicy will the cobbler be soggy? A: Juicy peaches can make a runny filling, so toss them with the 2 tablespoons cornstarch and the lemon juice and let them sit 10 minutes to draw out and thicken juices. If they still seem watery you can cook them on the stove 2 to 3 minutes till thickened before baking.

Q: Can I use frozen peaches instead of fresh? A: Yes you can. Thaw them completely, drain off excess liquid, then toss with the cornstarch and a bit less sugar since frozen fruit can be sweeter. Frozen releases more juice so the cornstarch step is extra important.

Q: How do I know when the cobbler is done? A: Look for bubbling around the edges and a golden brown top. A toothpick inserted into the batter should come out mostly clean or with moist crumbs not raw batter. If the center's still wet give it 5 to 10 more minutes.

Q: Can I make this ahead or freeze it? A: You can prep the peach filling a day ahead and keep it chilled, then assemble and bake when ready. Baked cobbler freezes fine up to 3 months, wrap tightly, thaw in fridge overnight and reheat in a 350°F oven till warm and bubbly.

Q: Any good substitutions for milk or flour if I need them? A: Whole milk can be swapped for buttermilk for richer flavor, or use a cup of non dairy milk in a pinch. For gluten free use a 1 to 1 gluten free flour blend, texture will change a bit but it works. For vegan, use plant milk and vegan butter.

Fresh Peach Cobbler Recipe Substitutions and Variations

Fresh peaches: swap with frozen sliced peaches (thawed and drained) or canned peaches (drained). If using canned in syrup cut the batter sugar by about 1/4 cup, frozen works best when you drain excess juice so the cobbler doesn’t get soupy.
Cornstarch (thickener): use arrowroot or tapioca starch 1:1 for the same thickening. All purpose flour can work too but you’ll need about double the amount (so 4 tbsp flour for 2 tbsp cornstarch) and cook a bit longer to remove the raw flour taste.
Whole milk: replace with buttermilk for richer tang, or make soured milk by adding 1 tbsp lemon juice or white vinegar to 1 cup milk and let sit 5 minutes. Plain yogurt thinned with a splash of water or milk also works great.
Unsalted butter: use salted butter 1:1 but skip or cut the added salt in the batter by about 1/4 tsp. For a dairy free option use solid coconut oil or a vegan stick butter in the same amount.

Pro Tips

1. Quick peel hack works wonders, score an X on the bottom, drop peaches in boiling water 30 seconds then into ice water and the skins slip right off. Use peaches that are ripe but still kinda firm so they dont turn to mush when baking, and taste the fruit first so you can cut back on the added sugar if theyre super sweet.

2. Dont overmix the batter, stir until mostly combined and a few small lumps are fine. If you want richer flavor swap in buttermilk for the milk and let melted butter cool a bit before folding in so it doesnt overcook the batter.

3. Spoon the peaches in dollops instead of mixing them into the batter, theyll sink and make pretty swirls and pockets of fruit. Sprinkle the brown sugar and turbinado on top for crunch and if the top is browning too fast tent with foil for the last part of baking.

4. Let the cobbler rest at least 10 minutes before cutting so the filling sets, it makes serving way cleaner. Leftovers keep in the fridge and reheat gently in the oven or microwave, and its amazing with a scoop of vanilla ice cream or a little whipped cream on top.

Fresh Peach Cobbler Recipe

Recipe by Dan Coroni

0.0 from 0 votes

I’m sharing my Southern Style Peach Cobbler made with fresh peaches and a surprising pantry trick that will make you look at cobbler recipes differently.

Servings

servings

Calories

401

kcal

Equipment: 1. 9×13 inch baking dish
2. Large mixing bowl
3. Medium bowl (for the peaches)
4. Cutting board
5. Paring knife (sharp)
6. Measuring cups and measuring spoons
7. Whisk and rubber spatula (or wooden spoon)
8. Small saucepan and slotted spoon (for quick-thickening option)
9. Oven mitts and a baking sheet to catch any drips, cause ovens get messy sometimes

Ingredients

6 to 8 medium fresh peaches, peeled, pitted and sliced (about 6 cups)
1/2 cup granulated sugar (for peaches)
2 tablespoons fresh lemon juice
2 tablespoons cornstarch (to thicken)
1 teaspoon ground cinnamon, plus extra for sprinkling
1/4 teaspoon ground nutmeg (optional)
1 cup all purpose flour
1 cup granulated sugar (for batter)
1 tablespoon baking powder
1/4 teaspoon salt
1 cup whole milk (or buttermilk for richer flavor)
1/2 cup unsalted butter (1 stick), melted
1 teaspoon vanilla extract
2 tablespoons packed light brown sugar (for topping)
2 tablespoons coarse sugar or turbinado sugar (for extra crunch)

Directions

Preheat oven to 375°F (190°C) and lightly grease a 9×13 inch baking dish.
Peel, pit and slice 6 to 8 medium peaches (about 6 cups). Quick peel hack: score an X on the bottom, drop in boiling water 30 seconds then plunge into ice water and the skins will slip right off. Use ripe but slightly firm peaches so they hold up.
Toss sliced peaches with 1/2 cup granulated sugar, 2 tablespoons fresh lemon juice, 2 tablespoons cornstarch, 1 teaspoon ground cinnamon and 1/4 teaspoon ground nutmeg if using. Let sit 10 minutes to macerate; if you want a thicker filling sooner, simmer the mixture 2 to 3 minutes over medium heat until slightly thickened, then cool briefly.
In a medium bowl whisk 1 cup all purpose flour, 1 cup granulated sugar, 1 tablespoon baking powder and 1/4 teaspoon salt.
Stir in 1 cup whole milk (or buttermilk for richer flavor) and 1 teaspoon vanilla extract until mostly smooth, then fold in 1/2 cup melted unsalted butter until just combined. Dont overmix the batter.
Pour the batter into the prepared baking dish and spread it into an even layer.
Spoon the peach mixture evenly over the batter in dollops, the juices will sink and swirl into the batter as it bakes, gently spread but dont fully stir them in.
Sprinkle 2 tablespoons packed light brown sugar, 2 tablespoons coarse or turbinado sugar and a little extra ground cinnamon over the top for crunch and color.
Bake 40 to 45 minutes until the top is golden brown and the filling is bubbly, tent loosely with foil for the last 10 minutes if it’s browning too fast.
Let the cobbler rest 10 to 15 minutes so the filling sets a bit, then serve warm.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.