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Rolling Sauce

Southern Peach Cobbler With a Cakey Golden Crust

The classic Southern poured-batter peach cobbler: butter melts in the pan, batter goes over it, sweetened peaches go on top — you don't stir, and the oven does the rest. Golden crust, jammy peach filling, done.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8
Course: Dessert
Cuisine: American / Southern
Ingredients Method Notes

Ingredients
  

Peach Filling
  • - 6 medium ripe peaches peeled and sliced ½ inch thick (about 5 cups), or 2 cans (29 oz each) sliced peaches in juice, well drained
  • - ¼ cup granulated sugar
  • - ¼ cup light brown sugar packed
  • - ½ teaspoon ground cinnamon
  • - ¼ teaspoon ground nutmeg
  • - 1 teaspoon fresh lemon juice
  • - 1 teaspoon pure vanilla extract
Batter
  • - ½ cup 1 stick unsalted butter
  • - 1 cup all-purpose flour
  • - 1 cup granulated sugar
  • - 1 tablespoon baking powder
  • - ¼ teaspoon fine salt
  • - 1 cup whole milk or buttermilk
  • - 1 teaspoon pure vanilla extract
Cinnamon-Sugar Top
  • - 1 tablespoon granulated sugar
  • - ½ teaspoon ground cinnamon

Method
 

  1. Toss peaches with both sugars, cinnamon, nutmeg, lemon juice, and vanilla. Set aside for 10 minutes to macerate.
  2. Place butter in a 9×13-inch baking dish and slide into the oven as it preheats to 375°F. Remove as soon as butter is fully melted, about 3–4 minutes.
  3. Whisk together flour, sugar, baking powder, and salt. Add milk and vanilla; whisk until smooth.
  4. Pour batter directly over the melted butter. Do NOT stir. Spoon peaches and all their juice over the batter. Do NOT stir. Mix the cinnamon-sugar and sprinkle across the top.
  5. Bake at 375°F for 40–45 minutes until the top is deep golden, the edges are bubbling, and the batter has risen up through the peaches.
  6. Rest 10–15 minutes before serving. Serve warm with vanilla ice cream.

Notes

  • Storage: Refrigerate covered for up to 3 days. Reheat covered at 350°F for 15–20 minutes.
  • Frozen peaches: Thaw and drain completely. Add 1 tsp cornstarch to the filling to prevent excess liquid.
  • Canned peaches: Use peaches in juice, not heavy syrup. Drain well.
  • Swap: Replace ½ cup peaches with blueberries. Or substitute nectarines, plums, or apricots at the same quantity.