Foolproof Southern Peach Cobbler
If you’ve searched high and low for a foolproof Southern Peach Cobbler recipe, search no more. This is one of the easiest summer desserts to make with only a few simple ingredients and the result is delicious!
The challenge with finding the right peach cobbler recipe is that some of them come out “cakey” while others turn out “gooey.”
The reasons for this are: due to the ratios of baking powder to the amount of liquid called for in the recipe.
This foolproof peach cobbler recipe has just the right amount of baking powder and liquid, resulting in a perfect texture and a truly delicious Southern peach cobbler that doesn’t have the texture of cake.
Why you’ll love this recipe
This is pretty much a traditional recipe and one of the more popular desserts you’ll find in the South!
- Simple ingredients – sugar, flour (all-purpose flour), milk, baking powder, canned peaches (or fresh), salt, cinnamon – all-natural ingredients!
- Easy clean-up – mix everything in one bowl
- Texture- the “cobbler” part turns out just right – not too dense, like a cake, and not to runny
This is one of the easiest cobbler recipes you’ll find and the cobbler topping comes out perfect every time!
Here’s what you’ll need
I use canned peaches because I don’t like peeling fresh peaches, but if you want to use fresh or frozen peaches (or any other fruit for that matter), please do!
It doesn’t matter the kind of peaches you use. I get the yellow cling peaches that are in light syrup; you can use peaches in heavy syrup or fruit juice if you don’t have fresh peaches. Peaches in light syrup or fruit juice have less sugar; that’s the only difference in my opinion.
How to make Southern peach cobbler
My grandmother used to make this easy southern peach cobbler recipe in her sleep! It’s a great recipe even if it’s not peach season!
Melt a stick of butter in a 9 x 13 baking dish in the oven; drain canned peaches and reserve the liquid. In a mixing bowl, combine a cup sugar, flour, milk, baking powder, salt and a little bit of ground cinnamon. Add the drained peach slices and half of the peach juice to the melted butter
Pour batter over the peaches but don’t stir it! This let’s the “cobbler” puff up around the peaches. Bake uncovered until the top is nice and golden brown!
Recipe FAQ
Yes, but reserve it. You will use only half of the syrup. I’ve found that all of the juice is too much liquid for this recipe and it came out runny.
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.
I made this two-can cobbler in a 9 X 13 baking dish that was 2 inches deep and has a volume of 14 cups.
The cobbler increased in volume about an inch, which resulted in about eight ½-cup servings. If you want a taller cobbler, double the recipe.
If you’re using a larger or smaller baking dish, consider the volume of your pan and adjust the recipe for your pan. The Joy of Baking has an awesome chart for different size pans!
You can also adjust ingredient amounts in the recipe card below by clicking on the number of servings. A slider bar pops up and you can see exactly how much of each ingredient you need to use for your size pan.
I’ve seen it done different ways. I add the fruit first, then drizzle the batter, but you can do it the other way around if you like. However you do it, do not stir the batter and melted butter. Just drizzle it into the pan over the peaches. I’ve found the only difference in adding the batter first or last is that when you add the batter last, some of it sinks down into the pan, creating a “cobbler” effect.
The first time I made this, I put the batter in the pan first and it made a cobbler crust, which I wasn’t used to nor did I want so, I pour the batter in last.
How to make it with fresh or frozen peaches
If you’re using fresh fruit or frozen fruit (blackberries, blueberries, peaches) you’ll need 2-3 cups of fruit and you’ll need to make a simple syrup.
- Pour the fruit into a large saucepan
- Sprinkle with one cup of sugar
- Add 1/2 cup of water; cook on low heat until the sugar is mostly dissolved
- Then, just add the fruit and juice to the baking dish
This foolproof peach cobbler recipe can be used for any fruit!
How to peel fresh peaches easily!
If you’re using fresh juicy peaches, this is the easiest way to peel them:
- Bring a big pot of water to high heat (doesn’t have to be boiling-just really hot)
- Place peaches in water and allow to sit in the hot water for 5-minutes or so
- Use tongs to remove peaches, then slice away or peel the skin
How to make peach cobbler for large groups
If you’re serving this traditional dessert at a family reunion, picnic, church social or just serving a lot of folks, this recipe is GREAT for serving a crowd!
This recipe makes about 4 cups of peach cobbler. If you serve your guests 1/2 cup, you’ll get 8 servings out of this recipe.
If you’re making peach cobbler for 50, you’ll need six times the ingredients. Scroll down to the recipe card and select the recipe at 3X the amount. Make the tripled recipe twice and bake in 2-3 big aluminum pans.
Storage and reheating
If you have any foolproof Southern peach cobbler left over, cover it with plastic and refrigerate up to 3-days.
To reheat, place covered baking dish in 325ºF oven for 15 minutes or so, or, reheat in the microwave on low setting for 1-2 minutes. If reheating in the oven, you might want to cover it with aluminum foil.
Peach Cobbler is a favorite, especially in the summertime, served with a big scoop of vanilla ice cream, but in the South, you’ll find it served year-round with just about any and everything including BBQ ribs and Chicken Fried Steak.
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 scroll down and leave a rating and comment! I love to hear from you!
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
- Preheat oven to 375ºF
- Place one stick of butter in a 9 x 13 baking dish; place in oven until butter melts1 stick butter
- Combine flour, sugar, baking powder, salt and cinnamon in mixing bowl; add milk; combine well1 cup sugar, 1 cup flour, 1 tablespoon baking powder, ¼ teaspoon salt, 1 teaspoon cinnamon, 1 cup milk
- Drain peaches and reserve the juice in a measuring cup (See Recipe Notes)30 ounces peaches in light syrup
- Add the drained peaches to the baking dish with the melted butter
- Pour half of the reserved juice over the peaches
- Pour batter over peaches, syrup and butter; do not stir
- Bake 45-50 minutes uncovered on the middle rack or until the cobbler is golden brown
- 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.
- Pour the fruit into a large saucepan
- Sprinkle with one cup of sugar
- Add 1/2 cup of water; cook on low heat until the sugar is mostly dissolved
- Then, just add the fruit and juice to the baking dish
Nutrition Estimate
♥ If you make this recipe, please leave a comment and rating below! Thank you!
My go to when I want to “wow” my guests. So Simple yet, it’s a. Big hit…every time.
Absolutely delicious! Can I make & bake this ahead of time and reheat the whole cobbler later?
Sure! Just cover it with foil and keep it in a warm oven (about 200 degrees) until ready to serve!
Can fresh peaches soften while baked?
Yes, but if you want the peach juice (like in canned peaches), you’ll want to cook them on the stove with a little sugar
If I triple this recipe, what size baking pan should I use?
I’d use 2 9 x 13″ inch aluminum pans
I have a 105 oz can of peaches to use up. Approximately how many cups of liquid do I use?
Thank you!
Use half of it.
I tweeted this just a smidgen! I added 1/4c brown sugar to dry ingredients and 1/2tsp vanilla to milk. After baking I reduced the rest of the peach syrup. Drizzled over hot cobbler. Sprinkled with turbo sugar. I could eat the whole pan!!!!!!!!! Excellent cobbler!
You had me sold at ‘foolproof’ !!
Sooooo Goooooood!!
My batter looked/was a lil dark…Oops!! I used a Table Spoon of cinnamon!! Lol!!
Still good!!
Have you heard the expression “finger-licking good”? Well, this cobbler is “pan licking good”. Actually, “pan scraping good” I made two 9×13 pans for a small get-together, about 20-30 people. There were other desserts, so everything was dished out in small cups. One of the women doing the dishing out, told me that she wanted to scrape the crumbs out of the pans, because it was so good. Another told me that it was “to die for”. There wasn’t one crumb left! Best peach cobbler I’ve ever had. I’m making it again for our next get-together!
Thank you, Leigh! I am glad you were the ‘hit’ at the party with the Peach Cobbler! Thank you for sharing this:)
Just to let you know, I’m making it again, right now, for my brother. The first two were made with canned peaches. This time, I’m doing fresh peaches. Next I’m going to do blueberries. I have tons of them in the freezer. I’m sure they’re going to be delicious!
Sounds good! Be sure to make a simple syrup with fresh or frozen fruit; you want it thick and sticky:)
Ok this recipe is fool proof and it is freaking delicious it came out perfect made some vanilla ice cream in my maker to go with it I’ve searched and searched for a peach cobbler thank you for this recipe.
We love it. I reduced the amount of sugar and used fresh peaches that I heated with sugar water. May try adding a little vanilla next time.