Southern Peach Cobbler

| July 21, 2019 | 33 Comments

Southern Peach Cobbler Recipe

Follow our easy, step-by-step, photo illustrated recipe to learn how to make this delicious Peach Cobbler. It’s an old Southern favorite. Printable recipe included.


Peach Cobbler, enjoy!
A true Southern favorite dessert. Peach Cobbler.


Peach Cobbler, slider.

There is an area about 60 miles North-West of where I live that is well known for it’s peach orchards. They produce some beautiful peaches each year, but we just can’t seem to grow them right around where I live. The soil is just not right here for growing them it seems.

I haven’t been able to get to the farmers market to purchase any of the local fresh peaches this year, but I did have a hankering for a peach cobble recently, so I resorted to using frozen peaches instead. It still turned out great. Smile.

This is our second recipe for peach cobbler here on Taste of Southern. A few years back, I used a recipe one of my friends had given me and made her Peach Delight Cobbler. That one has a crumb type topping whereas this one does not. Both will be good recipes to try, just depends on what you like.

This is more of the traditional and old Southern favorite, so I figured if I was going to make it, I might as well take the photos and post it all here on Taste of Southern. I hope you’ll enjoy it should you decide to try it. And, if you can use fresh peaches, it will be even better.

The sweetness of the cobbler will depend a lot on just how sweet your peaches are. I prefer the yellow freestone variety when I can find them as they are a bit easier to work with for me.

Ready to get started?  Alright then, let’s head on out to the kitchen, and… Let’s Get Cooking!


Peach Cobbler, ingredients.
Peach Cobbler Recipe, You’ll need these ingredients.


Peach Cobbler, add peaches.
Place peaches in a medium sized mixing bowl. If using frozen peaches, they need to be fully thawed.


Peach Cobbler, add sugar.
Add the sugar.


Peach Cobbler, add lemon juice.
Add lemon juice.


Peach Cobbler, add vanilla.
Add vanilla flavoring.


Peach Cobbler, stir well.
Grab a large spoon and stir everything until the sugar dissolves and peaches are coated with the syrup.


Peach Cobbler, add flour.
Place the flour in another small mixing bowl.


Peach Cobbler, add sugar.
Add the sugar.


Peach Cobbler, add baking powder.
Add the baking powder.


Peach Cobbler, add a dash of salt.
Add just a dash of salt. Give the dry ingredients a quick stir.


Peach Cobbler, add milk.
Gradually add the milk.


Peach Cobbler, stir well.
Mix well to make a pancake like batter.


Peach Cobbler, add the melted butter.
Place the melted butter in your baking dish. Be sure to use one with high sides because the mixture will rise once it starts baking.


Peach Cobbler, add the batter.
Pour the batter into the butter. DO NOT STIR.


Peach Cobbler, add the peaches.
Pour the peaches on top of the batter. DO NOT STIR.


Peach Cobbler, baking time and temp.
Place the dish in an oven pre-heated to 350°. Bake for 50-60 minutes until bubbly and golden brown on top.


Peach Cobbler, cool.
Remove from oven and let cool a bit before serving. It’s really hot. Smile.


Peach Cobbler, enjoy.


clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon
Peach Cobbler, printbox

Southern Peach Cobbler

  • Author: Steve Gordon
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: Varies
  • Category: Dessert
  • Method: Bake
  • Cuisine: American, Southern


Our peach cobbler can easily be made with either fresh or frozen peaches. Great dessert for most any meal and a real old Southern favorite.



4 cups sliced Peaches, fresh or frozen (thawed)
1 cup sugar, divided
1/2 teaspoon Vanilla Extract
1 teaspoon Lemon Juice
1 stick butter, melted
1 cup All-Purpose Flour
2 teaspoons Baking Powder
Dash of salt
3/4 cup Milk


Place peaches in a large mixing bowl.
Add ½ cup of the sugar.
Add extract.
Add lemon juice.
Toss gently to coat peaches. Set aside.
Place flour in a separate small bowl.
Add baking powder.
Add the other ½ cup sugar.
Add dash of salt.
Stir dry ingredients together.
Gradually stir in the milk until batter is smooth.
Pour melted butter into baking dish (3qt)
Pour flour mixture on top of butter. Do not stir.
Pour peaches over top of flour mixture. Do not stir.
Bake at 350F degrees for 50-60 minutes until golden brown on top.


If using frozen peaches, be sure they are completely thawed before starting the recipe.

Keywords: peach cobbler, southern favorite cobbler, fresh peaches, frozen peaches, southern desserts

Your Comments:

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Be Blessed!!!


You might also like this: Peach Delight Cobbler

Or, maybe this:  Mama’s Fresh Coconut Cake

How about this one?  Sweet Potato Pie


Tags: , , , , , , , ,

Category: Desserts

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (33)

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  1. Marsha says:

    I just put this in the oven. This is my birthday cake/cobbler. Happy birthday to me.

  2. Julie says:

    Hello Steve, I’ve made this peach cobbler twice now and also have made it with blackberries. It’s absolutely delicious and so easy! I make mine in exactly the same Corningware dish you have pictured and it’s the perfect size. I’ve made several recipes from TOS and they’ve all tasted like “home” and that’s a compliment for sure. Thank you for sharing all these great recipes!

  3. Phyllis Ivey says:

    Hello Steve, I made this peach cobbler and it was great. I live at Whittier, NC and get a lot of fresh peaches brought here from Chesnee and Gaffney SC areas. So I have been lucky getting some nice peaches every summer. Thanks so much for the great recipes! Phyllis

    • Steve Gordon says:

      Hi Phyllis, I’m glad the cobbler turned out good for you. Thank you for trying the recipe. I use to pick up peaches from South Carolina when I would be down at the Farmers Market in Columbia. They were always good. You’re blessed to be getting good peaches. I do appreciate your visit today. Thank you for your support and be sure to stop by again… real soon. Be Blessed!!! -Steve

      • Bryan V. Bentley says:

        Hello! I am blessed to be located 10 minutes away from a wonderful place (Strawberry Hill) in Upstate SC. Strawberries, peaches, blackberries and other assorted fresh produce along with a restaurant and ice cream (made onsite) parlor across the road! I’ve been making peach cobbler my whole life. I was taught to put butter in the baking dish and melt it in the oven while it reheats. Other than this small difference, this is identical to my recipe.

        • Steve Gordon says:

          Hi Bryan, I’m very familiar with Strawberry Hill. I’ve stopped there several times when travelling through the area. Great place. Thank you for sharing your comments with us. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Phyllis Ivey says:

        Hey Steve!

        This peach cobbler is still one of our favorites, reminds me of my grandmothers! I love your cookbook so does my sister Sharon; I ordered one for my other sister Jill. Hope you are doing well and have a great summer!

  4. Martha says:

    I love this recipe and it’s been in my recipe rotation for many years. I’ve made it many times with canned peaches when fresh ones are not available. Of course, it is much better with delicious fresh peaches! I enjoy your writing greatly and look forward to each posting. I pray that your vertigo will soon be healed. Take care Steve.

    • Steve Gordon says:

      Hi Martha, Thank you for sharing your comments and memories of the Peach Cobbler. I’ve only made it with fresh or frozen peaches. Perhaps I’ll try the canned one’s next. Smile. Thank you for your well wishes and your prayers. I agree with you for that healing. I do appreciate all of your visits and your support and I trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  5. Penny says:

    I did not have enough peaches so made up the difference with fresh blueberries. Other than adding blueberries followed the recipe. Very good. Thanks for sharing.

    • Steve Gordon says:

      Hi Penny, I bet your cobbler turned out awesome with the blueberries added in. I’m glad you enjoyed it. Thanks again for stopping by and be sure to visit again… real soon. Be Blessed!!! -Steve

  6. Greg Covington says:

    I was in North Carolina for the weekend and got a peck of peaches from the Pee Dee Orchard in Anson County. I always loved their peaches. I am going to give this recipe a try.

    • Steve Gordon says:

      Hi Greg, Pee Dee Orchards is about 75 miles away from me, but I’ve been there numerous times. They always have great peaches. Did you get some of their Peach Ice Cream on your visit? I love that too. They’ve always been great folks to work with, I’m glad you had the chance to visit with them. They also operate a booth at the State Farmers Market over in Raleigh. I shop with them there whenever I can’t get down to their home location. I hope you had the chance to try the cobbler. I appreciate your visit and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Greg Covington says:

        I made the cobbler and it was great with those fresh peaches from the Pee Dee Orchard. My wife tried the peach ice cream and said it was delicious, just as you said. Be blessed.

  7. Betty Goodman says:

    I make this about once a month it is so good and easy. I’m sorry
    you don’t have anyone to take you to a farmers market for fresh vegetables & fruit. If I was closer we would go every week. Smile Enjoy your recipes and thoughts from your mama and friends. Hope Jan and husband are still doing great. Love to hear from and how they are doing.

    • Steve Gordon says:

      Hi Betty, You offer is too kind. I greatly appreciate it though. It’s not in having a way to get there, it’s more of a problem with me being able to get out and go. Vertigo is no fun at all. My brother would take me anytime I wanted to go, so don’t feel too bad for me. Smile. Billy and Jan are back home and doing really good. Thank you for asking about them. I’ll try to do another update on them in the Newsletter soon. I’m grateful to have you as a subscriber. Don’t be a stranger, the door is always open for you. Stop by any old time. Be Blessed!!! -Steve

  8. Dara says:

    Thank you SO much! You always have some delicious recipes on your posts!

    • Steve Gordon says:

      Hi Dara, Thank you for stopping by. I’m glad you like the recipes and I do appreciate your support. Thank you for your visit today and be sure to stop by again… real soon. Be Blessed!!! -Steve

  9. Dolores says:

    Hi Steve! I just made a similar peach cobbler on Friday. The recipe calls for canned peaches with its syrup. Other wise the steps are basically the same. I bet it would be wonderful with fresh peaches. I added a couple of dashes of cinnamon. I’ll have to try your recipe. I LOVE Dr.Quinn too. The station I watched it on no longer carries it. I looked forward to watching it each weeknight. I was so sad to see it go. Bless you.

    • Steve Gordon says:

      Hi Dolores, I bet your cobbler turned out great. Maybe I will use the canned peaches next time I get the hankering for a cobbler. I’m sorry you can no longer watch Dr. Quinn-Medicine Woman on your station. It will probably come around again before too long. I’m thankful to have you as a subscriber to the Newsletter. I appreciate you reading about my rambles each week. Your support is greatly appreciated. I do hope you’ll continue to visit with us often. Be Blessed!!! -Steve

  10. Lois Muzzy says:

    I have not made the cobbler yet but plan to within the next few days. Looks delish. Plan to follow your recipe exactly. Thanks for all the great recipes, plus your rhetoric. Love it.

    • Steve Gordon says:

      Hi Lois, I look forward to hearing how the Peach Cobbler turns out for you. Thank you in advance for trying it. I’m thankful to have you as a subscriber to the Newsletter and very much appreciate your visits and your support. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  11. Karen Miller says:

    This is my favorite way to make peach cobbler. I don’t add vanilla or almond flavoring. We like the pure taste of the fresh peaches.

    • Steve Gordon says:

      Hi Karen, I must admit that I thought about leaving the flavoring out, but finally decided to go ahead and add it. I’m sure it’s good without it, especially if you have a good source of local and fresh peaches. Thank you for sharing your comments with us. I do appreciate your visits and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  12. D says:

    You are like an old friend calling on the phone or just dropping by. I enjoy reading your stories and really enjoy your recipes. Have a marvelous day and if I lived closer to you, I would drive you to the farmers market or bring you fresh fruits/veggies.

    • Steve Gordon says:

      Hi D, You made my day. I like you already. Smile. Thank you so very much for your kind comments and compliments. I’m glad you enjoy the recipes and the Newsletter. Thank you for subscribing. You’re too kind. Please know the door is always open for you. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  13. Mary Ellen says:

    We not to sound critical in any way, but this great recipe might be just as tasty with, perhaps, 3/4 cup of sugar. That leaves room to serve with a scoop of ice cream, yum yum.
    Also, almond flavoring and peaches seem made for each other. And, it might lend a sweeter nuance to the cobbler.
    It is amazingly easy to make. Thanks so much.

    • Steve Gordon says:

      Hi Mary Ellen, You’re not being critical at all. I think it just depends on how sweet the peaches are to begin with. Using frozen peaches, I still thought my cobbler could have been a bit sweeter, but then I might have a great big Sweet Tooth to begin with. Smile. And YES on the Almond flavoring. I’ve seen it used as well. Thank you for sharing your comments with us. I’m thankful to have you as a subscriber to the Newsletter, and I’m thankful for all of your visits and support. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  14. Kay Jones says:

    Oh I also melt the butter in the baking dish in the oven. When you add the batter it starts cooking right away and forms a delicious crusty edge.

  15. Kay Jones says:

    I have made this cobbler for many years. I was told it is called poor mans cobbler. Lucky us poor people! However I have never added vanilla flavoring. When I serve it I let it cook during the meal because it is at its absolutely best hot out of the oven. Top with vanilla ice cream.
    Easy to remember: equal parts sugar flour milk. I use a little less sugar since the fruit is sweet.
    Sooo good.

    • Steve Gordon says:

      Hi Kay, You could certainly leave the Vanilla flavoring out if you prefer. Or, some folks like to use Almond Flavoring or extract instead. Totally a matter of preference. Smile. It is good while hot, or at least good and warm. And, the addition of ice cream or a whipped topping would certainly make it even better. Thank you for being a subscriber to the Newsletter and for all of your visits and support of Taste of Southern. It’s greatly appreciated. I hope you’ll keep up the great work and be sure to visit with us often. Be Blessed!!! -Steve

  16. Marilyn Allison says:

    Good Morning,

    I was wondering if this recipe would work with fresh cherries? I bought some this week, I have never had them before, and they are ok, but not very sweet. So I had been thinking of cooking some desert with them, and this seems to be a good candidate. I would appreciate your thoughts about this.

    And it has been very hot in the southern part of North Carolina too. Looking forward this week to the cooler temperatures too. Hope you get better soon.

    • Steve Gordon says:

      Hi Marilyn, I don’t see any reason why the cherries wouldn’t work out just fine. They should have plenty of time to cook while everything bakes up. Since the cherries aren’t very sweet, you might want to add a bit more sugar. I hope this helps. Do let us know if you try it and how it turns out. I’ll be waiting to hear back. Smile. Thank you for the well wishes. I hope this week is much cooler than the past one too. I appreciate you being a subscriber to the Newsletter and for all of your visits and support. The door is always open for you, so stop by again… real soon. Be Blessed!!! -Steve

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