Southern Peach Cobbler Recipe -
Southern Peach Cobbler Recipe
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Southern Peach Cobbler

Recipe by  

"Everybody loves this recipe, even my friends who do not like sweets. Excellent with fresh whipped cream or vanilla ice cream."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings
  • PREP

    10 mins
  • COOK

    45 mins

    1 hr


  1. Preheat oven to 350 degrees F (175 degrees C). Place butter in a deep 2 quart baking dish and place in oven to melt.
  2. In a medium bowl, mix sugar and flour. Stir in milk, a little at a time, until wholly incorporated. Pour carefully over melted butter in dish. Spoon peaches and syrup over batter.
  3. Bake in preheated oven 35 to 45 minutes, until crust is puffed and golden.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Aug 29, 2003

So easy and good! Perfect for a last minute dessert. I didn't have self rising flour so I added baking powder and salt. I also added cinnamon since we all like it. It was delicious. My family will be wanting me to make this one often.

Most Helpful Critical Review
May 21, 2010

Very tasty, BUT I too, got a soggy mess. I think next time the peaches should be close to drained (very little syrup) AND maybe 1/2 cup milk. I knew putting the batter in the dish that it would not puff up and turn cakey - the batter was just too thin. THen with all the peach syrup on top (even though I held back quite a bit) it was just too soupy. Great taste though!

Sep 11, 2005

I halved the recipe, except for the sugar, using 1/2 cup white, 1/2 cup brown. I also used 4 of the single serving peach cups instead of canned fruit. added a good bit of vanilla and cinnamon to crust mix. also sprinkled the tops of the peaches with brown sugar and cinnamon. Baked for 40 min. in a 8x8 glass dish. This came out soooo good, no problems with raw center as others mentioned. This is the recipe I will use for peach cobbler from now on! So easy and quick and good! YUMMY!! Thanks so much!

Aug 01, 2005

This was great! We adjusted the recipe to serve 12 and cooked it in a 9x13 for 35 minutes. Then covered it with foil to prevent overbrowning and baked another 10 minutes. We also used fresh peaches ~6 cups (3 lbs) tossed with 1/4 cup or so of sugar. Bake in 9 x 13

Jul 25, 2008

I am basing my review off of my mom`s recipe. The recipes are very similar. The only difference is that she uses regular flour (add 2 t of baking powder) and the sugar is only 3/4 a cup of white sugar if using canned peaches. For fresh soak in an added 3/4 c of white sugar. Also, she adds 1/4 t of salt. I use 1 t of vanilla extract and for the milk half the 3/4 c is half and half and the other half is whipping cream. I have always baked it in a an 8x8 dish (CLEAR GLASS for fruits always) and never ended up with a soggy cobbler.

Aug 16, 2004

I used 9 ripe freshly cooked peaches and juice for this recipe (9 peaches, 3/4 cup of peach juice, 1/4 cup of lemon juice, 3/4 cup sugar and 1/8 tsp cornstarch cook over Medium heat until tender. I made alterations to suit my families taste. for batter: 1 cup of self-rising flour, 1/2 cup sugar and 3/4 cup of milk. Hint: Evenly distribute the batter and peaches and juice working from the ouside/in. As even as possibe. Top with cinnomin before baking. I baked at 350 for 1 hour in a 10x10x2in. pyrex dish. THIS IS THE ULTIMATE PEACH COBBLER. Don't roll and weave dough it takes forever and it isn't as good as this recipe. Super Great recipe. 2 thumbs up.

Aug 29, 2003

Quick, easy, and delicious; my three favorite words.I made this once as is, which was totally wonderful. But the second time, for personal preference, I wanted to cut back on the sugar. I used 2/3 cup with half white and half light brown. The peach taste was more dramatic with less sugar, nonetheless, my guests really enjoyed this recipe as is. Easy and excellent. Thanks Fanny.

Oct 17, 2007

This was really good! Following some advice I changed the sugar to 3/4c white and 1/4c brown. I also added some cinnamon and vanilla to the "crust" mixture. Instead of one large can of peaches I had 2 smaller ones so I drained one and left the other in the syrup. Baked for about 40 min and it came out wonderfully! I had no problem with sogginess like others said. **Update** I've made this twice now and I think "sogginess" is dependent on baking dish size. First time I did it in a larger dish with absolutely NO sogginess, second time in a smaller dish and the middle was all mushy. And a couple of hand fulls of oats over the top of the peaches really added something great to this!


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  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 49.5 g
  • 16%
  • Cholesterol
  • 32 mg
  • 11%
  • Fat
  • 12.1 g
  • 19%
  • Fiber
  • 1.6 g
  • 7%
  • Protein
  • 2.5 g
  • 5%
  • Sodium
  • 245 mg
  • 10%

* Percent Daily Values are based on a 2,000 calorie diet.

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