Peach cobbler is the taste of summer: ripe, juicy peaches tucked into a buttery crust and finished with a scoop of vanilla ice cream. It’s one of the simplest, most satisfying desserts for warm evenings.
This Easy Southern Peach Cobbler is a long-time favorite and one of the easiest ways to showcase fresh peaches. The method is straightforward and yields a tender, buttery crust that pairs perfectly with the fruit.
Begin by melting a stick of butter in a 9×13-inch baking pan in the oven. The melted butter becomes the base for the batter and helps create the crisp, golden edges that make this cobbler especially delicious.
While the butter melts, toss peeled, sliced peaches with a bit of brown sugar, a portion of the granulated sugar, and cinnamon. This draws out the juices and adds a warm, caramelized flavor to the fruit.
In a separate bowl, whisk together self-rising flour, the remaining granulated sugar, milk, vanilla, and a pinch of salt to form a simple batter. When the butter has fully melted, remove the pan from the oven and pour the batter directly over the hot butter—do not stir.
Spoon the sugared peaches evenly over the batter. As the cobbler bakes, the batter rises around the fruit and creates a tender, cake-like topping with rich, buttery pockets.
The edges of the pan collect most of the butter, producing irresistibly crisp, golden slices. For this cobbler, the edge pieces are especially prized for their buttery crunch.
Serve warm, ideally with a generous scoop of vanilla ice cream. The contrast of hot cobbler and cold ice cream makes for a perfect summer ending.
It’s a comforting, classic dessert that’s simple to make and always a crowd-pleaser.
Easy Southern Peach Cobbler
By Christin Mahrlig
Ingredients
- 1/2 cup (1 stick) butter
- 4 cups peeled and sliced ripe peaches
- 1/4 cup packed light brown sugar
- 1 1/4 cups granulated sugar, divided
- 1/2 teaspoon cinnamon
- 1 1/3 cups self-rising flour
- 1 1/4 cups milk
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
Instructions
-
Preheat the oven to 375°F (190°C).
-
Place the stick of butter in a 9×13-inch pan and put the pan in the oven to melt the butter. Watch closely so it doesn’t burn.
-
Toss the peaches with the brown sugar, 1/2 cup of the granulated sugar, and the cinnamon until evenly coated.
-
In a medium bowl, stir together the self-rising flour, remaining granulated sugar, milk, vanilla, and salt to form the batter.
-
Once the butter has melted, remove the pan from the oven and pour the batter into the hot butter—do not mix.
-
Spoon the peaches evenly over the batter.
-
Bake for 40 to 45 minutes, until the top is golden and the edges are crisp.
-
Serve warm with vanilla ice cream.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
Did you make this?Leave a comment below and tag us @spicysouthernkitchen on social media!
Disclosure: This post is sponsored. The author shares products used in their kitchen and appreciates the support.