Now that’s a classic 🍑🤍
Here’s a true Southern Peach Cobbler — buttery, bubbly, not-too-sweet, and perfect with vanilla ice cream.
Southern Peach Cobbler
Ingredients
Peaches
- 6–8 fresh peaches, peeled and sliced (or 4 cups frozen, thawed)
- ¾ cup sugar
- ½ cup water
- 1 tsp vanilla extract
- ½ tsp cinnamon
- ¼ tsp nutmeg (optional)
- 1 tbsp lemon juice
Batter
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- ¼ tsp salt
- 1 cup milk
- ½ cup (1 stick) unsalted butter
Instructions
- Prep peaches
Preheat oven to 350°F (175°C).
In a saucepan, combine peaches, sugar, water, vanilla, cinnamon, nutmeg, and lemon juice.
Bring to a gentle boil and simmer 8–10 minutes until peaches are tender and syrupy. - Melt butter
Place butter in a 9×13 baking dish and put it in the oven until melted.
Carefully remove dish. - Make batter
Whisk flour, sugar, baking powder, salt, and milk until smooth. - Assemble (don’t stir!)
Pour batter over melted butter.
Spoon peaches and syrup evenly over the batter. Do not stir. - Bake
Bake 40–45 minutes, until golden brown and bubbling around the edges. - Serve
Cool slightly. Serve warm with vanilla ice cream or whipped cream.
Southern Secrets 🍑
- White peaches = extra authentic if you can find them.
- Don’t skimp on butter — that crispy edge is sacred.
- Leftovers (if any) are incredible for breakfast.
If you want, I can give you:
- a grandma-style biscuit-top cobbler
- a small-batch 8×8 version
- or a no-fuss canned peach shortcut
