This is the Best Peach Cobbler Recipe you'll ever try! Fresh sweet peaches baked with a crispy cobbler topping is the perfect summer dessert.
Prep time: PT30M
Cook time: PT30M
Total time: PT60M
Rating
4.82 stars (11 reviews)
Keywords
Southern Peach Cobbler
Ingredients
8 fresh peaches (peeled, pitted, and sliced into thin wedges)
1/4 cup granulated sugar
1/4 cup packed light brown sugar
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1 teaspoon fresh lemon juice
2 teaspoons cornstarch
2 cups all-purpose flour
1/2 cup granulated sugar
1/2 cup packed light brown sugar
2 teaspoons baking powder
1 teaspoon kosher salt
12 tablespoons unsalted butter (chilled and cut into small pieces)
1/2 cup boiling water
3 tablespoons granulated sugar
Categories
Dessert
Cuisine
American
Steps
Preheat the Oven: Preheat oven to 400°F if using a dark or glass pan, or 425°F if using a light metal baking dish.
Make the Peach Filling: In a large mixing bowl, combine sliced peaches, granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss gently until evenly coated.
Parbake the Peaches: Pour the peach mixture into a 2-quart baking dish. Bake for 10 minutes while you prepare the topping.
Prepare the Topping: In a large mixing bowl, whisk together flour, both sugars, baking powder, and salt. Using your fingertips or a pastry blender, cut in the butter until the mixture resembles coarse crumbs. Add boiling water and stir gently until just combined. Do not overmix.
Assemble the Cobbler: Remove the dish from the oven and drop spoonfuls of the topping over the warm peaches. Don’t worry about covering the whole surface. You want those peaches to peek through.
Finish and Bake: Sprinkle the entire cobbler with the remaining sugar. Place the baking dish on a rimmed baking sheet to catch any drips. Bake for 30 minutes, or until the topping is golden brown and the filling is bubbly around the edges.
Serve: Let cool slightly. Serve warm with a big scoop of vanilla ice cream, if desired.
Nutitrion
Serving Size: 1
Calories: 332 kcal
Carbohydrates: 55 g
Protein: 3 g
Fat: 12 g
Saturated Fat: 7 g
Cholesterol: 30 mg
Sodium: 284 mg
Sugar: 37 g
Reviews
Deanna on 2025-09-16 (5 stars): Definitely the best ever! I have been using this recipe for years so I'm not sure why there are so few comments or ratings. This cobbler is so good that I would freeze the peach mixture every year during the peach harvest in Palisade, Colorado.(Best peaches ever) If you make it and use fresh peaches I don't think you'll disagree. Enjoy!
Caitlin on 2025-08-18 (5 stars): If I wanted to make this in mini pie pans how would that effect the cook time?
Jackie Miller on 2025-06-21 (5 stars): Lives up to its title … best ever. Thank you for sharing.
JW on 2024-09-11 (5 stars): Best peach cobbler with topping that is firm, more like a cookie…doesn’t get mushy right away. Flavor is fantastic.
Arden Rodriguez on 2024-05-20 (5 stars): this peach cobbler is like a slice of heaven on a hot day, easy to make and even easier to devour!
NF on 2023-09-13 (5 stars): Made this a couple nights ago. The peaches we purchased were not quite ripe enough; the fruit was more white than yellow, but it tasted sweet so we used them anyway. Great recipe. Easy to make and the end result - delicious!
Rachel Arenas on 2022-10-21 (5 stars): Love this cobbler!!!! I have made it repeatedly with peaches, mixed berries and blackberries and all turn out wonderful! I skip the nutmeg in all of them and add a dash of cinnamon to the topping. My family loves lots of “biscuit” on their cobbler so I do a 1 1/2 recipe for the topping and bake it in a 13 x 9” dish.
Dorci on 2022-09-05 (3 stars): The taste of the cobbler was wonderful, but I had a few issues with the recipe instructions. I used a 2-quart dish, but the instructions didn't specify the dimensions. (I see a comment now from the TSRI team specifying a 9x13 inch dish, but that should have been in the instructions.) I used a round, deep dish, so that made a thick topping, which was brown on top, but completely undercooked underneath. I think also placing a cookie sheet underneath to catch anything that spilled over the dish caused the dough to not cook properly. Next time I would use a 3-quart 9x11 inch dish so the topping wouldn't be as thick and could completely bake through, and I wouldn't need to place a cookie sheet underneath because there would be plenty of space and no spill over.
