Recipe for Peach Cobbler – Easy Southern-Style, No-Mixer Dessert

Cozy, bubbly peach cobbler with a golden, crisp-edged topping you can whip up in under an hour.

Peach cobbler is one of those desserts that feels like a warm hug at the end of a long day. It is simple, homey, and deeply satisfying, especially when you spoon it warm into a bowl and add a scoop of melting vanilla ice cream. This recipe for peach cobbler leans into the classic Southern style: buttery, crisp-chewy edges, jammy peaches, and a soft, cake-like topping that rises up around the fruit as it bakes. No mixer needed, just a few bowls and a sturdy baking dish or skillet.

If you have sweet, ripe peaches on the counter and you are not sure what to do with them before they go soft, this recipe is your answer. The batter uses everyday pantry ingredients, so once you have the fruit you are almost there. As it bakes, the butter bubbles up around the edges, the peaches turn syrupy and tender, and the top turns golden with just the right amount of crusty corners. It is the kind of dessert that feels impressive but is forgiving enough for busy weeknights or last-minute guests.

Cobbler has roots in practical cooking: settlers and home cooks needed a way to turn seasonal fruit into something filling and special, even without fancy equipment. Today, it often shows up at cookouts, potlucks, and family Sunday dinners, usually disappearing faster than anything else on the table. This version respects that tradition while keeping things super approachable for modern home kitchens.

Why you will love this peach cobbler:

• Uses fresh or frozen peaches, so you can make it year-round
• No mixer or special tools needed, just whisk, pour, and bake
• Perfectly balanced: sweet, buttery, and a little tangy from lemon
• Scales easily for gatherings and travels well for potlucks
• Comforting enough for a cozy night in, pretty enough for guests

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Ingredients

Serves about 6 to 8

For the peach filling

• 6 cups sliced peaches (fresh or frozen, about 900 g; peel if desired)
• 1/3 cup granulated sugar (65 g), plus more to taste if peaches are very tart
• 1 tbsp cornstarch (8 g)
• 1 tbsp lemon juice (15 ml)
• 1 tsp vanilla extract (5 ml)
• 1/2 tsp ground cinnamon (optional)
• Pinch of fine sea salt

For the cobbler batter

• 1/2 cup unsalted butter (1 stick, 113 g)
• 1 cup all-purpose flour (125 g)
• 1 cup granulated sugar (200 g)
• 2 tsp baking powder (8 g)
• 1/4 tsp fine sea salt
• 1 cup milk (whole or 2%, 240 ml), at room temperature
• 1/2 tsp vanilla extract (optional)

For topping (optional but delicious)

• 1–2 tbsp coarse sugar or granulated sugar, for sprinkling
• Pinch of ground cinnamon or nutmeg, for dusting

💡 Shopping tip: If fresh peaches are out of season, look for frozen peaches with no added sugar; they taste closer to ripe summer fruit than out-of-season fresh peaches.

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Step-by-Step Instructions

1. Prep and preheat
   • Preheat your oven to 350°F (175°C).
   • Place a 9×13 inch (23×33 cm) baking dish or a 10–12 inch (25–30 cm) oven-safe skillet on a baking sheet to catch any drips.
2. Prepare the peaches (5–10 minutes)
   • In a large bowl, combine sliced peaches, 1/3 cup sugar, cornstarch, lemon juice, vanilla, cinnamon (if using), and a pinch of salt.
   • Gently toss until the peaches are coated and glossy.
   💡 Tip: Taste a peach slice now; if it is not quite sweet enough, add up to 2 more tablespoons (25 g) sugar.
3. Melt the butter (5 minutes)
   • Add the butter to your baking dish or skillet.
   • Place it in the warming oven for 3–5 minutes until the butter is fully melted and just starting to foam at the edges.
   • Carefully remove the pan and set it on a heat-safe surface.
   💡 Tip: Tilt the pan to swirl the butter around so the bottom is evenly coated; this helps prevent sticking and gives those crisp, caramelized edges.
4. Mix the batter (5 minutes)
   • In a medium bowl, whisk together flour, 1 cup sugar, baking powder, and salt.
   • Pour in the milk and vanilla, whisking just until smooth and no big lumps remain; do not overmix.
   💡 Tip: If the batter seems very thick, add 1–2 tablespoons (15–30 ml) extra milk for a pourable, pancake-like consistency.
5. Assemble the cobbler (5 minutes)
   • Pour the batter evenly over the melted butter in the hot pan. Do not stir.
   • Spoon the peach mixture evenly over the batter, including any juices from the bowl. Again, do not stir; the batter will rise up around the peaches as it bakes.
   💡 Tip: For the prettiest top, arrange some peach slices in a loose pattern on the surface so they peek through the baked crust.
6. Add optional topping (1 minute)
   • Sprinkle the top with 1–2 tablespoons sugar and a light dusting of cinnamon or nutmeg, if desired.
7. Bake the cobbler (40–45 minutes)
   • Bake for 40–45 minutes, until the top is golden brown, the edges are bubbling, and a toothpick inserted into the batter portion comes out mostly clean.
   • If the top is browning too quickly, loosely tent with foil for the last 10 minutes.
   💡 Tip: For extra crispy edges, let the cobbler bake until the butter around the sides is deeply golden and crackly.
8. Cool slightly and serve (10–15 minutes)
   • Let the cobbler cool for at least 10 minutes so the juices thicken slightly.
   • Serve warm, ideally with vanilla ice cream, whipped cream, or a drizzle of heavy cream.
   💡 Tip: If serving later, re-warm portions briefly so the topping softens and the peach layer becomes saucy again.

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Variations & Substitutions

• Use canned peaches (drained well) if needed; reduce the sugar in the filling by 1–2 tablespoons because they are usually sweeter.
• Make it gluten free by swapping the flour with a good 1:1 gluten-free all-purpose blend.
• For a lighter version, reduce the sugar in the batter to 3/4 cup (150 g) and use low-fat milk.
• Make it dairy free by using vegan butter and an unsweetened plant milk like oat or almond.
• Add 1/4 tsp almond extract with the peaches for a bakery-style flavor boost.

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Make-Ahead, Storage & Reheating

• Make-ahead: Assemble and bake the cobbler up to 1 day in advance. Cool completely, cover, and refrigerate. Warm before serving.
• Storage: Store leftovers in an airtight container in the fridge for up to 3–4 days.
• Freezing: Freeze baked and cooled cobbler, tightly wrapped, for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheat: Warm individual portions in the microwave for 30–60 seconds, or reheat the pan at 325°F (165°C) for 15–20 minutes until heated through and bubbly.

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Nutritional Info (Estimated, per serving)

Based on 8 servings, including sugar and butter but no ice cream:

• Calories: ~340
• Protein: ~4 g
• Carbs: ~55 g
• Fat: ~12 g

💡 Note: Estimates vary by brands and portions.

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Serving Suggestions

• Serve warm with a generous scoop of vanilla ice cream or frozen yogurt.
• Add a dollop of lightly sweetened whipped cream and a fresh mint leaf.
• Drizzle with salted caramel sauce for an extra-indulgent twist.
• Pair with hot coffee, black tea, or iced sweet tea for a cozy dessert moment.
• Serve alongside a simple grilled or roasted chicken dinner to end the meal on a comforting note.

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Recipe FAQs

Can I use frozen peaches for this cobbler?

Yes. Use the same amount of frozen peaches, no need to thaw completely, though you can partially thaw to make mixing easier. If they are very icy, pat off excess frost so the filling does not become watery.

Do I need a cast iron skillet, or can I use a regular baking dish?

You can use either. A cast iron skillet gives extra-crisp edges and holds heat well, but a 9×13 inch (23×33 cm) glass or ceramic baking dish works beautifully too.

Why do I pour the batter over the butter and not stir?

This classic method lets the batter puff up and rise around the fruit while it bakes. Stirring would mix everything together and you would lose the cobbler’s distinct layers of saucy fruit and tender cake-like topping.

Can I cut back on the sugar?

Yes. You can reduce the sugar in both the filling and batter by about 25 percent without affecting texture too much. Just keep in mind that less sugar means a less caramelized, less crisp top.

Can I double this recipe for a crowd?

Absolutely. Double all ingredients and bake in two 9×13 inch pans, or one large deep roasting pan, keeping an eye on the baking time. It may need an extra 5–10 minutes if the pan is very full.

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Final Notes

Peach cobbler is one of those recipes that turns even an ordinary evening into something a little special. With just a handful of pantry staples and a bowl of peaches, you get a bubbling, golden dessert that feels like it came straight from a farmhouse kitchen. This version is intentionally simple so you can make it on busy nights, but it still has all the cozy flavors and textures you expect from a classic Southern-style cobbler.

The next time you see beautiful peaches at the market, you will know exactly what to do with them. If you make this recipe, I would love to hear how it turned out for you and what twists you tried. Did you add berries, use frozen peaches, or make it dairy free? Share your questions, comments, and photos so we can keep tweaking and enjoying this cobbler together. Happy baking!