Fresh Southern Peach Cobbler

Sweet, juicy, and full of that unmistakable peach flavor with just the right hint of cinnamon—this is the cobbler I keep coming back to year after year.

If you ask me, there’s nothing that says summer better than a pan of warm peach cobbler fresh from the oven. This version has a buttery, slightly crisp crust that stays tender even after a couple of days in the fridge (though I rarely have leftovers that long).

Peach season is always a big deal in my kitchen, and for good reason. There’s just something about biting into a ripe peach that makes you want to bake something special.

How This Recipe Became a Summer Staple in My Kitchen

Years ago, I went on a personal mission to find a peach cobbler recipe that made me want to lick the spoon clean. I wasn’t after just any cobbler—I wanted the one.

One summer, I must have baked a cobbler every weekend, tweaking the spices, playing with the topping, adding more peaches. My family didn’t complain—they love peach desserts as much as I do.

Eventually, I settled on this approach. I doubled the topping because that’s our favorite part, and got the spice balance just right. Now, it’s the recipe I pull out as soon as peaches hit the market.

Last weekend alone, I baked it twice because we had friends visiting who specifically asked for it. It pairs beautifully with homemade ice cream, though it’s so good on its own that you don’t really need anything else.

Making Peach Cobbler from Scratch Without Fuss

Don’t be intimidated—this cobbler is a breeze. No rolling out pie dough or complicated steps. Just honest, simple mixing and baking.

I start with fresh, ripe peaches (I usually buy them by the basket when they’re in season). Toss them with lemon juice, brown and white sugar, cinnamon, nutmeg, and a bit of cornstarch or tapioca starch. This mixture thickens beautifully in the oven.

The topping is my favorite part. I use a cheese grater to get cold butter into perfect little shards, which blend into the flour and sugar for that ideal crumbly texture. A splash of boiling water pulls it all together into a dough you can drop over the fruit.

Sprinkling cinnamon sugar on top before baking adds a crisp, caramel-like finish that cracks beautifully under your spoon. It’s simple but feels special every single time.

My Trick for Freezing Peaches for Cobbler All Year

I don’t think peach cobbler should be limited to summer. That’s why I freeze peaches so I can make this dessert even in the middle of winter.

Here’s my go-to method:

I mix sliced peaches with lemon juice, sugar, cinnamon, nutmeg, and cornstarch, then seal everything in freezer bags laid flat. By doing this prep in the summer, I can enjoy that sunny peach flavor long after the season ends.

When the mood strikes (and it often does), I thaw a bag in the fridge overnight, pour it into a baking dish, and top it like usual. It’s as close to fresh as you can get without picking peaches off the tree.

This method also helps me use up any extra peaches I can’t finish before they spoil. No waste, just more excuses to bake.

How I Keep Leftover Cobbler Delicious

I love how forgiving this cobbler is. Even if you don’t finish it the first night (rare in my house), it keeps beautifully in the fridge for a couple of days.

I cover the baking dish tightly and store it chilled. The crust stays surprisingly crisp instead of going soggy. Sometimes I’ll sneak a spoonful cold straight from the fridge, but usually I rewarm it a little and top it with ice cream.

It’s the kind of dessert that’s just as satisfying on day two as it was fresh from the oven.

More Peach Treats I Make Again and Again

If you love peaches as much as I do, there’s no shortage of ways to enjoy them:

• A dense, moist pound cake with peaches and an almond glaze that’s gorgeous on the table and even better with coffee.
• Baked peaches and raspberries with lemon curd—a dessert that feels fancy but is easy to pull off, especially with a bit of whipped cream.
• Peach oatmeal bars that hold up perfectly in lunch boxes or as an afternoon treat.
• Grilled peaches on the barbecue for that almost caramelized, syrupy sweetness with no fuss at all.

And honestly? Cobbler for breakfast is never a bad idea. I’ve had it with coffee plenty of mornings and have no regrets.

Breakfasts That Let Peaches Shine

When peaches are at their peak, they make every breakfast better:

• Peaches and cream oatmeal for something warm and filling.
• A peaches and cream French toast casserole that’s a real crowd-pleaser.
• Blueberry peach bread—one of my favorites for using up summer fruit and having slices ready to go.
• Almond peach scones that are just begging for a slow morning with coffee.

Honestly, there’s no wrong time to bring peaches to the table.

Practical Tips I Use Every Time I Bake This

One of my biggest time-savers? Grating cold butter with a box grater instead of fussing with a pastry cutter. It blends quickly and gives you that perfect crumbly topping.

I also stopped peeling my peaches years ago. The skins are so thin they practically melt away as they bake, and leaving them on saves me precious minutes (and a lot of mess).

As for serving, you can’t go wrong with vanilla ice cream. It melts into the warm peaches and makes every bite feel a little indulgent. But it’s also wonderful plain or with lightly whipped cream.

This cobbler is my go-to for potlucks, family dinners, or any night I want something special but easy. I’ve even had neighbors show up on my porch after catching wind that I was baking it. It’s that kind of recipe.

How I Bake My Favorite Cobbler

Here’s how I do it step by step:

1. Preheat the oven to 425°F. I always put a foil-lined baking sheet on the lowest rack because the cobbler can bubble over, and this saves me scrubbing the oven.
2. In a large bowl, toss sliced peaches with lemon juice, sugar, brown sugar, cinnamon, nutmeg, and cornstarch. Pour it all into a 9×13 baking dish.
3. Bake for 10 minutes to start the thickening process.
4. While that’s in the oven, whisk the dry topping ingredients and then grate in cold butter. Add boiling water just until you have a dough with lots of buttery lumps.
5. Drop the dough over the peaches in spoonfuls. I like using my smallest cookie scoop for this—it’s quick and makes for nice even mounds.
6. Sprinkle generously with cinnamon sugar. Bake about 28 minutes until the topping is golden and a toothpick comes out clean.
7. Serve warm or at room temperature—both are fantastic.

Freezing for Later: My Make-Ahead Plan

I love freezing the peach filling so I can make cobbler all year. I simply mix the peaches with all the filling ingredients, seal them in bags with the air pressed out, and freeze them flat.

They keep beautifully for months. When I want cobbler, I thaw a bag in the fridge, pour it into a dish, and add the topping just before baking.

You can freeze the entire baked cobbler too, but the topping will soften a bit. Still tastes great though!

Craving More? Other Cobbler Variations I Love

One of my other favorites is blueberry peach cobbler. The combination of those juicy peaches with bursts of sweet blueberries under a tender crust is hard to beat.

Honestly, once you get comfortable with the method, you can swap in all kinds of fruit. Blackberries, cherries, or even apples in fall—it’s a perfect template for whatever’s in season.

Try other Cobbler recipes:

• Peach Cobbler Moonshine
• Vegan Peach Cobbler
• Peach Cobbler Pie