Southern Peach Cobbler

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Almost ten years ago, I made it my mission to find the perfect southern peach cobbler recipe. I tried several that weren’t bad at all, but I wanted a truly perfect one. Peaches are my favorite fruit and peach cobbler rates pretty close to heaven in my book.

This cobbler is filled with fresh juicy peaches and then topped with a generous cinnamon sugar crust that manages to be both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.

Peach Cobbler

It was a hardship, but we ate a LOT of homemade peach cobblers that summer. I think I played with a new cobbler recipe every week for at least 2 or 3 months.

When I finally found this recipe, I made it several times in a row, before putting a huge star on it and saving it in my recipe binder. While I adore a warm fruit cobbler with cold vanilla ice cream, this cobbler truly stands on its own as well.

Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade peach cobbler recipe you’ll ever need.

Southern Peach Cobbler is a summer dessert that we look forward to all year long - get the recipe at

I’ve made this recipe countless times and this peach cobbler is simply perfect. I’m updating the recipe I first shared on the blog over 3 years ago with the frequently requested gluten-free substitutions.

To make this peach cobbler gluten free, I substituted the all purpose flour in the original recipe with a combination of brown rice flour, tapioca starch and potato starch

With fresh peaches at my fingertips once again, I can’t get enough of this cobbler. I made peach cobbler twice this past weekend, at our guests’ request, along with several batches of the best and easiest Homemade Ice Cream and it is sure to be made again while the peaches are still in season. Can you have too many fruit cobblers?

In the perfect combination of fresh peach cobbler and homemade ice cream, you’ll want to set aside some cobbler for the most incredible ice cream ever, Peach Cobbler Ice Cream. Or better yet, double the recipe now to make sure you have plenty leftover.

How to Make Peach Cobbler

Peach cobbler from scratch isn’t too difficult to make. Unlike a pie, there’s no finicky crust to roll out or mess with and all it takes is a few steps.

Peach cobbler starts by combining sliced fresh peaches with lemon juice, brown and white sugar, and tapioca starch (or cornstarch) along with cinnamon and nutmeg. While the cobbler filling baked, combine the ingredients for the crust topping.

The crust topping in this recipe is absolutely perfect. In addition to grating cold fresh butter into flour to create the crumb texture I love in cobbler, just a touch of boiling water helps the whole thing attain a crusty texture as it bakes.

A simple cinnamon sugar combination is added to the top of the cobbler crust. This cinnamon sugar topping adds a little crisp to the cobbler that’s so satisfying to bite into.

How To Freeze Peaches for Cobbler

Homemade Peach Cobbler is a classic summer dessert but I love it too much to limit my cobbler consumption to three months of the year.

I try to freeze a few cobblers worth of peaches each year, so we can enjoy this fresh taste of summer year round. To freeze peaches for cobbler, combine the filling ingredients: peaches, sugar, brown sugar, cinnamon, nutmeg, and cornstarch in a gallon size zipclose freezer bag.

Add the lemon juice to the peach mixture and stir to combine. Alternatively, you can seal the bag and shake gently to coat the peaches. Place the bag flat in the freezer. I like to prepare and stack several bags of the cobbler filling in the freezer each peach season.

Southern Peach Cobbler with a flaky buttery crust and an abundance of juicy peaches! get the recipe at

When you’re ready to bake the cobbler, thaw the peaches in the refrigerator. Pour the peaches and all liquid from the bag into the baking pan. Bake the fruit and proceed with the recipe as written.

This method of freezing the peaches in advance means it’s even easier to have a cobbler fresh from the oven any time a craving for a perfect peach dessert strikes. It’s also a perfect way to use up leftover peaches aside from the standard canning and preserving methods.

How to Store Peach Cobbler

One of my other favorite things about this peach cobbler aside from the delicious flavor and taste is how well it holds up in the fridge. I’ve stored the finished cobbler covered tightly in the fridge for up to three days and found it didn’t get soggy.

Peach Desserts

This Summer Pound Cake with Peaches and Almond Glaze is a showstopper. When this pound cake is in the house, you can bet that I’ll be eating a slice every chance I get.

Baked Peaches and Raspberries with Lemon Curd is a delicious treat when topped with Whipped Cream or served on its own.

How about a pan of these Peach Oatmeal Bars by BakerMama? I bet they’d be even more amazing with a scoop of Honey Roasted Peach Frozen Yogurt on top.

Not in the mood to turn on the oven? Try grilling fresh peaches. The result is a rich, sweet, almost caramelized peach flavor reminiscent of the cobbler filling without any of the effort.

Peach Breakfast Recipes

Craving peaches for breakfast? I’ve got you covered with this Peaches and Cream Oatmeal and the much-loved Peaches and Cream French Toast Casserole.

There aren’t many things I love more than blueberries and peaches, so this Blueberry Peach Bread by Big Bear’s Wife is calling my name. Wouldn’t that bread be great with a cup of coffee in the morning?

And speaking of things that would be great with a cup of coffee, these Almond Peach Scones by Saving Room For Dessert would be divine in the morning or as a late afternoon snack.

That’s not to say that you can’t have Peach Cobbler for breakfast. Because I often do and I highly recommend it.

Southern Peach Cobbler - get the recipe at

Cooking Tips for Peach Cobbler

Using a cheese-grater to “grate” cold butter is my favorite hassle-free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.

It is entirely up to you whether or not you choose to peel the peaches for this cobbler. For years, I took the time to peel the peaches and loved the recipe like mad. About a year ago, I stopped peeling the peaches and I’ve never looked back.

Peach skin is soft enough that it almost melts into the peaches as they bake. I can hardly tell a difference and I doubt I’ll ever again peel the peaches for a dessert. Anything that saves me a few minutes of preparation time on my way to enjoying my favorite dessert is a win as far as I’m concerned.

This southern peach cobbler is equally good served with a cold scoop of vanilla ice cream, fresh made Vanilla Bean Whipped Cream or all on its own. My family loves when I bring this dessert out of the kitchen at the end of the meal and it’s also a hit at parties, potlucks and special occasions of all kinds.

Just a warning: if you get a reputation for having fresh peach cobbler in your kitchen you might find that friends start unexpectedly popping over for a bowl full of cobbler and a cup of coffee.

Peach Cobbler Recipe

  1. Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.

  2. In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.

  3. Bake the peach mixture in the preheated oven for 10 minutes.

  4. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.

  5. Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)

  6. Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.

Peach Cobbler is the quintessential summer dessert with juicy peaches and a flaky buttery biscuit-like topping sprinkled generously with cinnamon and sugar!

Can I Freeze Peach Cobbler

The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems.

Combine the peach filling ingredients in a large zip-close bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.

The whole cobbler can also be frozen, however, the topping may soften a bit when thawed.

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Southern Peach Cobbler is a summer dessert that we look forward to all year long - get the recipe at

Southern Peach Cobbler

4.86 from 64 votes
Recipe slightly adapted from and with thanks to
Pin Print Review
Prep Time: 20 mins
Cook Time: 45 mins
Total Time: 1 hr 5 mins
Course: Dessert
Cuisine: American
Servings: 8


Peach Filling

  • 8 medium-size fresh peaches sliced into thin wedges or bite size chunks - about 9-10 cups
  • 1 teaspoon fresh lemon juice
  • 1/4 cup white sugar
  • 1/4 cup brown sugar
  • 1/4 teaspoon cinnamon
  • 1/8 teaspoon nutmeg
  • 2 teaspoons arrowroot or cornstarch

Crust Topping

  • 2 cups all-purpose flour *
  • 1/2 cup white sugar
  • 1/2 cup brown sugar
  • 2 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 12 tablespoons butter chilled and grated
  • 1/2 cup boiling water

* Gluten-Free Substitution

  • 1 1/4 cup brown rice flour
  • 2/3 cup tapioca starch
  • 1/3 cup potato starch

Cinnamon Sugar Topping Ingredients

  • 1/3 cup white sugar
  • 2 teaspoons cinnamon


  • Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
  • In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9x13 baking dish.
  • Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the  dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
  • Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
  • FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.


Using a cheese-grater to "grate" cold butter is my favorite hassle free wait to cut in the butter. It takes just a moment and I think it's simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.
It is entirely up to you whether or not you choose to peel the peaches for this cobbler. For years, I took the time to peel the peaches and loved the recipe like mad. About a year ago, I stopped peeling the peaches and I've never looked back. I can hardly tell a difference and I doubt I'll ever again peel the peaches for a dessert.


Calories: 510kcal · Carbohydrates: 86g · Protein: 4g · Fat: 17g · Saturated Fat: 10g · Cholesterol: 45mg · Sodium: 448mg · Potassium: 451mg · Fiber: 3g · Sugar: 59g · Vitamin A: 1015IU · Vitamin C: 9.9mg · Calcium: 84mg · Iron: 2.1mg
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally posted 5-25-12 – recipe notes and photos updated 7/9/19}

The Best Southern Peach Cobbler - get the recipe at

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Shaheen says

    I don't know why, but peach is one fruit I don't eat much of, also don't cook with much. This will have to change, as I am really liking the look of your cobbler.

  2. Geni says

    YUM! I really can't think of any dessert that says summer to me more than Peach Cobbler. I have searched out the "perfect" cobbler too just to find myself unsatisfied. So now I am more than intrigued by your winning recipe.

  3. Anonymous says

    Sounds way too yummy! Pies, I don't get too excited about. Whereas, cobblers, well, that is something else! Do you have any other cobbler recipes? Love your site!

    • Anonymous says

      Frozen peaches are perfect. I left them in the oven an extra ten minutes before putting the topping on. Mary Younkin, this is an amazing recipe. I did add some rolled oats (1/2 cup) and flax (1/4 cup), and then upped the boiling water to 3/4 cup. I did this to slow down the blood sugar rise in our system. We aren't diabetic, but we do things like this so that we don't worry about it happening. So far (65 & 78 years old), it has worked for us. Boiling water – who knew???

    • Ayesha Patterson says

      I love any cobbler but peach is my favorite. I have never tried to make one. Am looking forward to trying this one ASAP. Thanks

  4. Anonymous says

    The first word out of my southern friend's mouth is "Mmmmmmmmmm wow…. delicious….." And she's had many many good cobblers before. Thank you for sharing this wonderful recipe. Just one question: besides scooping the topping, what happens if I were to either layer or mix in with the peaches? Or can I spread it out on top instead for a different look? ~ Shayan J.

    • Mary says

      I'm sure the crust would work fine both of those ways as well. However, you'll lose a bit of that crispy cinnamon crust if you layer it with the peaches. I'm glad you liked it so much!

  5. Anonymous says

    This looks wonderful! Regarding freezing: do you usually just freeze the correct amount of peaches, or do you assemble the filling and then freeze it?

    • Mary says

      I assemble the filling, pour it into a gallon size ziploc and press the air out of it. Then I freeze it flat. I hope that helps!

  6. Susan says

    This is the best peach cobbler ever!!! Thank you so much for sharing this recipe! I have made this cobbler many times since I first saw your recipe a year ago and people are crazy about it! Really, it's phenomenal, thank you so much once again

  7. Anonymous says

    I have quadrupled this for a family gathering. I just put filling in freezer. My questions is ( and this may sound ignorant but…) do I quadruple the topping as well? When I do the numbers it just seems like way too much. I am using a 12X16X3 inch pan. Thanks for your help 🙂

    • Mary says

      That sounds like way too much for a pan that size. The recipe as written fills a 9×13 pan, so doubled, it will certainly fill your pan. I've never baked a cobbler in a pan that deep, you'll need to watch the baking times and increase as needed.

      If you have quadrupled the filling for this recipe, you will have multiple pans worth of cobbler! (Not a bad problem to have at all. I'd happily take a pan off your hands!)

    • Anonymous says

      Thank you so much. I will double the topping. The good part is that I made 4 seperate bags of filling so if I don't need that much this Saturday when I put the whole thi together then I'll have extra! Yay!

  8. Texas cook says

    Disappointed in this recipe, used 8 cups fresh peaches 9 x 13 pan only half full. My husband did not like the topping, seemed to soak up all the peach juices.

    • Mary says

      That's very strange. I typically use between 8-10 cups of fresh peaches when I make this cobbler and there's always plenty of liquid in the pan. Were the peaches fully ripe, i.e. sweet and juicy, when you sliced them? Without being in your kitchen with you, it's hard to guess what might have gone wrong.

  9. Anonymous says

    Very good recipe! I have never had or made peach cobbler until I bought 25lbs and didn't know what to do with them. Thanks for sharing 🙂

  10. Adina says

    I love this. I was actually looking for something simillar to make today but with pluots instead of peaches. I bought some and they are not getting eaten as fast as they should… They are a bit softer than peaches, but I suppose it will work anyway.

  11. Sara says

    Hi! I am hoping to make this dessert for Easter dinner. I am going to need to go GF route. I didn't know if you thought, or knew, if I could use a 1:1 GF Flour option (ie. Namaste Perfect Flour Blend) as opposed to the 3 different types listed? I am new to GF, so I am just trying to work with what I have and still have a delicious dessert. I have made this many, many times "regular" and always had rave reviews, we have some guests GF so I want to make it so they can fully enjoy also!

    • Mary says

      I'm not familiar with that exact GF flour blend, but for this recipe, a 1:1 substitution should work fine. I'm so glad you like the cobbler!

  12. Unknown says

    Are there any high altitude instructions for the gluten free peach cobbler recipe? We live at about 7,00 ft and find that most recipes call for some adjustment. This sounds delicious and would love to try it! I canned peaches last fall and want to try them in a cobbler rather than my usual pie. Thank you!

    • Mary says

      I don't typically adjust fruit crisps and cobblers for high altitude. I've made this in NM (about 5,000 ft) without any adjustments. I hope that helps!

    • Mary says

      I've made this cobbler with and without the liquid from canned peaches. I actually love it extra saucy, but both ways work fine.

  13. Karyn Jordan says

    Just made this and it’s wonderful. I’m fortunate to live in an area where I can get peaches in the fall directly from the orchard. I buy them in bulk and freeze then individually on their shoulders, skin and all. Just defrosted several for this recipe. Added a bit more corn starch because they are super juicy after defrosting. Made the rest of the dish according to your recipe and it turned out perfectly. Huge hit with my family and another great way to use fresh peaches from the fall. Thanks for testing this to perfection for the rest of us.

  14. Gina R. says

    i think i have finally found the perfect peach cobbler recipe! I’m always looking but all the recipes i have found have a bread like topping. Not a cobbler for me. I can’t wait to make this!

  15. Carolle says


    For freazing, the peaches, lemon juice and filling ingredients are frozen without any cooking. Instead of pouring them in the baking dish, I pour them in a ziplock. Can you please confirm.

  16. San says

    hi, does the frozen filling turn brown when thawed? I froze peaches last year and they were all nice and yellow, as soon as they thawed they were all brown. (I did plain peaches)
    This year I peeled them and put them in water with lemon juice (1 cup water to 1 TB lemon juice) and they were getting brown before I even had time to make a pie. How much lemon should I use?

    Thank you

    • Mary says

      As long as you drain the peaches before adding them, they’ll work fine. The texture is different, but the cobbler is still delicious with canned peaches. Happy baking!

  17. Erin says

    I’m inexperienced baking gluten-free. I have a bag of all-purpose gluten-free flour that is a blend. If it says it’s a 1:1 substitution for flour, can I just use 2 cups of that? Or do you recommend the specific 3 ingredients in the recipe?

    • Mary says

      I do recommend the recipe as written. That’s the way I make it. However, cobbler recipes are fairly flexible and my guess is that you should be able to swap in the GF flour mix. Enjoy!5 stars

  18. Pam Urello says

    I’ve made it. I’ll have to try it after dinner. It took a good bit of sugar, I’m hoping it’s not too sweet. And next time I will just soften my butter. Grating it was a total mess.

  19. Rachel Dell says

    I do not see a separate section for the amounts of cinnamon and sugar to put on top as a separate topping. How much do you add extra? Thanks so much.
    Making this rn 🙂

  20. Lisa Langston says

    I have saved this recipe to make soon!! Peach Cobbler is my favorite dessert of all time and I believe this is THE only peach cobbler I will ever make again!! Thank you so much!!!

  21. Cory says

    The cobbler tasted great, but I felt like the filling was a little dry. It didn’t have enough of that luscious juice that most cobblers have or from your picture. I followed the recipe exactly. Is there a way to make it a little more juicy?5 stars

    • Liston says

      Mine was dry as well. It would have been delicious if it hadn’t been so dry. 😪3 stars

    • Mary says

      I honestly have no idea how it could have turned out dry. It tends more towards “soupy” with lots of juices than dry at all. Did you possibly substitute an ingredient? Or were your peaches not yet ripe? (If they aren’t fully ripe, they don’t tend to provide much at all in the way of juices for this recipe.)

  22. Layla says

    First time ever making peach cobbler and I know how difficult it is to decide on a recipe…well this one is it! It came out deliciously. Not too dry and not runny. Thank you!5 stars

  23. Kristina says

    I made this today for father’s day and everyone absolutely loved it! I used canned peaches (2.5 large cans in light syrup) and it tasted great using canned. I went a little lighter on the sugar in the filling since I didn’t use fresh peaches. The flavor was great and the crust topping was light and fluffy. It was still warm when I served it which made it even better! I was told by my mom to keep the recipe for later use. Thanks for a wonderful cobbler recipe!

  24. J says

    Had fresh peaches on hand & decided to try this recipe. Delicious! I’ll be baking this again this summer.
    Thank you!

  25. Anne says

    We Love this!! Might cut some sugar from the crust but I love the cinnamon sugar topping. Thank you for this amazing recipe!!5 stars

  26. B says

    You mentioned to sprinkle the cinnamon sugar topping before baking but the picture shows a dry sugary topping. Were we supposed to save a small amount for once it’s cooled?

  27. Joan says

    I’m making this tonight! I like the fact that you no longer peel the peaches! I’ve done the boiling/ice water method, but this will save a lot of time. Thanks for your tips!

  28. Michelle says

    This recipe deserves six stars! Absolutely perfect. I have looked for a cobbler topping that balances soft & crunchy, and this is IT. Also perfect topping to fruit ratio. Made no changes other than adding 1/4 teaspoon to the peaches. Will try it with blackberries soon, and cherries next. Absolutely the best I have ever had.5 stars

  29. Patty says

    This is absolutely fantastic- the best peach cobbler recipe I’ve ever encountered. As stated, the crust does not get soggy even after three days in the fridge and skipping the peach peeling really works!! Ok. To be honest, I added some to my fat free Greek yogurt for breakfast this morning (defeating the purpose of the fat free yoghurt, of course) but it was delicious! Try this recipe!5 stars

  30. Jennifer says

    Hi Mary. This recipe is amazing! But I’m not gonna lie, I cannot leave a recipe alone. So in lieu of the boiling water, I used the syrup from the canned peaches. Three 15 ounce cans of peaches yielded just a little over a cup of syrup. I obviously cannot compare the flavor when using water because I never tried it. But I’ll tell you what, your recipe with the peach syrup is a keeper! Thank you!

  31. Catherine Mihm says

    This is delicious. I made the gluten free version. It is almost gone. Family and I loved it. This has got to be one of the best cobbler recipes I’ve ever made and eaten. Thank you for sharing the recipe.5 stars

  32. Sarah says

    It’s already my third time baking this mouth-watering cobbler. Very easy to make and with ingredients you’ll find in anyone’s pantry all year round.5 stars

  33. aida Barken says

    Mary – good morning!
    Please let your readers know what is the best peach to use for this delicious recipe. Also, do you have any recipes for the best use of white peaches?

    Thank you, AB

    • Mary Younkin says

      I’ve never had great success baking with white peaches, Aida. But that is likely because I haven’t tried really great ones. If you have sweet white peaches they should work well for this recipe too.

  34. Althea in Wyoming says

    I just had to make this today, but unfortunately I had no fresh peaches. So I improvised and used 3 (15.25 oz) cans of peaches and made a half batch of cobbler.
    I placed the canned peaches in a colander, rinsed them in cold water, and then followed the directions as described. It turned out DELICIOUS. I can’t wait to use fresh peaches to see what I missed by using canned peaches.
    I live at high altitude (4300 ft) and made NO adjustments to any of the ingredients, oven temperature, or baking time (28 minutes as mentioned in recipe).5 stars

    • Mary Younkin says

      I’m so happy you love it, ALthea! I make it with whichever peaches I have on hand, but fresh is definitely my favorite. You’re going to love that even more!

  35. Amanda says

    Just made this tonight, but used a mix of fresh peaches (with skin) and blueberries. Followed the rest of the recipe as written. I did use unsalted butter, because that’s what I had more of. It was great! Love the crunchy cinnamon sugar topping too. Will definitely save this to make again.5 stars

  36. Pam says

    Dear Mary, thia recipe looks divine!! I pledge to try it oUT as soon as our local peaches cone in which will not be long now;) I am always fascinated by the regional differences in deserts. I am from Maryland but, my dear Aunt who was from West Virginia passed down a cobbler recipe that the women in my family have made for decades. Imagine my surprise when I came across the southern type of cobbler on several cooking shows that I enjoyed watching. From my point of view the southern cobbler is merely a pie without a bottom crust. When you add oatmeal into this top crust they are and make it a crumb layer it becomes a crisp. If there is no oatmeal it is simply a pie without a bottom crust. The addition of the hot water or the absence of water only makes it a more interesting top crust. And more delicious I’m sure! The cobbler that we call home, does not require pre cooking, goes into a 9 by 13 pan containing only a stick or so of melted butter, which the sweetened fruit goes directly into. Then a very simple batter is poured on top and the whole thing is baked. I can’t tell you how amazing and wonderful it is! At any rate, the best thing about these regional differences that are called cobbler is that they are all so delicious! 😉 no one has to give me a reason to make another version of peach cobbler! Looking forward to trying yours! Thanks for sharing .:)

  37. Robbin says

    you should try this cobbler recipe sometime…
    Lazy Man Pie
    2-3 cups of fruit…self-canned with or without sugar w/ juice….set aside
    Melt 1 stick of real butter in the bottom of a medium-sized iron skillet…set aside
    In a bowl mix…1 cup self-rising flour – 1 cup milk – 1 cup sugar…mix until well blended but not too long or it gets tough when cooked.
    Pour flour mixture on top of butter – DO NOT STIR/MIX
    pour fruit on top of batter …original recipe said to pour all in the middle but I have started pouring about 1/2 of fruit in the middle and then dot the rest on the outside edges so that it is all filled with some fruit…
    Bake at 375 for approximately 45 minutes….til crust is done and browned…
    Serve warm or cold…with or without ice cream.
    This is the first recipe I ever baked alone and I had memorized it on the half hour drive from my Grandmother’s house. A family favorite
    Hope you enjoy!!!! If you think of it and have the time, please let me know if you liked this!

    • Mary Younkin says

      This is very similar to my Grandmother’s Cherry Flop. It’s awesome with so many different varieties of fruit. It’s definitely a family favorite here too!

  38. Peggy says

    I was looking for a peach cobbler recipe for our July 4th Family gathering. I am so glad I found your recipe. It was wonderful, everyone loved it.
    Our city has a Fuzzy Peach Festival so today, I entered your recipe in the Festival’s peach baking contest. It won second place in the Peach Pie/Cobbler division. Thanks for a delicious easy recipe! I’m buying more peaches before our local Peach Farm runs out. I will be freezing several for the future.5 stars

  39. OceanLyons says

    This was amazing! No lemon juice, so I used lime, and I didn’t add cinnamon to the sugar topping. The grater didn’t work out for me. I chopped up frozen butter instead. Absolutely delicious! Thank You.

  40. Shawn Marie says

    This is fantastic! Such a delicious cobbler, I made it exactly as the recipe says. Peaches are good this year so I will take your advice and freeze ready made batches. Thank you for a recipe that’s going to get written down and stored in my recipe box.5 stars

  41. Randi Albertsen says

    Just made this. It’s delicious! I used Cup4Cup gluten free flour for the topping. My whole family loved it!5 stars

  42. lynne says

    Oh my goodness, best peach cobbler ever!! Mine got a little too brown on top but that would be my fault for not watching it closer. I did grate my butter from frozen and it worked perfectly.5 stars

  43. DG says

    I used a food processor to grate the butter and it cut the time down a lot. Wonderful recipe. Had enough for a small army but my son and I made a huge dent and I brought the rest to the office. It didn’t last more than 10 minutes there.

  44. Cassie says

    This recipe looks amazing and I love that you shared the freezing prep tip! I’m going to pick fresh peaches tomorrow and will definitely pick extra to prepare some freezer batches. Is there a type of peach that works best?

  45. Susan Bagatto says

    The peach cobbler was amazing. I am going to freeze peaches to enjoy this recipe in the winter.
    It is so easy to prepare. I loved the grated butter step; I have never shredded butter for a recipe before !! always learning.
    Thank you5 stars

  46. Kathy Dunn says

    Made this tonight. Rave reviews from family. I understand trying to find ‘best’ recipe — we have found pound cake
    Only sampled 10-12, and brownies, and chocolate chip cookies. So I loved the process. I have been on Weight Watchers. I did cut butter to 8 Tbl. I felt it deserved REAL ice cream! Just Dee lish! Thank you for your passion for good food! Oh, I added a container of blackberries.
    Have always peeled—NO MORE BABY!!5 stars

    • Mary Younkin says

      I am so very thrilled to hear that you love the cobbler as much as we do! (And it’s awesome with different berries or other stone fruits mixed in as well!!) Thanks for taking the time to tell me, Kathy.

  47. Line Roicy says

    Excellent recipe. I make it with other fruit, and even a combination of Rhubarb and raspberries, varying the amount of sugar and the spices, always with great success. Thank you for sharing.4 stars

  48. Dana says

    Made this recipe today as I had some peaches that, though they were ripe, weren’t as sweet as I like for eating. I made mine in individual, large ramekins and they are perfect! I hate soggy, cake-like cobbler. This crust is like a delicious, cinnamon cookie…I could eat the crust alone! Thanks for the perfect recipe!5 stars

  49. Terry says

    Love this Peach Cobbler Recipe. Usually the crust is the least desirable part of the cobbler, but not with this recipe. My 11 year old daughter has now claimed this recipe as her own.😂.5 stars

  50. Melody A Fuhrman says

    Omg this was a rave hit at our sunday supper tonite. We did an old fashioned southern supper and the grand finale was this peach cobbler. I used a big cast iron skillet to bake it in. It was gorgeous. Thank you for creating this dish and sharing it with us. 🍊5 stars

    • Mary Younkin says

      While I don’t cook with metric measurements, an online calculator tells me that 12 tablespoons is 170 grams of butter. Happy baking, Virginia.

  51. Michelle says

    This was unbelievable – I usually love fresh peaches so much that I never cook with them, but we were gifted a huge box fresh from an orchard, and even I couldn’t eat them all before they spoiled. I’m thrilled that we tried your recipe, the topping was perfection! I ate it with heavy cream, my husband preferred his with ice cream, but it was a hit with everyone.5 stars

  52. Anya says

    For the GF substitutions, does the tapioca starch go in place of the cornstarch with the peaches, or is it just added in with the flour substitutions?

    • Mary Younkin says

      Hi Anya! For the GF alternative, you’ll still use the cornstarch with the peaches. The alternative flours are added in place of the all-purpose flour.

  53. Carole Mason says

    I have a recipe that I use from Southern Living…
    I’ve also over many years, tried a lot of recipes.
    My family prefers this last one.
    I’m probably overstepping privilege here, but over your years, have you
    tried doubling some of your cobbler recipes?

    • Mary Younkin says

      Hi Carole, I’m thrilled that you like the recipe so much. I’m happy to tell you that I double my cobblers all the time – because you just can’t have enough fresh cobbler! However, I typically just make two batches in (2) 9×13 pans. Happy baking!

  54. Kim Johnson says

    Added 1 t. Vanilla. Tried not peeling peaches for the first time! Makes sense—can’t wait to taste this! Such fun to make with my 4 1-2 year old grandson.

  55. Juanda Krebs says

    In order to freeze the Peach Cobbler filling do I need to cook the filling first or just put the uncooked peaches and ingredients in a ziplog bag and freeze?

    I am anxious to try this for the holidays.
    Kindest regards,

  56. Dominique says

    For the gluten free substitute is it ok if I just use gluten free flour instead of the brown rice flour, tapioca starch and potato starch?

  57. Julia says

    Best cobbler recipe. I have always been a fan of the more biscuity type of topping, but this one blows doors. I add a spoonful of ginger marmalade for an extra flavor. My favorite part might be scooping the topping on with a small ice cream/cookie scoop, so quick and easy.5 stars

  58. Deb Pierce says

    I made the Southern Peach Cobbler three times. The first time, I followed the recipe exactly. The next two times I made one minor change, as I felt the peaches were too soft. I cut the fresh peaches into bite size pieces and skipped the initial baking time of the peaches before adding the cobbler topping. I am so happy with this recipe! It is the best cobbler I have ever eaten!! Thank you.5 stars

  59. Nicole D says

    this really is the BEST peach cobbler. I am ice cream obsessed and think ice cream makes any dessert better, except this! This cobbler is SO GOOD on its own that I honestly like it better without ice cream getting in my way. Plus I can eat more cobbler if I don’t waste calories on ice cream, right? 😉

    I made this as a freezer meal for a post-baby care package. I froze the peaches as noted then prepared the topping up until adding the boiling water. All the new parents had to do was add boiling water to the topping mix and bake. It worked great. Thank you for such an amazing recipe!5 stars

  60. Barbara says

    Hi Mary! We love peaches at home too. Considering the season was coming to a close, we recently bought as many as we could. Aside from many fruit salads with peaches, I’ve made and frozen a very hefty peach pie for a family dinner in a couple of weeks. Still, with much to do before and in preparation of our Canadian Thanksgiving just around the corner, I had been looking for the best ‘freeze ahead’ peach cobbler recipe. And, then I came across yours! The idea of prepping the peaches into a Ziploc bag is perfect! Looking forwarded to baking your recipe. Thank you so much for sharing. xx

  61. Jonnie says

    After reading and reading, I never did find the exact recipe as to portions. Would love to try it if you can send to me. Thanks

  62. Angela Jenkins says

    Made this for our neighborhood chili cook off and the praises are still coming!! This was so flavorful and baked perfectly through. I have 2 questions.

    1) Can you use a disposable foil pan to make this?
    2) If you can’t get fresh peaches, can you use canned for this recipe and if so would you just swap the canned for fresh or would u need to change the recipe/directions?5 stars

  63. Michelle Price says

    This is the best recipe for a cobbler topping ever. I was so surprised when I made this and the dough was like pillows, fluffy and tender. I will never use another recipe for cobbler. I am going to use this recipe for all my fruit cobblers and never look back.5 stars

    • Sharon says

      Hello: I cannot get fresh peaches in New York right now so what amount of canned peaches should I used and/or what amount of frozen peaches. Thank you. The recipe sounds amazing and I’d really love to make this.

  64. Joylan Y. Netter says

    Wondering if the cobbler topping will work as a pie crust. I’m new to making crust and know ‘how’ I want the texture, but don’t yet know how to make it. I love peach cobbler crust when it chews soft, not so much flaky. Any thoughts?5 stars

  65. Bob says

    When you use the juice from canned peaches, how much of it do you use? I don’t see any liquid in the recipe for the filling. Thanks!

    • Mary Younkin says

      I would use all of it, Bob. Fresh peaches release a good bit of liquid as they bake, so I typically use all of the liquid from the can when baking with canned fruit.

  66. Unyque says

    This recipe looks amazing but I don’t have access to fresh peaches 😞 and I hate using canned fruit. Will Frozen peaches work for this recipe?

  67. Reggie says

    I got two questions do you recommend

    Can you use ready made pie crust ?

    Can you do a double crust peach cobbler with the ready made pie crusts?

  68. Rosario says

    Hello I could t fond yes peaches I went to five different Market and they all was out . So I bought cams of peaches can I use that ? How many cams for this recipe

    • Mary Younkin says

      You’ll just need to make sure the total amounts are equal, Rosario. I’m not sure how many cans that will add up to. I typically include the juices as well, when baking with canned peaches.

  69. Carey says

    I used my own Colorado Palisade canned peaches
    This was totally the best desert
    Everyone loved it
    I did a corner with some oats and liked that portion too.5 stars

  70. J. Dawkins says

    I just made this for Thanksgiving this year (as I have done for nearly 10 years) & this was THE BEST cobbler I’ve ever made!! It was simple, but yummy!! Awesome recipe.. I’m going to play around with it & use it for an Apple cobbler for Christmas.

  71. christophe says

    oui christophe il a manger des crêpes avec du beurre et du sirop d’érable oui christophe il a manger des gaufres avec du beurre et du sirop d’érable oui christophe il a manger des crêpes avec de la margarine et du sirop d’érable oui christophe il a manger des gaufres avec de la margarine et du sirop d’érable oui christophe il a manger de la salade de fruits avec de la crème fouettée oui christophe il a manger de la tarte au sucre avec de la crème fouettée oui christophe il a manger de la crème glacée rouler au snickers avec de la crème fouettée4 stars

  72. Shane says

    Do the directions change when using canned peaches, specifically baking the peach mixture before adding the topping? All the ingredients to the filling mixture would be the same?4 stars

    • Mary Younkin says

      I’m thinking you can skip baking the peaches first, Shane. I baked them out of habit, but they were so soft, I’m thinking they’d stay a tiny bit firmer without baking.

  73. Lori Hall says

    I am making 12 cobblers using this recipe. I am using 60 ounce can of peaches though instead of fresh peaches. Do you think that is too big of a can for a 9×13 pan? Please Help! Thank you

    • Mary Younkin says

      Hi Lori, I honestly can’t guess. If I were you, I’d make just one cobbler and test it first. I’m guessing it will be fine, but I always prefer to be on the side of too much fruit in a cobbler vs too little!

  74. Simone Briggs says

    Hi Mary, curious to know if you experimented using milk instead of water for the crust? If so, what were your results like? If you haven’t tried, any reason not to that you can think of? Thanks, Simone

  75. Mary says

    Looks wonderful! Can frozen peaches (thawed) from the grocery be used? I’ve never been able to get juicy, flavorful peaches here in FL.

  76. Earnie Davenport says

    Good afternoon, If using canned or frozen peaches, do I still need to use the lemon juice and cornstarch?

  77. Jen says

    So so good! Due to the Coronavirus flour bandits 😑 all I had available was gluten free flour (cup for cup). Was still AMAZING, we ate it so fast I didn’t get a pic!
    I used frozen peaches cut in chunks and topped with vanilla bean ice cream. My mother in law who isn’t a fan of sweets had two servings! Perfect Easter dessert.5 stars

  78. Charles says

    Please revise this recipe. The topping has to much cinnamon and sugar and burns at 425 degrees prior to being done.1 star

    • Mary Younkin says

      Hi Charles, I’ve been making this recipe for at least a dozen years or longer. I’ve never had the topping burn and as you can see from the reviews, it’s typically raved about. You might want to test or calibrate your oven.

    • Wendy says

      Or YOU could revise it yourself to your liking, seeing as how the majority of the people on here rave about it. Can’t please everyone.

    • Mary Younkin says

      I use all the juices because I really like it saucy. If you want it more like the original, you’ll want to use about half of the canned juices, Sharon.

  79. John Momon III says

    Just tried this recipe and it was EVERYTHING I needed it to be! This will be my go to recipe for the next 150 years! 😃 Thank you!

  80. Holly says

    This was AMAZING!! My husband said, “peach? Why didn’t you make strawberry shortcake(his favorite). He ate it and said, “this is better than strawberry shortcake!” Huge fans! Will be a “go to” recipe.5 stars

  81. Sandra P. says

    For the peach filling, can you sub the cornstarch with the potato starch instead of arrowroot?

    Also for the flour, when you sub you need all 3 ingredients correct (brown rice flour, potato, tapioca starch?

  82. Cayla says

    What a delicious recipe!
    I had a jar of peaches from Trader Joes (about 3 whole peaches in the jar) and was planning to half the recipe. Ended up not halving it, but it was excellent (we like the filling part best anyways haha). I splashed a little rum with the peach filling and I included half a cup of oats to the crumble topping.
    After seeing some of the Pinterest reviews, I checked it after 18 minutes and took it out at 20 minutes and it was cooked perfectly.5 stars

  83. Cynthia S Pickard says

    I did 1/2 batch and just popped it in the oven hope it turns out okay. will let y’all know later.

  84. Bonnie Hawley says

    Oh honey. This cobbler is irresistible. The 1st one was gone in 24hrs. The second one will also be gone in 24hrs. Just fixed 2 bowls of peaches for more. Making tomorrow. Grating butter into flour is genius! Thank you neighbor-NC Baker here.5 stars

  85. Janet Ray says

    This is definitely a WINNER…my husband loves it!!! The only problem is my peach syrup is VERY RUNNY. I followed the recipe exactly except used 10 peaches to get 10 cups sliced peaches. Any suggestions? Should I use more cornstarch? If so how much more?

  86. yvonne says

    The flavor taste so good warm or cold even better. My husband likes warm, but I like cold or cool cobbler. It is so good that want to make again and again. You can never get tired of this recipe.5 stars

  87. Susan Moore says

    Absolutely Wonderful. As close to my ideal as I’ve ever found on a website.
    Loved the treatment for the topping. My personal taste is even more streusel-like, so I’m going to try cutting the flour down a bit.
    Thanks, very grateful for your hard work on this one.

    P.S. I have to search (Your Site or Google) for the title of your recipe. When cut/paste your link onto my prep notes, the link won’t work.5 stars

  88. Madison says

    Hi! I am going to be attempting this recipe tomorrow for 4th of July. What butter did you use? Salted or unsalted? Does either work? Thanks!

  89. Paige says

    Just made this on Monday! Super addictive! I was wondering if you have ever done your cobbler with strawberry and rhubarb?5 stars

  90. Jysika Hill says

    Oh my gosh this is SO GOOD. I used the exact recipe except 3- 16oz cans of sliced peaches and drained/diced them. I took it out at around 23 minutes. I was scared of this recipe because it’s my first homemade cobbler but this was so simple to follow. The crust is yummy, it’s a different texture than I’m used to though ( I usually have mine with a pie crust or crumble). It’s cake-like underneath the crunchy part but it’s a good kind of different! I think I’ll add another can of peaches and a bit more sugar next time. And thankfully this recipe didn’t bubble over in my oven haha.5 stars

  91. Leslie Scoren says

    Mary, all the comments are superlative for this recipe and mine is right in line with the rest. Its such an easy and delicious cobbler that it will be my go to from now on. I usually make the kind where the crust rises to the top but I like this one better! Thank you for your recipe testing and hard work.

    I added an extra slurry of tapioca flour and water to mine because my peaches threw off so much juice, I was worried it wouldn”t thicken. Well, it came out just right. I”m so glad for your reminder to place a sheet pan in the lower rack of the oven because it did bubble over a bit! Once it was cool, all that juice had become delicious filling. The cinnamon sugar was the perfect top finish.

  92. Megan says

    I made your recipe a few months ago for my dads birthday and it was great! I want to make it again but was curious if anyone has tried doing it with vegan or non-dairy butter and how that may affect it?

    Thanks for sharing!5 stars

  93. Alecia says

    Can I use canned peaches instead of fresh? If I can would I need to change anything about cooking the peaches?5 stars

  94. Eileen says

    Could this be baked individually in 8 separate containers. I take meals to 4 people in a nursing home. All contained have to be disposable and this would be such a nice dessert during these difficult times for nursing home patients and their families. My ? is baking time?

    • Mary Younkin says

      You’ll need to watch for the baking time, but it will bake nicely in individual containers. I’m guessing about 10-15 minutes less than the full-size dish.

    • Laura says

      Couldn’t she cook the peaches as instructed in the recipe, then dish out the individual servings, then place the dough on top in equal portions? Then the dough would still require the same amount of time to cook.

      I think it’s a great idea by the way.

  95. Pat Syvester says

    I made the Southern Peach clobber it’s a great recipe but the peaches were way too juicy,,
    What variety of Peach should I use? I want to make it again But use the right peach.
    Thank you for your reply!

    • Mary Younkin says

      Hi Pat, I’ve never had a problem with peaches that were too juicy and I’ve used pretty much every variety. You could add a bit of cornstarch to thicken it if you’d like it less juicy.

  96. Maya says

    I made the coobler recently and it was a hit! I was wondering if the crust can also be made ahead of time? And if so how long can it be stored for?5 stars

    • Mary Younkin says

      I typically do not make this ahead of time, but it should be fine. You’ll want to reheat the individual servings in the microwave before serving. It will keep nicely in the refrigerator for a few days, but the crust will begin to soften after a day or so.

  97. Molly says

    OH MY GOSH!!!! This is absolutely AMAZING!!! This recipe is a keeper for sure. I google BEST southern peach cobbler and this cake up because it really is the very best!5 stars

  98. Laura says

    NOW I know what Peach Cobbler is. All other attempts at other recipes were good, but THIS… nothing compares. Warmed up, and served with Vanilla ice cream is how we love it. THANK YOU MARY!!!5 stars

  99. Joy says

    I’m not sure how I messed up but after making it, it was really cakey. Is there a way to fix it or will I have to redo it?

    • Mary Younkin says

      It sounds like there might not have been enough liquid from the peaches, Joy. If it were me, I’d serve it topped with ice cream and make sure that there are plenty of peaches next time. Did you use fresh peaches? or were you using canned or frozen?

  100. Kathy says

    I have been pretty disappointed by the last couple cobbler recipes I have tried. This one however is a winner! I tried it, and it was soooo good that I went to the farmers market the next day to get more peaches! I followed the directions (which are super simple!) for freezing the filling, and now will be able to enjoy this in the winter. Truly the best cobbler recipe I have tried. Thank you!!!5 stars

  101. Meagan says

    Fantastic recipe!!! I looked up tons of peach cobbler recipes and decided to give this one a try. SO GLAD I DID!! No need to try any others.
    You are right, no need to peel the peaches.
    Thank you for sharing this recipe5 stars

  102. Sue Glass says

    Why are you posting a recipe using peaches in the second week of October!!! Makes no sense. Out of sync with the seasons here. Apple, nuts, persimmon and pumpkin fruit recipes please.

  103. Alaina Davis says

    I’m going to make this today. I tried reading the comments but I couldn’t find how many cans would be enough. How many canned peaches would be good for this recipe and should I get heavy syrup?

  104. Raneka Valentine says

    This was my first time making this and it was a little too sweet for my taste but it was delicious. Thanks for the recipe!5 stars

  105. Kimberly J. M. Spires says

    I’m sorry but this is the hardest recipe I’ve ever tried to read. I wouldn’t mind trying this recipe other than it’s confusing.

    • Mary Younkin says

      Sorry to hear that it was so difficult. What portion did not make sense to you, Kimberly? Are you looking at the printable recipe card? If you are, it should be pretty straightforward. Toss the peaches with cinnamon sugar and pop them in the oven, stir together the biscuit topping and drop that on top. Then sprinkle with cinnamon sugar.

  106. Flor says

    Hi, Mary! I’ve been searching for the perfect peach cobbler and came across your recipe. Since peaches are out of season, I’m going to use the alternative canned peach. Do you recommend draining any cans? The last recipe I tried, I ended up with a soggy bottom 🙁 -total fail! I’d appreciate your input with your recipe. Thanks for sharing!!

    • Mary Younkin says

      I drain about half the liquids when I use canned peaches, Flor. However, frozen peaches are my first preference when fresh peaches aren’t available.

  107. Bob says

    Hi, Mary! I’ve been searching for the perfect peach cobbler and came across your recipe. Since peaches are out of season, I’m going to use the alternative canned peach. Do you recommend draining any cans? The last recipe I tried, I ended up with a soggy bottom 🙁 -total fail! I’d appreciate your input with your recipe. Thanks for sharing!

  108. Ace Davis says

    Please stop insulting southerners, we know the difference between streusal and cobbler. Obviously you and the people posting about your peach streusal don’t. -57 year southern chef taught how to make cobbler by my depression era grandmother

    • Mary Younkin says

      Hey there, Ace. I just read through this whole recipe post and don’t see a single mention of streusel. I don’t add streusel to my cobbler.