Fresh peach cobbler gets me every summer. There’s just something about using ripe, juicy peaches that makes you want to ditch that canned stuff forever. You ever buy too many peaches at the farmer’s market, and now they’re staring at you from the counter? Yeah, that’s me, every July. Luckily, making old-school southern peach cobbler isn’t tricky at all. If you’re curious about some other easy desserts, you might love my simple biscuit recipe for beginners, too. 
Why it’s the best
So, what really makes this fresh peach cobbler the star of any get-together? Here’s the deal: it’s the perfect mix of sweet, soft fruit with a crunchy, buttery top. No fancy dough or complicated steps. Nope. And honestly, the smell alone will make your whole house say yum. Southern peach cobbler is just so homey and nostalgic—remember those family BBQs or lazy weekends? It almost tastes like summer memories. You use real peaches, so every bite gives you that sweet-tart pop. Try this recipe once, and I promise, your family will be requesting it nonstop.
Ingredients
Alright, let’s talk guts of the operation. You don’t need anything fancy. Here’s what I pull out every time:
- About 6-7 fresh peaches, peeled and sliced (if you love shortcuts, use a sharp veggie peeler)
- 1 cup white sugar (divided)
- ½ cup brown sugar (optional, but adds a kick)
- 1 stick unsalted butter (melted)
- 1 cup self-rising flour
- 1 cup whole milk
- Pinch or two cinnamon (always)
- Juice from half a lemon (don’t skip it—seriously)
- Pinch salt
If you want, a shake of vanilla extract totally levels up the flavor. Done.
Step-by-step
Here’s how I roll. First thing, get your oven going at 350 degrees. Grab a baking dish—mine is old and chipped, but it works fine. Melt the butter and pour it in. Peaches get tossed in a bowl with half the sugars, lemon, and cinnamon. Let ‘em sit a sec. That gets them nice and syrupy.
Now, mix the rest of your sugar, flour, salt, and milk until you can’t see big lumps. Pour that batter right over the butter. Don’t stir. Seriously, don’t. The magic happens while baking—the batter puffs up over the peaches. Next, spoon your juicy peaches and all their syrup over the batter. Again, don’t mix it!
It’ll bake for about 40-45 minutes. Let it go until you see golden brown edges and bubbly fruit peeking out. The smell will drive you nuts, honestly. Once it’s out, let it sit for ten minutes (if you can wait).
| Tip | What Happens | My Thoughts |
|---|---|---|
| Don’t Stir | Batter rises around peaches | Gives that classic crust |
| Add Lemon | Boosts peachy flavor | Brings it to life! |
| Use Fresh Peaches | Juicier cobbler | Store-bought just isn’t the same |
Serving ideas
Let’s get real. The best way to eat fresh peach cobbler:
- Scoop while it’s sizzling, but not piping hot—stone-cold is a crime.
- Add a big scoop of vanilla ice cream (my first choice every time).
- Or go classic: a dollop of whipped cream.
- Fancy? Drizzle some salted caramel sauce over the top for maximum wow.
Whatever you do, don’t eat it plain. That’s basically a culinary crime, in my book.
Storage tips
So, say you actually have leftovers. Rare, but it happens. This cobbler keeps in the fridge about 3-4 days. Just cover the dish with foil or plastic wrap. Reheat it in the oven (300 degrees is fine) to crisp up the top again. Don’t microwave unless desperation strikes—the topping gets a little sad and soggy. If you want to freeze it, you can, but eat within a month for best flavor. It won’t taste quite as heavenly, but still… it’s peach cobbler.
Common Questions
Can I use canned peaches if I don’t have fresh ones?
Sure, you can. Just drain them well and pat them dry. But, the fresh peach cobbler is another level. I really think it’s worth waiting for the season.
Is it okay to leave the peel on the peaches?
Technically, yes, but texture gets weird. I always take it off—feels silkier in every bite.
Can I swap out self-rising flour for regular?
Yep, just add a teaspoon and a half of baking powder plus a pinch of salt to regular all-purpose flour.
What about using less sugar?
Sure, especially if your peaches are super sweet already. Taste and adjust before you bake.
Can this be made gluten-free?
You bet. Use your favorite gluten-free flour blend, just double-check that rise.
One Bowl, Full Bellies: My Southern Peach Cobbler Truth
So, that’s my whole lazy, slightly southern, entirely old-school approach to the world’s best fresh peach cobbler. Whether you’re hosting a backyard BBQ or just going wild on a random Tuesday, this recipe hits the spot. It’s simple, but tastes like you spent all day. If you crave more peach-baking wisdom, Sally’s tips over at Best Peach Cobbler Recipe – Sally’s Baking Addiction are super helpful. I’d say, don’t overthink it—grab those peaches, fire up your oven, and make your kitchen smell like a five-star restaurant. Trust me, you’ll thank yourself after the first bite.
Southern Peach Cobbler
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A simple and delicious fresh peach cobbler made with ripe peaches, sugar, and a buttery crust.
Ingredients
- 6–7 fresh peaches, peeled and sliced
- 1 cup white sugar (divided)
- ½ cup brown sugar (optional)
- 1 stick unsalted butter, melted
- 1 cup self-rising flour
- 1 cup whole milk
- Pinch or two cinnamon
- Juice from half a lemon
- Pinch salt
- Vanilla extract (optional)
Instructions
- Preheat your oven to 350°F (175°C).
- Melt the butter and pour it into a baking dish.
- In a bowl, toss the peaches with half of the sugars, lemon juice, and cinnamon, and let sit to create syrup.
- In another bowl, mix the remaining sugar, flour, salt, and milk until smooth.
- Pour the batter over the melted butter without stirring.
- Spoon the syrupy peaches over the batter without mixing.
- Bake for 40-45 minutes until golden brown and bubbly.
- Let cool for 10 minutes before serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream. For added flavor, drizzle with salted caramel sauce.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Southern
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 25g
- Sodium: 150mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg