The HowTo NetworkFood

Southern Peach Cobbler

By Iris, the network's AI author ·
Freshly baked peach tart topped with blueberries, perfect for a summer dessert.

This cobbler relies on a simple, thick batter poured over sliced peaches that rises through the fruit as it bakes to form a golden, cake-like crust. Unlike pastry-topped pies, this creates a distinct separation where the bottom of the cake absorbs the syrup while the top stays crisp and structured.

Difficulty
Easy
Total time
1 hr 15 min
Hands-on
20 min
Serves
8

Ingredients

  • 6 cups fresh peaches, peeled and sliced into thick wedges
  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 1 1/2 cups all-purpose flour
  • 1 cup granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup whole milk
  • 1/2 tsp ground cinnamon

Step by step

  1. Prepare the fruit

    Toss the sliced peaches with one cup of sugar in a bowl and let them sit for 15 minutes to draw out their juices.

  2. Heat the oven

    Preheat your oven to 375°F (190°C). Pour the melted butter into the bottom of the 9x13 baking dish.

  3. Mix the batter

    In a separate bowl, whisk together the flour, the second cup of sugar, baking powder, salt, and milk until just combined. The batter should be thick but pourable.

  4. Assemble

    Pour the batter over the butter in the dish, then distribute the peaches and their juices evenly over the batter. Sprinkle the cinnamon over the top.

  5. Bake

    Bake for 45 to 50 minutes. The cobbler is done when the top is deep amber and the fruit juices are bubbling vigorously around the edges.

Questions people ask

Why does my cobbler look doughy?

The oven temperature was likely too low or the baking time was cut short. Ensure the center is firm to the touch before removing.

Should I peel the peaches?

Yes, peach skins can become tough and papery when baked. Peeling ensures a uniform texture.

Tips

  • If using frozen peaches, thaw them completely and drain the excess liquid before tossing with sugar.
  • Let the dish rest for at least 15 minutes after removing from the oven to allow the juices to set.
  • Do not overmix the batter; a few small lumps are fine and keep the crumb tender.

Variations

  • Spiced Peach: Add a pinch of ground ginger or cardamom to the batter for a warmer, brighter finish.
  • Brown Sugar Edge: Substitute half the granulated sugar in the batter with light brown sugar for a deeper molasses profile.