Easy Southern Peach Cobbler

Easy Southern peach cobbler features perfectly seasoned sweet, juicy peaches tucked under a buttery pie crust. This peach dessert is hands down the best way to make use of the abundant summer fruit.

Living in the South, we have an abundance of fresh Georgia peaches available to us all summer long.

I love to eat them sliced, put them on top of my ice cream, yogurt, and oatmeal.

But the thing I love most about peach season?

Making peach cobbler of course.

Now depending on where exactly you’re from your cobblers may be a little different.

But this version is a fairly classic Southern peach cobbler.

Ingredients

To make this you’ll need:

• Peaches– You’ll want to slice some at an average thickness and slice some of them very thinly.
• Lemon juice– To prevent browning
• Cinnamon– Ground cinnamon not cinnamon sticks 
• Sugar– Both brown sugar and granulated sugar
• Thickening agent– Either flour or cornstarch
• Salted Butter– Cut into 8 pieces
• Pie crust– A quick and easy pie crust

How to Make

This Southern peach cobbler is pretty easy to make!

To make this, spray a 9×9″ baking dish with nonstick spray.

Spread four cups of the thicker peach slices out in the bottom of the dish.

Then stir the remaining peaches together with the lemon juice, cinnamon, brown sugar, and flour until evenly combined in a mixing bowl.

Spread this mixture evenly out over the peaches already in the dish.

Roll the pie crust out into a thin roughly square shape at least one inch larger than your dish.

Lay the pie crust over top of the filled dish and cut away the excess crust from around the dish.

Crimp the edges to seal against the dish.

Cut at least three slits in your crust to vent the steam.

Then sprinkle the remaining sugar evenly out overtop, followed by the dots of butter.

Bake at 325° for 30-45 minutes, until filling is hot and bubbly and the crust’s golden brown on top.

Let rest for 5 full minutes before cutting into the peach cobbler.

Serve warm and enjoy!

Storing Leftovers

Store leftovers in an airtight container or tightly covered in the fridge for up to 5 days.

Is cobbler a Southern thing?

Yes!

Cobblers originated in the South.

While peach cobbler (like this one!) is the most popular, they can be any fruit, spiced and sweetened, cooked under dough.

Do I Have To Peel Peaches Before Baking With Them?

Because the skins soften perfectly when baked, peaches do not need to be peeled before adding them to cobbler or pies.

However, if you just don’t like skins at all then you can peel them before using.

What is the difference between peach pie and peach cobbler?

In this recipe, it is mainly the position of the crust.

In peach pie, the pie crust is under the peach filling.

Instead, a peach cobbler has the peach filling underneath a crust and no crust on the bottom.

Tips and Tricks

• You can use thawed frozen peaches but the cobbler filling will be on the thinner side.
• While we use our quick and easy homemade pie crust in this recipe, you could use one store bought pie crust instead. Keep in mind using a store bought crust will yield a thinner (even crispier) crust
• Don’t forget to cut slits in the top of your crust for vents to allow steam to escape during baking. This step ensures your crust and filling both bake properly.
• The length of baking time may vary based on the thickness of your crust. Thicker crust will take longer.
• While this cobbler is delicious served on its own, we highly recommend serving warm with scoops of rich vanilla ice cream.

Other Cobbler Recipes

Southern peach cobbler is a delicious way to use the abundant summer fruit.

Make it and enjoy!

Looking for other cobbler recipes?

Try these:

• Sugar Cookie Berry Cobbler
• Grandma’s Sweet Cherry Cobbler
• Snickerdoodle Apple Cobbler

If you’ve tried this SOUTHERN PEACH COBBLER, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!