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Southern Peach Cobbler


A Southern classic dessert that's as easy as...well, pie!!

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Rate this recipe 4.5/5 (23 Votes)


  • 1 stick (1/2 cup) unsalted butter
  • 3 (15 oz) cans sliced peaches, in juice
  • 2 tablespoons fresh lemon juice
  • 2 1/4 cups sugar, divided
  • 1/4 teaspoon ground cinnamon (plus a little more for sprinkling top)
  • 1 1/4 cups all-purpose flour
  • 1 tablespoon baking powder
  • Pinch of salt
  • 1 1/4 cups milk



Step 1

Preheat oven to 350 F. Melt butter in a 13x9 baking dish in the hot oven just until melted then remove and set aside.

In a medium saucepan, bring 1 1/4 cups of the sugar, cinnamon, peaches (and the juice), and lemon juice to a boil over high heat, stirring frequently; then reduce heat to medium-high and continue to boil for about 5 minutes, stirring frequently.

Meanwhile, in a medium mixing bowl whisk together the flour, remaining 1 cup sugar, baking powder, salt, and milk just until smooth. Pour batter over the melted butter in the baking dish but - DO NOT STIR.

Using a slotted spoon, spoon just the peaches evenly over the batter; DO NOT STIR. Measure out 1 3/4 cups of the hot "sauce" and carefully pour over the batter. (I continued to cook the remaining sauce until thickened for serving). Sprinkle top lightly with cinnamon.

Bake for 40-45 minutes or until bubbly and golden brown. (Tent top with foil if over-browning).

Serve lukewarm or cold with or without vanilla ice cream or whipped cream/whipped topping. And a drizzle of the cooled sauce.


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