Southern-Style Peach Cobbler

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Yield: about 8 to 10 srvings

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Super-moist, ultra-tender, and mighty tasty! That describes this cake-style peach cobbler to a T. While we realize it's not an exact interpretation, we think it does justice to this Southern classic.

Southern-Style Peach Cobbler

star rating (5) rate this recipe »
Hands-on time:
Baking time:
Total time:
Yield: about 8 to 10 srvings
Published: 06/04/2014



  • 2 tablespoons melted butter, for the pan
  • 2 tablespoons granulated sugar
  • 1 tablespoon cornstarch
  • 2 cups peeled, sliced peaches
  • 1 tablespoon lemon juice
  • pinch of salt


Tips from our bakers

  • Use fresh, thawed frozen, or drained canned peaches — this recipe is very flexible.
  • Traditional Southern-style cake cobbler tends to be thinner and more liquid than this one; our Northern interpretation is more moist cake studded with peaches than simmering peaches topped with cake.


1) Preheat the oven to 350°F. Lightly grease a 9" round pan that's at least 2" deep. If the pan isn't 2" deep, use a 9" square pan, or 1 1/2-quart casserole dish. Drizzle 2 tablespoons melted butter into the pan, swirling the pan to coat the bottom.

2) To make the filling: Whisk together the sugar and cornstarch, then combine the mixture with the remaining filling ingredients. Set the filling aside.

3) To make the cake: Whisk together the eggs, sugar, melted butter, and extracts.

4) Whisk together the flour, baking powder and salt.

5) Add the flour mixture to the bowl alternately with the milk, beginning and ending with the flour and stirring thoroughly after each addition.

6) Pour the batter into the prepared pan. Sprinkle with coarse white sparkling sugar or cinnamon-sugar, if desired.

7) Spoon the peaches (with any accumulated juice) on top.

8) Bake the cobbler for 50 to 60 minutes, until the fruit is bubbling and the cake is a light golden brown.

9) Remove the cobbler from the oven, and let it cool for about 10 to 15 minutes before serving. Serve with whipped cream or ice cream, if desired. Cover any leftovers, and store at room temperature for several days. Freeze for longer storage.

Yield: 8 to 10 servings.


  • star rating 09/28/2014
  • Diane from San Diego
  • Hmm... the flavor was good, but it became very dense once it was cool.
  • star rating 09/26/2014
  • Monica from San Francisco
  • I made this with peaches (a little more than called for) and raspberries. Delicious! Although it did fall just a bit.I substituted self rising flour--could that be why (or was it the extra fruit)?
    I'm guessing the self rising flour may have contributed to your cobbler falling, particularly if you did not adjust the baking powder and salt amounts in the recipe. Barb@KAF
  • star rating 09/12/2014
  • Brenda from Morden, Manitoba
  • I made this with our 5-year-old to take along to a gathering. It was simple to make and was a hit with everyone who tried it. We served it with a simple vanilla custard sauce.
  • star rating 06/19/2014
  • luvmychaos from Huntington Beach, Ca
  • Love it!! I love a cakey type cobbler and this one was spot on! Very easy to whip together, really good texture and flavor. We didn't think it was too sweet, if fact thought about adding a bit more sugar next time(but my peaches weren't super sweet so that may play a role in the sweetness). Loved how you could doctor up a bit too-more cinnamon sugar on top, add pecans, pour a salted caramel sauce over for extra decadence! Will definitely be my go to cobbler recipe!
  • star rating 06/15/2014
  • Janet from WI
  • Easy to prepare, but the cake was spongy and too sweet.
    We're sorry to hear you didn't care for this recipe. We hope you'll try another cobbler for your peaches. ~ MJ

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