Go Back
A bowl of Southern peach cobbler with fresh peaches, topped with golden biscuit crust, served on a rustic wooden table with a vintage spoon.

Southern Peach Cobbler: The Ultimate Guide to Peach Cobbler with Fresh Peaches

The ultimate Southern peach cobbler made with fresh, juicy peaches and a buttery cinnamon topping. A crowd-pleasing dessert with nostalgic flavor.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 12 servings
Course: Dessert
Cuisine: Southern
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 8 fresh peaches or 2 bags frozen peaches, 20 oz each
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract optional
  • ½ tablespoon cinnamon
  • ½ teaspoon nutmeg
  • 2 teaspoons corn starch
  • 1 teaspoon cream of tartar
  • ½ stick unsalted butter room temperature
  • 2 tablespoons water
  • 1 teaspoon fresh lemon juice
  • 2 cups all-purpose flour
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 2 teaspoons baking powder
  • 1 tablespoon cinnamon reserve ½ for garnishment
  • 1 stick unsalted butter cold
  • ¼ cup boiling hot water
  • ½ teaspoon salt
  • 3 tablespoons granulated sugar to dust the top

Method
 

  1. Preheat the oven to 375°F (190°C) and spray a 9x13-inch baking dish with non-stick spray.
  2. Add sliced fresh (or frozen) peaches, granulated sugar, brown sugar, vanilla extract, almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice into the dish.
  3. Toss the peach mixture gently until well combined. Cover with foil and bake for 20 minutes.
  4. Meanwhile, in a large bowl, combine flour, granulated and brown sugars, baking powder, salt, and ½ tablespoon cinnamon. Cut in the cold butter until the mixture resembles coarse crumbs.
  5. Add boiling hot water and mix just until a thick dough forms. Add more hot water, 1 tablespoon at a time, if needed.
  6. Remove the pre-baked peaches from the oven. Drop spoonfuls of dough over the filling, leaving gaps between each for steam to escape.
  7. Mix the remaining ½ tablespoon cinnamon with 3 tablespoons granulated sugar and sprinkle over the topping.
  8. Bake uncovered for 30-45 minutes until golden brown and bubbling. Check after 30 minutes and continue in 5-minute increments if needed.
  9. Let cool at least 15 minutes before serving.

Notes

Use ripe peaches for best flavor. Let the cobbler cool completely to thicken. Serve warm with vanilla ice cream or chilled with peach schnapps for a summer twist.