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–+ servings
Peach cobbler recipe baked in individual ramekins with golden topping and peach filling.
Abby Pinkmann

Old Fashioned Peach Cobbler

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A classic Southern-style peach cobbler made with ripe, juicy peaches and a simple pour-over batter. Crispy edges, tender crust, and pure summer comfort in every bite.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 Servings
Course: Baking, Dessert
Cuisine: American, southern
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • For the Peaches:
  • Amount Unit Name Notes
  • 6 –8 Fresh peaches Peeled sliced (about 5 cups)
  • ¾ cup Granulated sugar
  • ½ tsp Cinnamon Optional but recommended
  • 1 tsp Lemon juice Optional brightens flavor
  • For the Batter:
  • Amount Unit Name Notes
  • ½ cup Unsalted butter Melted in pan
  • 1 cup All-purpose flour
  • 1 cup Granulated sugar
  • 1 tbsp Baking powder
  • ¼ tsp Salt
  • 1 cup Whole milk
  • ½ tsp Vanilla extract Optional for added warmth

Equipment

  • 1 9x13” baking dish Glass or ceramic preferred
  • 1 Mixing bowl For batter
  • 1 Medium saucepan Optional, for macerating peaches
  • 1 Whisk or fork For mixing
  • 1 Oven Preheated to 350°F

Method
 

  1. Preheat oven to 350°F. Place butter in a 9x13-inch baking dish and melt it in the oven.
  2. Prep peaches: Toss sliced peaches with sugar, cinnamon, and lemon juice. Let sit 10 minutes.
  3. Make the batter: Whisk flour, sugar, baking powder, salt, milk, and vanilla until smooth.
  4. Assemble cobbler: Pour batter into dish over melted butter (do not stir). Spoon peaches and juices over batter (again, don’t stir).
  5. Bake for 40–45 minutes until the top is golden brown and edges are crisp.
  6. Cool slightly and serve warm, optionally with ice cream or whipped cream.

Nutrition

Calories: 310kcalCarbohydrates: 50gProtein: 3gFat: 12gSodium: 160mgSugar: 35gVitamin A: 500IUCalcium: 80mg

Notes

  • For added crunch, sprinkle 1–2 tbsp of sugar on top before baking.
  • This recipe can be made with canned or frozen peaches, just be sure to drain them well.
  • To add tang, stir in 1 cup chopped rhubarb like in my rhubarb custard pie.

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