Peach Cobbler

5 from 4 votes

A classic Southern-style peach cobbler made with buttery batter and sweet, syrupy peaches. This easy dessert comes together with pantry staples and bakes up golden and delicious—perfect with a scoop of vanilla ice cream.

Prep Time10

Cook Time1

Resting15

Total Time1 25

Course: Dessert

Cuisine: Southern

Keyword: peach cobbler, southern food, southern recipe

Servings: people

Equipment

9x13 baking dish
Mixing bowl
Saucepan
Whisk or spoon

Ingredients

1 cup self-rising flour
1 cup granulated sugar
Pinch of salt
1 cup whole milk
1 stick 1/2 cup unsalted butter, melted
1 large can 29 oz sliced peaches in syrup
1 small can 15 oz sliced peaches in syrup, drained
1/2 cup light brown sugar
1/2 cup granulated sugar
Juice of half a lemon
1 tsp cinnamon optional
1 tsp nutmeg

Instructions

Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish with a little of the measured melted butter.
In a mixing bowl, whisk the self-rising flour, 1 cup granulated sugar, and a pinch of salt. Whisk in the milk, then the remaining melted butter, until smooth.
In a saucepan over medium heat, combine the 29-ounce can of peaches with its syrup, the drained 15-ounce can of peaches, brown sugar, the remaining ½ cup granulated sugar, lemon juice, nutmeg, and cinnamon if using. Stir and simmer for 5–7 minutes, then remove from the heat.
Pour the batter into the prepared dish. Gently spoon the warm peaches and all the retained syrup over the batter. Do not stir the layers together.
Bake for approximately 45–50 minutes, until the top is golden and set and the edges are bubbling. A toothpick inserted into an exposed portion of the cake should not show wet batter. Continue baking as needed; loosely cover with foil if the top browns before the cake is set.
Rest for 10–15 minutes before serving warm. Refrigerate leftovers within 2 hours and use within 3 days.

Notes

Keep all the syrup from the 29-ounce can; drain only the 15-ounce can.
Mix the measured melted butter into the batter, reserving a little to grease the dish. Do not stir after adding the fruit.
Check that the cake is set, then rest for 10–15 minutes. Refrigerate leftovers within 2 hours and use within 3 days.

Nutrition is estimated per 1/4 of the recipe using heavy-syrup peaches (all syrup from the 29-ounce can and about 254 g drained fruit from the 15-ounce can), whole milk, unsalted butter, packed brown sugar, and a small pinch of salt. Optional cinnamon and serving toppings are excluded. Values vary with brands, draining, and portions.

Nutrition