What makes a peach cobbler recipe old fashioned and Southern, you ask? There’s no cake mix involved. No, it has a biscuit topping that will have you coming back for more!
I grew up on a very simple cake mix peach cobbler which was almost always made in a dutch oven while camping. But this old fashioned Southern peach cobbler might just beat it out for the best peach cobbler recipe.
Peach season is one of my favorites! A fresh juicy peach just does my heart happy! Fresh peaches are one of the best parts about a cobbler in my opinion. What is your favorite part about a cobbler? It’s funny because in a fruit pie, I’m all about the crust, but in a cobbler, I just love the fruit!
How to Make Peach Cobbler?
This is a very similar recipe to a Bisquick peach cobbler but it really doesn’t take more time to do it completely from scratch and it has an even better flavor. Making this peach cobbler recipe can be broken down into two parts – the peaches and the biscuit topping.
- Preheat the oven to 425 degrees Fahrenheit
- Peel and slice your peaches. See section below for how to peel peaches easily.
- Combine the peaches, melted butter, cornstarch, brown sugar and cinnamon in a large bowl and stir together.
- You want to start your peaches cooking first which can be done on the stove top or in the oven.
- STOVE TOP: Cook the peach mixture in a skillet over medium heat for 5-10 minutes. Then pour them into a 9×13 baking dish.
- OVEN: Bake the peaches for 10 minutes at 425 degrees in a 9×13 baking dish and then remove them from the oven to add the biscuit topping. If you bake them in the oven, be sure to reduce the oven temperature to 350 degrees to bake the cobbler.
- Combine the flour, sugars, baking powder and salt in a bowl and whisk them together.
- Cut the butter into small 1/2 inch cubes and cut the butter into the flour mixture with a pastry cutty until the mixture is pea size.
- Add the boiling water and mix everything to combine.
- Drop spoonfuls of the mixture all over the peaches and spread the biscuit mixture to cover the peaches as much as possible.
- Bake for 30-35 minutes at 350 degrees. Remove from the oven and allow the cobbler to cool for a few minutes before serving warm with ice cream!
How to Easily Peel Peaches?
I have a complete write-up on how to peel peaches in our post for Brown Sugar Peach Pie Bars. Head that way for all the details. You don’t have to peel your peaches for this recipe. It’s all up to personal preference. We prefer them with the peels removed.
What Is The Difference Between A Cobbler And A Crisp?
When it comes to delicious baked fruit desserts, the names can get a little confusing! A cobbler has a biscuit or more cake-like topping that is dropped over the top and looks like cobblestone when it is baked. Have you tried our lemon blackberry cobbler? Heaven!
A crisp has a more streusel-like topping that generally contains oats. As the topping bakes, the oats get crispy, hence the name crisp. I’ve mentioned our peach crisp already, but don’t forget to try our apple crisp recipe!
What are the Best Peaches for Baking?
You want to find freestone peaches because they are sweeter and easier to work with. For a list of my favorite freestone peaches, head to our peach cobbler post!
Can I Use Canned Peaches Instead of Fresh?
If you are in a pinch and can’t use fresh, then you can use canned peaches for this recipe. Although I highly recommend doing everything in your power to use fresh. It is just heavenly! If you must use canned, add a little fresh lemon zest and cinnamon to freshen things up.
Does Peach Cobbler Need to Be Refrigerated?
The sugar in a peach cobbler will safely preserve it at room temperature for up to a day, but if you’re not going to finish it before then, it needs to be covered and refrigerated. Then it will last for up to a week.
How Long Will Peach Cobbler Keep?
If you store your peach cobbler covered in the refrigerator, it will last for 2 to 3 days. If you freeze this cobbler, it will be good for up to 6 months. Make sure it covered and wrapped thoroughly in plastic wrap. When you’re ready to eat it, thaw it in the fridge or on the counter and then warm up in the oven per the section below on reheating.
Can You Prepare Peach Cobbler Ahead of Time?
This peach cobbler recipe is best when baked fresh right before serving. If you have to make it ahead of time, bake it and then store it in the refrigerator and reheat according to the reheating instructions below.
We really like to peel and slice dozens of peaches and then freeze them into pre-portioned cobbler ready bags in the food saver. Then we can just pull them out and whip this recipe up in no time!
Can Peach Cobbler Be Reheated?
Peach cobbler should be reheated because it’s so delicious warm! Though eating cold is not unheard of in our house! To reheat it in the oven, bake it at 350 degrees for 20 minutes. Place foil loosely over the top if it starts getting too brown.
If I’m just warming up one serving for me, I zap it in the microwave for 30 seconds. You won’t get the same crispiness on the topping, but it gets the cobbler to your mouth in a jiffy!
When you crave a classic Southern fruit dessert, make this peach cobbler recipe! It is completely from scratch and complete juicy deliciousness!
More Peach Desserts:
- Baked Peach Hand Pies
- Blueberry Peach Crumble
- Peach Oatmeal Bars
- Brown Sugar Peach Pie Bars
- Deep Fried Peaches
- Lemon Jello Peach Pie
- Sour Cream Peach Pie
- Peaches and Cream Crumble Bars
- Easy Peach Cobbler with Cake Mix
Old Fashioned Southern Peach Cobbler
- 8 Peaches, peeled and sliced thick
- 2 Tablespoons Butter, Melted
- 2 Tablespoons Cornstarch
- 1 Teaspoons Cinnamon
- 1/4 Cup Brown Sugar
- 1 3/4 Cups Flour
- 1/3 Cup Sugar
- 1/2 Cup Brown Sugar
- 1 1/2 Teaspoons Baking Powder
- 1/2 Teaspoon Salt
- 1/2 Cup Butter, chopped
- 1/3 Cup Boiling Water
- In a large bowl, gently fold together the peaches, sugar, cornstarch, cinnamon and butter.
- Pour the fresh peach mixture into the bottom of a 9x13" pan.
- The peaches can be cooked on the stove or in the oven. ON THE STOVE cook for 5-10 minutes over medium heat. IN THE OVEN bake for 10 minutes at 425 degrees. Then turn the oven down to 350 to bake the cobbler after the biscuit topping is added.
- In a bowl, combine the flour, sugars, salt and baking powder, whisking until incorporated evenly. Add the butter and using a pastry cutter or two forks, cut the mixture into pea sized pieces.
- Add the boiling water, stirring to combine.
- Drop spoonfuls of the mixture all over the peaches and spread a little to cover the peaches the best you can.
- Bake for 30-35 minutes at 350 degrees and remove to cool for a few minutes before serving with ice cream.
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