Southern Peach Cobbler

Taha Ayad

This Southern Peach Cobbler bakes into warm syrupy peaches with a buttery golden crust that rises through the fruit as it cooks. Serve it warm with vanilla ice cream or whipped cream for an old-fashioned Southern dessert.

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Prep Time 1 30

Cook Time 45

Total Time 2 15

Servings: 12 servings

Course: Dessert

Cuisine: Southern

Calories: 318

Ingredients Method Notes

Ingredients

4 cups peeled and sliced peaches
2 cups sugar divided
½ cup water
1 stick butter
1 ½ cups self-rising flour
1 ½ cups milk
½ teaspoon ground cinnamon optional

Method

Preheat the oven to 350°F.
Combine the peaches, 1 cup sugar, and water in a saucepan. Mix well, bring to a boil, then reduce the heat and simmer for 10 minutes. Remove from the heat.
Place the butter in a 3-quart baking dish and put the dish in the oven until the butter melts.
In a mixing bowl, slowly combine the remaining 1 cup sugar, self-rising flour, and milk. Stir gently until smooth and avoid overmixing.
Pour the batter over the melted butter in the baking dish. Do not stir.
Spoon the peaches over the batter, then gently pour the syrup over the top. Sprinkle with ground cinnamon if using.
Bake for 30 to 45 minutes, until the top is golden and the center looks set.
Let the cobbler rest for 10 to 15 minutes before serving. Serve warm with whipped cream or vanilla ice cream.

Notes

Do not stir the batter into the melted butter. Keeping the layers separate helps the crust rise properly during baking.
If using fresh peaches, simmering them briefly helps soften the fruit and create a light syrup.
Let the cobbler rest before scooping so the filling thickens slightly.
Store leftovers covered in the refrigerator for 3 to 4 days.
Reheat portions in a 325°F oven for 15 to 20 minutes for the best texture.