Southern-Style Peach Cobbler

Recipe by PJ Hamel

Super-moist, ultra-tender, and mighty tasty! That describes this cake-style peach cobbler to a T. We realize it's not an exact interpretation; a true Southern cobbler is very juicy (more peaches than cake) while this is akin to a peach coffee cake. Still, we think it does justice to this Southern classic.

10 mins
50 mins to 1 hr
1 hr
one 9" round cobbler
Southern-Style Peach Cobbler


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  1. Preheat the oven to 350°F. Lightly grease a 9" round pan that's at least 2" deep. If the pan isn't 2" deep, use a 9" square pan, or 1 1/2-quart casserole dish. Drizzle 2 tablespoons melted butter into the pan, swirling the pan to coat the bottom.

  2. To make the filling: Whisk together the sugar and cornstarch, then combine the mixture with the remaining filling ingredients. Set the filling aside.

  3. To make the cake: Whisk together the eggs, sugar, melted butter, and extracts.

  4. Whisk together the flour, baking powder and salt.

  5. Add the flour mixture to the egg/butter mixture alternately with the milk, beginning and ending with the flour and stirring thoroughly after each addition.

  6. Pour the batter into the prepared pan. Sprinkle with coarse white sparkling sugar or cinnamon sugar.

  7. Spoon the peaches (with any accumulated juice) on top.

  8. Bake the cobbler for 50 to 60 minutes, until the fruit is bubbling and the cake is a light golden brown.

  9. Remove the cobbler from the oven, and let it cool for about 10 to 15 minutes before serving. Serve with whipped cream or ice cream, if desired. 

  10. Storage instructions: Cover and refrigerate any leftovers. Reheat in a warm 300°F oven for 10 to 20 minutes.

Tips from our Bakers

  • Use fresh, thawed frozen, or drained canned peaches — this recipe is very flexible.
  • Traditional Southern-style cake cobbler tends to be thinner and more liquid than this one; our Northern interpretation is more moist cake studded with peaches than simmering peaches topped with cake.