My favorite recipe for Southern Peach Cobbler. Sweet juicy peaches baked in a sweet batter. Good with vanilla ice cream and best served warm.
Southern Peach Cobbler
Peach Cobbler is one of my favorite summer desserts. When the peaches are so sweet and juicy like they are right now it is the perfect time to try this recipe.
I have been making this recipe for over 40 years and it is perfect every time. I’ve never even tried another cobbler recipe because for me this is it. I got it from a lady named Martha when I was in Germany. She said it was an old family recipe.
The only thing you have to remember is not to stir the peaches after you put them on top of the batter. The batter will bake up around the peach slices. It is fabulous warm or served with some vanilla ice cream.
To peel the peaches, bring a pot of water to a boil. Add the peaches. As soon as the water comes back to a boil remove the peaches. Run cold water over them. The peel should easily come off with a paring knife. It took 3 peaches to make this cobbler. When picking peaches I smell them to see if they smell like a peach should. They should be free of bruises and blemishes. Make sure the stem is still attached also.
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- 1/2 cup butter - melted
- 1 cup sugar
- 1 cup flour
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 3/4 cup milk.
- 3 cups fresh peaches
- Melt 1 stick of butter in a casserole dish.
- Mix together sugar, flour, baking powder and salt. Add to the butter and stir in milk.
- Sprinkle the peaches over batter. Do not stir.
- Bake at 350°F. for 1 hour.
Source That's My Home and Martha
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I’m starting to see lots of sweet ripe peaches in our stores! Can’t wait to start baking with them. Your cobbler is on my list of must try! Looks delicious, Mary Ellen!!
This looks divine! I have never made each cobbler before but I know which recipe I will be using when I do!
how did it come out?
This looks amazing! Thank you for sharing. I’m going to try this tonight :)
I made this tonight for the ultra-picky boyfriend, he LOVED it! Thank you so much. :)
Even I liked it and I’m not a huge fan of peaches.
What kind of flour do you use? All-purpose or self-rising?
In this one I use all purpose.
All purpose
What size pan do you use? Just bought a half bushel today and am looking forward to making this. Thanks
The pan I used when I made this dish was a 6 x 8 with high sides. You can use a 8 x 8 pan also.
I added about a half a tsp of pure almond extract. Heaven! Thanks for the recipe. I needed to use up several peaches. Perfect.
Great idea, I’ll have to remember that.
I noticed there is no brown sugar, nutmeg, vanilla or cinnamon in this recipe. It looks delicious but I’m afraid it might be a little bland compared to others I have tried. I’m curious if you have ever tried adding any of these ingredients?
I’ve not added any of those ingredients. When you get peaches that are so sweet and juicy it is all the flavor you need. I wouldn’t however be afraid to add vanilla or cinnamon if you want to use it.
I’ve not added any of those ingredients. When you get peaches that are so sweet and juicy it is all the flavor you need. I wouldn’t however be afraid to add vanilla or cinnamon if you want to use it.
I have used this recipe and substituted the peaches with multiple other types of fruit. It turns out perfect every time! It is one of my “go to” recipes when I am not only in a hurry, but when I can’t get to a grocery store (I live 30 min away to closest store). I always have some type of frozen fruit in the freezer, which suites this recipe well.
Thanks so much for sharing it. It is always a hit!
I was wondering if anyone has tried to substitute the Peaches with Blackberries? if so how much would you use? if out of season how many cans of blackberries would you suggest?
Can you use can Peaches , if so what size.
Thank you.
You could I would use a large can at least. You want about 4 cups of peaches.
Made this tonight and it was amazing!! Thanks a lot for the recipe!!
I am going to make this recipe. I saw it on Pinterest and it looked amazing. I like the white gooey filling and crust. I am picky so congratulations for sharing a good looking recipe. YUM
Have you tried it with half the sugar? Making this now with full recipe, and was wondering if I could cut the sugar for the next time.
You could, I just never have.