Paula Deen's Southern Peach Cobbler

If you love ridiculously easy desserts like homemade cobblers, you'll love this sweet Paula Deen's Southern peach cobbler recipe. The Southern treat is easy to whip up with just a few ingredients for the batter and some sugar to mix with fresh or canned peaches. Either way, your family will rave and tell you this is the best peach cobbler ever!

For more easy Southern-inspired desserts, try my Preacher's cake, Mandarin Orange (Pig Pickin') cake, Mississippi mud pie, or my rich and delicious Kentucky butter cake.

Jump to:

• 🥘 Ingredients
• 🔪How To Make Paula Deen's Southern Peach Cobbler Recipe
• 💭 Angela's Pro Tips & Notes
• 🥡 Storing & Reheating
• 📖 Recipe Card
• 💬 Reviews

This is one of those recipes that I like to make for last-minute treats, guests, and potlucks. The versatility of being able to swap in canned peaches is a big plus for me!

However, when fresh, perfectly plump peaches are available, I will grab my trusty paring knife to take this Southern peach cobbler to the next level.

🥘 Ingredients

• Peaches - Fresh peaches are best, but the easy swap for canned peaches makes this dessert a year-round winner.
• Sugar - You'll divide the sugar into two equal portions, one for the peaches and the other for the batter. You can also see all of my sugar substitutes here.
• Water - Just a little bit to make the peach syrup.
• Self Rising Flour - If you don't have this in your pantry, see my guide for substitutes and making your own self-rising flour.
• Milk - This is the liquid for the cobbler batter. You can also use buttermilk for a tangy batter flavor, or see any of my milk substitutes.
• Butter - You'll need butter for the bottom of the pan to keep the cobbler from sticking and to add richness to this easy dessert.
• Warm Baking Spices - Both are optional, but I recommend them. Use some ground cinnamon and freshly ground nutmeg.

🔪How To Make Paula Deen's Southern Peach Cobbler Recipe

This golden peach dessert has the perfect amount of sweetness. Grab your measuring utensils, a paring knife or vegetable peeler, a cutting board, mixing bowls, a whisk, a spatula, and a 9x13 baking dish.

This quick and easy dessert yields approximately 12-15 servings, depending on the size of your slices.

Preheat your oven to 350°F (175°C/Gas Mark 4) to get started.

Make The Syrup

In a saucepan over medium heat, combine the 1 pound (453.59 grams) peaches, the first 1 cup (200 grams) of 2 cups sugar, and ½ cup (118.29 milliliters) water.

Bring the mixture to a boil, reduce the heat, and then simmer for 10 minutes. Remove from the heat and set aside.

Mix The Batter & Assemble

In a mixing bowl, whisk together 1½ cups (187.5 grams) of self-rising flour and the remaining 1 cup (200 grams) portion of sugar until well incorporated. Then, slowly whisk in the 1 cup (236.59 milliliters) milk.

Place the ½ cup (113.5 grams) butter into a 9x13 baking dish and set it in the hot oven to melt.

Remove the baking dish from the oven and pour the batter over the melted butter without stirring it.

Carefully spoon the fruit on top of the batter and gently pour in the syrup from the saucepan. I try to do this lightly so that I don’t mix the fruit or syrup into the batter.

Then, sprinkle the top with optional ¼ teaspoon of ground cinnamon and 1 pinch of freshly grated nutmeg.

Bake & Serve

Bake in the oven at 350°F (175°C/Gas Mark 4) for 30-45 minutes or until the top is golden.

Remove from the oven and let cool slightly before serving with vanilla ice cream or whipped cream.

💭 Angela's Pro Tips & Notes

• Peeling vs poached peaches. I like to keep this recipe quick and easy, so use a vegetable peeler or paring knife and peel the peaches if they're still fairly firm. If your peaches are perfectly ripe, blanch them to remove the skin. Alternatively, the peaches don't have to be peeled at all.
• Fresh vs canned peaches. Fresh peaches will yield your best results, but you can use frozen or canned if they aren’t in season.
• Canned peaches modification. If using canned peaches (28-36 ounces), drain off the syrup in the can and continue as directed. Reduce the amount of water to ¼ cup.
• Notes about the flour. Self-rising flour is the key ingredient for the batter to rise properly. If you don’t have any, you can make your own by adding 2½ teaspoons of baking powder and ½ teaspoon of salt to 1½ cups of all-purpose flour. Whisk to combine.
• For the perfect cobbler. Avoid mixing the cobbler once the batter has been poured over the butter. When adding the peaches, scoop them out of the saucepan with a spoon and gently place them onto the batter. Then, use a ladle to scoop all the syrup from the pan and gently drizzle it over the top of the batter and peaches.
• Keep the cobbler looking perfect. Cover with foil for the last 15-20 minutes of baking time if the top of your cobbler has already reached the perfect golden brown color.

🥡 Storing & Reheating

Keep leftover cobbler tightly wrapped in plastic cling film or stored in a shallow, airtight container in the refrigerator for up to 4-5 days.

Reheating

Reheat in the oven at 350°F (175°C/Gas Mark 4) for 10-15 minutes or until warmed to your satisfaction. Cover with aluminum foil when reheating.

Alternatively, individual portions can be reheated on high power in the microwave. I always cover slices with a damp paper towel to keep the portion moist.

Freezing Unbaked Cobbler

You can freeze the unbaked cobbler by tightly wrapping the pan in plastic wrap and then heavy-duty aluminum foil to prevent freezer burn. Freeze for up to three months.

Bake the frozen cobbler straight from frozen, but add some extra time in the oven. However, you should warm glass or Pyrex dishes to room temperature to avoid extreme temperature changes.

📖 Recipe Card

Originally published April 7, 2024