Old-Fashioned Southern Peach Cobbler Recipe
This easy peach cobbler recipe features bourbon-macerated peaches and a buttery, self-rising batter that bakes into a golden, cakey crust. Perfect with vanilla ice cream.
This is the only peach cobbler recipe you need when summer fruit is at its peak. While there are a dozens of ways to top a cobbler, the true Southern style relies on a magical, self-rising batter technique that results in a golden, cake-like crust surrounding pockets of bubbling jammy fruit.
Our version elevates the classic southern peach cobbler by macerating fresh slices in brown sugar and a splash of bourbon. This creates a deep, syrupy base that isn't cloyingly sweet but has a sophisticated warmth. It’s an incredibly easy peach cobbler to pull together, requiring no biscuit cutters or rolling pins.
The secret lies in pouring the batter over melted butter, then dropping the fruit on top without stirring. As it bakes, the batter rises through the peaches, absorbing their juices while developing crisp, sugary edges that are best served warm with a heavy scoop of vanilla bean ice cream.
Ingredients
The Bourbon Peaches
- 6 cups fresh peaches, peeled and sliced (about 2.5 lbs / 1.1 kg)
- 1/2 cup (100g) light brown sugar, packed
- 2 tablespoons bourbon
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
The Batter
- 1/2 cup (113g) unsalted butter
- 1 cup (125g) all-purpose flour
- 1 cup (200g) granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon kosher salt
- 1 cup (240ml) whole milk
- Turbinado sugar, for sprinkling
Instructions
- 1
Preheat your oven to 375°F (190°C). Place the butter in a 9x13 inch baking dish and set it in the oven to melt while it preheats.
- 2
In a large bowl, toss the sliced peaches with the brown sugar, bourbon, vanilla, cinnamon, and nutmeg. Let them macerate for 15 minutes to release their juices.
- 3
Whisk together the flour, granulated sugar, baking powder, and salt in a medium bowl.
- 4
Whisk the milk into the dry ingredients until just combined; it is okay if a few small lumps remain.
- 5
Remove the hot baking dish from the oven and carefully pour the batter directly over the melted butter. Do not stir.
- 6
Spoon the peach mixture (and all the liquid from the bowl) evenly over the batter. Again, do not stir the layers together.
- 7
Sprinkle the top generously with turbinado sugar for a crunchy finish.
- 8
Bake for 40 to 45 minutes, or until the top is deeply golden brown and the batter has risen up around the fruit.
- 9
Let the cobbler cool for at least 15 minutes to allow the juices to thicken before serving warm.
Nutrition (per serving)
Estimates only — not medical or dietary advice.
- Calories
- 395 kcal
- Protein
- 4 g
- Carbs
- 60 g
- Fat
- 14 g
- Fiber
- 3 g
- Sugar
- 47 g
- Sodium
- 285 mg
Tips
- → Choose freestone peaches if possible; they pull away from the pit easily, making the prep work much faster.
- → To easily peel peaches, drop them in boiling water for 30 seconds, then immediately into an ice bath; the skins will slip right off.
- → Don't overmix the batter; treat it like pancake batter to ensure the crust stays tender and light rather than gummy.
- → If using canned peaches in a pinch, drain them well and reduce the added sugar in the fruit mixture by half.
FAQ
Can I use frozen peaches for this peach cobbler recipe?
Yes, you can use frozen peaches. Thaw them completely and drain about half of the excess liquid before tossing with the sugar and bourbon to prevent the cobbler from becoming too soggy.
Why does my peach cobbler have a gummy texture?
Gummy cobbler usually happens if the batter is overmixed or if the oven temperature is too low. Ensure your baking powder is fresh so the batter rises quickly through the fruit.
How do I store and reheat leftovers?
Store leftovers in the refrigerator for up to 3 days. Reheat in a 350°F oven for 10 minutes to restore the crispness of the topping; microwaves tend to make the crust soft.
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