This Easy Southern Peach Cobbler is a quick dessert that is super simple and easy to throw together after a long day of entertaining. Make sure you have some vanilla ice cream to scoop on top.
Using salted butter for the crust gives an extra depth to this dessert, and lemon brightens the peaches, making it taste great even with canned fruit. This recipe calls for peaches, but it’s great with blackberries and apples too.
Tips for a perfect Easy Southern Peach Cobbler
- Lemon juice brightens up the dish so canned peaches work just fine.
- A mix of white and brown sugar give the sauce a delicious caramel consistency.
- Salted butter crisps up the outside of the crust giving a savory balance to a sweet dessert.
Looking for another delicious dessert? Try our amazingly chewy brown butter oatmeal chocolate chip cookies.
- 5 big fresh peaches (sliced) or 2 15 ounce cans of sliced peaches (drained)
- 1 tablespoon lemon juice
- 1 large egg
- 2/3 cup milk
- 1 cup flour
- 1 cup white sugar
- 1 cup brown sugar
- 1/2 cup salted butter (1 stick)
- 1/4 teaspoon cinnamon
- 1/4 teaspoon nutmeg
- 1/4 tsp allspice
- 2 teaspoons baking powder
- 1/4 tsp coarse salt
- vanilla ice cream for serving
- Adjust the rack to the middle position, then preheat the oven to 350°F.
- Butter: Melt the butter in the microwave in 15-second increments. Pour the melted butter into a 9×13 baking pan and spread around until the sides and the bottom of the pan are coated with butter.
- Filling: In a large bowl, combine 1/2 cup white sugar, 1/2 cup brown sugar, 1/4 teaspoon cinnamon, 1/4 teaspoon nutmeg, 1/4 tsp allspice, 1 tablespoon lemon juice, and the sliced peaches. Stir together thoroughly.
- Flour Mixture: In a large bowl, stir together 1 cup flour, 1/2 cup white sugar, 1/2 cup brown sugar, 2 teaspoons baking powder, and 1/2 teaspoon coarse salt.
- Milk Mixture: Whisk together 2/3 cup milk and 1 large egg.
- Batter: Gently stir together the flour mixture and the milk mixture – do not over mix.
- Get Ready for the Oven: In the 9×13 pan with the butter in it, pour the batter on top of the butter distributing the batter evenly in the pan. The butter will pool around the sides. Spoon the peaches onto the top of the batter – distributing evenly – and then pour any juice over the top.
- Bake: Bake at 350°F for 30 to 40 minutes until the crust is golden. Let cool for about 10 to 20 minutes, sugar syrup will be extremely hot. Serve with vanilla ice cream.
Amount Per Serving: Calories: 440Total Fat: 15gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 63mgSodium: 326mgCarbohydrates: 75gFiber: 2gSugar: 60gProtein: 5g
Nutrition information isn’t always accurate.