Old-Fashioned Southern Peach Cobbler
A classic, comforting Southern dessert featuring sweet, spiced peaches baked under a rich, buttery crust that magically rises to the top. Perfect served warm with vanilla ice cream!
Ingredients
- 1/2 cup unsalted butter 1 stick
- 4 cups fresh peaches peeled and sliced, or canned/frozen and drained
- 1 cup granulated sugar divided
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 pinch salt
- 1 cup whole milk
- 1 teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C). Place the stick of butter into a 10-inch cast iron skillet and place it in the heating oven to melt.
- In a medium bowl, toss the sliced peaches with 1/2 cup of the sugar, lemon juice, and cinnamon. Set aside to macerate.
- In a separate large bowl, whisk together the flour, the remaining 1/2 cup of sugar, baking powder, and salt.
- Stir the milk and vanilla extract into the dry ingredients just until combined. The batter will be slightly thin.
- Carefully remove the hot skillet from the oven. Pour the batter directly over the melted butter. Do not stir.
- Gently spoon the peaches and their juices directly over the center of the batter. Do not stir.
- Bake for 40-45 minutes until the crust rises to the top and turns golden brown. Serve warm with vanilla ice cream.
Notes
Do not stir the layers: Pouring the batter over the butter, and the fruit over the batter, without stirring is what creates the signature crust. If using canned peaches, ensure they are thoroughly drained so the batter does not become too watery. Check your baking powder expiration date to ensure a proper rise.
