Southern Peach Cobbler

5 stars based on 36 votes

peach

In the spirit of hanging onto every last bit of summer, I’m sharing my favorite Southern peach cobbler recipe this week. It’s an easy and rustic dessert made from sweet peaches, warm spices and a homemade buttermilk biscuit topping — baked until the fruit is tender and bubbling and the topping is crisp and golden. Plus it’s a great way to use up all your summer peaches, as well as any other fruit you’d like to mix in (blackberries would be wonderful). Be sure to add a scoop of vanilla ice cream or dollop of sweetened whipped cream on top!

ingredients

Begin peeling, pitting and slicing the peaches.

slicing-peaches

Toss the peaches with 2/3 cup of sugar, lemon juice, cornstarch, cinnamon and nutmeg. Let the peaches sit while you prepare the topping.

peaches

In a medium bowl, whisk together the flour, 6 tablespoons of sugar, baking powder, baking soda and salt.

dry-ingredients

Add the butter.

dry-ingredients-with-butter

Using your fingers or a pastry cutter, work the butter into the dry ingredients until the mixture resembles coarse crumbs.

crumbly-topping-mixture

Add the buttermilk and almond extract.

adding-buttermilk

Stir until evenly moistened but not completely smooth.

topping

Transfer the peaches to a buttered baking dish.

peaches-in-baking-dish

Drop the batter in large, evenly spaced dollops on top of the peaches. Sprinkle the remaining tablespoon of sugar over the batter.

ready-to-bake

Place the baking dish on a sheet pan in the oven (to guard against spills) and bake until the bottom is bubbling and the top is golden, about 40 minutes.

baked-cobbler

Let cool for about 15 minutes, and serve with vanilla ice cream or sweetened whipped cream. Enjoy!

Southern-Peach-Cobbler-1

Note: My starting point for this recipe was this recipe from Slate magazine by L.V. Anderson. I increased the sugar significantly, reduced the lemon juice and cornstarch, increased the butter and simplified the cooking process.

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Southern Peach Cobbler

Servings: 9

Ingredients

  • 3-1/4 pounds yellow peaches (about 8), peeled, pitted and cut into 1/4-inch slices
  • 2 tablespoons lemon juice, from 1 lemon
  • About 1 cup sugar, divided
  • 2 tablespoons cornstarch
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 cup all purpose flour, spooned into measuring cup and leveled-off with a knife
  • 1-1/4 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 5 tablespoons cold unsalted butter, cut into small chunks, plus more for greasing the pan
  • 2/3 cup buttermilk (see note below to make your own)
  • 1/2 teaspoon almond extract
  • Vanilla ice cream or sweetened whipped cream, for serving

Instructions

  1. Preheat the oven to 375°F. Butter a 9-inch square or 7 x 11-inch baking dish.
  2. Make the peach filling: In a large bowl, combine the peaches, lemon juice, 2/3 cup sugar, cornstarch, cinnamon and nutmeg and mix well to coat the peaches evenly. Taste the filling; it should have the perfect balance of tart and sweet. If it is too tart, add 1-2 tablespoons more sugar. Set aside.
  3. Make the topping: In a medium bowl, combine the flour, 6 tablespoons of sugar, baking powder, baking soda and salt. Add the butter and blend with a pastry cutter or your fingers until the mixture resembles coarse crumbs. Add the buttermilk and almond extract and stir with a spoon until just combined. It will look a little bit lumpy -- do not overmix.
  4. Transfer the peach filling to the prepared baking dish (don't leave any of the juices behind) and flatten into an even layer. Drop the batter in large, evenly spaced dollops on top of the peaches. Sprinkle 1 tablespoon of sugar over the batter. Place the baking dish on a foil-lined sheet pan in the oven (to guard against spills) and bake until the bottom is bubbling and the top is golden, about 40 minutes. Let cool for 10-15 minutes, then serve with vanilla ice cream or sweetened whipped cream.
  5. Cover any leftover cobbler loosely with a kitchen towel. (Do not cover with plastic wrap or the biscuit topping will get soggy.) Reheat in a 325°F oven for about 15 minutes.
  6. Note: To make your own buttermilk, add 2 teaspoons of lemon juice to a liquid measuring cup. Then, add milk to the 2/3 cup line and let sit for 15 minutes, until the mixture curdles.
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Nutrition Information

Powered by Edamam

  • Per serving (9 servings)
  • Calories: 280
  • Fat: 7g
  • Saturated fat: 4g
  • Carbohydrates: 53g
  • Sugar: 39g
  • Fiber: 3g
  • Protein: 4g
  • Sodium: 235mg
  • Cholesterol: 18mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

Reviews & Comments

  • Hi Jenn, I just sent you a note about making the recipe in a 9×13 pan. I hadn’t noticed until now that in your comments you suggested doubling the ingredients. That would be to exactly double each ingredient for both the filling as well as for the biscuit topping? – By the way, I love all your recipes and your cookbook!

    - Barb on September 13, 2018 Reply
    • Glad you like the recipes, Barb! Yes, you would double all of the ingredients to bake this in a 9 x 13-inch dish. It may take a bit longer in the oven, so keep an eye on it. Hope everyone enjoys!

      - Jenn on September 14, 2018 Reply
      • 5 stars

        Jenn,
        The batter for the cobbler was much thicker than I expected it to be but I put the cobbler in the oven anyway, knowing that every recipe I’ve tried on your site and in your cookbook turns out well. I was not disappointed and it was a hit with the family too! Thanks Jenn for another great recipe!

        - Barb on September 16, 2018 Reply
        • So glad it turned out well, Barb. ❤️

          - Jenn on September 16, 2018 Reply
  • 5 stars

    Best peach cobbler recipe I have ever tasted!!

    - Ann on September 9, 2018 Reply
  • We have a lactose intolerant person in our household. Can soy milk work in this recipe? If not, what do you recommend for a peach cake that is dairy-free? Thank you

    - Adele on August 21, 2018 Reply
    • Hi Adele, I think you could use soy milk but turn it into something that resembles buttermilk: Just add 2 tsp. lemon juice to a liquid measuring cup and then add 2/3 cup of soy milk. Let it sit for 15 minutes and then use it in place of the buttermilk. Hope that helps!

      - Jenn on August 21, 2018 Reply
  • Could I separate into two portions? If so, what size pan would I use?

    - jo ballantyne on August 16, 2018 Reply
    • Hi Jo, You might try making individual ramekins since there really isn’t a smaller pan that would work.

      - Jenn on August 20, 2018 Reply
  • 3 stars

    Peaches were too runny – add at least double the cornstarch. Not enough biscuit topping add 1.5 times what the recipe calls for. I didn’t use any nutmeg and would reduce the almond extract for my taste.

    - GENELLE JOHNSON on August 7, 2018 Reply
  • 5 stars

    This recipe was FANTASTIC! Love the topping – was soft and delicate, not a hard biscuit crust. Husband and son loved it too! Will make again and maybe with blackberries as some others suggested. Yummy! Thank you for posting this recipe.

    - Melissa on July 30, 2018 Reply
  • Hi there! If I replaced peaches with blackberries how many blackberries do I use for a 9×13 pan and what is the cooking time? Thanks!

    - Evan on July 12, 2018 Reply
    • Hi Evan, I’m just guesstimating, but I suspect you’d need about 9 cups of blackberries. I think the baking time should be about the same, but keep an eye on it. Hope that helps!

      - Jenn on July 12, 2018 Reply
  • 5 stars

    I just made this recipe, and it had that same great taste I remember from my childhood when my grandma made it (I think it was the buttermilk-biscuit topping). I used a mix of blueberries and peaches, which went perfectly together! I recommend this combo to anyone using up summer fruits.

    - Hilary on June 29, 2018 Reply
  • Hi Jenn! This is a great recipe but I had a problem with the cobbler dough. It baked nice and golden brown on top but underneath the dough was spongy and barely cooked. It tasted great but I thought the dough would be firmer on the bottom. My best guess is that my dough dollops were too thick and I should’ve smoothed them out more. What are your thoughts? Thanks! PS I love your new cookbook!

    - Donna Fletcher on June 24, 2018 Reply
    • Hi Donna, the underside of the dough will definitely be moist, but it shouldn’t be undercooked. It could be that you had very juicy peaches. Next time you may want to add a tiny bit more flour to the topping mixture and, as you mentioned, thin/spread out the dollops a bit more before baking. Hope that helps!

      - Jenn on June 26, 2018 Reply
  • Can I make this with home canned peaches? I canned peaches this summer and have a ton of them. This recipe sounds delicious!

    - Cheri on December 21, 2017 Reply
    • Sure Cheri, I think that should work- just drain the peaches. Hope you enjoy!

      - Jenn on December 21, 2017 Reply
  • 5 stars

    Peach cobbler was delicious! However I did use a couple extra
    Peaches to fill up the dish. Be sure and check sweetness of the peaches before adding sugar… it may take a little less. I had some raspberries that I added to the cobbler.

    Re

    - Kathleen Vacek on December 1, 2017 Reply
  • 5 stars

    I made this recipe a couple of summers ago. It turned out beautifully! Instead of all peaches I used part peaches and part blackberries. The blackberries provided a nice tart contrast to the sweet peaches. I served it with a dollop of butter pecan ice cream on the side.

    - Joy on December 1, 2017 Reply
  • 5 stars

    Absolutely amazing! I chose this recipe because it had less sugar than others online (as I knew my diabetic father couldn’t help himself and it was for my sugar conscious mother’s birthday). Everybody loved it. My only critique is it was a little heavy on the spice.

    - Kim on November 17, 2017 Reply
  • Can I make this in a 9×13? Would I need to change any measurements or the baking time?

    - Erin on October 4, 2017 Reply
    • Hi Erin, I would suggest doubling the recipe if you’re using at 9 x 13-inch baking dish. It may take a few minutes longer in the oven, but keep an eye on it. Enjoy!

      - Jenn on October 4, 2017 Reply
  • 5 stars

    Jenn, this just turned out beautifully, especially since you are so thoughtful to point out little details to make sure things are not overlooked. Your unique flavorings and spices add the subtle, yet unique touch that sets your recipes above others. Great addition to the crust by adding almond. I like to add a little powdered ginger and cardamon sometimes, too- to the peaches- also, a couple of dashes of combination hot red and black pepper to make the fruit flavor pop. Sounds highly unlikely for that, but also works with apples and blackberries.j

    - Jane Evenson on September 19, 2017 Reply
  • 5 stars

    I made this for a BBQ last weekend and it was a total hit! Great way to use up an abundance of peaches, and was quick and easy to throw together. Thanks!

    - Ginny on September 14, 2017 Reply
  • How would I adjust the recipe for a 9×13 pan?

    - Leslie on August 9, 2017 Reply
    • I would suggest doubling the recipe. Enjoy!

      - Jenn on August 10, 2017 Reply
  • 5 stars

    Once again, you have outdone yourself. Everything on your site is a huge hit at my house.
    This was FANTASTIC. Love the minimal sugar & the hint of lemon. Just terrific!

    - Tamarie Allard on July 30, 2017 Reply
  • Straightforward and delicious – I really enjoy your recipes! Thanks for making it simple to finish up the last of my peaches.

    - Lisa L on July 22, 2017 Reply
  • Hi,
    I was wondering if you could use something like almond meal or gluten free flour for a gluten free version? Thanks!

    - Julia on June 12, 2017 Reply
    • I haven’t tried this way, but I think it would work with gluten-free flour. I really like King Arthur’s version.

      - Jenn on June 13, 2017 Reply
  • I haven’t made this yet. I’m curious as to how you would go about adding a bit of bourbon to this recipe?

    - Laurie Hoffman on May 10, 2017 Reply
    • Hi Laurie, You could replace the lemon juice with bourbon. If you feel like it needs a little citrus, you could add an additional tablespoon of lemon juice. Hope you enjoy!

      - Jenn on May 10, 2017 Reply
  • If I make this the night before in order to serve for lunch the next day, will the topping get soggy? Is so, would your kitchen towel tip along with reheating it at 325 prevent this?

    - Sandra on January 30, 2017 Reply
    • Hi Sandra, as long as you use a kitchen towel to loosely cover it and reheat it before serving, it should be fine!

      - Jenn on January 30, 2017 Reply
      • Thank you!!

        - Sandra on January 31, 2017 Reply
  • Me again I actually meant if want to use both blueberries and blackberrys together for this cobbler how much berries??
    thanks
    Michele

    - Michele on January 23, 2017 Reply
    • It would still be between 6 1/2 and 7 cups.

      - Jenn on January 23, 2017 Reply
  • hello!
    if using blueberries how much is needed?
    looks fantastic!

    - Michele on January 23, 2017 Reply
    • Hi Michele, I think you’d need somewhere between 6 1/2 and 7 cups of blueberries. Also, just be sure to taste and make sure the fruit is sweet enough. You may need to add sugar if the berries are really tart. Hope you enjoy!

      - Jenn on January 23, 2017 Reply
  • 5 stars

    I’ve made this recipe about 3 times. Always with blueberries. It is delicious. No modifications needed.

    - Sandra smith. on December 1, 2016 Reply
  • 5 stars

    LOVE all your recipes and this was one of the best! Thanks soooo much!

    - Janet Miller on September 4, 2016 Reply
  • 5 stars

    This was fantastic and incredibly simple. I was out of two ingredients (almond extract and nutmeg ) so I subbed vanilla and it was fine. Great flavor and not too sweet. By day 3 it was soggy on top, but that didn’t stop me from loading it up with vanilla ice cream and finishing the leftovers!

    - Aleta on August 30, 2016 Reply
  • How to make a cobbler with a sweet cake like crust instead of biscuit crust. Do you have a recipe for hushpuppies?

    - Brenda on August 9, 2016 Reply
    • Hi Brenda, I don’t have a hushpuppy recipe. If you looking for more of a fruity cake, you may want to take a peek at this recipe (and you could use peaches here instead of strawberries).

      - Jenn on August 10, 2016 Reply
  • 5 stars

    Just made this for the first time and it was a huge hit! Thank for another easy and delicious recipe!

    - Kelly on August 7, 2016 Reply
  • 4 stars

    I prepared everything according to the recipe and baked it for 40 minutes. Everything looked great, but the middle of the topping was undercooked. We ate around the edges and it was delicious. Next time, I’ll bake it a little longer.

    - Jennifer D on August 7, 2016 Reply
  • This is a great recipe but my biscuit topping was seriously undercooked underneath. I followed the recipe closely including pan size. I baked it for 45 min, taking it out when the top was golden brown, pretty much like the picture. I was surprised to see wet batter when I cut the servings. The only change I made was using about half blackberries and half peaches. If I could fix this it would definitely be my go-to cobbler recipe. The flavors were delicious and the biscuit topping–the portions that were cooked through–was quite tasty. Pretty looking, too. Other thing I noticed was my batter was thicker than yours. Could that make a difference? Although I did spread it to cover 90-95% of the pan.

    - Donna Fletcher on July 30, 2016 Reply
    • Hi Donna, the thicker batter shouldn’t have made a difference, but it could be that the berries released a lot of juice and caused the biscuit topping to be soggy.

      - Jenn on August 1, 2016 Reply
  • 5 stars

    Jen; Thiscwas absolutely delicious,yet quick & easy to make. Your recipes NEVER disappoint, ALWAYS a hit! Thanks,
    Jenny

    - Jenny on July 10, 2016 Reply
  • 5 stars

    Delicious and easy! I even used early season peaches not as ripe as I’d like for Father’s Day. I mention this because between an additional 1 T sugar to the peaches and baking, it was still very good! Can’t wait to try it again when peaches are at their peak! I baked mine for 40 minutes and it was bubbly and brown except for the very center. So, I turned off the oven and left it while we ate dinner. It was perfect….still warm with vanilla ice cream. Thanks for a great recipe!

    - Maret on June 20, 2016 Reply
  • I made this (I live in England, UK) for some friends tonight and we hoovered it!! Everything turned out perfect and the topping was yummy. Everyone just loved it!

    Thank you from rainy England! x

    - sgbabe on April 26, 2016 Reply
  • 5 stars

    Can I used strawberries with this recipe instead?

    - Jennifer Truska on March 31, 2016 Reply
    • Hi Jennifer, Strawberries release a lot of liquid so I’d probably mix them with another fruit.

      - Jenn on March 31, 2016 Reply
  • 5 stars

    Thank you for this recipe- it turned out delicious!

    - Tasha on February 9, 2016 Reply
  • 5 stars

    We loved this peach cobbler this past summer. The biscuit topping is tender and lightly sweet. I love that I can always count on your recipes to work. Thanks for a beautiful website and sharing the tasty recipes.

    - Maripat on October 29, 2015 Reply
  • 2 stars

    It did not turn out well for me. the peaches where to watery and the topping doughy. I was very disappointed.

    - Louise on October 4, 2015 Reply
    • Oh no — I’m sorry you had trouble with the recipe. Feel free to email me and we can troubleshoot what went wrong.

      - Jenn on October 5, 2015 Reply
  • I have made many of your recipes and loved every one. This is the first recipe that I didn’t enjoy. I thought the peach mixture was delicious, however I didn’t fancy the biscuit topping. Mine turned out crispy and looked like your pictures, however it tasted almost bread-like. I have made scones and biscuits many times without problems, so I don’t think that I made a mistake – but, maybe I did? Essentially, I am confused about whether this was meant to be less sweet and taste bread like and have a more dense texture, or whether it wasn’t supposed to be and I messed up somehow. Either way, thank you for continuing to develop recipes for this site. I really enjoy it.

    - analyst on September 25, 2015 Reply
    • Hmmm…the biscuit topping should not be dense or bread-like at all, but rather like a light, tender, slightly sweet biscuit. Did you add the leavening agents?

      - Jenn on September 25, 2015 Reply
      • Yes, I did add the leavening agents. hmmmm… I don’t know Jenn. But, I believe then that the recipe is supposed to be delicious and I just did something wrong. These things happen with baking I guess. I’ll try again another time!

        - analyst on September 27, 2015 Reply
  • 5 stars

    Hi,
    I have made this recipe twice and my family and I love it so very much. Can I keep the love going with canned peaches and if so, what adjustments would you recommend?

    - Delfina on September 21, 2015 Reply
    • Hi Delfina, If the canned peaches are sweetened, you may need to reduce the sugar just a bit. Otherwise, just drain the peaches well and the recipe should work fine.

      - Jenn on September 24, 2015 Reply
  • Peaches are looking kind of sad where I live. Could I substitute nectarines?

    - Amanda on September 12, 2015 Reply
    • Hi Amanda, Yes, nectarines will work well.

      - Jenn on September 13, 2015 Reply
  • 5 stars

    Just made this and it’s amazing. It smells so good. I topped it with some vanilla icecream. This is the 3rd recipe of yours I tried and another winner. Going to be making one of your cake recipes this week for my son’s 3rd birthday.I’m sure it will be a winner as well.

    - Tigra on September 7, 2015 Reply
  • 5 stars

    I made this tonight for the first time. It was the only dessert for a 6-person dinner party. Everyone loved it. The hint of almond in the buttermilk biscuit topping and cinnamon swirled among the peaches were two flavors people remarked about. While preparing it I had my doubts that the topping would fully cover the whole dish, but once cooked, it reached all corners and filled in all gaps.

    - Andrea on September 5, 2015 Reply
  • 5 stars

    YOU saved my life! I have been looking for a peach cobbler recipe that was simple to make. I made this today and it was so GOOD! I followed every step. I served it with whipped cream. Thanks for recipe.

    - Tiffany on September 5, 2015 Reply
  • 5 stars

    this is an absolutely wonderful recipe. I made it this past weekend and my boyfriend…love that he had seconds and asked to take some home with him. I will be making it this weekend for a Labor Day cookout. wonderful recipe.

    - LaShawn on September 3, 2015 Reply
  • 5 stars

    I made this dessert for dinner this evening! Oh my gosh!!!!! DELICIOUS!!! Absolutely 5 star. My family raved over it!!!!

    Jen, thank you so much for all of the wonderful recipes you create and post. I haven’t made a single recipe that wasn’t superb! You are absolutely my favorite chef to follow! Thank you for all of your efforts that allow the rest of us to cook five-star dishes!!!!!

    - Martha on September 3, 2015 Reply
  • Made this over the weekend and everybody loved it! I wasn’t sure about adding the cinnamon and nutmeg, but it worked out so well! Thanks for another great recipe!

    - Kavi on September 1, 2015 Reply
  • Looks great, can’t wait to try! Perfect way to end the summer. Really enjoy your marinades, perfect for summer grilling.

    - Bronwyn L. on August 30, 2015 Reply
  • I’ve got some frozen peaches. How can I adapt this recipe? Would I need to drain them first?

    - Joy on August 30, 2015 Reply
    • Hi Joy, Frozen peaches will work just fine — defrost and drain any excess liquid, then proceed with recipe. Please let me know how it turns out 🙂

      - Jenn on August 30, 2015 Reply
  • 5 stars

    This was a really nice change from a streusel style topping. I liked the addition of nutmeg too. The spice level was really awesome.

    - Ryan on August 29, 2015 Reply
  • Had an abundance of plums and made substituted for peaches. Adjusted the spices. Delicious!

    - gerry on August 29, 2015 Reply
  • 5 stars

    Living in the heart of peach country I am always trying new recipes with this luscious fruit. This one was a winner – my only change was that I did not add quite as much sugar as called for because my good ole Alabama peaches were already so sweet but that is as easy adjustment by just a quick taste. I ended with unsweetened whipped cream (just a personal preference thing – my son loves ice cream on his). Yummy.

    - Emily on August 29, 2015 Reply
  • 5 stars

    Made the Peach Cobbler last night & it turned out so well!! We are enjoying the leftovers for breakfast this morning. Jenn, your recipes never disappoint!

    - Lynn R. on August 29, 2015 Reply
  • Jen,instead of using glass dish can i use a metal dish or aluminum dish?Thanks..

    - liza on August 28, 2015 Reply
    • Hi Liza, A metal cake pan will work fine. Enjoy!

      - Jenn on August 28, 2015 Reply
  • Tried this for the first time…loved it! My daughter & I were going to share but decided not to. I added a bit more cinnamon because we love cinnamon & topped with homemade whipped cream. Only problem, it’s summer so very hot to use oven so took forever for my house to cool down but kinda worth it!

    - Jenifer on August 28, 2015 Reply
  • I love your Southern Peach Cobbler. With the abundance of peaches that we have in SC this recipe will be made often. Our family enjoys so many of your recipes! Thanks for sharing them.

    - Teresa Cochran on August 27, 2015 Reply
  • Can I substitute vanilla extract for the almond extract in your Southern Peach Cobbler dish? My daughter has tree nut allergies.

    - Carla on August 27, 2015 Reply
    • Hi Carla, Yes absolutely. Enjoy!

      - Jenn on August 27, 2015 Reply
  • 5 stars

    Can you make this with other berries? I have a brother-i-law that is allergic to peaches. Also can you half this recipe as it is to much for 2 people and if so, does the cooking time stay the same? Thank you, love all of your recipes, makes me feel like I can cook delicious meals and not the same ole-same old.

    - Pauline on August 27, 2015 Reply
    • Hi Pauline, Yes you can make it berries — just be sure to taste and make sure the fruit mixture is sweet enough. You may need to add sugar if the berries are really tart. Halving the recipes works well; use an 8-inch square pan and cook time will be the same. Enjoy and please let me know how it turns out!

      - Jenn on August 27, 2015 Reply
      • 5 stars

        Ok, Jenn. I finally made this for Thanksgiving along with the usual Holiday pies, I didn`t halve the recipe as I was making for the whole family, it was gone before the pies and family was upset as there was hardly enough for them to have seconds. It came out beautiful and now I`ve been requested to make for the Christmas meal. Thank you for this wonderful recipe, but I will have to make 2 now for the holiday LOL.

        - Pauline on December 4, 2016 Reply
  • To make life easier,can this be made without peeling the peaches?

    - am on August 27, 2015 Reply
    • Unfortunately, no — peaches do need to be peeled. Sorry!

      - Jenn on August 27, 2015 Reply
  • 5 stars

    HI Jenn

    Hope you had Aunt Kathy in mind as you published this favorite dessert of hers! Since I am a purist just an FYI, I do not put in cinnamon or nutmeg as I want the true flavor of PEACH to dominate with no distracting enhancements.

    Thanks for making me smile

    - Kathy Hattendorf on August 27, 2015 Reply
  • 4 stars

    Wonderful and easy

    - Pat on August 27, 2015 Reply
  • Your blog post reminded me so much of my life at DC & Maryland, especially the weather. 😉
    My husband request this recipe as soon as he saw “peach”. I will post again after my experiment. Enjoy your summer!

    - Lu on August 27, 2015 Reply
  • 5 stars

    Thanks so much for and especially the tip on how not make it soggy!! You are such a blessing! Everything you post and I try is a hit in my family. You make my cooking life look like I am a pro!

    - Wendy on August 27, 2015 Reply
    • On August 27 Wendy thanked you for tip on how to prevent the southern peach cobbler soggy. Would you please repeat this tip as I would like to make the recipe today with Washington state peach I just bought.

      Cathie

      - Cathie on September 3, 2015 Reply
      • Hi Cathie, It’s at the end of the recipe: cover with kitchen towel (instead of plastic wrap). Enjoy!

        - Jenn on September 3, 2015 Reply
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