How To Make Peach Cobbler

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Mama isn’t kidding when she says “fresh” peach cobbler…

This is one of my mother’s recipes and she took all of these photographs. I wasn’t even there for a bite of it! Mama has always had a way with peaches. In the future, I hope to show you her peach freezer jam and the historical peach crisp we make. She used to make this homemade sour dough bread and we’d eat it hot out of the oven with slices completely smothered in fresh peach freezer jam. Oh my lord, I miss living at home.

In the meantime, while I’m preparing my tutorial on peanut butter balls and finishing up my writing on my grandmother’s sweet potato pie, lets give you another of my mother’s summer classics : Fresh Peach Cobbler.

You’ll need: Lemon juice, self rising flour, sugar, cinnamon, milk, butter
(notice Mama uses the real stuff, unlike me!), and fresh peeled peaches.
There is a note on how to substitute canned at the bottom.
Preheat oven to 350. Place your stick of butter in the dish you are going to bake the cobbler in and stick that in the oven while it preheats so your butter can melt.

Pour lemon juice over the peaches. Stir to coat.

Pour sugar over peaches, stir. Microwave for one minute.
This helps the sugar to dissolve faster.

Mix together flour, cinnamon, and one cup of sugar.

Pour in milk and stir until blended.

Remove dish from oven and pour batter over melted butter. Pour peaches on top of batter.

I know you really want to…
Sprinkle a tablespoon or so of sugar over top. You can stir now – KIDDING!
Bake at 350 for 55 minutes, or until golden on the top.

Oh dear lord, I can smell it. My mother – who lives over half an hour away – made this cobbler and emailed me detailed photographs of every step.
If I didn’t have a food blog, that alone would be grounds for some sort of criminal charges.
Mamas are evil.


How To Make Peach Cobbler

How to make Peach Cobbler using ripe, juicy, fresh peaches that will have you reminiscing about warm summer afternoons eating fruit straight from the tree!
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Course: Dessert
Cuisine: American
Keyword: peach
Servings: 4
Calories: 390kcal


  • 4 cups peeled and sliced peaches
  • 2 T. lemon juice
  • 1/2 cup sugar
  • 1/2 t. cinnamon
  • 1 cup milk
  • 1 cup self rising flour
  • 1 cup sugar
  • 1 stick butter or margarine


  • Preheat oven to 350 degrees. Melt stick of butter in oven proo
  • f casserole dish in oven while making pie ingredients.
  • Pour the two T. lemon juice over the peaches. Stir to coat. Pour 1/2 cup sugar over peaches. Stir. Heat in microwave for 1 minute so that sugar begins to melt.
  • Mix together 1 cup flour, 1 cup sugar, and cinnamon until blended. Pour in 1 cup milk and mix until blended.
  • After butter is melted, take casserole out of oven and pour batter on top of melted butter. Pour peaches on top of batter. DO NOT STIR! Sprinkle a tablespoon of sugar over pie. Place in 350 oven and cook for 55 minutes or until golden.


Calories: 390kcal
Tried this recipe?Mention @southernplate or tag #southernplate!
Easy Day Cobbler
1 29 0z. can sliced peaches in syrup
1 T. lemon juice
This can be substituted for fresh peaches. You will not need to add the 1/2 cup sugar to peaches.

Coming up this weekend, Peanut butter balls, Sweet Potato Casserole, or how to make dried beans…….whichever I get the hankering to put up first! I’m going out of town on Sunday and will be back Monday night. I plan on having a post scheduled to go up during that time but won’t be replying to any comments until I get back home. I hope y’all get some good things to eat while I’m gone!



If you don’t have fresh peaches or just want an easier way to do this, substitute the following for the fresh peaches:

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  1. I’ve been looking for good and simple fresh peach cobbler and was excited when I found yours. I plan on making this soon I already have every thing I need on hand but was a little confused by the instructions. When looking at the pictures with the instructions it says to poor the batter on the butter but in the picture it looks like the peaches are going in first on top the butter?

      1. What size pan would you say this is if you didn’t have that pretty round casserole dish to use?

        Do you think if this recipe were doubled it would be about a 9×13 pan?

  2. Christy, I made your Peach Cobbler recipe yesterday, only I used one cup of Jersey blueberries since I only had 3 cups-worth of peaches. It was fantastic! My parents were over for dinner and they loved it. My dad had to have a “doggie-bag” of it to take home. Thanks for another great recipe.

  3. My 8 year old and I made this together for the first time. It just came out the oven I didn’t know what kind of pan to use or what size. 2- 9in pie pans work well a square baking pan would work as well. I doubled the recipe and tried to squeeze it into 3 pans and had some run over, but that’s my fault.

    To answer the question asked several times, drain the peaches if you use canned peaches.

  4. Well here is a good laugh for everyone. I was watching a cooking show and they made Peach Cobbler, very similar to yours…first the butter, then the batter, then the peaches. So later in the day I decided to make one and I knew you had a recipe (you are my go to for all recipes Southern) Of course I did not read the instructions…or look at the pictures I paged right down to ingredients and started making it. Yeah it doesn’t work when you put the batter on the butter and then the peaches… The peaches look cute floating on top….lol. Lord knows what it is going to taste like??? it is still in the oven….NOTE TO SELF, if you aren’t going to read instructions at least look at the pictures….LMAO.

  5. Made the peach cobbler today. First time I have ever made a cobbler from fruit fresh off the tree. I blanched my peaches for easy peeling. Also I replaced milk with buttermilk – My hubby has eaten about half of the cobbler this afternoon : )

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