I finally nailed Paula Deen’s Peach Cobbler and I’m sharing the small, unexpected tweak that made it my signature dessert.

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When I first dug into Paula’s Famous Southern Peach Cobbler Recipe I thought it would be another sweet thing, but the way the ripe peaches meld with a whisper of cinnamon stopped me. I know folks call this the Paula Deen Peach Cobbler, and yeah its got that old school pull at the heartstrings, yet theres a bright snap that keeps you coming back.

I still cant explain why the filling bubbles just so or how the top turns golden without getting soggy, but every bite tastes like a secret someone handed you late at night. Try it once and you’ll be curious every summer after.

Ingredients

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Peaches: juicy, sweet, provide fiber and vitamin C, make filling bright and fresh.
Granulated sugar: adds plain sweetness and bulk, mostly simple carbs, easy to overdo.
Brown sugar: deeper caramel flavor, adds moisture and a warm toffee note.
Cornstarch: thickens juices without taste, turns runny filling into spoonable sauce.
Butter: gives crust rich flavor and browning, mostly fat so very calorie dense.
Flour: creates tender biscuit topping, carbs and some protein, not much fiber.
Cinnamon: aromatic spice that boosts warmth and perceived sweetness, tiny health benefits.
Lemon juice: brightens flavors, adds subtle acidity and vitamin C, keeps peaches lively.

Ingredient Quantities

6 to 8 large ripe peaches (about 4 to 5 cups sliced)

1 cup granulated sugar, divided

1/4 cup packed brown sugar

2 tablespoons cornstarch

2 tablespoons fresh lemon juice

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon salt

1/2 cup unsalted butter (1 stick)

1 cup all purpose flour

1 teaspoon baking powder

1 cup milk

1 teaspoon vanilla extract

How to Make this

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1. Preheat oven to 375°F. Put the 1/2 cup butter in a 9×13 baking dish and set the dish in the oven to melt while you prep the peaches, but watch it so it dont burn.

2. Peel, pit and slice 6 to 8 large ripe peaches until you have about 4 to 5 cups. If theyre hard to peel, score an X on the bottoms, dip in boiling water 30 to 60 seconds, then plunge into ice water and the skins will slip right off.

3. In a bowl toss the sliced peaches with 3/4 cup of the granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons cornstarch, 2 tablespoons fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg. Let it sit while you make the batter, that helps the juices come out and the cornstarch start working.

4. In another bowl whisk together 1 cup all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and the remaining 1/4 cup granulated sugar. Add 1 cup milk and 1 teaspoon vanilla extract and whisk until smooth, no big lumps.

5. Take the pan out of the oven (use mitts, its hot) and pour the melted butter evenly into the bottom of the dish.

6. Immediately pour the batter over the melted butter in the dish but do not stir it in. The batter will spread under the fruit as it bakes.

7. Spoon the peach mixture and all the juices evenly over the batter. Dont worry if the fruit sinks a bit, thats normal.

8. Bake at 375°F for about 40 to 50 minutes, until the top is golden brown and the filling is bubbly. If the top browns too fast, tent loosely with foil.

9. Let the cobbler rest 10 to 15 minutes after taking it out so the filling thickens up before you scoop. Serve warm.

10. Tip: if you want a shinier syrupy top, gently stir any juices left in the bowl into the fruit before spooning over the batter. Dont overmix the batter though, keeps it lighter that way.

Equipment Needed

1. 9×13-inch baking dish
2. Oven (preheat to 375°F) and oven mitts, its hot
3. Two mixing bowls (one for peaches, one for batter)
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Chef’s knife and cutting board
7. Large pot and slotted spoon for blanching peaches
8. Bowl for ice water and a tablespoon for spooning fruit dont worry about neatness

FAQ

Q: Do I have to peel the peaches? A: Nope, you dont have to. I usually peel them for a nicer, smoother filling but if your peaches have thin skins just leave them on, slice a little smaller and they will soften up in the oven.

Q: Can I use frozen or canned peaches instead of fresh? A: Yes. For frozen, thaw and drain well, then toss with a bit more cornstarch so the filling isnt watery. For canned, drain the syrup and cut back on the added sugar since canned fruit is already sweet.

Q: How do I stop the cobbler from getting soggy? A: Make sure the peaches are tossed with the cornstarch and sugars so the juices thicken as it bakes, dont pile huge chunks of fruit in one spot, and let the cobbler rest 15 to 20 minutes after baking so the filling can set. If juices still runny, bake a little longer until bubbly.

Q: Can I make this ahead or freeze leftovers? A: Yes. You can assemble and refrigerate up to 24 hours before baking, or bake and store leftovers in the fridge for 3 to 4 days. Baked cobbler freezes well for about 2 to 3 months if wrapped airtight. Reheat in the oven for best texture.

Q: I want less sugar or need a dairy free version, what should I do? A: Reduce the granulated sugar by 1/4 cup if your peaches are super sweet. For dairy free swap the butter for a stick of vegan butter or cold coconut oil but the flavor and browning will be a little different.

Q: My filling didnt thicken even though I used cornstarch, what went wrong? A: Most common reasons are not enough cornstarch, peaches that were too watery, or not giving it time to set. You can stir a little extra cornstarch with water and simmer the leftover juices briefly to test how much thicker you need, then adjust next time.

Paula’s Famous Southern Peach Cobbler Recipe Substitutions and Variations

Peaches: 4 cups frozen sliced peaches, thawed and well drained; or 2 cans (15 oz) sliced peaches, drained and rinsed (cut back on added sugar if using canned); or 4 cups sliced nectarines or apricots if peaches arent available.
Granulated sugar (1 cup, divided): replace with 3/4 cup honey or maple syrup (reduce other liquid slightly and lower oven temp by 25°F), or 1 cup coconut sugar for a deeper flavor, or 1 cup granulated monk fruit/erythritol blend for a low sugar option.
Cornstarch (2 Tbsp): use 2 Tbsp arrowroot powder or 2 Tbsp tapioca starch 1 to 1; in a pinch use 2 to 3 Tbsp all purpose flour (needs a bit more cooking to lose raw taste).
Unsalted butter (1/2 cup): swap with 1/2 cup cold vegan butter or margarine, or 1/2 cup solid coconut oil (will add mild coconut taste), or 1/2 cup vegetable shortening for a similar texture.

Pro Tips

– Pick peaches that are ripe but still a little firm, not mushy. If theyre very soft slice them thicker so they hold up instead of turning to soup. If you must use frozen fruit, thaw and drain well then toss with an extra teaspoon or two of cornstarch or a tablespoon of quick cooking tapioca so the filling isnt weepy.

– Let the sugared peaches sit about 15 to 20 minutes so juices come out, that helps the cornstarch start working. If the juices still seem thin before you bake, add another teaspoon of cornstarch and toss again, dont skimp on stirring the cornstarch into the juices or you can get clumps.

– Be careful when you melt the butter in the pan, its super hot. Take the dish out of the oven with mitts and set it on a trivet before you pour the batter over it. If your batter looks too thick to spread under the butter, warm it a little by standing the mixing bowl in warm water for a minute so it flows easier.

– For a prettier and crunchier top sprinkle coarse sugar like turbinado or raw sugar over the batter before spooning on the fruit, it caramelizes nicely. Let the cobbler rest 15 to 20 minutes after baking so the filling sets, and reheat leftovers briefly in the oven to bring back some crispness.

Paula's Famous Southern Peach Cobbler Recipe

Recipe by Sam Ecclestone

0.0 from 0 votes

I finally nailed Paula Deen's Peach Cobbler and I'm sharing the small, unexpected tweak that made it my signature dessert.

Servings

servings

Calories

345

kcal

Equipment: 1. 9×13-inch baking dish
2. Oven (preheat to 375°F) and oven mitts, its hot
3. Two mixing bowls (one for peaches, one for batter)
4. Measuring cups and spoons
5. Whisk and rubber spatula
6. Chef’s knife and cutting board
7. Large pot and slotted spoon for blanching peaches
8. Bowl for ice water and a tablespoon for spooning fruit dont worry about neatness

Ingredients

6 to 8 large ripe peaches (about 4 to 5 cups sliced)
1 cup granulated sugar, divided
1/4 cup packed brown sugar
2 tablespoons cornstarch
2 tablespoons fresh lemon juice
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup unsalted butter (1 stick)
1 cup all purpose flour
1 teaspoon baking powder
1 cup milk
1 teaspoon vanilla extract

Directions

Preheat oven to 375°F. Put the 1/2 cup butter in a 9×13 baking dish and set the dish in the oven to melt while you prep the peaches, but watch it so it dont burn.
Peel, pit and slice 6 to 8 large ripe peaches until you have about 4 to 5 cups. If theyre hard to peel, score an X on the bottoms, dip in boiling water 30 to 60 seconds, then plunge into ice water and the skins will slip right off.
In a bowl toss the sliced peaches with 3/4 cup of the granulated sugar, 1/4 cup packed brown sugar, 2 tablespoons cornstarch, 2 tablespoons fresh lemon juice, 1 teaspoon ground cinnamon, 1/4 teaspoon ground nutmeg. Let it sit while you make the batter, that helps the juices come out and the cornstarch start working.
In another bowl whisk together 1 cup all purpose flour, 1 teaspoon baking powder, 1/4 teaspoon salt, and the remaining 1/4 cup granulated sugar. Add 1 cup milk and 1 teaspoon vanilla extract and whisk until smooth, no big lumps.
Take the pan out of the oven (use mitts, its hot) and pour the melted butter evenly into the bottom of the dish.
Immediately pour the batter over the melted butter in the dish but do not stir it in. The batter will spread under the fruit as it bakes.
Spoon the peach mixture and all the juices evenly over the batter. Dont worry if the fruit sinks a bit, thats normal.
Bake at 375°F for about 40 to 50 minutes, until the top is golden brown and the filling is bubbly. If the top browns too fast, tent loosely with foil.
Let the cobbler rest 10 to 15 minutes after taking it out so the filling thickens up before you scoop. Serve warm.
Tip: if you want a shinier syrupy top, gently stir any juices left in the bowl into the fruit before spooning over the batter. Dont overmix the batter though, keeps it lighter that way.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.