The BEST Southern Fresh Peach Cobbler Recipe | Easy Cast Iron Dessert

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Growing up in the south I’ve tried a ton of great peach cobbler recipes, but this one is my hands down favorite! I have tweaked so many recipes over the years and I can finally say that this one has everything I want: buttery, golden, crisp edges, juicy fresh peaches, and a light Southern-style topping that’s custardy, not doughy. Browning the butter and lightly cooking the peaches first adds incredible depth of flavor while still letting the fresh peaches shine. If fresh peaches aren’t in season, you can substitute 2 (29-ounce) cans of sliced peaches. Drain the peaches well, then follow the rest of the recipe as written!

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Buttery Southern Fresh Peach Cobbler

Serves: 8

Skillet: 10-inch cast iron

Peach Filling

* 6–8 ripe fresh peaches, peeled and sliced (about 6 cups)

* 4 tablespoons unsalted butter

* ⅔ cup granulated sugar

* ⅓ cup light brown sugar

* 1 tablespoon fresh lemon juice

* 1½ teaspoons vanilla extract

* ⅛ teaspoon almond extract

* ¼ teaspoon ground cinnamon

* Pinch of ground nutmeg (optional)

* ¼ teaspoon kosher salt

* 2 teaspoons cornstarch (or 1 tablespoon if your peaches are very juicy)

Batter

* 1 cup all-purpose flour

* 1 cup granulated sugar

* 2 teaspoons baking powder

* ½ teaspoon Diamond Crystal kosher salt (or ¼ teaspoon Morton kosher salt)

* ¾ cup whole milk

* ¼ cup heavy cream

* 1 teaspoon vanilla extract

For the Skillet

* 1 stick (8 tablespoons) unsalted butter

Instructions

1. Preheat

Preheat your oven to 375°F.

2. Brown the Butter

Place your cast iron skillet over medium heat.

Add 4 tablespoons butter and cook until melted and lightly golden.

3. Cook the Peaches

Add the sliced peaches and cook for about 3 minutes.

Sprinkle over the granulated sugar and brown sugar. Let the sugar sit for about 30 seconds before stirring.

Add the lemon juice, vanilla, almond extract, cinnamon, nutmeg, and salt.

Cook another 1–2 minutes until the peaches release their juices but still hold their shape.

Reduce the heat to low.

Sprinkle in the cornstarch and stir for about 30 seconds until the juices become glossy.

Transfer the peaches and syrup to a bowl.

4. Melt the Butter

Wipe out the skillet if needed.

Add the remaining stick of butter and place the skillet in the oven until completely melted.

5. Make the Batter

In a bowl, whisk together:

* Flour

* Sugar

* Baking powder

* Salt

Whisk in:

* Whole milk

* Heavy cream

* Vanilla

Mix just until smooth.

6. Assemble

Carefully remove the hot skillet from the oven.

Pour the batter directly over the melted butter.

Do not stir.

Spoon the peaches evenly over the batter and drizzle all of the peach syrup across the top.

Do not stir.

7. Bake

Bake at 375°F for 15 minutes, then reduce the oven to 350°F and continue baking for 35–45 minutes, or until the top is deeply golden brown, the edges are crisp, and the filling is bubbling.

If your cobbler browns early like mine did, loosely tent it with foil and continue baking until the center is fully set.

8. Rest

Let the cobbler rest for 20–30 minutes before serving.

Serve warm with vanilla ice cream.

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