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The Ultimate Southern Peach Cobbler with Vanilla Ice Cream

Sophia
A celebration of ripe summer peaches, a buttery golden crust, and the cool contrast of vanilla ice cream slowly melting into every warm bite. This Southern peach cobbler captures the soul of an old-fashioned kitchen with tender peaches in a rich syrup and a light, cake-like topping.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Calories 345 kcal

Ingredients
  

For the peach filling

  • 6 cups sliced peaches fresh or frozen
  • 1 cup granulated sugar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt

For the cobbler topping

  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup whole milk
  • 1/2 cup unsalted butter melted
  • 1 teaspoon vanilla extract

For serving

  • Vanilla ice cream
  • Fresh mint leaves optional

Instructions
 

  • Preheat your oven to 375 degrees Fahrenheit. Grease a 9 by 13 inch baking dish or a 10 inch cast-iron skillet with butter or nonstick spray.
  • Prepare the peach filling. In a large saucepan over medium heat, combine the sliced peaches, sugar, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Stir gently until the sugar dissolves and the peaches release their juices.
  • Thicken the filling. In a small bowl, whisk the cornstarch with two tablespoons of cold water until smooth. Pour this slurry into the peach mixture and stir constantly. Cook for three to five minutes until the syrup thickens slightly and turns glossy. Remove from heat.
  • Make the topping. In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, melted butter, and vanilla extract. Stir just until combined. The batter should be slightly lumpy. Overmixing can make the topping tough.
  • Assemble the cobbler. Pour the warm peach filling into your prepared dish. Drop spoonfuls of the batter evenly over the top. Do not worry about covering every inch. The batter will spread as it bakes and create a rustic, golden crust with pockets of bubbling fruit peeking through.
  • Bake the cobbler. Place the dish on the center rack and bake for 35 to 40 minutes. The filling should be bubbling around the edges and the topping should be golden brown. If the topping browns too quickly, loosely cover it with foil during the last ten minutes.
  • Rest and serve. Let the cobbler rest for at least ten minutes before serving. This allows the filling to settle and makes scooping easier. Serve warm with a generous scoop of vanilla ice cream.

Notes

If fresh peaches are not in season, frozen peaches work beautifully. Thaw and drain them slightly to avoid excess liquid. You can also use canned peaches in light syrup, but reduce the added sugar by about one-third. The lemon juice brightens the fruit flavor and keeps the filling from tasting flat.