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You are here: Home / Recipes / Dessert / Paula Deen’s Peach Cobbler

Paula Deen’s Peach Cobbler

August 20, 2013 by Stephanie@StockpilingMoms 42 Comments

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Paula Deen's Peach Cobbler is a family favorite and so easy to make!

Paula Deen’s Peach Cobbler leaves your mouth wanting more and more. This delicious cobbler was gone within 20 minutes of setting it out for my family! Everyone raved about how tasty and scrumptious it was. For me I loved how easy this recipe was to make and that I had all the ingredients on hand to make. While the peach cobbler was cooking in the oven my tummy was growling just from the aroma!  It is a great dessert to bake when you are expecting company because of how cook the entire house smells.

Paula Deen's Peach Cobbler is delicious and so easy to make!

Simply combine the peaches, 1 cup sugar, and water in a saucepan and mix well.  Bring to a boil and simmer for 10 minutes and then remove from the heat.  Next put the butter in a 3-quart baking dish and place in oven to melt.

Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping. Pour mixture over melted butter in your baking dish.  Do not stir.  Next spoon fruit on top, gently pouring in syrup. Sprinkle top with ground cinnamon, if desired (I did).  We call this magic cobbler.  The batter will rise to top during baking.  Watch it closely and bake for 30 to 45 minutes, depending on doneness and browning.


Paula Deen's Peach Cobbler is so easy to make and delicious!

I served Homemade Whipped Cream with our cobbler but you can easily use store bought whipped cream if you choose.  You can also add a scoop of vanilla ice cream on top. Regardless if you choose to serve it alone or with a topping this is a recipe that the entire family will be requesting again and again!

9 votes

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Paula Deen's Peach Cobbler

Prep 15 mins

Cook 45 mins

Total 60 mins

Author Paula Deen - FoodNetwork.com

Yield 6 -8

Ingredients

  • 4 cups peeled, sliced peaches
  • 2 cups sugar, divided
  • 1/2 cup water
  • 8 tablespoons butter
  • 1 1/2 cups self-rising flour
  • 1 1/2 cups milk
  • Ground cinnamon, optional (I did use cinnamon)

Instructions

  1. Preheat oven to 350 degrees F.
  2. Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
  3. Bring to a boil and simmer for 10 minutes.
  4. Remove from the heat.
  5. Put the butter in a 3-quart baking dish and place in oven to melt.
  6. Mix remaining 1 cup sugar, flour, and milk slowly to prevent clumping.
  7. Pour mixture over melted butter.
  8. Do not stir.
  9. Spoon fruit on top, gently pouring in syrup.
  10. Sprinkle top with ground cinnamon, if using.
  11. Batter will rise to top during baking.
  12. Bake for 30 to 45 minutes.

Courses Dessert

SPM-Pin-it-here

Paula Deen Recipes:

Buttery Grits
Paula Deen’s Magical Peanut Butter Cookies
Corn Casserole
Paula Deen – Peach Glazed Grilled Pork Skewers
Paula Deen’s Squash Casserole

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Reader Interactions

Comments

  1. Nunya

    March 19, 2014 at 3:16 pm

    What syrup?

    Reply
    • Melissa@StockpilingMoms

      March 19, 2014 at 9:40 pm

      The sugar and water creates a syrup when cooked with the fruit.

      Reply
    • Deedy

      July 20, 2017 at 12:24 am

      The syrup from the peaches and sugar. It’s like a simple strip. It isn’t really thick

      Reply
      • Jonathan Bond

        August 6, 2017 at 8:29 pm

        yeah, and its actually pretty tasty

        Reply
  2. Julie

    June 1, 2014 at 3:20 pm

    Can you use canned peaches?

    Reply
    • Melissa@StockpilingMoms

      July 13, 2014 at 8:33 pm

      You can but they may get mushy on you.

      Reply
    • Donna Miller

      May 20, 2017 at 9:02 pm

      yes, I’ve used canned peaches and canned apples to make this and it’s very good

      Reply
    • Deedy

      July 20, 2017 at 12:25 am

      Yes but it isn’t near as good as letting the peaches set overnight in organic sugar and whole cream

      Reply
    • Deedy

      July 20, 2017 at 12:27 am

      You can but it is not as good as using real fresh summer peaches mixed with whole cream and organic sugar over night

      Reply
  3. Ilona

    August 23, 2015 at 4:41 pm

    its been in the oven for 45min and still looks really liquid. Anyway to salvage it? :/

    Reply
    • Melissa@StockpilingMoms

      August 23, 2015 at 4:58 pm

      Turn up the heat to 400. You can even try broiling at the end to get it done for you.

      Reply
    • Deedy

      July 20, 2017 at 12:27 am

      Add flour

      Reply
      • Lois

        August 12, 2017 at 1:20 pm

        If I don’t have seft rising flour how much baking power

        Reply
        • Melissa@StockpilingMoms

          August 12, 2017 at 5:25 pm

          Just add 2 teaspoons of baking powder for each 1 cup plain flour.

          Reply
          • Eric

            October 24, 2017 at 6:09 pm

            I don’t have baking powder to add to the plain flour what should I do

          • Melissa@StockpilingMoms

            October 25, 2017 at 9:53 am

            Substitutions for baking powder:

            Mix ¼ teaspoon baking soda with ½ teaspoon tartar cream. This gives you the equivalent of 1 teaspoon baking powder.
            Mix ½ teaspoon baking soda with ½ cup buttermilk, sour milk or plain yogurt. This is the equivalent of 1 teaspoon of baking powder.

  4. robin

    September 25, 2015 at 9:00 am

    try boiling the fruit and sugar together to create a syrup first. when it gets all viscus on you its ready. t his can be done while the crust is baking for about 10 minutes to get a nice flakiness to it. just something that struck me…

    Reply
  5. Catherine

    October 27, 2015 at 5:53 pm

    How many peaches equal 4 cups?

    Reply
    • Melissa@StockpilingMoms

      October 28, 2015 at 8:52 am

      6

      Reply
  6. Brenna

    December 12, 2015 at 10:35 am

    I went to the store to buy all the ingredients and there were no peaches!! I need to make it tonight for a holiday party and I don’t really want to use canned peaches.. Can I substitute the peaches for apples/pears?

    Reply
    • Melissa@StockpilingMoms

      December 14, 2015 at 4:18 pm

      Yes, it would be delicious with apples!

      Reply
  7. Morgan

    January 5, 2016 at 9:36 pm

    Can this recipe sit overnight and then reheated before serving? Will it get mushy? Thank you!

    Reply
    • Melissa@StockpilingMoms

      January 6, 2016 at 9:39 am

      I have never tried that but it reheats well for leftovers 🙂

      Reply
  8. Ben

    January 30, 2016 at 4:21 pm

    This was just okay. Not quite as fabulous as I had expected. It’s tasty but not close to my fond memories of my Aunt’s delicious cobblers.

    I think it needed a little longer in the oven to not be so gummy. I think the batter needs a pinch of salt, some vanilla and a mix of cinnamon and nutmeg.

    Reply
    • Melissa@StockpilingMoms

      January 31, 2016 at 5:12 pm

      I would say the salt, vanilla and cinnamon/nutmeg would be great additions.

      Reply
  9. Allyssa

    March 28, 2016 at 11:42 pm

    When I cooked mine. It was very flat and I cooked it in a glass dish (13×9 pan)…where did I mess up?

    Reply
    • Melissa@StockpilingMoms

      March 30, 2016 at 5:55 pm

      Cobbler doesn’t rise.

      Reply
    • Norma B

      September 1, 2016 at 3:22 pm

      Did you use self-rising flour? If you don’t have any on hand you can make your own: Using 1 cup flour, add 1/2 tsp salt and 1-1/2 tsp baking powder – mix well. So for this recipe you need 1-1/2 cups all-purpose flour, 1/2 tsp salt and 2-1/4 tsp baking powder!!!

      Reply
  10. Christine

    April 6, 2016 at 10:10 am

    Could you use any substitute for butter in this recipe?

    Reply
    • Melissa@StockpilingMoms

      April 6, 2016 at 1:56 pm

      Yes, you can!

      Reply
  11. Kimberly

    June 10, 2016 at 7:45 pm

    I made this tonight and oh my gosh, so good!!!!!!!!! I added some cinnamon, salt, and vanilla to the batter. It rose perfectly and I already stole a bite of it, dinner isn’t quite ready and I couldn’t resist waiting till AFTER dinner…………hehehe Great recipe with some yummy additions. Thank you!!!

    Reply
  12. New Mrs

    June 18, 2016 at 3:01 pm

    Is it ok to use orange peaches and not white peaches?

    Reply
    • Melissa@StockpilingMoms

      June 19, 2016 at 2:42 pm

      Yes, I think so.

      Reply
  13. MIssChriss

    July 16, 2016 at 1:20 am

    This is similar to a recipe I have been using for 20+ years. Here are some tips that I have learned. 🙂
    The one I make doesn’t use water, as the peaches and sugar cooking makes a nice syrup. I don’t use cinnamon because our family doesn’t like it. I put a tablespoon of lemon juice in the peach mixture as it cooks, which deepens the flavor of the peaches. Please DO NOT use canned peaches for this recipe. Canned peaches are already cooked and they will disintegrate, leaving you with no peach flavor. When you don’t have fresh peaches, use frozen. I use 2 – 16 oz. bags, and you don’t even have to thaw them first! Make sure your baking pan has high enough sides, as it will rise while baking and may bubble over. When it it is ready it will have a nice golden color. I use unsalted butter, which keeps it from looking burned. Just put a pinch of salt in the batter instead. When you remove it from the oven it will fall, and that’s OK. I hope this is helpful. Enjoy 🙂

    Reply
  14. Angelica Morales

    August 1, 2016 at 2:08 am

    I just made this peach cobbler and it came out delicious. Next time will add vanilla. I used peaches I bought in glass bottles and the came out great came out still whole. I only used 1 cup of sugar and it was perfect.

    Reply
  15. Paula

    August 2, 2016 at 10:55 pm

    Did not turn out like the picture. The flour mixture sat at the bottom. Yuck! Got some vanilla ice cream and put the peaches on top. Gonna throw out the rest. Not a keeper ?

    Reply
    • Chantel

      August 14, 2016 at 8:15 pm

      Did you use self-rising flour? The first time I made this we accidentally used all-purpose flour and the same thing happened. The second time we added baking powder and salt to equal self-rising flour and it rose up beautifully!

      Reply
  16. Lin

    August 13, 2016 at 10:46 am

    Made this for a cousins reunion yesterday…it was such a HIT!!!! Everyone loved it. Did what some of the posts suggested…cut back sugar, added vanilla and a bit of lemon juice to cooking peaches and made my own self-rising flour. Was the best peach cobbler I have ever made. Husband loved it a lot. A scoop of ice cream would have made it even better. Thanks!!!!

    Reply
  17. Sally

    June 7, 2017 at 11:25 pm

    Awesome recipe. I’ve made this twice. I added 2 eggs the second time I made it and it turned out even better. Fresh peaches and added blueberries on top right before baking it.
    If you don’t have self rising flour, that’s ok- just a teaspoon of baking powder.
    This is my new favorite recipe.

    Reply
  18. Marilyn

    August 8, 2017 at 11:09 pm

    About the water/syrup issue: Where it calls for 1/2 C. water – I used 1/4 water and 1/4 buttermilk. And where it calls for 1-1/2 C. milk, again I halved regular milk and buttermilk. The recipe turned out delicious. Everyone liked it! I have heard that buttermilk will give recipes a slightly different taste, and well, it worked out real well!

    Reply
  19. Vicki P

    December 9, 2017 at 9:05 am

    How much lemon juice, nutmeg and vanilla should I use?

    Reply
  20. Betty L.

    April 13, 2018 at 2:58 pm

    I have used Paula Deens Peach Cobbler recipe for a few years, always perfect. So easy too. But I’m going to try different ones this year here in Arkansas we buy our Peaches from a local Fruit and Vegetables Market that has been around for ever family operated too. Hope every one enjoys this cobbler.

    Reply

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