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.
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.
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!
Paula Deen’s Peach Cobbler is a family favorite and so easy to make! Trust me this is out of this world delicious!
Paula Deen's Peach Cobbler
Paula Deen's Peach Cobbler is a family favorite and so easy to make! Trust me this is out of this world delicious!
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
- Preheat oven to 350 degrees F.
- Combine the peaches, 1 cup sugar, and water in a saucepan and mix well.
- Bring to a boil and simmer for 10 minutes.
- Remove from the heat.
- 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.
- Do not stir.
- Spoon fruit on top, gently pouring in syrup.
- Sprinkle top with ground cinnamon, if using.
- Batter will rise to top during baking.
- Bake for 30 to 45 minutes.
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
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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What syrup?
The sugar and water creates a syrup when cooked with the fruit.
Yep, Mommas in da South did this when we ran short on Syrup.
However, brush your teeth afterwards if you don’t want dentures layer in life???
The syrup from the peaches and sugar. It’s like a simple strip. It isn’t really thick
yeah, and its actually pretty tasty
The syrup from cooking the sugar, water and peaches together.
Can you use canned peaches?
You can but they may get mushy on you.
yes, I’ve used canned peaches and canned apples to make this and it’s very good
Yes but it isn’t near as good as letting the peaches set overnight in organic sugar and whole cream
You can but it is not as good as using real fresh summer peaches mixed with whole cream and organic sugar over night
You can and it comes out just as good
its been in the oven for 45min and still looks really liquid. Anyway to salvage it? :/
Turn up the heat to 400. You can even try broiling at the end to get it done for you.
Add flour
If I don’t have seft rising flour how much baking power
Just add 2 teaspoons of baking powder for each 1 cup plain flour.
I don’t have baking powder to add to the plain flour what should I do
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.
I’ve made this several times and I always have to bake it twice as long as directed.
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…
How many peaches equal 4 cups?
6
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?
Yes, it would be delicious with apples!
Can this recipe sit overnight and then reheated before serving? Will it get mushy? Thank you!
I have never tried that but it reheats well for leftovers 🙂
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.
I would say the salt, vanilla and cinnamon/nutmeg would be great additions.
When I cooked mine. It was very flat and I cooked it in a glass dish (13×9 pan)…where did I mess up?
Cobbler doesn’t rise.
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!!!
Could you use any substitute for butter in this recipe?
Yes, you can!
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!!!
Is it ok to use orange peaches and not white peaches?
Yes, I think so.
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 🙂
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.
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 ?
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!
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!!!!
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.
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!
How much lemon juice, nutmeg and vanilla should I use?
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.
Okay so I love this recipe and I honestly never made cobbler before this one.
I add cinnamon to the peaches as they cook and I add a lot more than it calls for, I also add cinnamon to the batter along with vanilla. Note: I hate cinnamon… but I absolutely love a lot in this cobbler. I use yellow peaches and add more peaches than is called for (I am a major peach lover and I am guilty for keeping some of the filling for myself to nibble on.)
I made this for my volunteer organization and there was none left to take home for myself, everyone else took it for themselves.
I thought I had self rising flour, turned out to be all purpose flour, I’ve already put it in the oven. Do you think it will turn out ok?
I think so!
I didn’t have enough of that juicy syrup part of cobbler after it baked. Any idea where I went wrong? The taste was on point. I did use drained can peaches.
I would try not draining the peaches next time. Glad you enjoyed it!
The worst recipe in life. Don’t bother. Paula ain’t never let me down until now. So disappointed.
If I make this ahead of the time I’ll be serving it, can it be reheated?
I never have reheated it but baked it fresh to come out of the oven. Leftovers are still good so I imagine so.
Just made it and will be my go to peach cobbler recipe. Followed the recipe and perfect…Making this Easter!!!
That is awesome!
Can I use blackberries instead of peaches? I have blackberry bushes and end up with 15 gallons of berries every year.
Yes for sure!
Excellent. Used 9×13 pan 35 minutes. Added 1/2t vanilla and cinnamon and 1/8 nutmeg to butter mixture. About 8 medium peaches. Also added 1 T dry cultured buttermilk blend to flour mixture.
Your recipes are always fabulous. Thanks!!
Every time I make peach cobbler it turns out over cooked on top and gummy inside and I want to know why? No matter how much I cook it it will not be not gummy. I don’t know? I’d that normal ?
I actually just made this one and it turned out great!
It really is normal. One tip is to let it cool in the pan and I find that it crisps up more before serving. I like to serve mine warm but not hot. Does this help?
Mine came out more like peaches encased in cake. It wasn’t cobbler-ish at all. I made my own self-rising flour, used fresh peaches and followed the directions exactly. Any ideas?
It is not going to be like “pastry dough”. To me it tastes like a cake like cobbler.
I got peaches in November from a supermarket but they’re hard. Why are they hard and can I still use them?
They are not ripe. How long have you had them? They aren’t in season right now so I normally use frozen instead.
Can I make this and freeze it for later??