Name: Classic Southern Peach Cobbler Recipe with Cinnamon
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 4 cups fresh or canned peach slices (if using canned, drain well); 1/4 cup granulated sugar; 1 teaspoon ground cinnamon; 1 teaspoon vanilla extract; 1 tablespoon lemon juice (fresh or bottled both work fine); 1 cup all-purpose flour; 1 cup granulated sugar; 1 cup whole milk (2% works too); 1/2 teaspoon ground cinnamon; 1 teaspoon baking powder; 1/4 teaspoon salt; 1/2 cup unsalted butter (1 stick, melted)

Jump to Recipe

There is something about a peach cobbler coming out of the oven that just stops everything in the room. This recipe was one of the first desserts I made entirely on my own, and it has been on repeat in my kitchen every summer since.

What makes this version special is the cinnamon layered right into the batter and the filling, so every forkful carries that warm spice alongside the sweet peaches. Let's create something your whole table will remember, one recipe at a time.

Classic Southern Peach Cobbler Recipe with Cinnamon

A golden, bubbling peach cobbler with warm cinnamon spice that tastes like summer in every bite.

4.9 (76 reviews)

Vegetarian

Prep15 min

Cook45 min

Total1 hr

Serves6 servings

Ingredients

Peach Filling

4 cups fresh or canned peach slices , if using canned, drain well
1/4 cup granulated sugar
1 teaspoon ground cinnamon
1 teaspoon vanilla extract
1 tablespoon lemon juice , fresh or bottled both work fine

Cobbler Batter

1 cup all-purpose flour
1 cup granulated sugar
1 cup whole milk , 2% works too
1/2 teaspoon ground cinnamon
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup unsalted butter , 1 stick, melted

Instructions

Preheat your oven to 350 degrees F. Pour the melted butter into a 9x13 inch baking dish and set it aside — no need to grease the pan.

In a medium bowl, combine the peach slices, 1/4 cup sugar, 1 teaspoon cinnamon, vanilla extract, and lemon juice. Stir gently and let the peaches sit while you make the batter.

In a separate large bowl, whisk together the flour, 1 cup sugar, baking powder, salt, and 1/2 teaspoon cinnamon until everything is evenly combined.

Pour the milk into the flour mixture and stir until a smooth batter forms. Do not overmix — a few small lumps are completely fine.

Pour the batter directly over the melted butter in the baking dish. Do not stir. The butter will rise around the edges as it bakes and that is exactly what you want.

Spoon the peach mixture evenly over the top of the batter. Again, do not stir. The batter will bake up around and through the peaches on its own.

Bake uncovered for 45 to 50 minutes until the top is deep golden brown and the edges are bubbling. A toothpick inserted into the batter section should come out clean.

Let the cobbler rest for 10 minutes before serving. Scoop it into bowls and top with vanilla ice cream or whipped cream if you like.

Tips & Notes

Fresh summer peaches give the best flavor, but canned peaches in juice work beautifully in the off-season — just drain them thoroughly so the batter does not get watery.
Do not skip the step of pouring batter before peaches. That layering order is what creates the classic cobbler texture with soft cake underneath and caramelized fruit on top.
If you want a little more spice, add a pinch of nutmeg to the peach filling along with the cinnamon.
The cobbler is done when the edges pull away slightly from the pan and the top has a deep golden color — do not pull it early or the center will be gummy.
Leftovers reheat well in the microwave for 30 to 45 seconds, or cover the dish with foil and warm it in a 300 degree oven for about 15 minutes.

Storage: Cover the baking dish tightly with plastic wrap or transfer leftovers to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the whole dish in a low oven before serving.

Nutrition per serving · estimated

410 Cal

16g Fat

63g Carbs

5g Protein

2g Fiber

42g Sugar

210mg Sodium

Classic Southern Peach Cobbler Recipe with Cinnamon step-by-step

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Why the Batter Goes In First

The technique in this recipe surprises a lot of first-time cobbler makers. You pour the batter over the butter, then spoon the peaches on top without stirring anything together. It feels backwards, but that is exactly the point.

As everything bakes, the batter rises up through the peaches and the butter creates crispy, golden edges around the whole dish. You end up with this perfect combination of soft, cakey center and slightly crisp perimeter that holds all those cinnamon-spiced peaches right in place.

Trust the process here. We are not making a pie or a cake — cobbler has its own logic, and once you see it come out of the oven the first time, you will never question it again.

Choosing Your Peaches

Fresh peaches are incredible in this recipe when they are in season, especially from late June through August. Look for peaches that give just slightly when you press them — too firm means they will not release enough juice, and too soft can make the filling mushy.

Outside of peach season, canned peaches in juice or light syrup are a completely solid choice. This recipe was tested with both, and you will find the results are consistently good either way. Just make sure to drain canned peaches really well before mixing them with the sugar and cinnamon.

Frozen peach slices are another option that works well — thaw them in a colander over the sink so the excess liquid drains off before you start.