Crunchy Crust Southern Peach Cobbler
It’s almost the last day of August, and I can’t leave this month behind and move on to September without giving you one more peach cobbler recipe. There’s just something about summer in Alabama that begs for a fresh peach cobbler. When Chilton County peaches are in season, I can’t resist baking them into something warm, golden, and bubbling over with goodness.
Now, I’ll be honest with y’all — I’ve always loved Paula Deen’s famous peach cobbler recipe. It’s a Southern classic for a reason. But…it’s not quite the way my grandma made hers. She always made her cobbler with a crunchier topping and a sugared crust. The last time I made Paula’s version, I found myself wishing for two things: a gooier peach filling and a crunchier, sugar-crusted topping.
This recipe delivers exactly that—juicy, syrupy peaches with a crisp, golden crust that gives every bite a little extra magic.
This cobbler turned out to be everything I was craving. The juicy, syrupy Chilton County peaches are tucked beneath a golden, sugar crusted topping that bakes up crisp and buttery. It’s gooey where it should be, crunchy where it counts, and is the kind of dessert that has everyone coming back for seconds.
If you’re craving a gooey cobbler instead of a cake-like cobbler, this one’s for you.
Why This Peach Cobbler Recipe Works
The Filling: Simmering the peaches with a little sugar, cornstarch, and lemon juice makes the fruit glossy and gooey instead of runny.
The Topping: Instead of a soft cake-like batter, this topping is a cross between a biscuit and a crumble: buttery, crisp, and golden brown.
The Finish: A sprinkle of coarse sugar (like turbinado) on top adds sparkle and crunch—the kind that makes every bite better than the last.
Ingredients
For the Peach Filling
6 cups fresh Chilton County peaches (peeled & sliced)
3/4 to 1 cup sugar (adjust to sweetness of peaches)
2 Tbsp cornstarch
1 tsp cinnamon
Pinch of nutmeg (a pinch goes a long way!)
1 Tbsp lemon juice
For the Crunchy Topping
1 cup all-purpose flour
1/2 cup white sugar
1/2 cup brown sugar
1 tsp baking powder
½ tsp salt
1 stick (½ cup) cold unsalted butter, cubed
¼ cup boiling water
For the Finish
Instructions
Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
Make the filling: In a saucepan, combine peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat until peaches are glossy and the juices thicken, about 5 minutes. Pour into prepared baking dish.
Make the topping: In a mixing bowl, mix flour, sugar, baking powder, and salt. Cut in the butter with a pastry cutter until crumbly. Your mixture should resemble damp sand at this point. Drizzle in boiling water and stir gently until it just comes together. It should be a very thick mixture.
Assemble: Drop spoonfuls of topping over the peach filling, leaving a few gaps for the juices to bubble through. Sprinkle with coarse sugar.
Bake for 40–45 minutes, until golden brown and bubbling. Let rest 10 minutes before serving.
Peaches simmering with cornstarch, lemon juice, sugar, nutmeg, and cinnamon.
Cutting in butter with a pastry cutter builds those forearm muscles.
Cut in butter until your mixture resembles course crumbs.
Cobbler dough ready to be dropped on the peaches.
Do not skip this step! Be sure to sprinkle with coarse sugar.
See! It’s glistening and magical now, ready for the oven.
Serving Suggestions
Top with vanilla ice cream for a classic farmhouse-style dessert.
Pair with sweet tea on a summer porch for the full Alabama experience.
Store leftovers in the fridge — reheat in the oven to keep that topping crisp.
Look at that hot, bubbly, gooey bliss!
Tips for the Best Peach Cobbler
Fresh vs. Frozen Peaches: Fresh Chilton County peaches are the gold standard, but frozen (thawed and drained) will work too. There’s no shame in that game!
Extra Crunch: Don’t skip the coarse sugar topping — it is absolutely EVERYTHING to this recipe. It’s the whole reason I loved cobbler so much as a child. It’s absolutely magical.
Make Ahead: Assemble and refrigerate the filling and topping separately, then bake just before serving.
Final Thoughts
Every summer, peach cobbler feels like a love letter from the South. With this recipe, you’ll get the best of both worlds — gooey, syrupy peaches and a crisp, golden topping that holds its own. It’s a Southern peach cobbler that’s just right for celebrating the peak of peach season, and it’ll have everyone you know asking for seconds.
So if you’ve ever made a more cake-like version and thought, “I wish this had a little more crust and crunch,” this cobbler was made for you.
Enjoy, my friends!
Southern Peach Cobbler with Crunchy Topping
There’s just something about summer in Alabama that begs for a fresh peach cobbler. When Chilton County peaches are in season, I can’t resist baking them into something warm, golden, and bubbling over with goodness.
Ingredients
Instructions
- Preheat oven to 375°F. Lightly grease a 9x13-inch baking dish.
- Make the filling: In a saucepan, combine peaches, sugar, cornstarch, cinnamon, nutmeg, and lemon juice. Cook over medium heat until peaches are glossy and the juices thicken, about 5 minutes. Pour into prepared baking dish.
- Make the topping: In a mixing bowl, mix flour, sugar, baking powder, and salt. Cut in the butter until crumbly. Your mixture should resemble wet sand at this point. Drizzle in boiling water and stir gently until it just comes together. It should be a very thick mixture.
- Assemble: Drop spoonfuls of topping over the peach filling, leaving a few gaps for the juices to bubble through. Sprinkle with coarse sugar.
- Bake for 40–45 minutes, until golden brown and bubbling. Let rest 10 minutes before serving.
Nutrition Facts
Calories
267Fat
8 gSat. Fat
5 gCarbs
49 gFiber
2 gNet carbs
48 gSugar
38 gProtein
2 gSodium
152 mgCholesterol
20 mg
