Paula Deen Inspired Southern Peach Cobbler
This is as Old-South as it gets!
Sweet and juicy Chilton County Peaches for the win again! This peach cobbler is a Paula Deen classic and an iconic Southern treat you won’t want to miss.
Introduction: A True Southern Dessert
They’re back again—fresh, juicy Chilton County peaches! Did y’all know that August is National Peach month? Around here, that’s reason enough to celebrate. Whether it’s your very first time baking with peaches or you’ve been making cobblers for years, there’s no better way to honor the season than with a dish that’s stood the test of time.
When the Alabama heat is blazing, there’s nothing better to me than a bubbling dish of Southern peach cobbler coming out of the oven. It’s a recipe that’s been passed down and perfected across countless Southern kitchens, but when I’m craving the true classic, I always come back to this variation of Paula Deen’s iconic recipe.
Made with sweet Chilton County Peaches (the pride of Alabama—shout out to Peach Park in Clanton) this cobbler is the definition of Southern comfort. It’s rustic yet elegant, and the kind of dessert that practically begs for a scoop of vanilla ice cream melting over the top. Now let’s get to baking—because once those peaches are in season, you don’t want to wast a single one!
Why This Recipe Works
Timeless Southern Comfort – Paula Deen’s cobbler is simple, sweet, and always a crowd-pleaser. This recipe calls for 1 more cup of sliced peaches than Paula usually uses, but that’s how our family likes it.
Local Flavor – using Chilton County Peaches makes all the difference — they’re extra sweet and juicy.
Easy to Make – no fussy techniques, just pantry staples and fresh fruit.
Versatile – this recipe can easily be made with canned peaches in heavy syrup that you buy at the grocery store, which makes it a super easy dessert if you’re in a time crunch. There’s no shame in that game—I’ve used store-bought canned peaches plenty of times while making peach cobbler. Substitute the fresh peaches for 28 ounces of canned peaches in heavy syrup. You can also use frozen sliced peaches, which is also a time saver and will yield a top-notch dish.
Ingredients You’ll Need
Simple ingredients. Big butter flavor. Paula Deen Inspired peach cobbler perfection!
1 stick unsalted butter
1 1/2 cup self-rising flour
2 1/2 cups sugar, divided
1 1/2 cup milk
5 cups fresh peaches, peeled & sliced
1/2 cup water
Ground cinnamon-optional (for sprinkling on top)
Step-by-Step Instructions
1. Preheat oven to 350°F. Peel and slice 5-6 large peaches. This should give you about 5 cups sliced peaches.
2. Combine sliced peaches, 1/2 cups water, and 1 1/4 cup sugar in a saucepan, making sure to mix well. You don’t want any sugar caramelizing in the bottom of the pan. Bring the peaches to a boil, then reduce heat and simmer for about 10 minutes. If you don’t have fresh peaches, you can use frozen, sliced peaches. You can also use canned peaches in heavy syrup, which is the easiest route. This requires no simmering in a saucepan. Just be sure to not drain that syrup. It is crucial to your recipe!
3. Melt the Butter. Butter is what makes this recipe so magical. Place 1 stick of butter in a 9x13 baking dish. Put the dish in the oven at 350°F until the butter is melted.
4. In a mixing bowl, whisk together self rising flour, 1 1/4 cup sugar, and milk slowly to prevent it from clumping. Stir until smooth—the batter will be thin.
5. Remove the dish with the melted butter from the oven, and pour the batter over the melted butter. Whatever you do, do not stir the flour mixture into the butter. Spoon the peaches and syrup on top of the batter—still: do not stir.
6. Sprinkle with optional ground cinnamon. In my world, cinnamon is never an option. It’s always a must.
That golden butter and cinnamon topping are about to transform into the most comforting, Southern-style peach cobbler.
7. Bake at 350°F for 35–45 minutes, or until the crust rises over the peaches and turns golden brown. The batter magically rises to the top, and the peaches are nestled in at the bottom. Best, easiest recipe ever!
Serving Ideas
This is a true iconic Southern dessert when served with a scoop of ice cream. Melting ice cream on top of cobbler=HEAVEN ON EARTH.
You could serve a bowl of cobbler with whipped cream for a lighter topping if you’re playing it safe. I like living on the edge and eating mine with ice cream.
Served warm baked in a cast iron skillet for a rustic presentation—it looks so fancy like you really know what you’re doing when you bake a dessert in cast iron!
Final Thoughts
There’s something about Good Old Fashioned Southern Peach Cobbler that just feels like home. Whether you’re celebrating peach season during National Peach Month in August or just want a taste of the South any time of year, this recipe is as classic as it gets.
If you’re lucky enough to visit Peach Park in Chilton County, Alabama, grab a basket of fresh peaches and bring this dish to life in your own kitchen. From my Alabama kitchen to yours, this is one recipe that’ll never go out of style.
Paula Deen Inspired Southern Peach Cobbler
When the summer heat is blazing, there’s nothing better to me than a bubbling dish of Southern peach cobbler coming out of the oven. It’s a recipe that’s been passed down and perfected across countless Southern kitchens. When I’m craving the true classic, I always come back this variation of Paula Deen’s iconic recipe.
Ingredients
Instructions
- Preheat oven to 350°F. Peel and slice 5-6 large peaches. This should give you about 5 cups sliced peaches.
- Combine sliced peaches, 1/2 cups water, and 1 1/4 cup sugar in a saucepan, making sure to mix well. You don’t want any sugar caramelizing in the bottom of the pan. Bring the peaches to a boil, then reduce heat and simmer for about 10 minutes. If you don’t have fresh peaches, you can use frozen, sliced peaches. You can also use canned peaches in heavy syrup, which is the easiest route. This requires no simmering in a saucepan. Just be sure to not drain that syrup. It is crucial to your recipe!
- Melt the Butter. Butter is what makes this recipe so magical. Place 1 stick of butter in a 9x13 baking dish. Put the dish in the oven at 350°F until the butter is melted.
- In a mixing bowl, whisk together self rising flour, 1 1/4 cup sugar, and milk slowly to prevent it from clumping. Stir until smooth—the batter will be thin.
- Remove the dish with the melted butter from the oven, and pour the batter over the melted butter. Whatever you do, do not stir the flour mixture into the butter. Spoon the peaches and syrup on top of the batter—still: do not stir.
- Sprinkle with optional ground cinnamon. In my world, cinnamon is never an option. It’s always a must.
- Bake at 350°F for 35–45 minutes, or until the crust rises over the peaches and turns golden brown. The batter magically rises to the top, and the peaches are nestled in at the bottom. Best recipe ever.
Nutrition Facts
Calories
330Fat
9 gSat. Fat
5 gCarbs
61 gFiber
1 gNet carbs
59 gSugar
48 gProtein
4 gSodium
22 mgCholesterol
24 mg
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