About Brenda Gantt’s Peach Cobbler
Brenda Gantt is a Southern home cook from Andalusia, Alabama, whose unhurried, homespun cooking videos have drawn millions of fans. Her style is simple: pantry staples, familiar methods, and food that tastes like Sunday at grandma’s house. You can read more about her in our stories, catch up on the latest in our news, or browse the full recipe collection.
Peach cobbler is one of the best-loved desserts in Southern kitchens. The name comes from the “cobbled” look of the baked topping, and the dish has long been a way to turn summer peaches, or a few cans from the pantry, into something warm and generous without any fancy technique. This version uses the classic Southern method: the batter goes in over melted butter, the peaches go on top, and the oven does the rest as the crust bakes up around the fruit.
That is why cobbler turns up at family reunions, church suppers, summer cookouts, and holiday tables alike. It feeds a crowd, takes about ten minutes to put together, and is best served warm with a scoop of vanilla ice cream melting over the top.
Watch How It’s Made
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Brenda Gantt Peach Cobbler Recipe
Ingredients
Kitchen Tools Needed
- 9×13 inch baking dish
- Medium mixing bowl
- Whisk
- Colander
- Measuring cups & spoons
New to baking dishes and tools? Our kitchen guides explain what to look for.
Instructions
- Preheat and melt the butter. Preheat the oven to 350°F (175°C). Put the butter in a 9×13 inch baking dish and set it in the oven until melted, about 5 minutes. Take the dish out.
- Make the batter. In a medium bowl, whisk together the self-rising flour, sugar, milk, and vanilla until smooth.
- Pour over the butter. Pour the batter evenly over the melted butter in the dish. Do not stir.
- Add the peaches. Spoon the drained peaches evenly over the batter. Do not stir. Sprinkle with cinnamon if using.
- Bake. Bake for 40 to 45 minutes, until the crust is deep golden brown and the batter is set in the center.
- Cool and serve. Let the cobbler cool for 15 minutes so the juices thicken, then serve warm with vanilla ice cream.
The batter will look thin when you pour it. That is normal; it puffs up around the peaches as it bakes.
Nutrition Facts
| Calories | 395 |
|---|---|
| Protein | 4 g |
| Carbohydrates | 65 g |
| Fat | 13 g |
| Fiber | 2 g |
| Sodium | 400 mg |
| Sugar | 47 g |
Nutrition values are estimates and are not a substitute for professional dietary advice.
What Peaches Bring to the Table
Peach cobbler is a treat, so it is best enjoyed in sensible portions. The fruit itself does add some real nutritional value.
Vitamin C
Peaches provide vitamin C, an antioxidant that supports the immune system.
Vitamin A
The orange-yellow color of peaches comes from carotenoids, which the body uses to make vitamin A for eye and skin health.
Fiber
Peaches contribute a little dietary fiber, especially when you use fresh fruit with the skin on.
Potassium
Peaches contain potassium, a mineral that helps support normal muscle and nerve function.
What to Avoid
Preparation Mistakes
- Don’t stir after pouring. The layers are what create the cobbler crust.
- Don’t use plain flour without leavening. Add baking powder and salt if you don’t have self-rising flour.
- Don’t skip draining the peaches. Extra syrup can make the cobbler runny and the crust heavy.
- Don’t under-bake. Wait for a deep golden top and a set center.
Storage Mistakes
- Don’t leave it out for days. Refrigerate leftovers after the first couple of hours, especially in warm weather.
- Don’t refrigerate it uncovered. Cover it so the crust doesn’t dry out or pick up fridge odors.
- Don’t freeze it warm. Cool completely and wrap tightly first.
Dietary Considerations
- Contains Dairy (butter, milk)
- Contains Gluten (flour)
- High in Sugar
Pro Tips for the Best Peach Cobbler
- Melt the butter in the oven. Putting the dish in while the oven preheats saves a pan and gets the butter sizzling hot for crisper edges.
- Whisk the batter until smooth. A few small lumps are fine, but dry pockets of flour are not.
- Drain canned peaches well. Save a few spoonfuls of syrup if you like a juicier cobbler.
- Sprinkle sugar on top. A spoonful of sugar over the peaches before baking helps the crust turn golden and slightly crisp.
- Let it rest 15 minutes. Cobbler thickens as it cools, so the wait gives you cleaner scoops.
Want more tips like these? Browse our cooking tips.
What to Serve With Peach Cobbler
Toppings
- Vanilla ice cream
- Whipped cream
- A drizzle of caramel
Beverages
- Hot coffee
- Sweet tea
- Cold milk
When to Serve
- Sunday dinner
- Summer cookouts
- Potlucks
- Holiday gatherings
Planning the rest of the meal? Start with our potato salad, or look through the breakfast recipes if you want to bake ahead for a weekend brunch.
Ingredient Substitutions
| Ingredient | Swap | Notes |
|---|---|---|
| Self-rising flour | All-purpose flour + baking powder + salt | For 1 cup: 1 cup all-purpose flour, 1½ tsp baking powder, ¼ tsp salt. |
| Canned peaches | Fresh or thawed frozen peaches | Toss fresh peaches with ¼ cup sugar and a squeeze of lemon. |
| Milk | Buttermilk or non-dairy milk | Buttermilk gives a slight tang. |
| Butter | Unsalted butter + a pinch of salt | Self-rising flour already contains salt, so go light. |
| Granulated sugar | Replace ¼ cup with light brown sugar | Adds a hint of caramel flavor. |
Storage & Reheating
Room Temperature
Cover and keep at room temperature for up to 2 hours after baking. After that, refrigerate.
Refrigerator
Cover tightly and refrigerate for 3 to 4 days.
Freezer
Wrap the cooled cobbler tightly and freeze for up to 3 months. Thaw overnight in the fridge.
Reheating: warm in a 350°F oven for 15 to 20 minutes, or microwave individual portions for 30 to 60 seconds. Add fresh ice cream after warming.
Frequently Asked Questions
Yes. Use about 4 cups of peeled, sliced fresh peaches (roughly 6 medium peaches) tossed with ¼ cup sugar and a squeeze of lemon juice. Fresh peaches release juice as they bake, so add 5 to 10 minutes if the center looks wet. Frozen peaches work too; thaw and drain them first.
Make your own: for every 1 cup of self-rising flour, whisk together 1 cup all-purpose flour, 1½ teaspoons baking powder, and ¼ teaspoon salt. For this recipe, that means 1½ cups all-purpose flour, 2¼ teaspoons baking powder, and a generous ¼ teaspoon salt.
The layers are what make a cobbler. As it bakes, the batter rises up around the peaches and over the top, while the melted butter creates golden, slightly crisp edges. Stirring would give you a dense, uneven cake instead.
Canned and fresh peaches both add liquid. Drain canned peaches well, bake until the center is set and the top is deep golden, and let the cobbler rest for 15 minutes. Cobbler thickens noticeably as it cools.
Yes. Bake it up to a day ahead and reheat at 350°F for 15 to 20 minutes. To freeze, wrap the cooled baked cobbler tightly and freeze for up to 3 months, then thaw overnight in the refrigerator before reheating.
The top should be deep golden brown, the edges should be bubbling, and a toothpick inserted into the batter (not the peaches) should come out clean or with a few moist crumbs.
Reader Reviews
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It’s gonna be good, y’all. Save room for a second helping.
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