My recipe for fresh Southern peach cobbler is perfect for entertaining and easy to prep/partially make ahead and cook just before serving.
When peaches are in season, nothing is better than a fresh Southern peach cobbler. When peaches aren’t in season, frozen peaches are the next best thing. In my opinion, canned peaches are simply awful. Slimy, sticky and nowhere close in resemblance to a real peach. Use them if you must, but only as a last resort!:-)
Make ahead: I’ve made this peach cobbler myriad times, and in most cases, I do much of the prep the day before. This way, I can toss everything together in a flash for a quick dessert the next day.
The recipe is below, followed by photos and complete make-ahead instructions if you don’t plan to make the cobbler the same day. Whichever way you make it, you’ll love it, I am sure!
I’d love to hear from you if you try this. Thanks so much for stopping by. Be blessed, and stay savvy!
DAY AHEAD: I put everything in the dish that I use to cook the cobbler, along with the recipe card with directions. This is what it will look like: 1 bag peaches (wet); 1 bag cobbler mix (dry); 1 bag topping (dry); 6 TB butter cut into pieces; measuring cup to boil 1/4 cup water; recipe directions.
Just stick this entire dish with all these prepped ingredients into the fridge. I stick a recipe card in with the ingredients also. When ready to bake, I just pull everything out, follow the easy steps on the recipe card, and bake. In less than an hour, I’ll pull a luscious peach cobbler from the oven. So easy!!!