Easy Southern Peach Cobbler

This is a sponsored post for Challenge Dairy. All opinions are honest and 100% my own.

This Easy Southern Peach Cobbler recipe is a must-make dish for your next cookout! It can be served warm or at room temperature.

Easy Southern Peach Cobbler

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You guys! I am so excited to share this Easy Southern Peach Cobbler with y’all. The weather finally seems to be figuring out what month we’re in and that means it’s time to dust of the grill and plan the first cookout of the season! I’ve got you covered on dessert – this Easy Southern Peach Cobbler is simple, delicious, and the perfect addition to any summer menu.

One of my favorite secret weapons in my baking recipes is Challenge Butter. Challenge is the only dairy product company that controls the whole process when it comes to making its butter – from milking the cows to transporting the milk, to making the butter, and to packaging. It’s made the right way – the old-fashioned way! With no hormones, additives, or fillers and farm to fridge in just TWO days, Challenge Butter is a taste you’ll love – my family does!

What if I can’t find fresh peaches?

Of course, this Easy Southern Peach Cobbler is best with FRESH peaches … but that’s not always realistic. They can be nearly impossible to find out of season. Since this is a dessert you’ll want to enjoy longer than just at the end of summer, frozen peaches that have been thawed and drained make a great substitute. For times when I have to use frozen peaches, I usually add my peaches in a colander and set them over a bowl to drain. In an absolute pinch, and only as a last resort, you can also use canned peaches that have been drained. Personally, I would choose fresh first, frozen second, and canned if I had no other choice. No matter what you choose, you’ll still need about 4 cups of peaches.

Although it’s great any way you serve it, you can serve it warm or at room temperature, serve this Easy Southern Peach Cobbler warm with a scoop of vanilla ice cream for a real treat! Or even better – cinnamon ice cream if you can find it! Mmmmmmm! It’s heavenly, I tell ya!

Other Posts You May Enjoy:

• The BEST Garlic Bread
• Old-Fashioned Cream Cheese Pound Cake
• No-Bake Peach Cheesecake

Don’t forget to pin it!

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Easy Southern Peach Cobbler

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Prep Time 10 min Cook Time 45 min Serves 10-12     adjust servings

This Easy Southern Peach Cobbler recipe is a must-make dish for your next cookout! It can be served warm or at room temperature.

Ingredients

• 1/2 cup (1 stick) Challenge Butter
• 1 cup all-purpose flour
• 2 cups granulated sugar, divided
• 1 tbsp. baking powder
• 1/8 tsp. salt
• 1 cup milk
• 4 cups fresh peach slices
• 1 tbsp. fresh lemon juice
• Ground cinnamon (optional)
• Ice cream or whipped cream, for serving (optional)

Instructions

1. Preheat oven to 375°F. 
2. Place the butter in a 13x9-in. baking dish. Place in oven until the butter melts, about 5 minutes. Remove from oven and set aside.
3. In a large mixing bowl, combine the flour, 1 cup of sugar, baking powder, and salt. Stir in milk just until the dry ingredients are moistened. Pour the batter over the butter in the baking dish. Do NOT stir.
4. In a separate large mixing bowl, combine the remaining 1 cup of sugar with the peach slices, and lemon juice. Mix well. Pour the peach mixture over the batter in the baking dish. Do NOT stir. If desired, sprinkle with cinnamon.
5. Bake for 40-45 minutes or until the cobbler is golden brown.
6. Serve warm or at room temperature.

by Jamie Sherman

Nutrition Facts
Serving Size
Amount Per Serving	As Served
Calories 322kcal Calories from fat 93
% Daily Value
Total Fat 10g	15%
Saturated Fat 6g	30%
Transfat 0g
Cholesterol 27mg	9%
Sodium 150mg	6%
Carbohydrate 57g	19%
Dietary Fiber 1g	4%
Sugars 46g
Protein 3g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

All images and text ©Jamie Sherman for © Love Bakes Good Cakes. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.