Texas-Style Peach Cobbler

Why You’ll Love Texas-Style Peach Cobbler Recipe

I love this recipe because it uses fresh peaches and pantry staples to create something that feels special without being complicated. The batter magically rises around the fruit as it bakes, giving me a soft, creamy center with crisp edges. It is the kind of dessert I make when I want something nostalgic, crowd-pleasing, and guaranteed to disappear fast.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

▢12 Tablespoons Butter (divided)
▢1 1/2 cups Sugar (divided)
▢8 medium Fresh Ripe Peaches (peeled and sliced)
▢1 teaspoon Fresh Lemon Zest
▢1 1/2 cups Flour
▢2 1/2 teaspoons Baking Powder
▢1/2 teaspoon Salt
▢1 1/2 cups Buttermilk (or milk)

Directions

I begin by preheating my oven to 350 degrees. I place 4 Tablespoons of butter in a 9 x 13 baking dish and set it in the oven until the butter melts, keeping a close eye on it. I remove the pan from the oven and set it aside. In a medium bowl, I stir together 1/4 cup of sugar, the sliced peaches, and lemon zest, then let that mixture rest. In a large bowl, I combine the flour, baking powder, remaining 1 1/4 cups of sugar, and salt. I melt the remaining 8 Tablespoons of butter, let it cool slightly, then whisk it into the dry ingredients along with the buttermilk until the batter is smooth. I pour the batter directly into the baking dish over the melted butter, then evenly sprinkle the peach mixture on top. I bake until the cobbler is golden brown with crisp edges, about 42–48 minutes.

Servings and Timing

This recipe makes 8 servings. I spend about 15 minutes prepping and 45 minutes baking, so it is ready in just about an hour from start to finish.

Variations

When I want extra warmth, I add a pinch of cinnamon or nutmeg to the peach mixture. I sometimes swap in a mix of peaches and berries for a different fruit flavor. If I am out of buttermilk, I use regular milk and still get a tender, delicious result.

Storage/Reheating

I store leftover cobbler covered in the refrigerator for up to three days. When reheating, I warm individual portions in the oven or microwave until heated through. I like serving it warm so the topping stays soft and the fruit is extra juicy.

FAQs

Can I use canned or frozen peaches?

I prefer fresh peaches, but I use drained canned peaches or thawed frozen peaches when fresh ones are not available.

Do I need to stir the batter and peaches together?

I never stir them, because the batter bakes up around the peaches on its own.

Why does the butter stay at the bottom?

I let the butter remain separate so it creates a rich, crisp base as the cobbler bakes.

Can I reduce the sugar?

I sometimes reduce the sugar slightly, but I like the balance it gives with fresh peaches.

How do I know when the cobbler is done?

I look for a golden top and crisp edges with no wet batter in the center.

Can I make this ahead of time?

I make it a few hours ahead and gently reheat it before serving.

What is the best pan to use?

I always use a 9 x 13 baking pan for even baking and perfect edges.

Can I serve this cold?

I eat it cold sometimes, but I think it tastes best warm.

What toppings go well with this cobbler?

I love serving it with vanilla ice cream or homemade whipped cream.

Why is my cobbler gooey in the center?

I usually let it bake a few extra minutes and rest before serving so it sets properly.

Conclusion

I keep this Texas-style peach cobbler in my recipe collection because it delivers big flavor with very little effort. It is warm, comforting, and perfect for sharing, making it one of my favorite desserts to bake whenever fresh peaches are in season.