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An easy Southern peach cobbler with Jiffy corn muffin mix is a classic summertime dessert. Use fresh, frozen, or canned peaches, and serve the dish warm with a scoop of vanilla ice cream on top!
Table of Contents
If you love fruit cobblers, be sure to try this Virginia apple cobbler, an easy blueberry cobbler, a quick strawberry cobbler recipe, and this blackberry cobbler, too!
Here, cornbread and peach cobbler come together for the ultimate Southern treat!
Why You’ll Love this Recipe
- Easy. Thanks to a quick shortcut from a box of Jiffy mix, this cobbler comes together quickly and easily with very simple ingredients. You don’t even have to peel the peaches, so the whole dish is ready for the oven with just 15 minutes of prep time.
- Great Texture. The cornmeal in the Jiffy mix gives the crust a delicious, slightly crunchy texture. Pair that with coarse sugar sprinkled on top and you’ve got the dream combination — soft, sweet, juicy peaches paired with a rich, buttery, crisp cornbread crust.
- Versatile. We always opt for fresh peaches when they’re in season, but you don’t need to wait until the summer to enjoy this dessert. Use frozen sliced peaches or canned, drained peaches year-round.
The Difference Between Peach Cobbler and Peach Crisp
A cobbler is a dish consisting of a fruit filling (in this case, peaches) poured into a large baking dish and covered with a batter or biscuit topping before it’s baked. Here, the topping is a delicious cross between biscuits and cornbread, as it’s made with a combination of Jiffy corn muffin mix, melted butter, sugar, and vanilla extract.
A cobbler should not be confused with a crisp or a crumble, which are also desserts that feature fruit like peaches, apples, and berries. Crumbles and crisps are very similar, as they both include a fruit base with a streusel topping.
Originally, an old fashioned peach crisp would contain oats in the topping, while a crumble would not. These days, the words “crumble” and “crisp” are often used interchangeably when referring to these desserts. A cobbler, by contrast, is a fruit dessert with a biscuit or cake-like topping.
How Cobbler Gets its Name
This rustic, old-fashioned dessert gets its name because the top crust is not smooth like a pie crust but rather “cobbled” and coarse. In a biscuit-topped cobbler, the dough is dropped on top of the fruit to create that bumpy texture (as shown here). In a cobbler with batter, the cake puffs up around the peaches, giving the top its namesake “cobbled” texture.
Ingredients
This is just a quick overview of the ingredients that you’ll need for our favorite Southern peach cobbler recipe. As always, specific measurements and step-by-step instructions are included in the printable recipe box at the bottom of the post.
- Peaches: fresh, frozen, or canned peaches will all work here. When they’re in-season, fresh, ripe, juicy peaches yield the best flavor. They should give slightly when gently squeezed and have a sweet aroma.
- Sugar: for just the right amount of sweetness in both the filling and in the topping. If you like the flavor of brown sugar, you can use that instead of the granulated sugar.
- Jiffy corn muffin mix: the base of cornmeal biscuit topping. Find our other favorite ways to use the convenient mix in this collection of 20 Jiffy Mix Recipes.
- Flour: for a tender addition to the crust.
- Butter: we prefer salted butter, but unsalted butter is also fine if you like a less-salty crust.
- Vanilla extract: for warmth. Use homemade bourbon vanilla extract for the best flavor.
- Coarse sugar: gives the topping a crispy crunch. We use sparkling sugar or turbinado sugar. In a pinch, regular granulated sugar or even a cinnamon sugar combination will also work.
Directions
The Jiffy mix is what makes this southern peach cobbler recipe easy! You’ll find detailed directions in the recipe card below, but here’s the quick version:
- Toss together the peaches and sugar.
- Stir together the cornmeal topping.
- Drop the topping in clumps on top of the peaches.
- Bake the cobbler, sprinkling with coarse sugar about halfway through.
- Cool in the pan for about 20-30 minutes before serving.
Serving Suggestions
This old fashioned peach cobbler is best enjoyed warm, straight from the oven. You can also serve the cobbler at room temperature (or grab a scoop straight out of the fridge the next morning for breakfast)! Pair a bowl of warm peach cobbler with a scoop of vanilla ice cream or a spoonful of whipped cream.
Preparation and Storage Tips
- Make Ahead: If you’d like, you can make the cobbler ahead of time and serve it at room temperature or reheat it just before serving. The cobbler will stay fresh when covered at room temperature for up to 12 hours — it does not need to be refrigerated right away.
- Storage: If you’d like to keep the cobbler fresh longer, store it in an airtight container in the refrigerator for 4-5 days. Wrapped tightly, leftovers will also keep in the freezer for up to 2 months.
- How to Reheat: Preheat the oven to 350°F. Cover the skillet or dish loosely with foil. Bake until warm (about 10-15 minutes). If the easy peach cobbler is frozen, you’ll need to reheat it even longer (at least 20-30 minutes). You can also microwave individual servings of the cobbler for 20-30 seconds, or just until warmed through.
Recipe Variations
- Consider Adding Spices: Enhance the flavor of your peach filling with spices like ground cinnamon, nutmeg, or ginger. These spices complement the sweetness of the peaches and add depth to the dessert.
- Add Lemon Juice to the Peach Filling: This acidic note will brighten up the natural flavor of the peaches.
- Add Other Fruit: Swap out some of the peaches and add fresh blueberries, strawberries, raspberries, or blackberries to the cobbler filling.
Tips For Success
- Peeling the Peaches is Optional: I scrub the peaches clean, but I don’t peel them for this recipe. The peel helps the peaches hold their shape and adds a bit of texture to the finished dish. If you like your peaches peeled, that’s fine too. It’s just a matter of personal preference.
- Thaw or Drain Peaches: For frozen peaches, make sure that you thaw them (and drain off any extra liquid) before adding them to the dish. If using canned peaches, drain off any liquid before adding them to the dish.
- Adjust Sugar Based on Peach Sweetness: Taste your peaches before adding sugar to the filling. If they are very sweet, you may need less sugar in the recipe to avoid an overly sweet cobbler.
- Thicken the Filling: If your peaches are especially juicy, consider thickening the peach cobbler filling with a starch like cornstarch or flour to avoid a watery filling or soggy crust. Toss the peaches with 1-2 tablespoons of the thickening agent and sugar before adding the topping.
More Dessert Recipes with Peaches
Peach Galette
1 hour hr 55 minutes mins
Peach Blackberry Cobbler
1 hour hr 15 minutes mins
Peach Pound Cake
2 hours hrs 40 minutes mins
Southern Peach Cobbler with Jiffy Mix
Ingredients
PEACH FILLING
- 5-6 large fresh peaches, sliced (about 6 cups total)
- ¼ cup granulated sugar
COBBLER TOPPING
- 1 (8.5 ounce) box Jiffy corn muffin mix
- ½ cup (1 stick) salted butter, melted
- ¼ cup all-purpose flour
- ¼ cup granulated sugar
- 1 teaspoon vanilla extract
- For topping: 1-2 tablespoons coarse sparkling sugar, turbinado sugar, or additional granulated sugar
OPTIONAL FOR SERVING
- Vanilla ice cream or whipped cream
Instructions
PREPARE PEACH FILLING
- Preheat the oven to 350°F. Grease a 10-inch cast iron skillet or an 11 x 7-inch baking dish. Add the peaches and sugar to the dish; toss to combine.
PREPARE THE TOPPING
- In a large bowl, stir together the Jiffy mix, melted butter, flour, sugar, and vanilla extract until a soft dough forms.
- Use your fingers or a spoon to evenly drop clumps of the mixture on top of the peaches.
BAKE THE COBBLER
- Bake the cobbler for 30 minutes.
- Sprinkle the top of the cobbler with the coarse sugar and bake for about 20 more minutes, or until the topping is golden brown and cooked through and the peach filling is juicy and bubbly around the edges. A toothpick inserted in the topping should come out clean.
- Let the cobbler rest for 20-30 minutes, and then serve. Top individual servings with vanilla ice cream or whipped cream.
Notes
- Peeling the Peaches is Optional: I scrub the peaches clean, but I don’t peel them for this recipe. The peel helps the peaches hold their shape and adds a bit of texture to the finished dish. If you like your peaches peeled, that’s fine too. It’s just a matter of personal preference.
- Thaw or Drain Peaches: For frozen peaches, make sure that you thaw them (and drain off any extra liquid) before adding them to the dish. If using canned peaches, drain off any liquid before adding them to the dish.
- Adjust Sugar Based on Peach Sweetness: Taste your peaches before adding sugar to the filling. If they are very sweet, you may need less sugar in the recipe to avoid an overly sweet cobbler.
- Thicken the Filling: If your peaches are especially juicy, consider thickening the peach cobbler filling with a starch like cornstarch or flour to avoid a watery filling or soggy crust. Toss the peaches with 1-2 tablespoons of the thickening agent and sugar before adding the topping.
