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Square overhead shot of old fashioned southern peach cobbler in a bowl.
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Jiffy Mix Peach Cobbler

This easy Jiffy Mix peach cobbler combines sweet peaches and a buttery cornbread topping for a simple Southern dessert.
Course Dessert
Cuisine American, Southern
Keyword easy peach cobbler, jiffy peach cobbler, peach cobbler with jiffy mix, southern peach cobbler, southern peach cobbler recipe
Prep Time 15 minutes
Cook Time 50 minutes
Resting Time 25 minutes
Total Time 1 hour 30 minutes
Servings 8 people
Calories 340kcal
Author Blair Lonergan

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.
    Sliced peaches and sugar in a white baking dish.

PREPARE THE TOPPING

  • In a large bowl, stir together the Jiffy mix, melted butter, flour, sugar, and vanilla extract until a soft dough forms.
    Stirring together cobbler topping with jiffy corn muffin mix.
  • Use your fingers or a spoon to evenly drop clumps of the mixture on top of the peaches.
    Easy peach cobbler in a white dish before baking.

BAKE THE COBBLER

  • Bake the cobbler for 30 minutes.
    Process shot showing how to make southern peach cobbler recipe using jiffy mix.
  • 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.
    Square overhead shot of old fashioned peach cobbler in a white baking dish.
  • Let the cobbler rest for 20-30 minutes, and then serve. Top individual servings with vanilla ice cream or whipped cream.
    Horizontal side shot of a blue and white bowl full of the best southern peach cobbler recipe with ice cream on top.

Notes

  • No need to peel the peaches unless you prefer a smoother filling.
  • Thaw and drain frozen peaches before using.
  • Drain canned peaches well to prevent a watery filling.
  • If the peaches are extra juicy, toss them with 1-2 tablespoons of cornstarch.
  • Taste the peaches before adding sugar and adjust the sweetness if needed.
  • Brown sugar can be substituted for granulated sugar for a deeper flavor.
  • Add a pinch of cinnamon, nutmeg, or pie spice to the filling if desired.
  • Let the cobbler rest for 20-30 minutes before serving so the filling can thicken.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Freeze the baked cobbler for up to 2 months.

Nutrition

Serving: 1/8 of the cobbler | Calories: 340kcal | Carbohydrates: 48g | Protein: 4g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 353mg | Potassium: 184mg | Fiber: 4g | Sugar: 28g | Vitamin A: 766IU | Vitamin C: 5mg | Calcium: 26mg | Iron: 1mg