South Carolina Cobbler Recipe
South Carolina Cobbler Recipe photo by Taste of Home

South Carolina Cobbler Recipe

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4.5 22 27
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With peach orchards just a couple of miles from home, it's easy to treat my family to this traditional dessert. —Mattie Carter, Rock Hill, South Carolina
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES:8 servings
Test Kitchen Approved
TOTAL TIME: Prep: 10 min. Bake: 50 min.
MAKES: 8 servings


  • 4 cups sliced peeled fresh or frozen peaches, thawed
  • 1 cup sugar, divided
  • 1/2 teaspoon almond extract
  • 1/3 cup butter, melted
  • 3/4 cup all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 3/4 cup milk
  • Vanilla ice cream, optional

Nutritional Facts

1 serving (1 each) equals 258 calories, 9 g fat (5 g saturated fat), 24 mg cholesterol, 207 mg sodium, 44 g carbohydrate, 2 g fiber, 3 g protein.


  1. In a large bowl, gently toss peaches, 1/2 cup sugar and extract; set aside. Pour butter into a 2-qt. baking dish.
  2. In a small bowl, combine the flour, baking powder, salt and remaining sugar; stir in milk until smooth. Pour evenly over butter (do not stir). Top with peach mixture.
  3. Bake at 350° for 50-55 minutes or until golden brown and bubbly. Serve with ice cream if desired. Yield: 8 servings.
Originally published as South Carolina Cobbler in Taste of Home August/September 1998, p44

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Reviewed Feb. 19, 2016

"6 stars if it were possible. Although, the recipe on this page isn't the EXACT same as the original one published in the Aug/Sep 1998 issue of 'Taste of Home' magazine. I know that because I still have the issue. I've kept it tucked away on my kitchen butler for 18 years because of this very recipe.

There are two differences between the one on this site and the original - use 1 1/2 cups sugar (not 1) and 1/2 cup (full stick) of butter (not 1/3). Mix 1 full cup of sugar with the extract and peaches instead of the 1/2 cup listed on this page. Other than those two differences, the rest of the recipe is identical to the original one published in '98.
My kids love the spongy, sweet crust so much that I do typically increase the amount of crust by using 1 full cup of both milk and flour rather than the 3/4 called for in Mattie's recipe.
Mattie was 82 at the time this recipe was published according to the article, so that would make her 100 some time this year (2016). She worked in a peach orchard when she was young. Even back in '98 she had stopped cooking big meals for her family but she still made this cobbler 3 times a week during peak peach season. She said many times the family would eat it all before it had time to cool.
Happy 100th birthday Mattie - wherever you are. Thanks for the great recipe that all my family and friends love. If any of Mattie's 6 daughters or their families happen upon this, please know that she is still appreciated and her memory lives on with this great recipe."

Reviewed Sep. 13, 2015

"Tastes good, but cobbler never seems to be done-soupy. Don't know if it's because of altitude/CO. Better recipe is 1 cup flour, instead of 3/4- used 1/2 c butter in of ingredients the same. Peaches easy to peel if you blanch first for a minute..then put in ice water bath. Skins come right off."

Reviewed Aug. 29, 2015

"I made as directed, even with the ice cream as topping....fell flat in our house. i love almond extract in recipes too, but for whatever reason, this was not a favorite for us."

Reviewed Aug. 18, 2015

"Make this every year. I cut back on the sugar in the peaches. Absolutely delicious!"

Reviewed Jul. 29, 2014

"My daughter and I who both love peach cobbler did not care for this recipe. The flavor was off. The texture and ease of making it were great. Next time I will not use almond flavoring in the peaches, it was very strong. I will add cinnamon with the peaches instead and see if that is better. Or I will just stick with another recipe."

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