I’ve been in love with cobbler since I tried my grandmother’s blackberry version decades ago. As far as sweets go, it’s a really approachable one, rustic and homey but as wonderful as any high-end delicacy you can get from a pastry shop. The combination of the doughy topping (preferably with just a hint of salt) and the sweet and soft cooked-down fruit is perfection, especially when topped with a scoop of vanilla ice cream. And if cobbler is as good as it gets, this Southern Peach Cobbler is as wonderful as it gets—it’s done perfectly and is quite simple to make.

This simple combination of doughy topping and sweet, soft cooked-down fruit is irresistible, especially when topped with a scoop of vanilla ice cream. I first loved cobbler because of how it tastes — warm, fruity, and a little jammy, with a supple doughy morsel to go with each bite — but now that I supply the desserts, I’ve fallen in love with how simple it is to create as well. When company comes over, I make a cobbler (or sometimes a crisp) since it can be baked while we have dinner and is ready to be scooped into dessert bowls at the perfect time. I enjoy it with blackberries, raspberries, blueberries, strawberries, and rhubarb, but I prefer it with peaches.

Peaches are one of my favorite things about summer, and the good news is that frozen peaches work just as well in baked goods. (You can make this any time of year.) If you’re using frozen, there’s no need to defrost it first; simply double the cornstarch for the filling to get a juicier cobbler than fresh.

Do you need to peel your peach? I never do. It’s a lot of work, and the thin skin pretty much dissolves away. You’ll probably never notice it if you leave it on, and you’ll save a lot of time (and mess!).Oh, and if you haven’t been dusting your cobbler with cinnamon sugar before, a peach cobbler is the perfect opportunity. The cinnamon pairs so well with the sweet and luscious peaches!