Classic Peach Cobbler
This Peach Cobbler is the quintessential summer dessert that turns a handful of simple ingredients into something truly memorable. The golden, slightly crisp batter rises up around warm, juicy peaches that bubble away underneath, soaking up all that cinnamon-spiced syrup. It's the kind of no-fuss recipe your grandmother probably made without measuring a single thing, and it comes together with pantry staples and fresh peaches—no fancy equipment required.
Equipment
- 9x13-inch ceramic baking dish Heats evenly and can go straight to the table
- Large mixing bowl For tossing the peaches
- Medium mixing bowl For mixing the batter
- Whisk
- Measuring cups and spoons
- Y-shaped Vegetable Peeler For peeling peaches (recommended)
- Wire cooling rack For cooling the cobbler
- Aluminum foil Optional, for tenting if top browns too quickly
Ingredients
- 6 cups fresh peaches about 6 to 7 medium peaches, peeled and sliced
- 1/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch or extra teaspoon if peaches are very juicy
For the Batter Topping
- 1/2 cup unsalted butter 1 stick, melted
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1 teaspoon pure vanilla extract recommended for best flavor
- 2 tablespoons turbinado sugar for topping
Instructions
- Preheat oven to 350°F. Cut butter into pieces and place in a 9x13 inch baking dish. Place dish in oven to melt butter, about 5-8 minutes. Remove and set aside.
- Peel peaches and slice into 1/4 inch wedges. Place in a large bowl with sugar, cinnamon, lemon juice, and cornstarch. Gently stir to coat and set aside.
- In a medium bowl, whisk together flour, sugar, baking powder, and salt. Add milk and vanilla, whisk just until smooth with no dry streaks. Do not overmix.
- Pour batter evenly over melted butter in baking dish—do not stir. Spoon peach slices and juices evenly over batter. Sprinkle turbinado sugar on top.
- Bake on center rack for 45-50 minutes until top is deep golden brown and fruit filling is bubbling at edges. Tent with foil if browning too quickly.
- Remove from oven and cool on wire rack for at least 20 minutes before serving. The filling will set slightly as it rests.
Notes
- Use peaches that give slightly when pressed—underripe fruit won't release enough juice for the best filling.
- For easy peeling, blanch peaches in boiling water for 30 seconds, then transfer to an ice bath—skins will slip right off.
- Do not stir the batter and peaches together; the layering is what creates the classic cobbled texture as the batter rises around the fruit.
- To prevent a runny filling with very juicy peaches, add an extra teaspoon of cornstarch to the peach mixture.
- Substitute frozen or canned peaches when fresh aren't available—thaw and drain frozen peaches thoroughly, and drain canned peaches well.
- Swap the peaches for fresh cherries, apples, berries, or a mix using the same batter method for easy variations.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat in the microwave or in a 350°F oven for 10-15 minutes to restore crispness.
- This cobbler can be frozen baked and cooled in an airtight container for up to 3 months.
- If the top starts browning too quickly before the center is set, loosely tent with foil for the remaining bake time.
- Serve warm with vanilla ice cream, whipped cream, or a drizzle of caramel sauce for an extra special treat.
Nutrition
Serving: 1servingCalories: 310kcalCarbohydrates: 53gProtein: 3gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 190mgPotassium: 210mgFiber: 2gSugar: 36gVitamin A: 15IUVitamin C: 10mgCalcium: 8mgIron: 4mg
Tried this recipe?Let us know how it was!