Peach Cobbler

A warm, bubbling peach cobbler is the taste of late-summer comfort. Sweet, lightly spiced peaches bake beneath a golden, buttery batter that crisps around the edges and stays soft in the middle—perfect for topping with a scoop of vanilla ice cream.

Why You’ll Love This Recipe

• Seasonal flavor – Uses ripe, juicy peaches at their peak.

• No-fuss batter – A simple pour-over batter means no rolling or cutting dough.

• Pantry staples – Flour, sugar, milk, and butter are all you really need.

• Quick prep – Ten minutes of hands-on time delivers a dessert that tastes like you spent all afternoon baking.

• Crowd-pleaser – Ideal for potlucks, barbecues, or family dinners.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Fresh yellow peaches, peeled, pitted, and sliced

• Granulated sugar

• Light brown sugar

• Unsalted butter

• All-purpose flour

• Baking powder

• Fine sea salt

• Ground cinnamon

• Whole milk

• Pure vanilla extract

• Optional: freshly grated nutmeg, lemon juice

Directions

1. Heat the oven to 190 °C / 375 °F. Place the butter in a 23 × 33 cm (9 × 13 in) baking dish and set it in the oven for 5 minutes, until melted.

2. Mac­erate the peaches. In a medium bowl, toss peach slices with half the granulated sugar, brown sugar, cinnamon, and a squeeze of lemon juice. Let them sit while you prepare the batter.

3. Make the batter. Whisk together flour, remaining granulated sugar, baking powder, salt, and a pinch of nutmeg. Stir in milk and vanilla just until combined; a few small lumps are fine.

4. Assemble. Carefully remove the hot dish with melted butter. Pour the batter evenly over the butter—do not stir. Spoon the macerated peaches and their juices over the batter. The batter will rise up around the fruit as it bakes.

5. Bake. Return the dish to the oven and bake for 40–45 minutes, or until the top is deep golden brown and a toothpick inserted into the cobbler portion comes out clean.

6. Rest and serve. Allow the cobbler to cool for at least 15 minutes so the juices thicken. Serve warm, optionally with vanilla ice cream or lightly whipped cream.

Servings and Timing

Variations

• Berry-Peach Cobbler: Replace one-third of the peaches with fresh blueberries or raspberries for added tartness.

• Spiced Bourbon Peach Cobbler: Stir 2 Tbsp bourbon and ¼ tsp ground ginger into the peach filling.

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free baking blend; increase milk by 1 Tbsp if the batter seems thick.

• Whole-Wheat: Use half whole-wheat flour for a slightly nuttier flavor; add 1 Tbsp extra milk.

Storage/Reheating

• Refrigerator: Cool completely, cover, and refrigerate up to 4 days.

• Freezer: Wrap the cooled dish tightly in two layers of plastic wrap and foil; freeze up to 2 months. Thaw overnight in the refrigerator.

• Reheat Individual Portions: Microwave 45–60 seconds until warm.

• Reheat Large Amounts: Cover the baking dish with foil and warm in a 175 °C / 350 °F oven for 15–20 minutes.

FAQs

How ripe should my peaches be?

Choose peaches that yield slightly to gentle pressure; overly hard fruit will not soften sufficiently during baking.

Can I use canned or frozen peaches?

Yes. Drain canned peaches well (choose those packed in juice, not syrup) or thaw frozen slices and pat dry; reduce the sugar by 2 Tbsp to prevent excess sweetness.

Do I have to peel the peaches?

Peeling is recommended for a silkier filling, but you may leave the skins on for extra color and fiber.

Why pour the batter over melted butter?

This “lazy” method lets the butter coat the dish and creates a crisp, buttery edge as the batter rises around the fruit.

My cobbler looks soupy—did I do something wrong?

A hot, juicy filling firms as it cools. Allow at least 15 minutes of rest before serving.

Can I double the recipe?

Yes; bake it in a standard half-sheet pan. Increase baking time to 50–55 minutes and check for browning.

How can I make it less sweet?

Reduce the granulated sugar in the batter by up to ¼ cup without affecting texture.

What if I don’t have brown sugar?

Substitute an equal amount of granulated sugar plus ½ tsp molasses, or omit and add 1 Tbsp extra white sugar.

Will plant-based milk work?

Unsweetened almond or oat milk performs well; the crust may brown a little less deeply.

Is a cobbler the same as a crumble?

No. A cobbler is topped with a batter or drop biscuits, while a crumble has a streusel-like topping of butter, flour, and sugar.

Conclusion

This classic peach cobbler delivers sweet fruit and a tender, buttery crust with minimal effort—proof that the simplest recipes often provide the greatest comfort. Keep the method in your back pocket and enjoy it year-round with fresh, canned, or frozen peaches; every variation still brings that irresistible taste of summer

Print