Description
This easy peach cobbler features tender, juicy peaches topped with a golden, buttery topping that bakes up perfectly crispy on top and tender underneath. Simple to make with fresh or canned peaches, it’s the ultimate summer dessert that everyone loves!
Ingredients
Scale
For the Peach Filling:
- 6–7 medium peaches (about 3 pounds), peeled and sliced (or 6 cups canned/frozen, drained)
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 1 teaspoon vanilla extract
- Pinch of salt
For the Cobbler Topping:
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- ¾ cup whole milk
- 1 teaspoon vanilla extract
For Serving:
- Vanilla ice cream
- Whipped cream
- Additional cinnamon for dusting (optional)
Instructions
- Preheat oven: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or cooking spray.
- Prepare the peaches: If using fresh peaches, peel and slice them into ½-inch thick slices. To easily peel, blanch in boiling water for 30 seconds, then transfer to ice water – the skins will slip right off. If using canned or frozen peaches, drain them well.
- Make peach filling: In a medium bowl, combine the sliced peaches, ½ cup sugar, cornstarch, cinnamon, nutmeg, lemon juice, vanilla, and a pinch of salt. Toss gently until peaches are evenly coated. Let this mixture sit while you prepare the topping (the sugar will draw out the peach juices).
- Make the topping: In a large mixing bowl, whisk together the flour, ¾ cup sugar, baking powder, and salt. Add the melted butter, milk, and vanilla extract. Whisk until smooth – the batter will be thin and pourable, similar to pancake batter. This is correct!
- Assemble the cobbler: Pour the topping batter into the prepared baking dish, spreading it evenly across the bottom. It will seem backwards, but trust the process! Spoon the peach mixture evenly over the batter. Don’t stir! The topping will rise up and around the peaches as it bakes, creating that beautiful cobbler texture.
- Bake: Place the baking dish on a baking sheet (to catch any drips) and bake for 45-55 minutes, until the topping is golden brown and cooked through, and the peach juices are bubbling around the edges. The topping should be set in the center when you gently shake the pan.
- Cool slightly: Let the peach cobbler cool for 10-15 minutes before serving. This allows the filling to thicken slightly and makes serving easier. The cobbler is best served warm!
- Serve: Scoop the warm peach cobbler into bowls and top with vanilla ice cream or whipped cream. Dust with a little cinnamon if desired. Enjoy immediately!
Notes
- Peach options: Fresh, frozen (thawed and drained), or canned (drained) peaches all work great!
- Don’t stir: It seems strange to pour peaches over batter, but don’t mix them! The topping rises up beautifully around the fruit during baking.
- Batter consistency: The topping batter should be thin and pourable, like pancake batter. This is correct!
- Sweetness adjustment: Taste your peaches first. Very sweet peaches can use less sugar in the filling (reduce to ⅓ cup).
- Thickening agent: Cornstarch prevents soupy cobbler. If you forget it, your cobbler will still taste great but might be juicier.
- Peeling peaches: You can leave skins on if you prefer, though peeled creates a more refined texture.
- Testing doneness: The topping should be golden and set, and juices should bubble around edges.
- Pan size matters: A 9×13 creates a thinner layer; a 9×9 makes a thicker, deeper cobbler. Both work!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/10 of recipe
- Calories: 285
- Sugar: 35g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 27mg