Peach Cobbler

This Peach Cobbler recipe is the perfect summertime treat, made with juicy peaches and a buttery, cinnamon-infused batter. It is great for special occasions or anytime you need a quick and easy dessert!

Course Dessert

Cuisine American, British

Prep Time 5

Cook Time 40

Total Time 45

Servings people

Calories 316kcal

Author John Kanell

Equipment

9x13 inch baking dish

Ingredients

For the Peaches

6 large yellow peaches ripe
¼ cup granulated sugar (50g)
¼ cup brown sugar (50g)

For the Cobbler

7 tbsp butter
1 cup all-purpose flour
¾ cup granulated sugar
2 tsp baking powder
¼ tsp salt
¾ cup milk
½ tsp cinnamon

Instructions

Preheat oven to 375F. Peel the peaches then halve them, remove pit, slice into roughly 1/4 inch pieces, and transfer to a large skillet.
Sprinkle brown and granulated sugar over the peaches and mix then place on medium heat while stirring occasionally. You'll cook the peaches for just a few minutes until the sugars dissolve. Remove from heat and set aside.
Cut butter into a few pats and place in your 9x13 baking dish then pop your dish into the oven to warm until the butter melts. Set the dish aside once melted.
Mix the flour, baking powder, salt, sugar, and cinnamon in a large bowl then pour in the milk and mix until just combined.
Transfer the batter into your baking dish and spread out toward the edges but do not mix with the butter.
Transfer the peaches with any liquid into your dish and spread out evenly. Leave some gaps for the cobbler topping to rise through.
Bake at 375F for about 40-45 ,minutes. It's done when the cobbler is golden brown and springs back when pressed lightly.

Video

Notes

Use ripe peaches. Look for fresh, fragrant peaches that are slightly soft to the touch, avoiding overly hard, pithy, or mushy ones. Unripe peach will be hard and lacking in flavor and juiciness.
Add lemon juice. Balance the sweet, tart flavor of the peaches with up to 1 tablespoon of fresh lemon juice, enhancing the overall flavor of the cobbler with a citrus flare.
Mind the cooking peaches. Cooking the fresh peaches on the stovetop should only take a few minutes; they are ready when the sugar has dissolved.
Customize the baking dish size. This recipe works well with a 9x13" baking dish, any shape 3-quart baking dish, two 8x8" dishes, or individual ramekins for personal servings.
Thicken the filling. If the peaches are extra juicy, add 1 tablespoon of cornstarch to the peach mixture to help thicken the juices. This will prevent the cobbler from becoming watery.
Flavor enhancer. To add a tasty depth of flavor to the peach filling or batter, add a splash of vanilla extract. Also, sprinkle the top of the peaches with cinnamon sugar for an enhanced aromatic touch or sanding sugar for a satisfying crunch.
Prevent the top from burning. If the top of the cobbler starts to brown too quickly when baking, loosely cover it with aluminum foil to keep it from burning while the filling finishes cooking.
Let it rest. To help the filling set, allow the cobbler to cool for 20-30 minutes before serving. This makes it easier to serve without falling apart. (And you won't scorch your mouth on hot peaches!)

Nutrition