Peach Cobbler Recipe

A bowl filled with peach cobbler and topped with vanilla ice cream.

An easy peach cobbler with fresh, juicy peaches baked into a buttery, cinnamon-scented batter that rises up around the fruit to form a golden crust. This is a from-scratch summer classic!

Course Dessert

Cuisine American, British

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 329kcal

Author John Kanell

Equipment

9x13-inch or 3-quart baking dish

Ingredients

For the Peach Filling:

7 tablespoons unsalted butter (100g)
6 large yellow peaches ripe (about 900g)
¼ cup packed light brown sugar (55g)
¼ cup granulated sugar (50g)

For the Cobbler Batter:

1 cup all-purpose flour (120g)
¾ cup granulated sugar (150g)
2 teaspoons baking powder
½ teaspoon cinnamon
¼ teaspoon salt
¾ cup whole milk (180mL)

Instructions

Make the Filling:

Preheat the oven to 375°F. Cut butter into a few pats and place in a 9×13 baking dish then pop the dish into the oven to warm until the butter melts, about 5 minutes. Set aside.
Peel the peaches then halve them, remove the pit, slice into roughly ¼-inch-thick 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.

Make the Batter and Assemble:

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 for about 40 to 45 minutes. It's done when the cobbler is golden brown and springs back when pressed lightly.

Video

Notes

Don't overcook the peaches. The stovetop step takes only a few minutes, just until the sugar dissolves. They'll finish cooking in the oven; overcooking now makes them mushy after baking.
Customize the dish size. This recipe works in a 9x13-inch baking pan, any 3-quart baking dish, two 8×8-inch dishes, or individual 8-ounce ramekins. The baking time may change slightly depending on how thick the batter is in the dish, so check on it for a golden color and bubbly juices.

Nutrition