Peach Cobbler is the kind of old-fashioned dessert that never goes out of style. Soft, comforting and just perfect.
My peach cobbler is built with juicy, syrupy peaches baked under a soft, buttery topping until everything is golden, bubbling and irresistible. It's simple, comforting and best served warm with a scoop of vanilla ice cream melting right into the cobbler.
For more dessert recipes like this, try my Skillet Peach Dump Cake, this Cherry Dump Cake or my Double Crust Apple Pie.
Ingredients
- Fresh peaches: Juicy, ripe fruit that forms the sweet, jammy base of the cobbler
- Granulated sugar: Sweetens the peaches and helps create a syrup as they bake
- Lemon juice: Balances the sweetness and brightens the fruit flavor
- Vanilla extract: Adds warmth and depth to the peach filling
- Cinnamon: Brings cozy spice that enhances the peaches
- Cornstarch: Thickens the filling so it becomes glossy and spoonable
For the Topping
- All-purpose flour: Forms the structure of the soft, cake-like topping
- Granulated sugar: Sweetens the batter and helps the top get nice and brown
- Baking powder: Gives the topping lift and a light, fluffy texture
- Unsalted butter: Adds richness and a golden, tender crumb
- Whole milk: Brings everything together into a smooth batter
See recipe card for quantities.
Instructions
- Step 1: In a large bowl, toss sliced peaches with sugar, lemon juice, vanilla, cinnamon and cornstarch until well coated.
- Step 2: Spread the peach mixture evenly into the prepared baking dish.
- Step 3: In a separate bowl, whisk together flour, sugar, baking powder and salt. Stir in melted butter and milk until smooth and combined.
- Step 4: Pour the batter evenly over the peaches (it will spread as it bakes). Bake for 40 to 45 minutes, or until the topping is golden and the filling is bubbling around the edges.
Substitutions
- Fresh peaches: Can be replaced with frozen peaches (thawed and well-drained) or canned peaches (packed in juice, drained)
- Granulated sugar: Can be swapped with light brown sugar
- Lemon juice: You could also use a fresh-squeezed orange juice here
- Cinnamon: You could also add a bit of nutmeg, cardamom or ginger
- Cornstarch: Arrowroot powder or tapioca starch can be used to thicken the filling
- All-purpose flour: Can be replaced with a 1:1 gluten-free baking flour blend, I prefer Bob's Red Mill
- Whole milk: Can be swapped with almond milk or oat milk
- Unsalted butter: Can be replaced with plant-based butter for a dairy-free version
Variations
- Nectarine or mixed stone fruit cobbler: Swap peaches for nectarines, plums or apricots
- Warm spice version: Add a pinch of nutmeg or cardamom for extra depth
- Lighter topping: Serve with fresh whipped cream instead of ice cream
- Berry peach cobbler: Add a handful of blueberries or raspberries for tart contrast
Equipment
You'll need a 9-inch baking dish or oven-safe skillet, two mixing bowls, a whisk, measuring cups and spoons, and a spatula for spreading the batter.
Storage
Storage: Store leftover peach cobbler covered in the refrigerator for up to 4 days. The peach filling can be prepared up to 24 hours in advance and stored covered in the refrigerator. Assemble and bake just before serving for the best texture and rise.
Freezing: Peach cobbler can be frozen once fully baked and cooled. Wrap tightly and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating: Reheat individual portions in the microwave for 30-45 seconds until warmed through. For larger portions, reheat in a 300F (150 °C) oven until heated evenly.
Top tip
Make sure cornstarch is fully mixed into the peaches to avoid a runny filling
FAQ
Yes, use peaches packed in juice, drain well, and reduce the sugar slightly.
Related
Looking for other recipes like this? Try these:
Ingredients
- 6 cups fresh peaches sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons cornstarch
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, toss the sliced peaches with the granulated sugar, lemon juice, vanilla extract, cinnamon, and cornstarch until evenly coated. Spread the peach mixture into a greased baking dish/ skillet.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the melted butter and milk until smooth.
- Pour the topping evenly over the peaches. Bake for 40-45 minutes, until the topping is golden and the filling is bubbly.
- Remove from the oven and let cool slightly before serving. Serve warm with vanilla ice cream if desired.
Nutrition
Nutrition Disclaimer
All nutritional information provided is an estimate. For specific dietary needs or concerns, we recommend consulting a nutrition calculator or a qualified expert.
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