Peach Cobbler

Prep Time: 20 minutes

Cook Time: 45–50 minutes
Total Time: 1 hour 10 minutes
Servings: 8–10
Category: Dessert

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Notes After Making

Add

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Ingredients

Peach Filling

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

Cobbler Batter

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

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Instructions

Prepare the Filling

  1. Preheat the oven to 375°F.
  2. Cut the butter into several pieces and place it in a 9×13-inch baking dish.
  3. Place the baking dish in the oven for about 5 minutes, or until the butter is completely melted. Remove from the oven and set aside.
  4. Peel the peaches, remove the pits, and slice into approximately ¼-inch-thick slices.
  5. Transfer the peaches to a large skillet.
  6. Sprinkle the brown sugar and granulated sugar over the peaches and stir to combine.
  7. Cook over medium heat, stirring occasionally, just until the sugars dissolve and the peaches begin to soften slightly, about 3–5 minutes. Remove from the heat.

Prepare the Batter

  1. In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, and salt.
  2. Stir in the milk just until combined. Do not overmix.

Assemble the Cobbler

  1. Carefully pour the batter over the melted butter in the baking dish. Spread it gently toward the edges if needed, but do not stir the butter into the batter.
  2. Spoon the peaches and all of their juices evenly over the batter. Leave a few open spaces so the batter can rise through while baking.

Bake

  1. Bake for 40–45 minutes, or until the cobbler is golden brown and the topping springs back lightly when touched.
  2. Let cool for at least 15 minutes before serving.

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Jessica’s Notes

Best served with:

  • Vanilla ice cream
  • Fresh whipped cream
  • Cinnamon or caramel ice cream

Prep Ahead:

  • Peel and slice the peaches up to 1 day ahead and refrigerate.
  • The batter is best mixed just before baking.

Storage:

  • Cover and refrigerate leftovers for up to 4 days.

Reheating:

  • Reheat at 350°F until the internal temperature reaches 150–165°F, or warm individual servings in the microwave.

Freezer-Friendly:

  • Freeze the fully baked cobbler for up to 3 months.
  • Thaw overnight in the refrigerator before reheating.

Variations:

  • Substitute half of the all-purpose flour for whole wheat flour. 
  • Add ½ teaspoon of nutmeg or cardamom for extra warmth.
  • Substitute nectarines or a mixture of peaches and berries.
  • Sprinkle coarse sugar over the batter before baking for a crisp, sparkling top.
  • Add a teaspoon of vanilla extract or almond extract to the batter for additional flavor.

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