Nothing tastes more like summer than a warm peach cobbler bubbling in the oven. It’s rustic, easy to pull together, and absolutely satisfying with a scoop of vanilla ice cream. This version keeps the ingredients simple and the steps straightforward, so you can enjoy more time at the table and less time fussing in the kitchen.
Whether you’re using fresh, frozen, or canned peaches, you’ll get a golden, buttery topping and juicy filling every time.
Why This Recipe Works
This recipe uses a melted butter base that helps the batter spread and rise evenly as the peaches bake. The batter is light and tender, thanks to a mix of flour, sugar, and baking powder, which creates that classic cobbler texture—somewhere between a cake and a biscuit. A touch of lemon brightens the peaches, while cinnamon adds warmth without overpowering the fruit.
Most importantly, the method is forgiving, so it works beautifully with whatever peaches you have on hand.
What You’ll Need
- Peaches: 6–7 medium fresh peaches (about 2 1/2 to 3 pounds), peeled and sliced; or 6 cups frozen sliced peaches (thawed and drained); or two 29-ounce cans of sliced peaches (drained)
- Granulated sugar: 1/2 cup for the peaches + 3/4 cup for the batter (adjust to taste if using very sweet canned peaches)
- Brown sugar: 2 tablespoons (optional, for deeper caramel flavor)
- Lemon juice: 1 tablespoon (fresh is best)
- Cinnamon: 1 teaspoon (plus a pinch for sprinkling)
- Nutmeg: 1/4 teaspoon (optional)
- Unsalted butter: 1/2 cup (1 stick), melted
- All-purpose flour: 1 cup
- Baking powder: 2 teaspoons
- Salt: 1/4 teaspoon
- Milk: 1 cup (whole or 2%)
- Vanilla extract: 1 teaspoon
- Optional serving: Vanilla ice cream or whipped cream
How to Make It
- Prep the oven and pan. Preheat your oven to 350°F (175°C). Place the butter in a 9×13-inch baking dish and slide it into the oven to melt while you prep the peaches. Keep an eye on it—melted, not browned.
- Sweeten the peaches. In a large bowl, combine sliced peaches with 1/2 cup granulated sugar, brown sugar (if using), lemon juice, cinnamon, and nutmeg.Stir gently and let the mixture sit for 10 minutes to draw out the juices.
- Make the batter. In another bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. Add milk and vanilla, stirring just until smooth. The batter should be pourable but not runny.
- Butter base, then batter. Remove the hot baking dish from the oven.Swirl the butter to coat the bottom evenly. Pour the batter over the melted butter—do not stir. This layering helps the cobbler rise around the fruit.
- Add the peaches. Spoon the peaches and their juices evenly over the batter.Again, don’t stir. The batter will bake up and around the fruit, creating that classic cobbler effect.
- Optional cinnamon sprinkle. Dust a light pinch of cinnamon over the top for extra aroma.
- Bake until golden. Bake for 40–50 minutes, or until the top is deeply golden and a toothpick inserted in the batter portion comes out clean. If using canned peaches (with more moisture), it may need up to 55 minutes.
- Rest and serve. Let the cobbler rest for 10–15 minutes.Serve warm with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream.
Keeping It Fresh
Leftover cobbler keeps well for about 3 days in the fridge, covered. Reheat individual portions in the microwave for 20–30 seconds, or warm the whole dish in a 300°F (150°C) oven for 10–15 minutes to revive the crisp edges. For longer storage, freeze cooled cobbler tightly wrapped for up to 2 months.
Thaw overnight in the fridge, then warm in the oven until heated through.
Health Benefits
Peaches provide vitamin C, fiber, and antioxidants like beta-carotene, which support skin health and digestion. Using fruit as the star means you’re getting natural sweetness along with nutrients. You can make this dessert lighter by reducing sugar slightly if your peaches are very sweet, or by using a smaller portion and pairing it with Greek yogurt instead of ice cream.
Swapping in part whole-wheat flour can add fiber, though it will make the topping a bit denser.
What Not to Do
- Don’t stir the layers. Once the butter, batter, and peaches are in the pan, resist the urge to mix. Stirring prevents the cobbler from rising properly.
- Don’t skip the rest time. Slicing in too early can make the juices run everywhere and collapse the crumb.
- Don’t overbake or underbake. Pull it when the top is golden and set. If it’s pale in the middle, it needs more time; if the edges are very dark, tent loosely with foil.
- Don’t use unripe peaches without adjusting. Hard peaches lack flavor and juice.Add an extra tablespoon of sugar and a splash more lemon, or use thawed frozen peaches instead.
- Don’t drown it in liquid. If your peaches release a lot of juice, spoon some off. Too much liquid leads to a soggy bottom.
Alternatives
- Gluten-free: Use a cup-for-cup gluten-free flour blend and check your baking powder is gluten-free. The texture stays tender, though slightly more delicate.
- Dairy-free: Swap the butter for vegan butter and use unsweetened almond or oat milk.
- Lower sugar: Reduce total sugar by 1/4 cup if your peaches are very sweet.Add a pinch of salt and extra cinnamon to balance flavor.
- Spice it up: Try cardamom or ginger instead of nutmeg for a different twist. A teaspoon of bourbon in the peaches adds a cozy note.
- Berry blend: Add 1 cup blueberries or raspberries with the peaches. Reduce added sugar slightly if the berries are very ripe.
- Cast-iron version: Melt the butter directly in a 10-inch cast-iron skillet and build the cobbler in the pan for great heat retention and crisp edges.
FAQ
Can I use canned peaches?
Yes.
Drain them well and taste for sweetness before adding sugar. Because canned peaches are softer and juicier, the cobbler may bake a few minutes longer.
Do I have to peel fresh peaches?
No. Peels soften in the oven and add color and fiber.
If you prefer them peeled, blanch peaches in boiling water for 30–45 seconds, then slip off the skins.
How do I know when it’s done?
The top should be evenly golden with bubbling fruit around the edges. A toothpick in the center of the batter portion should come out clean or with moist crumbs, not raw batter.
Can I make this ahead?
You can slice and sugar the peaches up to a day ahead and keep them chilled. Bake the cobbler just before serving for the best texture, or rewarm in the oven if made earlier.
Why didn’t my batter rise?
Check that your baking powder is fresh, and make sure you didn’t stir after layering.
Also, ensure the oven was fully preheated and the butter was hot when you added the batter.
What if my peaches aren’t very sweet?
Add 1–2 extra tablespoons of sugar and a bit more lemon. A pinch of salt can also sharpen flavors.
In Conclusion
This peach cobbler recipe is reliable, flexible, and full of comforting flavor. With simple ingredients and a smart layering method, you’ll get a golden, buttery top and juicy fruit every time.
Keep it classic with vanilla ice cream, or make it your own with spices, berries, or a gluten-free swap. However you serve it, warm cobbler at the table makes any day feel special.
Ingredients
Instructions
- Prep the oven and pan. Preheat your oven to 350°F (175°C). Place the butter in a 9x13-inch baking dish and slide it into the oven to melt while you prep the peaches. Keep an eye on it—melted, not browned.
- Sweeten the peaches. In a large bowl, combine sliced peaches with 1/2 cup granulated sugar, brown sugar (if using), lemon juice, cinnamon, and nutmeg. Stir gently and let the mixture sit for 10 minutes to draw out the juices.
- Make the batter. In another bowl, whisk together flour, 3/4 cup granulated sugar, baking powder, and salt. Add milk and vanilla, stirring just until smooth. The batter should be pourable but not runny.
- Butter base, then batter. Remove the hot baking dish from the oven. Swirl the butter to coat the bottom evenly. Pour the batter over the melted butter—do not stir. This layering helps the cobbler rise around the fruit.
- Add the peaches. Spoon the peaches and their juices evenly over the batter. Again, don’t stir. The batter will bake up and around the fruit, creating that classic cobbler effect.
- Optional cinnamon sprinkle. Dust a light pinch of cinnamon over the top for extra aroma.
- Bake until golden. Bake for 40–50 minutes, or until the top is deeply golden and a toothpick inserted in the batter portion comes out clean. If using canned peaches (with more moisture), it may need up to 55 minutes.
- Rest and serve. Let the cobbler rest for 10–15 minutes. Serve warm with a scoop of vanilla ice cream or a spoonful of lightly sweetened whipped cream.
Tried this recipe?
Let us know how it was!Printable Recipe Card
Want just the essential recipe details without scrolling through the article? Get our printable recipe card with just the ingredients and instructions.
