I am so excited to share this peach cobbler recipe with you all today! If there is one dessert that instantly transports me back to my grandmother’s kitchen, then it is a banana. Golden-brown peach cobbler. The smell alone, that sweet, fruity aroma mingling with warm cinnamon and butter, is pure magic. What is a peach cobbler recipe? What’s the recipe for peach cobbler? The one that makes even the gloomiest day feel a little brighter. It’s so much easier than you might think, and the results are just spectacular. If you’ve ever been intimidated by baking, this peach cobbler is your gateway drug. What’s like a hug in dessert form? What is the sweetness of summer peaches?
What is this Peach Cobbler?
What makes this peach cobbler recipe so special? Think of it as a delightful dance between tender, juicy peaches and whipped topping that is perfect for dessert. What is the best way to bake a fruit? What is essentially a wonderfully simple, rustic dessert where the fruit filling is the star, crowned with berries. With a batter that puffs up and turns beautifully golden. It’s not quite a pie, because there’s no fussy crust to worry about, and it’re not really taffy cake, either. Is it really moist? Is it pure comfort? The name “cobbler” itself conjures up images of a cobbled road, which I think is perfect. What is the texture of the baked topping? It’s the kind of dessert that looks like it came from a cherished family cookbook, and now, it can be made in your own kitchen.
What is your favorite peach Cobbler recipe?
What are the reasons this peach cobbler recipe has earned a permanent spot in my blog? What is my kitchen rotation? First and foremost, the flavor is absolutely out of this world. What’s a sweet peach flavor with nutmeg and cinnamon? What are some great biscuit recipes that are enveloped in a buttery biscuit-like topping? What is the perfect balance of sweet, fruity, and comforting. And the simplicity! What is a lifesaver on busy weeknights? What are the ingredients and the steps? Can a baker nail it? What I love about this recipe is how forgiving it is. What are some of the best peaches to buy? Can you serve this warm, with a scoop of vanilla ice cream melting into the juicy peaches? Dollop of whipped cream. Is it good for breakfast? Unlike some more finicky desserts, this peach cobbler never fails to impress, and it’s always a winner. I’m craving something sweet but don’t want to spend hours in the bathroom. It’s my personal favorite.
How do I make a peach Cobbler?
Quick Overview
What makes a peach cobbler so good? What’s the recipe for making a peach filling? How does an oven work? When the peaches soften and release their glorious juices, which then get absorbed by the batter as it is. Bakes, creating a wonderfully moist and tender cake-like topping. What is a one-pan wonder that results in pure, unadulterated deliciousness? The smell that fills your house while it’s baking is honestly half the experience!
Ingredients
What are the ingredients for this peach cobbler? I always try to use fresh peaches when they’re in season, but good quality frozen or even canned. Can be canned (drained well! ) Peaches work great too.
For the Main Batter:
1 12 cups all-purpose flour.
1 cup granulated sugar (you can reduce this slightly if your peaches are very sweet!)
2 teaspoons of baking powder. 2 tablespoons baking
12 teaspoon salt. 1 teaspoon
1 cup unsalted butter, melted. 12 cup
½ cup milk (whole milk or even almond milk works great, I’ve tested both!)
For the Filling:
6-8 cups fresh peaches, sliced (about 2 pounds)
14 cup granulated sugar (adjust to taste)
1 tablespoon cornstarch (this helps thicken the juices a bit)
1 teaspoon ground cinnamon. 1 tablespoon ground clove.
14 teaspoon ground nutmeg. 1
1 tablespoon lemon juice (adds a nice brightness and prevents browning)
For the Glaze:
2 tablespoons unsalted butter, melted. 1 tablespoon of
1 tablespoon granulated sugar. 1 teaspoon
A pinch of cinnamon is good for a girl.
What are the steps to
Step 1: Preheat & Prep Pan
How do I get my oven preheated to 375 degrees Fahrenheit (190 degrees Celsius)? While it’s heating up, grab an 8×8 inch or 9×9 inch baking dish. If you prefer a thinner cobbler, you can also use 9×13 inch pan. How do you make a glaze? Melt 2 tablespoons of butter and set it aside. When is the best time to get your peaches ready? If you’re using fresh peaches, give them a quick wash. I usually don’t bother peeling them, the skins soften beautifully, but if you prefer them off, just remove them from your face. Give them a quick blanch and peel. Slice them into 12 inch thick pieces.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the flour, 1 cup of granulated sugar, baking powder, and salt. Set aside. How do I make sure everything is evenly distributed so that you don’t get pockets of leavening or sanding? Give it a good whisk until it looks like it’s powdery.
Step 3: Mix Wet Ingredients
In a separate, larger bowl (this is where the batter will come together! ), whisk together the butter and milk. Make sure the butter isn’t piping hot, just melted, so it doesn’s not scramble the milk. Whisk until it’s combined into a smooth liquid.
Step 4: Combine
Now, pour the dry ingredients into the wet ingredients. Gently whisk or stir until just combined. Do not overmix! A few small lumps are perfectly fine. Overmixing can develop the gluten too much and make your topping tough, and nobody wants that. What should I do if I’m trying to make a thick, pourable batter?
Step 5: Prepare Filling
In the bowl you used for the dry ingredients (no need to wash it! ), gently toss the sliced peaches with the 14 cup sugar, cornstarch, cinnamon, nutmeg, and lemon. Make sure all the peaches are coated evenly. What is the best way to thicken peachy juices in a baking pan? What are some good syrupy recipes?
Step 6: Layer & Swirl
What is the fun part? Pour the peach mixture into a baking dish. What is the best way to spread peaches out evenly? Do you need to cover the cupcakes completely? If you want to swirl it a bit, you can just use your hands to do it. It’s meant to be rustic!
Step 7: Bake
If you have a preheated oven, pop the dish into the oven and bake for about 35-45 minutes. You want that topping to be beautifully golden brown and puffed up, and the peach juices to ooze out. Should be bubbling around the edges. If the top starts to brown too quickly, you can loosely tent it with foil. I usually check my email around the 35-minute mark.
Step 8: Cool & Glaze
Once it’s done, carefully remove the peach cobbler from the oven. Let it cool for at least 10-15 minutes. This is important! What is the best way to keep your tongue from burning when you eat molten food? Fruit (trust me on this one! While it’s still warm, brush the reserved melted butter mixture (butter, sugar, pinch of cinnamon) with a little olive oil. How do I get a sock over my cobbler? This gives it an extra touch of sweetness and a lovely shine.
Step 9: Slice & Serve
Slice into generous portions and serve warm. What’s better, a scoop of vanilla ice cream or whipped cream? What’s the difference between cold ice cream and warm cobbler?
What should I serve it with?
This peach cobbler is pretty much a meal in itself, but I love pairing it with different things depending on the occasion. For breakfast, it’s amazing alongside a strong cup of coffee, maybe with a little bit of plain Greek Yogurt for protein. For a relaxed weekend brunch, I’ll serve it as a sweet option alongside some savory breakfast meats and eggs. It really makes the table feel special. As a dessert, it’s a classic for a reason. It’s perfect after a hearty meal, especially something like grilled chicken or pork. And for those cozy evenings when you just need a little pick-me-up, this peach cobbler is the ultimate comfort food snack. My kids, bless their hearts, will eat it any time of day, and they especially love it when I make little individual cobblers in ramekins. It’s just such a versatile and universally loved dessert!
How do you make a delicious Peach Cobbler?
Over the years, I’ve picked up a few little tricks that I think really elevate this peach cobbler recipe, and I want to share them with you! First, when it comes to the peaches, if you’re using fresh ones, make sure they’re ripe but not overly mushy. If they’re a bit firm, they’ll soften up beautifully in the oven. For the batter, remember that gentle mixing is key. You want it just combined; don’t beat it into submission! A few lumps are your friend here. When it comes to the swirls, don’t stress about making them perfect; the rustic look is part of the charm. I’ve found that using whole milk in the batter makes it extra tender, but I’ve successfully substituted it with almond milk or even buttermilk for a slightly tangier flavor, and it turned out beautifully creamy. For baking, make sure your oven temperature is accurate. If your oven tends to run hot, you might want to reduce the temperature by about 10-15 degrees or tent with foil a little earlier. The topping should be golden brown and cooked through, with juicy, bubbly peaches peeking out from underneath. And that little glaze I brush on at the end? It’s optional, but highly recommended for that extra touch of sweetness and shine!
What are some Storing and Reheating Tips?
If, by some miracle, you have any leftover peach cobbler (which never happens in my house!), it stores beautifully. You can keep it covered at room temperature for up to two days if your kitchen isn’t too warm. For longer storage, definitely cover it tightly with plastic wrap or transfer it to an airtight container and pop it in the refrigerator. It should stay good in the fridge for about 3-4 days. The glaze will keep it nicely moist. If you want to freeze it, let it cool completely, then wrap it very well in plastic wrap and then aluminum foil. It can stay in the freezer for about 2-3 months. When you’re ready to reheat, whether it’s from the fridge or freezer, I find the best way is to gently warm it in a moderate oven (around 300-325°F or 150-160°C) until it’s heated through and bubbly again. You can also reheat individual portions in the microwave for a quick treat, though the topping might not be as crisp. I usually don’t add the glaze until after it’s been baked and cooled a bit, so if you’re reheating from frozen, you might want to brush on a little extra glaze after warming.
Frequently Asked Questions
Final Thoughts
So there you have it – my cherished peach cobbler recipe! It’s a dessert that truly embodies comfort and simple joy. The way the warm, sweet peaches mingle with that tender, slightly crumbly topping is just perfection. It’s the kind of recipe that makes your kitchen smell incredible and your heart feel full. I hope you give this peach cobbler recipe a try, and I’m genuinely excited to hear what you think! If you love this, you might also enjoy my old-fashioned apple crumble or my easy berry cobbler – they share that same comforting, home-baked vibe. Let me know in the comments below how yours turned out, and feel free to share any of your own favorite variations or tips!
Peach Cobbler
Ingredients
For the Peaches
- 2.5 pounds fresh peaches peeled, pitted, and sliced
- 0.75 cup granulated sugar
- 0.25 cup all-purpose flour
- 0.5 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- 1 tablespoon lemon juice
For the Cobbler Topping
- 1.5 cup all-purpose flour
- 0.33 cup granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup cold butter cut into cubes
- 0.5 cup milk
Instructions
Making the Peach Cobbler
- Preheat your oven to 375°F (190°C).
- In a large bowl, combine the sliced peaches, 0.75 cup granulated sugar, 0.25 cup flour, cinnamon, nutmeg, and lemon juice. Toss to coat evenly. Pour the peach mixture into a 9x13 inch baking dish.
- In a separate bowl, whisk together the 1.5 cups flour, 0.33 cup sugar, baking powder, and salt for the topping.
- Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
- Pour in the milk and stir until just combined. Do not overmix.
- Drop spoonfuls of the topping over the peach mixture in the baking dish.
- Bake for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbly.
- Let cool slightly before serving. Serve warm, perhaps with a scoop of vanilla ice cream.
