Go Back

Peach Cobbler

A delightful homemade peach cobbler filled with sweet, juicy peaches and topped with a fluffy golden crust, perfect for summer gatherings.
Print it Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Peach Filling
  • 6-8 pieces ripe fresh peaches, peeled, pitted, and sliced Feel free to substitute with frozen peaches if fresh aren’t available; just ensure they are thawed and drained well.
  • 1/2 cup granulated sugar for peaches
  • 1/4 cup light brown sugar, packed for peaches
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1 tablespoon fresh lemon juice
  • 2 tablespoons cornstarch
Topping
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar for topping
  • 1/2 cup light brown sugar, packed for topping
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, melted
  • 1/2 cup milk

Method
 

Preparation
  1. Preheat your oven to 375°F (190°C) and lightly grease a 9x13 inch baking dish.
  2. In a large bowl, combine the sliced peaches with 1/2 cup granulated sugar, 1/4 cup brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss everything gently until the peaches are coated evenly, then pour the mixture into the prepared baking dish.
  3. In a separate medium bowl, whisk together the flour, 1/2 cup granulated sugar, brown sugar, baking powder, and salt. Pour in the melted butter and milk, stirring until just combined. Remember, a few lumps are fine; do not overmix!
Baking
  1. Carefully spoon the topping evenly over the peaches—don’t stress if it looks like a thin batter! Bake for 35-45 minutes, or until the topping is golden brown and the peach filling is bubbling at the edges.
  2. Once out of the oven, let your cobbler cool for at least 15 minutes to allow the filling to set slightly.
  3. Serve warm, perhaps with a moderate scoop of vanilla ice cream on the side.

Notes

For serving, try pairing with vanilla ice cream, drizzling with caramel sauce, or topping with whipped cream. Store at room temperature for up to 2 days, refrigerate for 5-7 days, or freeze for up to 3 months.