Classic Peach Cobbler Recipe 🍑🍂
This easy, buttery peach cobbler is a crowd-pleaser with juicy peaches and a golden, cake-like topping. Best served warm with vanilla ice cream!
Ingredients
For the Peach Filling:
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6 cups fresh or canned peaches (about 6–8 peaches), peeled & sliced
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½ cup (100g) granulated sugar (adjust to taste)
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1 tbsp lemon juice
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1 tsp vanilla extract
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1 tsp cinnamon
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¼ tsp nutmeg (optional)
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1 tbsp cornstarch (if using very juicy peaches)
For the Cobbler Topping:
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1 cup (125g) all-purpose flour
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½ cup (100g) granulated sugar
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1 tsp baking powder
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¼ tsp salt
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½ cup (115g) unsalted butter, melted
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½ cup (120ml) milk
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1 tsp vanilla extract
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Coarse sugar (optional, for topping)
Instructions
1️⃣ Prep the peaches:
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Toss sliced peaches with sugar, lemon juice, vanilla, cinnamon, and nutmeg. Let sit for 15–20 minutes to release juices.
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If using fresh, very ripe peaches, mix in cornstarch to thicken.
2️⃣ Make the batter:
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Whisk flour, sugar, baking powder, and salt in a bowl.
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Stir in melted butter, milk, and vanilla until just combined (batter will be thick).
3️⃣ Assemble & bake:
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Pour peaches into a greased 9×9″ or 11×7″ baking dish.
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Drop spoonfuls of batter over peaches (don’t spread—it will puff up!).
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Sprinkle with coarse sugar for extra crunch.
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Bake at 375°F (190°C) for 35–45 minutes until golden and bubbly.
4️⃣ Serve warm!
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Let cool slightly, then enjoy with vanilla ice cream or whipped cream.
Tips & Variations
✔ Use canned peaches? Drain well and reduce sugar slightly.
✔ Want a biscuit topping? Swap the batter for drop biscuits (flour + buttermilk + baking powder).
✔ Extra crispy? Sprinkle turbinado sugar on top before baking.
This cobbler is best fresh but keeps 2–3 days covered. Reheat in the oven for that just-baked taste!
Would you like a slow cooker or gluten-free version? Let me know! 😊