Ingredients
For the peach filling
- 6–7 fresh peaches, peeled, pitted, and sliced
(about 6 cups sliced peaches) - ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons cornstarch
- Pinch of salt
For the cobbler topping
- 1½ cups all-purpose flour
- ¼ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon cinnamon
- 6 tablespoons cold unsalted butter, cut into small cubes
- ½ cup milk or heavy cream
- 1 teaspoon vanilla extract
For finishing
- 1 tablespoon melted butter
- 1 tablespoon coarse sugar or regular sugar
- Vanilla ice cream, for serving
Step-by-Step Instructions
1. Prepare the peaches
Wash and peel the peaches. Remove the pits and slice the peaches into roughly even pieces.
If you’re using very ripe peaches, you can leave the skins on if you prefer a more rustic cobbler.
Place the sliced peaches in a large mixing bowl.
2. Make the peach filling
Add the granulated sugar, brown sugar, lemon juice, vanilla extract, cinnamon, nutmeg, cornstarch, and salt to the peaches.
Gently toss everything together until the peaches are evenly coated.
Let the mixture sit for about 10–15 minutes. This allows the peaches to release some of their juices and gives the flavors time to combine.
3. Preheat the oven
Preheat your oven to 375°F (190°C).
Lightly grease a 9 × 13-inch baking dish with butter.
Pour the peach mixture, including all the delicious juices, into the baking dish and spread it into an even layer.
4. Make the cobbler topping
In a separate bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Salt
- Cinnamon
Add the cold cubed butter.
Using your fingertips, a pastry cutter, or two knives, work the butter into the flour mixture until it resembles coarse crumbs.
Don’t completely blend the butter into the flour. Small pieces of butter are what help create a tender, flaky topping.
5. Add the milk
Pour in the milk or heavy cream and add the vanilla.
Gently stir until the mixture forms a thick, slightly sticky dough.
Don’t overmix. Stop stirring as soon as the flour is incorporated.
6. Add the topping to the peaches
Drop spoonfuls of the cobbler dough over the peaches.
You don’t need to completely cover every inch of the fruit. Leaving a few small spaces allows the peaches and juices to bubble through while baking.
Brush the top lightly with melted butter and sprinkle with a little sugar.
7. Bake
Place the baking dish in the preheated oven.
Bake for approximately 40–50 minutes, or until:
- The topping is golden brown.
- The peach filling is bubbling around the edges.
- The center of the topping is cooked through.
If the top starts browning too quickly, loosely cover the cobbler with aluminum foil for the remaining baking time.
8. Let it rest
Remove the cobbler from the oven and let it cool for 15–20 minutes.
This is important because the peach filling will be extremely hot and quite liquid immediately after baking. As it rests, the juices thicken into a delicious syrup.
9. Serve
Spoon the warm peach cobbler into bowls and serve with a generous scoop of vanilla ice cream.
The combination of warm cinnamon peaches, buttery golden topping, and cold melting ice cream is what makes this dessert so irresistible.
⭐ Tips for the Best Peach Cobbler
Use ripe peaches.
The better the peaches taste before baking, the better your cobbler will be.
Don’t skip the lemon juice.
It balances the sweetness and makes the peach flavor brighter.
Keep the butter cold.
Cold butter creates a more tender, flaky topping.
Don’t overmix the dough.
Overmixing can make the topping dense instead of soft and tender.
Let it rest before serving.
Giving the cobbler 15–20 minutes to cool allows the filling to thicken.
Can you use canned or frozen peaches?
Yes.
For canned peaches, drain them very well before using. You may also want to reduce the added sugar because canned peaches are often already sweetened.
For frozen peaches, thaw and drain them first. You can use them directly in the recipe, but the cobbler may need a few extra minutes in the oven.
Storage
Cover leftover cobbler and refrigerate for up to 3–4 days.
To reheat, warm individual portions in the microwave, or place the baking dish in a 350°F (175°C) oven until heated through.
And if you’re making it for guests: serve it warm with vanilla ice cream. That’s the part that makes people go back for seconds. 🍑🍨
