Peach Cobbler
Peach Cobbler
There’s something about the warm, syrupy smell of peaches and cinnamon baking in the oven that takes you right back to lazy summer afternoons and open windows. This peach cobbler is an old-fashioned, comforting dessert that balances sweet, tangy fruit with a tender, golden topping — perfect for sharing with family. If you love peach-forward sweets, you might also enjoy the flaky charm of these mini peach and cream cheese tarts as a bite-sized companion to this classic.
Why make this recipe
This cobbler stands out because it highlights ripe peaches in a simple, unfussy way while producing a deeply satisfying contrast of bubbling fruit and a cake-like topping. It’s adaptable — use fresh or peeled canned peaches — and forgiving, which makes it an excellent choice whether you’re baking for guests or craving a quiet, nostalgic treat.
Ingredients
- 4 cups fresh peaches, sliced
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup butter, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Step-by-Step Guide to Making Peach Cobbler
- Preheat the oven to 350°F (175°C).
- In a bowl, combine sliced peaches, sugar, lemon juice, and cinnamon. Pour this mixture into a greased baking dish.
- In another bowl, mix together the flour, milk, melted butter, baking powder, and salt until well combined.
- Pour the batter over the peach mixture in the baking dish.
- Bake for 40-45 minutes or until the top is golden brown and the peaches are bubbly.
- Serve warm, optionally with a scoop of vanilla ice cream.
Expanded method and tips for each step (for best results)
- Preparing the peaches: Choose ripe but still-firm peaches so they hold some structure in the filling. If the skins bother you, blanch the peaches for 30–60 seconds in boiling water, transfer to an ice bath, then peel easily. Toss slices with the sugar, lemon juice, and cinnamon and let them macerate while you prepare the batter — this draws out juices and deepens flavor.
- Greasing the pan: A standard 9×13-inch baking dish works well; for a deeper cobbler, use an 8×8-inch dish. Grease lightly with butter so the juices don’t stick and to add extra flavor to the edges.
- Batter texture: The batter is more like a thick pancake batter than a typical cake batter. Stir just until combined — a few small lumps are fine. If the melted butter is cool, the batter may thicken; a splash more milk will loosen it.
- Layering: Pour the batter evenly over the peaches; it will rise through the fruit as it bakes, creating those signature pockets of tender topping and concentrated syrup.
- Baking and doneness: Look for a golden-brown top and bubbly sides. If the top browns too quickly, tent loosely with foil for the last 10–15 minutes.
- Resting: Let the cobbler rest 10–15 minutes after baking. This makes it easier to dish and allows the juices to thicken slightly, improving texture and flavor.
Best Way to Store Peach Cobbler
- Refrigeration: Store leftover cobbler in an airtight container or tightly covered with plastic wrap in the refrigerator for up to 4 days at 40°F (4°C).
- Freezing: To freeze, cool completely and wrap the dish tightly with plastic wrap and a layer of foil, or transfer portions to freezer-safe containers; freeze up to 3 months at 0°F (-18°C).
- Reheating: Reheat individual portions in the microwave for 20–45 seconds, or warm the whole dish in a 350°F (175°C) oven for 15–25 minutes (cover loosely if reheating from frozen to avoid over-browning).
Serving Suggestions for Peach Cobbler
- Classic pairing: Scoop warm cobbler into bowls and top with a generous scoop of vanilla ice cream — the contrast of hot fruit and melting ice cream is unbeatable.
- Fancy finishing touches: Add a dollop of whipped cream and a sprinkle of toasted pecans or sliced almonds for crunch. A drizzle of bourbon caramel or a dusting of extra cinnamon adds depth for special occasions.
- Beverage pairings: Serve with coffee or a late-harvest Riesling for dessert wine lovers. For a daytime treat, a chilled iced tea or a glass of sparkling water with lemon complements the fruity sweetness.
Tips to make Peach Cobbler (Q&A style)
Q: How do I keep the topping from getting soggy?
A: Ensure your peaches aren’t overly juiced when you pour them into the dish. Let them macerate for only 10–15 minutes if your peaches are very juicy, or toss with a tablespoon of cornstarch to thicken the juices. Also, make sure your batter is thick enough; if it’s too thin, the topping will spread too much and become soggy.
Q: Can I use frozen peaches?
A: Yes. Don’t thaw them completely — use them slightly frozen or partially thawed to reduce added liquid, and toss with a tablespoon of flour or cornstarch to compensate for extra moisture.
Q: Any shortcuts for a busy night?
A: Use a store-bought pie crust or biscuit topping for a quicker assembly, or buy pre-sliced peaches if available.
Variations
- Peach-Berry Cobbler (bullet style): Stir 1–2 cups of fresh or frozen berries (blueberries or raspberries) into the peaches for a tangy berry note and deeper color. Adjust sugar by taste if adding more fruit.
- Spiced Bourbon Peach Cobbler (paragraph style): For a more grown-up dessert, add 1–2 tablespoons of bourbon to the peach mixture and increase the cinnamon to 1 1/2 teaspoons; finish with a sprinkle of chopped toasted pecans before serving. This adds warmth and complexity, making the cobbler perfect for festive dinners.
Frequently Asked Questions (FAQs)
Q: Can I make this cobbler gluten-free?
A: Yes. Substitute a 1:1 gluten-free flour blend for the all-purpose flour and check for baking powder that’s gluten-free. The texture will be similar, though slightly denser depending on the blend.
Q: How ripe should the peaches be for best flavor?
A: Choose peaches that are fragrant and yield slightly when gently pressed. Overripe fruit can become too mushy, while underripe fruit will be tart and lack sweetness.
- How long will the cobbler stay fresh on the counter?
- It’s best to keep it refrigerated after it cools; at room temperature, display only for a day (8–12 hours) in a covered dish to avoid spoilage.
Q: Can I halve or double the recipe?
A: Absolutely. Halve the ingredients for a smaller 8×8-inch pan, or double for two 9×13-inch pans. Adjust baking times slightly — smaller pans may bake faster, larger pans a bit longer.
Additional baking notes
- If you like a crispier top, after 35 minutes, switch to the broiler for 1–2 minutes — watch closely to avoid burning.
- For a richer flavor, brown the butter first before adding it to the batter; let it cool slightly before mixing so it doesn’t start cooking the batter.
Baking science and flavor balance
Understanding why the recipe works can help you tweak it confidently. The sugar macerates the peaches, drawing out natural juices that meld with the cinnamon and lemon to create a syrup during baking. The batter’s baking powder provides lift so the topping rises through the fruit rather than competing with it like a traditional pie crust. Lemon juice balances the sweetness while cinnamon adds warm aromatics; both are simple but crucial elements for the classic cobbler profile.
Serving sizes and portioning
This recipe yields about 8 generous servings from a 9×13-inch dish, though portion size can vary depending on accompaniment (ice cream or whipped cream) and whether it’s a main dessert or part of a larger spread. Use a spatula to serve scoops that include both topping and bubbly fruit for the best textural contrast.
Troubleshooting common issues
- Topping too doughy: Bake a little longer uncovered to allow more moisture to evaporate and the top to set.
- Filling too runny: Mix 1–2 teaspoons of cornstarch with a small amount of the peach juices, then stir back in and bake a little longer. Alternatively, reduce the liquid by letting macerated peaches sit in a sieve for 10 minutes before assembling.
- Edge burning: If the edges brown too fast, wrap a strip of foil around the outer rim of the dish after 20–25 minutes.
Occasions and meal pairing ideas
- Summer potlucks and picnics: Make cobbler in a disposable foil pan for easy transport; serve with chilled whipped cream.
- Holiday dinners: Elevate with warm spices and a splash of bourbon or rum; pair with salted caramel sauce for drama.
- Casual family nights: Serve with sliced cheddar cheese for a southern tradition twist — the savory-sweet contrast is beloved in some regions.
Nutrition and ingredient swaps
- Lower-sugar option: Reduce sugar to 2/3 cup or use a sugar substitute that measures like sugar; taste the peaches first and adjust, since very ripe peaches may need less sugar.
- Dairy-free: Replace milk with unsweetened almond or oat milk and use a vegan butter substitute melted in place of butter. The texture will be slightly different but still delicious.
Make-ahead and portability
- Make ahead: Assemble the cobbler in a baking dish, cover tightly, and refrigerate up to 24 hours before baking. Let it rest at room temperature while the oven preheats to avoid shocking the batter.
- Transport: For picnics, bake and cool completely, then cover and keep chilled. Reheat at the host location if possible for the best experience.
FAQs (mixed formatting)
Q: Can I use canned peaches?
A: Yes — drained but with some syrup reserved. Use about 3 to 3 1/2 cups drained canned peaches and reduce added sugar slightly since canned peaches can be sweetened.
How can I add crunch?
Add a streusel topping made from 1/2 cup flour, 1/4 cup brown sugar, 1/4 cup cold butter, and 1/4 cup chopped pecans for a nutty, crunchy finish.
- Quick FAQ list:
- Will the batter sink? No — the batter is meant to sink partially, creating that classic cobbler texture.
- Can I double the cinnamon? Yes, if you love warm spice, but start with 1 1/2 teaspoons rather than doubling outright.
Conclusion
This peach cobbler recipe is a timeless, crowd-pleasing dessert that captures the best of summer fruit and home baking — easy to make, flexible, and deeply comforting. For another homestyle take on peach cobbler with step-by-step photos and helpful tips, see this excellent version at Old Fashioned Peach Cobbler – Tastes Better From Scratch. If you want a quick, uncomplicated approach that yields a similar warm, fruity dessert, check out the straightforward recipe at Easy Peach Cobbler | The Girl Who Ate Everything.
Print
Peach Cobbler
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
A comforting dessert that balances sweet, tangy peaches with a tender, golden topping, perfect for sharing with family.
Ingredients
- 4 cups fresh peaches, sliced
- 1 cup sugar
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 cup all-purpose flour
- 1 cup milk
- 1/2 cup butter, melted
- 1 tablespoon baking powder
- 1/2 teaspoon salt
Instructions
- Preheat the oven to 350°F (175°C).
- In a bowl, combine sliced peaches, sugar, lemon juice, and cinnamon. Pour this mixture into a greased baking dish.
- In another bowl, mix together the flour, milk, melted butter, baking powder, and salt until well combined.
- Pour the batter over the peach mixture in the baking dish.
- Bake for 40-45 minutes or until the top is golden brown and the peaches are bubbly.
- Serve warm, optionally with a scoop of vanilla ice cream.
Notes
For best results, choose ripe but firm peaches, and allow the cobbler to rest for 10-15 minutes after baking.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 24g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 30mg
Keywords: peach cobbler, summer dessert, easy dessert, fruit dessert
