Peach Cobbler
This warm peach cobbler has a juicy fruit filling and a tender, golden topping that bakes right over the peaches. It is simple enough for a weeknight dessert and just right with a scoop of vanilla ice cream.
Total
70 min
Servings
8 servings
Level
Easy
Peach cobbler is the kind of dessert that feels relaxed and generous. You do not need perfect fruit or careful decorating. The peaches bubble up around the topping, and the whole dish is meant to be spooned into bowls.
This version uses fresh peaches when they are in season, with lemon juice to brighten the filling and a little cornstarch to help the juices thicken. The topping is soft and cake-like in the center, with lightly crisp edges.
If peaches are not in season, you can make the same cobbler with frozen or canned peaches. The tips below explain how to adjust them so the filling does not turn watery or too sweet.
01What you'll need
Ingredients
18 items · 8 servings
- For the peach filling:
- 3 pounds fresh ripe peaches, about 8 medium peaches
- 1/2 cup granulated sugar, plus 1 tablespoon more if the peaches are not very sweet
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 2 tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- For the topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon fine salt
- 3/4 cup whole milk
- 6 tablespoons unsalted butter, melted and slightly cooled
- 1 teaspoon vanilla extract
- For serving, optional:
- Vanilla ice cream or whipped cream
02How to make it
Step-by-step
1. Heat the oven
Heat the oven to 375°F. Lightly butter a 9-inch square baking dish or a similar 2-quart baking dish. Place it on a rimmed baking sheet to catch any bubbling juices.
2. Prepare the peaches
Peel the peaches if you like, then pit and slice them about 1/2 inch thick. If the skins are thin and tender, you can leave them on. Add the sliced peaches to a large bowl.
3. Season the filling
Add the sugar, lemon juice, vanilla, cornstarch, cinnamon, and salt to the peaches. Toss until the fruit is evenly coated and the cornstarch is no longer dry. Scrape the peaches and any juices into the prepared baking dish.
4. Mix the dry topping ingredients
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Whisking helps spread the baking powder through the flour so the topping rises evenly.
5. Add the wet ingredients
Pour in the milk, melted butter, and vanilla. Stir just until you have a smooth, thick batter. Do not beat it for a long time, or the topping can turn tough.
6. Spoon on the topping
Drop spoonfuls of the batter over the peaches. Leave a few small gaps so steam can escape and peach juices can bubble through. The topping will spread as it bakes.
7. Bake until bubbling
Bake for 40 to 45 minutes, until the topping is golden brown and the peach filling is bubbling around the edges. If the top browns too quickly, loosely cover the dish with foil for the last 10 minutes.
8. Cool before serving
Let the cobbler cool for at least 20 minutes before serving. This short rest helps the fruit juices thicken, so each spoonful is saucy rather than runny.
03From our kitchen
Cook's tips
- Make-ahead: You can slice and season the peaches up to 1 day ahead. Cover and refrigerate them. Stir again before baking, then add the topping just before the dish goes into the oven.
- Storage: Cover cooled cobbler and refrigerate for up to 4 days. The topping will soften over time, but the flavor stays good.
- Reheating: Warm individual portions in the microwave, or reheat the baking dish in a 325°F oven until hot in the center. Cover with foil if the topping is already well browned.
- Frozen peach swap: Use 2 1/2 to 3 pounds frozen sliced peaches. Thaw them first and drain off extra liquid. If they still seem very juicy, add 1 extra teaspoon cornstarch.
- Canned peach swap: Use about 4 cups drained canned peaches. Choose peaches packed in juice rather than heavy syrup if possible. Reduce the sugar in the filling to 1/4 cup, then taste and add more only if needed.
- No cornstarch? Use 3 tablespoons all-purpose flour in the filling instead. The juices may look a little cloudier, but they will still thicken as the cobbler cools.
Cook's note
Ripe peaches give the most fragrant cobbler, but they should not be mushy. If your peaches are firm, let them sit at room temperature for a day or two before baking. A peach is usually ready when it smells sweet and gives slightly when gently pressed near the stem end.
04Frequently asked
Questions & answers
Do I have to peel peaches for cobbler?
No. Peeling is optional. Peach skins soften during baking, especially on ripe summer peaches. If you prefer a smoother filling, peel them before slicing.
Why is my peach cobbler runny?
It may need more cooling time. Cobbler juices thicken as they sit, so wait at least 20 minutes before serving. Very juicy peaches can also make the filling loose; next time, add an extra teaspoon of cornstarch.
Can I make peach cobbler with nectarines?
Yes. Nectarines work well and do not need peeling. Use the same amount by weight and follow the recipe as written.
Can I double this recipe?
Yes. Double all the ingredients and bake it in a 9-by-13-inch dish. Start checking at 45 minutes, but it may need 50 to 55 minutes total.
Should peach cobbler be served warm or cold?
Warm is traditional, especially with ice cream. It is also good at room temperature. Cold cobbler is safe to eat if it has been stored in the refrigerator, though the topping will be softer.
05Keep cooking
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