Peach Cobbler
This easy peach cobbler pairs juicy, cinnamon-scented peaches with a soft golden topping that bakes up around the fruit. It is simple enough for a weeknight dessert and welcome at any summer table.
Total
65 min
Servings
8 servings
Level
Easy
Peach cobbler is the kind of dessert that feels relaxed and generous. The fruit bubbles underneath while the topping turns tender in the middle and lightly crisp at the edges.
This version works with fresh peaches when they are in season, but you can also use frozen or canned peaches with a few small adjustments. A little lemon juice brightens the filling, and cinnamon adds warmth without hiding the peach flavor.
Serve it warm with vanilla ice cream, whipped cream, or just a spoon. It is a forgiving bake, which makes it a good recipe for new bakers and busy cooks alike.
01What you'll need
Ingredients
18 items · 8 servings
- For the peaches:
- 6 cups sliced peeled peaches, from about 6 to 8 medium peaches
- 1/2 cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/4 teaspoon fine salt
- 1 tablespoon cornstarch
- 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
- For finishing:
- 1 tablespoon coarse sugar or granulated sugar, optional
- Vanilla ice cream or whipped cream, for serving, optional
02How to make it
Step-by-step
1. Heat the oven
Preheat the oven to 350°F. Lightly grease a 9-inch square baking dish or a similar 2-quart baking dish. Place the dish on a rimmed baking sheet if you want extra protection from bubbling juices.
2. Prepare the peaches
Peel the peaches if you like a smoother filling, then 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. Mix the filling
Add the sugar, lemon juice, vanilla, cinnamon, salt, and cornstarch to the peaches. Stir until the peaches are evenly coated and the cornstarch has mostly disappeared. Cornstarch helps thicken the juices as the cobbler bakes.
4. Add the fruit to the dish
Spoon the peach mixture, including any juices in the bowl, into the prepared baking dish. Spread the fruit into an even layer so the topping bakes evenly.
5. Make the batter
In a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk and melted butter, then stir just until no dry flour remains. The batter should be thick but pourable; do not overmix it.
6. Top the peaches
Dollop or gently pour the batter over the peaches. It does not need to cover every bit of fruit. Leave a few gaps so steam can escape and the peach juices can bubble up around the topping. Sprinkle with coarse sugar, if using.
7. Bake until bubbling
Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges. If the top browns too quickly, loosely cover the dish with foil for the last 10 minutes.
8. Rest before serving
Let the cobbler cool for at least 15 minutes before serving. This short rest helps the filling thicken and makes it easier to spoon into bowls. Serve warm, plain or with ice cream.
03From our kitchen
Cook's tips
- Make-ahead: You can slice the peaches and mix the dry topping ingredients up to 1 day ahead. Store the peaches covered in the refrigerator and the dry mix at room temperature. Stir the batter together just before baking.
- Storage: Cover leftover cobbler and refrigerate for up to 4 days. Reheat portions in the microwave, or warm the dish in a 300°F oven until heated through.
- Fresh peach swap: If using frozen peaches, use them straight from the freezer or thaw and drain them first for a less juicy cobbler. Add 5 to 10 minutes to the bake time if baking from frozen.
- Canned peach swap: Use about 2 large cans, 29 ounces each, of drained sliced peaches. Reduce the sugar in the filling to 1/4 cup because canned peaches are usually sweetened.
- If the filling is runny: Let the cobbler rest longer before serving. Fruit desserts thicken as they cool. Very juicy peaches may still give a looser filling, which is normal and still delicious.
- If the topping looks pale: Give it a few more minutes in the oven. The filling should be bubbling before you take it out; bubbling means the cornstarch has heated enough to thicken the juices.
Cook's note
For easy peeling, cut a small X in the bottom of each peach, dip the peaches in boiling water for 30 seconds, then move them to a bowl of ice water. The skins should slip off with a small knife or your fingers.
04Frequently asked
Questions & answers
Do I have to peel peaches for cobbler?
No. Peach skins soften during baking and are safe to eat. Peel them if you prefer a smoother filling or if the skins are thick.
Can I use frozen peaches?
Yes. Frozen peaches work well. For a thicker filling, thaw and drain them first. If you bake them from frozen, expect the cobbler to take a little longer in the oven.
How do I know when peach cobbler is done?
The topping should be golden, and the peach filling should be bubbling at the edges and in a few spots near the center. Bubbling is important because it helps activate the cornstarch.
Can I make this cobbler less sweet?
Yes. Reduce the sugar in the peach filling to 1/3 cup if your peaches are very ripe. You can also skip the sugar sprinkled on top.
Why is my cobbler topping dense?
The batter may have been overmixed, or the baking powder may be old. Stir the batter only until combined, and use baking powder that has not expired.
05Keep cooking
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