Recipe
There’s absolutely nothing that compares to the magic of homemade peach cobbler—warm, juicy peaches bubbling beneath a golden, buttery crust that’s equal parts crisp and tender.
This recipe is the kind of dessert that’ll have your kitchen smelling like a sunny summer afternoon, even in the dead of winter. What makes it shine? Fresh, ripe peaches (none of that canned stuff here!) and a topping so simple, yet so perfect, you’ll wonder why you ever bothered with store-bought.
I’ve made this a hundred times, and it’s always a crowd-pleaser—whether it’s for a family dinner or a last-minute potluck. Trust me, the first bite of that sweet, syrupy peach filling paired with the slightly crunchy topping is pure comfort.
And the best part? It’s so easy, even if you’re not a baking pro, you’ll pull it off like a champ. Let’s get to it—your taste buds will thank you!
Ingredients
For the perfect homemade peach cobbler, the ingredients you choose can make all the difference. Start with the freshest, juiciest peaches you can find—they’re the star of the show.
Pro tip: A splash of lemon juice brightens the peaches’ natural sweetness, while a bit of cinnamon adds warmth and depth. If you don’t have fresh peaches, frozen ones work in a pinch—just thaw and drain them first.
Here’s what you’ll need:
- Fresh peaches: About 6-8 medium-sized peaches, peeled and sliced. Frozen peaches can be substituted if needed.
- Granulated sugar: Adds sweetness to the peaches. Adjust to taste depending on how sweet your peaches are.
- Lemon juice: A tablespoon to balance the sweetness and enhance the peach flavor. Freshly squeezed is best!
- Ground cinnamon: A teaspoon for that cozy, spiced aroma—this is non-negotiable.
- All-purpose flour: The base of the cobbler topping. For a gluten-free option, use a 1:1 gluten-free flour blend.
- Baking powder: Essential for a light and fluffy topping.
- Salt: Just a pinch to balance the flavors.
- Unsalted butter: Melted into the batter for richness. Salted butter works too—just skip the extra salt.
- Milk: Whole milk creates the creamiest batter, but any milk you have on hand will do.
- Vanilla extract: A teaspoon for depth and warmth in the topping. Pure vanilla is worth the splurge.
Little wins: Add a sprinkle of turbinado sugar on top before baking for a crunchy, golden crust.
Fresh whipped cream or vanilla ice cream on the side? Absolutely.
How to Make the Best Classic Peach Cobbler Recipe
Add 1 cup of milk and 1/2 cup of melted butter to the dry ingredients, stirring just until combined. Overmixing can make the topping dense, so stop as soon as the batter comes together. A few lumps are okay.
Pour the peach mixture into the prepared baking dish, spreading it evenly. Make sure the peaches are distributed so every bite is flavorful.
Spoon the batter over the peaches, spreading it gently with a spatula. Don’t worry if it doesn’t cover every inch—the batter will spread as it bakes, creating a golden, biscuit-like topping.
Bake for 40-45 minutes or until the top is golden brown and the peach juices are bubbling around the edges. A toothpick inserted into the topping should come out clean.
Let the cobbler cool for 10-15 minutes before serving. This allows the filling to set slightly, making it easier to scoop.
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat.
Nutrition
This peach cobbler recipe is a delightful treat packed with flavor. Here’s the nutritional breakdown per serving.
| Nutrition | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Total Fat | 12 g |
| Saturated Fat | 7 g |
| Cholesterol | 30 mg |
| Sodium | 250 mg |
| Total Carbohydrates | 50 g |
| Dietary Fiber | 2 g |
| Sugars | 35 g |
| Protein | 4 g |
Chef Tips
When I’m making peach cobbler, I always recommend using ripe, fresh peaches for the best flavor and texture. I toss them with a bit of sugar and let them sit to release their juices.
For the topping, I keep the butter cold and work it into the flour quickly to guarantee a flaky crust. Baking at 375°F achieves golden perfection without drying it out.
Frequently Asked Questions
Can I Use Canned Peaches Instead of Fresh?
I’d use canned peaches if fresh ones aren’t available. They’re convenient and work well in recipes. I’d just drain the syrup to avoid extra sweetness and adjust sugar if needed to balance the flavors.
How Do I Store Leftover Peach Cobbler?
I store my leftover peach cobbler in an airtight container and keep it in the fridge for up to 4 days. If I want it longer, I freeze it, wrapped tightly, for a couple of months.
Can I Freeze Peach Cobbler Before Baking?
I can freeze peach cobbler before baking; just assemble it, wrap tightly, and store in the freezer. When ready to bake, I’ll thaw it in the fridge overnight and bake as usual, adding extra time if needed.
What’s the Best Way to Reheat Peach Cobbler?
I’d reheat peach cobbler in the oven at 350°F for 15-20 minutes to keep it crispy. If I’m in a hurry, I’ll microwave it for 30-second bursts, but it might get a little soggy.
Can I Substitute Sugar With a Sugar Alternative?
Yes, I can use a sugar alternative like stevia, monk fruit, or erythritol in my peach cobbler. I’ll adjust the amount since they’re often sweeter than sugar, and check the packaging for conversion guidelines.
