Peach Cobbler

Nothing says summer quite like the sweet, warm scent of peaches baking in the oven, bubbling up in a golden crust. This peach cobbler recipe always brings back memories of my grandma’s kitchen, where the air was thick with cinnamon and sugar and everything felt cozy and magical. The soft, juicy peaches combine with a tender, buttery topping that crisps just perfectly on the edges—it’s like a hug you can eat. Plus, it’s so easy to whip up, even if you’re new to baking. Seriously, once you taste this, you’ll want to make it again and again. Let’s dive into some classic Southern comfort in a dish!

Quick Facts

• Yield: Serves 6-8
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes

Ingredients

For the Main Dish:

• 4 cups fresh peeled and sliced peaches (about 6 medium peaches)
• 1 cup granulated sugar, divided
• 1/2 tsp ground cinnamon
• 1 tsp lemon juice
• 1 cup all-purpose flour
• 1 cup milk (whole or 2%)
• 1 tbsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter, melted

How I Make It

Step 1:

Start by preheating your oven to 350°F. While that’s warming up, toss your peeled and sliced peaches in a bowl with 1/2 cup sugar, lemon juice, and cinnamon. This gives the peaches a sweet, slightly tangy kick and helps bring out their natural juices. Set this mixture aside to macerate while you work on the batter.

Step 2:

In another bowl, combine the flour, remaining 1/2 cup sugar, baking powder, and salt. Gradually add the milk, stirring until you get a smooth batter.

Step 3:

Pour the melted butter into a 9×13-inch baking dish. It’s important that the butter is melted and hot; this helps create the buttery crust that makes this cobbler so irresistible. Pour the batter evenly over the butter but don’t stir it.

Step 4:

Using a slotted spoon, gently drop spoonfuls of the peach mixture (including the syrupy juice) over the batter. The batter will rise up around the peaches as it bakes, so go ahead and scatter them evenly.

Step 5:

Bake the cobbler uncovered for about 40 minutes, or until the top is golden and bubbling. You’ll know it’s ready when the crust feels firm to the touch and the peach juices are thick and syrupy.

Step 6:

Let it cool for at least 10 minutes before serving—the juices will thicken up a little more, making each bite perfectly saucy without being runny.

Variations & Tips

• For an extra touch of warmth, add a pinch of nutmeg or ginger to the peach mixture.
• If fresh peaches aren’t in season, frozen peaches work great—just thaw and drain any excess liquid.
• Swap half the sugar for brown sugar for a richer, caramel-like flavor.
• Stir in a handful of chopped pecans or almonds on top before baking for a crunchy texture.
• Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
• For a gluten-free version, use your favorite gluten-free flour blend instead of all-purpose flour.

How I Like to Serve It

This peach cobbler is perfect straight from the oven on a summer evening when the sun is setting and everyone’s gathered in the kitchen. For a cozy winter treat, a warm slice with cinnamon-spiced whipped cream hits just right. I also love packing it up in little jars for potlucks or picnics—peach cobbler on the go is a serious crowd-pleaser.

Notes

• Store leftovers covered in the fridge for up to 3 days; reheat gently in the oven or microwave.
• You can peel peaches easily by boiling them for 30 seconds and shocking them in ice water.

Closing: This peach cobbler recipe is one of those timeless desserts that never fails to bring a little sweetness and sunshine to your day.