Go Back

Old Fashioned Peach Cobbler

Yield: 8–10 servings Prep Time: 15 minutes (fresh peaches may add 5–10 minutes) Cook Time: 40–50 minutes Total Time: 55–65 minutes Best For: Potlucks, family dinners, summer parties, make-ahead desserts
Print Recipe Pin Recipe

Equipment

  • 9×13-inch (3-quart) baking dish or 12-inch oven-safe skillet
  • Medium saucepan
  • Mixing bowls and whisk
  • Rubber spatula
  • Measuring cups and spoons
  • Vegetable peeler (if peeling fresh peaches)

Ingredients
  

  • Peach Filling
  • 6 –7 cups sliced peaches about 7–8 medium fresh; or 2 lbs frozen; or two 29-oz cans drained
  • 3/4 cup 150 g granulated sugar (reduce to 1/2 cup for very sweet peaches)
  • 2 tbsp lemon juice
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/4 tsp ground nutmeg optional
  • 2 tbsp cornstarch 1 tbsp if using canned peaches
  • Pinch of fine sea salt
  • Butter Batter
  • 1/2 cup 113 g unsalted butter
  • 1 cup 125 g all-purpose flour
  • 1 cup 200 g granulated sugar
  • 2 tsp baking powder
  • 1/4 tsp fine sea salt
  • 1 cup 240 ml whole milk (or buttermilk)
  • 1 tsp vanilla extract

Instructions
 

  • Heat the oven: Preheat to 350°F (175°C). Place butter in the baking dish and set it in the oven to melt. Remove as soon as melted; keep the dish buttered and warm.
  • Prepare peaches: In a saucepan, combine peaches, sugar, lemon juice, vanilla, cinnamon, nutmeg, cornstarch, and a pinch of salt. Cook over medium heat 3–5 minutes until the fruit releases juices and the mixture looks glossy and slightly thickened. If using canned peaches, heat just until warm.
  • Make the batter: In a bowl, whisk flour, sugar, baking powder, and salt. Add milk and vanilla; whisk until smooth. Do not overmix.
  • Assemble: Pour the batter evenly over the melted butter in the warm dish—do not stir. Spoon the warm peaches and their juices over the batter, distributing evenly. The batter will rise around the fruit as it bakes.
  • Bake: Bake 40–50 minutes until the top is deep golden, the edges are crisp, and the filling is bubbling. A tester inserted into the batter portion should come out with moist crumbs.
  • Rest & serve: Cool 15–20 minutes to set. Serve warm with vanilla ice cream or lightly sweetened whipped cream for the most nostalgic Old Fashioned Peach Cobbler experience.

Notes

To peel fresh peaches easily, score an “X,” blanch 30–45 seconds, then shock in ice water and slip off skins.
Very juicy fruit may need an extra 1 tsp cornstarch; canned peaches usually need less.
Do not stir the butter and batter together—this creates the classic cobbler rise and crisp edges.
A cast-iron skillet delivers exceptional browning for Old Fashioned Peach Cobbler.