No ratings yet

Peach Cobbler Recipe

This Southern-style peach cobbler has juicy, cinnamon-spiced peaches and a buttery batter that rises around the fruit as it bakes. The topping turns golden brown with tender, cake-like pieces and crisp edges.

Prep Time30

Cook Time50

Rest Time30

Total Time1 50

Course: Dessert

Servings:

Calories: 349kcal

Author: Davinah

Equipment

9x13-inch baking dish
Large Saucepan
Mixing Bowl

Ingredients

Peach Filling

2 lb Peaches frozen, sliced and unthawed, or 2½ lb peaches, fresh, pitted and sliced (about 6–7 medium)
½ cup White Sugar granulated
¼ cup Brown Sugar packed
2 tbsp Butter salted
2 tsp Ground Cinnamon
¼ tsp Ground Nutmeg
⅛ tsp Natural Ancient Sea Salt
2 tbsp cornstarch
2 tbsp Water cold
2 tsp Vanilla Extract pure

Cobbler Batter

¾ cup Butter salted (1½ sticks)
1½ cups all-purpose flour
1 cup White Sugar granulated
2 tsp Baking Powder
¼ tsp Natural Ancient Sea Salt fine
1½ cups whole milk
1 tsp Vanilla Extract pure

For Serving

Vanilla ice cream optional

Instructions

Preheat the oven: Preheat the oven to 350°F. Place the ¾ cup butter in a 9x13-inch baking dish and melt it in the oven for 5–8 minutes while it preheats. Remove the dish once the butter melts, before it begins to brown.
Simmer the peaches: Combine the peaches, both sugars, 2 tablespoons butter, cinnamon, nutmeg, and salt in a large saucepan. Simmer over medium heat for 8–10 minutes for frozen peaches or 5–7 minutes for fresh peaches, stirring occasionally, until tender but still holding their shape.
Thicken the filling: Mix the cornstarch and cold water to make a slurry. Stir it into the peaches and simmer for 1–2 minutes, until the syrup is thick and glossy. Remove from the heat and stir in the vanilla extract.
Make the batter: Whisk together the flour, sugar, baking powder, and salt in a mixing bowl. Add the milk and vanilla extract, whisking until just combined. A few small lumps are fine.
Assemble the cobbler: Pour the batter evenly over the melted butter in the baking dish. Do not stir. Spoon the hot peaches and their syrup evenly over the batter without stirring or pressing the peaches down.
Bake: Bake for 50–60 minutes, until the topping is deep golden brown, the filling bubbles around the edges, and the batter between the peaches looks set rather than wet.
Rest and serve: Let the cobbler rest for at least 30 minutes before serving warm with vanilla ice cream, if desired.

Notes

Fresh or frozen peaches: Use frozen peaches straight from the freezer without thawing. Fresh peaches can be peeled or left unpeeled, depending on your preferred texture.
Self-rising flour: Substitute 1½ cups self-rising flour for the all-purpose flour, baking powder, and fine salt in the batter.
Check for doneness: Insert a skewer into the batter between the peaches. It should come out with moist crumbs, not wet batter.
Don't skip the rest: Some peach juices and melted butter may remain at the bottom of the dish immediately after baking. Rest for 30–45 minutes so the batter can absorb some of the liquid and the filling can thicken.
Half batch: Halve all the ingredients and use an 8x8-inch baking dish. My half batch took about 35-40 minutes at 350°F. Check for a golden topping and fully set batter.

Nutrition