Peach Cobbler

Peach cobbler is a warm, buttery, and comforting dessert made with juicy peaches and a golden, cake-like topping. It’s simple, crowd-pleasing, and perfect for any season.

Ingredients

For the Filling

• 6 cups sliced peaches (fresh, frozen, or canned)
• ½ cup granulated sugar
• ¼ cup brown sugar
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• ¼ teaspoon nutmeg
• 2 tablespoons cornstarch

For the Cobbler Topping

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 teaspoon baking powder
• ½ teaspoon salt
• 1 cup milk
• ½ cup unsalted butter, melted

Instructions

Step 1: Prepare the Peach Filling

Preheat your oven to 375°F (190°C).
In a large bowl, combine peaches, sugar, brown sugar, cinnamon, nutmeg, vanilla, lemon juice, and cornstarch.
Mix well until the peaches are fully coated.

Step 2: Add the Filling to Your Baking Dish

Spread the peach mixture evenly into a buttered 9×13-inch baking dish.
Make sure the peaches lie flat so they bake evenly.

Step 3: Make the Cobbler Batter

In a bowl, whisk together the flour, sugar, baking powder, and salt.
Pour in the milk and whisk until smooth.
Add the melted butter and stir again until combined.

Step 4: Assemble the Cobbler

Pour the batter evenly over the peaches.
Do not stir — the batter will rise beautifully over the fruit as it bakes.

Step 5: Bake

Bake for 40–45 minutes, or until the topping is golden brown and the filling is bubbling.
Let the cobbler sit for 10–15 minutes before serving.

@grandmarecippes

Serving Suggestions

• Best enjoyed warm with vanilla ice cream.
• Add whipped cream for a lighter topping.
• Drizzle with caramel sauce for extra indulgence.
• Serve for holidays, barbecues, or cozy family dinners.

Tips

• Fresh peaches work best. They give a richer flavor, but thawed frozen peaches work well, too.
• Canned peaches can be used. Just drain them and reduce the sugar slightly.
• Don’t overmix the batter. A light stir is all it needs.
• Let it rest before serving. This helps the juices thicken properly.
• Add extra spices like cardamom or ginger for a deeper flavor.

Substitutions

• Flour: Use gluten-free 1:1 baking blend if needed.
• Milk: Replace with almond, oat, or soy milk for a dairy-free version.
• Butter: Vegan butter works perfectly here.
• Sugar: You can substitute coconut sugar, honey, or monk fruit.
• Fruit: Swap peaches with berries, apples, plums, or a mix.

FAQs

1. Can I make peach cobbler with canned peaches?

Yes. Just drain the liquid and reduce the added sugar by about ¼ cup since canned peaches are sweeter.

2. Should I peel fresh peaches?

Peeling is optional. Peach skins soften during baking and add extra flavor and color. If you prefer a smoother filling, peel them.

3. Can I use frozen peaches without thawing?

It’s best to thaw and drain frozen peaches to avoid excess liquid, which can make the cobbler runny.

4. Why is my peach cobbler soggy?

Too much liquid causes sogginess. Thaw frozen peaches completely and use cornstarch to thicken the filling.

5. Can I make cobbler ahead of time?

Yes. You can assemble it ahead, refrigerate for up to 24 hours, and then bake. Or bake it fully and reheat before serving.

6. How do I reheat peach cobbler?

Heat individual portions in the microwave for 30–40 seconds. For the whole dish, warm in the oven at 350°F (175°C) for 10–15 minutes.

7. Can I double this recipe?

Yes! Use a larger baking pan or two standard pans. Baking time may increase slightly.

8. Why didn’t my topping rise?

Check that your baking powder is fresh. Old baking powder prevents proper rising.

9. How do I store leftovers?

Store cooled cobbler in an airtight container in the refrigerator for up to 4 days.

10. Can I freeze peach cobbler?

Yes. Freeze after baking. Reheat directly from frozen at 350°F (175°C) until warm, about 25–30 minutes.