The minute I see ripe peaches at the farmers market, I’m making this dessert. The peaches turn soft and syrupy underneath the golden-brown topping that cracks open as you spoon into it. It is an old-fashioned dessert that needs nothing more than a scoop of vanilla ice cream on the side.
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I grew up watching my mother make cobbler from whatever fruit was about to go soft on the counter, but peaches were everyone’s favorite filling. Just the smell of peaches cooking down with sugar and cinnamon draws the whole family to the kitchen like nothing else. The topping on this version bakes up part cake, part biscuit, with crisp edges and a soft, custardy middle where the batter settles into the bubbling fruit.
This version skips the more finicky biscuit-dough toppings some cobblers use in favor of a simple poured batter that spreads itself out as it bakes. There is no rolling, cutting, or arranging pieces of dough, just one bowl of batter and a few minutes with a whisk. It creates a unique texture combo that I just love. You can swap in nectarines, plums, or a mix of stone fruit if you don’t have peaches. I’ve also made it with a combo of peaches and blackberries when I wanted a little tartness against the sweetness of the peaches.
Ingredient Notes
This cobbler uses basic pantry ingredients, but a few are worth talking about. Peaches should be ripe and fragrant for the best flavor, though firmer peaches will still soften nicely in the oven. Cornstarch keeps the fruit juices from turning watery as they bake, so the filling stays thick enough to hold its shape on a plate. Lemon juice brightens the flavor, balances the sugar, and keeps the filling from tasting flat.
How to Make Peach Cobbler
This is one of the easiest desserts you can put together, even with a whole pile of peaches to slice. You mix the sliced peaches with the sugar, lemon juice, and spices, then spread them in a baking dish. Stir together the topping ingredients into a smooth batter, pour the mixture over the peaches, and pop it into the oven. Bake until the topping turns golden and the fruit bubbles up around the edges.
What to Serve With It
Peach cobbler is the kind of dessert that closes out a summer cookout best. Air Fryer Buttermilk Fried Chicken with a side of Creamy Coleslaw makes a meal that practically begs for something warm and fruity at the end. A bowl of Watermelon Feta Salad on the table earlier in the meal keeps things light, so there is room left for cobbler later. Vanilla ice cream is the obvious finishing touch, or try Graham Cracker Ice Cream, or a dollop of lightly sweetened whipped cream.
Peach Cobbler with a Golden, Cakey Crust
Robin Donovan
Ingredients
For the filling
- 6 cups fresh peaches sliced
- ½ cup granulated sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
- 2 teaspoons cornstarch
For the topping
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1½ teaspoons baking powder
- ½ teaspoon salt
- ½ cup unsalted butter melted
- ¾ cup whole milk
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9-inch baking dish or oven-safe skillet.
- In a large bowl, toss the sliced peaches with the sugar, lemon juice, vanilla extract, cinnamon, and cornstarch until the fruit is evenly coated. Spread the mixture into the prepared baking dish.
- In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the melted butter and milk until the batter is smooth.
- Pour the topping evenly over the peaches, covering the fruit as much as possible. Bake for 40 to 45 minutes, until the topping is golden brown and the filling is bubbling around the edges.
- Remove the cobbler from the oven and let it cool for 10 to 15 minutes so the filling has time to thicken. Serve warm, with vanilla ice cream if you like.
Ohhh yummy yummy 😋