Peach Cobbler with a Golden, Cakey Crust

A baked fruit cobbler with golden-brown crust and sliced fruit pieces, served in a black cast iron skillet.

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Peach Cobbler with a Golden, Cakey Crust

Sweet, juicy peaches bake under a thick, golden batter that turns part cake, part biscuit, with crisp edges and a soft, syrupy center where it meets the fruit. There’s no need for a rolling pin or pastry cutter, just a bowl, a whisk, and a baking dish. Serve it warm with vanilla ice cream melting into the crevices.

Course Dessert, Dessert Recipes

Cuisine American

Keyword cobbler, peach, peach cobbler

Prep Time 15

Cook Time 45

Total Time 1

Servings slices

Calories 461kcal

Author Robin @ All Ways Delicious

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.

Notes

1. Frozen peaches work in place of fresh. Thaw them first and drain off the extra liquid, or the filling will turn watery. Canned peaches packed in juice can also be used in a pinch. Drain them well and cut back on the added sugar slightly, since canned peaches are often packed already sweetened.

2. If the cobbler looks loose right out of the oven, give it the full 10 to 15 minutes to rest. The filling thickens as it cools, and cutting in too soon can make it look runnier than it actually is.

3. Store leftovers covered in the refrigerator for up to 4 days.

4. Reheat individual portions in the microwave for 30 to 45 seconds, or warm a larger portion in a 300°F oven until heated through.

5. The baked and cooled cobbler can be frozen for up to 2 months. Thaw overnight in the refrigerator and reheat before serving.

6. The peach filling can be made up to 24 hours ahead and refrigerated, then topped and baked just before serving.

7. For a little extra crunch, sprinkle coarse sugar over the topping before it goes into the oven.

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