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Peach Cobbler Recipe
Ben Carraoli

Peach Cobbler Recipe

There’s something magical about pulling a golden, bubbling peach cobbler out of the oven. I still remember the first time I made this recipe—my kitchen smelled like warm peaches and butter, and I couldn’t wait to dig in. After one bite, I knew this was going to be my go-to dessert all summer long.
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Total Time 1 hour
Servings: 6
Ingredients Method Notes

Ingredients
  

  • 5 cups fresh peaches peeled and sliced – Fresh, ripe peaches give the best flavor. If they’re slightly firm, that’s okay—they’ll soften while baking.
  • ¾ cup granulated sugar – Sweetens the peaches and enhances their natural flavor. Adjust slightly depending on how sweet your peaches are.
  • ¼ teaspoon salt – Balances the sweetness and brightens the fruit flavor.
  • ½ teaspoon ground cinnamon – Adds warmth and depth to the filling.
  • 1 teaspoon lemon juice – Keeps the peaches bright and prevents them from tasting flat.
  • 1 tablespoon cornstarch – Helps thicken the peach juices as they bake.
  • 6 tablespoons unsalted butter – Melted in the baking dish to create a rich golden crust.
  • 1 cup all-purpose flour – Forms the base of the cobbler topping.
  • 1 cup granulated sugar – Sweetens the batter and helps it caramelize.
  • 1 teaspoon baking powder – Gives the topping lift and a soft cake-like texture.
  • ¼ teaspoon salt – Balances the sweetness in the batter.
  • ¾ cup milk – Brings the batter together and keeps it tender.
  • Ground cinnamon optional, for topping – A light sprinkle adds extra flavor and aroma.

Method
 

  1. Start by preheating your oven to 350°F (175°C). In a large bowl, combine the sliced peaches, sugar, salt, cinnamon, lemon juice, and cornstarch. Gently toss everything together until the peaches are evenly coated. Set the mixture aside so the flavors can blend while you prepare the batter.
  2. Place the butter directly into your baking dish and put it in the oven until completely melted. Keep an eye on it so it doesn’t brown. Once melted, carefully remove the dish from the oven and set it aside, leaving the butter inside.
  3. In another mixing bowl, whisk together flour, sugar, baking powder, and salt. Slowly stir in the milk until the batter is smooth and lump-free. The consistency should be pourable but not too thin, similar to pancake batter.
  4. Pour the batter evenly over the melted butter in the baking dish. Do not stir. Spoon the peach mixture evenly over the batter, including the juices. Again, avoid stirring—the batter will rise around the peaches as it bakes, forming the cobbler topping.
  5. Bake for 35–45 minutes or until the top is golden brown and the peach filling is bubbling around the edges. If desired, sprinkle a little cinnamon on top before baking. Let the cobbler cool slightly before serving to allow the filling to thicken.

Notes

  • I always taste my peaches first. If they’re very sweet, I reduce the sugar slightly so the dessert isn’t overpowering.
  • I like to let the cobbler rest for at least 15 minutes after baking. It thickens beautifully and is easier to serve.
  • I sometimes add a tiny splash of vanilla to the batter for extra warmth.
  • I make sure not to stir after layering. Trust me, the magic happens in the oven.
  • I use fresh peaches whenever possible because the flavor is noticeably brighter.