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peach cobbler

Peach Cobbler Recipe

Course: cobbler, Dessert
Cuisine: American
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 8 people
Calories: 495kcal
Treat yourself to the best of summer flavors when you make homemade Peach Cobbler! Fresh, juicy peaches are baked to tender perfection under a buttery, sweet, and warm topping. This cobbler is even better than your grandma's!
Print Recipe

Equipment

  • Kitchen Scale (optional)
  • 8x8 Baking Pan

Ingredients

For the Filling

  • 9 fresh peaches peeled, pitted, and sliced (about 3 pounds)
  • ½ cup brown sugar 107 grams
  • ½ cup granulated sugar 100 grams
  • 2 teaspoons cornstarch 5 grams
  • 2 teaspoons pure vanilla extract 8 grams
  • 1 teaspoon fresh lemon juice 5 grams
  • ½ teaspoon ground cinnamon
  • 1 pinch ground nutmeg

For the Topping

  • 2 cups all-purpose flour 240 grams
  • ½ cup brown sugar 107 grams
  • ½ cup granulated sugar 100 grams
  • 2 teaspoons baking powder 8 grams
  • 2 teaspoons ground cinnamon 6 grams
  • ½ teaspoon kosher salt
  • ½ cup unsalted butter 113 grams, cold and cut into small pieces (1 stick)
  • ¼ cup boiling water 57 grams

Instructions

  • Preheat oven to 425°F.
  • In a large bowl, stir the peaches, brown sugar, sugar, corn starch, vanilla, lemon juice, cinnamon, and nutmeg together. Pour the mixture into a 2-quart (8x8-inch) baking pan.
    9 fresh peaches, ½ cup brown sugar, ½ cup granulated sugar, 2 teaspoons cornstarch, 2 teaspoons pure vanilla extract, 1 teaspoon fresh lemon juice, ½ teaspoon ground cinnamon, 1 pinch ground nutmeg
    peach cobbler filling ingredients in a bowl
  • Cover the pan with aluminum foil and bake for 10 minutes.
    baking dish filled with peach slices
  • While the filling bakes, make the topping: In a medium bowl, whisk the flour, sugars, baking powder, cinnamon, and salt together. Add in the butter and pinch the butter into the flour mixture until the butter pieces are pea-size. Pour in the boiling water and stir just until it starts to come together but still leaving chuncks.
    2 cups all-purpose flour, ½ cup brown sugar, ½ cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ cup unsalted butter, ½ teaspoon kosher salt, ¼ cup boiling water
    cobbler topping in a mixing bowl
  • Once baked, remove the filling mixture from the oven. Spoon the crumble mixture over the filling and return it to the oven.
    a bowl of peaches and a bowl of brown food.
  • Bake for 30-35 minutes, until the topping is golden brown.
  • Let cool for at least 15 minutes before serving.

Notes

  • Feel free to substitute the peaches for whatever fruit is fresh and in season! You can also use a variety of frozen fruits as well, such as blueberries, raspberries, or cherries.
  • You can switch up both the nutmeg and the cinnamon in this recipe. Try swapping for allspice, pie spice, or Chinese 5 spice.
  • You can use an equal amount of gluten-free 1:1 flour in place of the all-purpose for a gluten-free cobbler.
  • If you choose to use frozen peaches, you may wish to thaw and drain them before adding them to the cobbler. This will eliminate any excess moisture that could lead to a runny cobbler or a soggy topping.
  • If you choose to use canned peaches, I recommend draining and rinsing them to remove any syrup and excess moisture. Keep in mind that canned peaches will have a different texture than fresh or frozen.
  • Do NOT stir the peaches and topping together. They are meant to be in distinct layers so that the topping can brown in the oven.
  • The cobbler is done baking when the filling is hot and bubbly and the topping is golden brown. This may take more or less time depending on your oven and the type of baking pan you use.
  • If you like your topping extra brown and crispy, feel free to broil the cobbler for 2-3 minutes. Keep a close eye on it, though!
Storage: Store peach cobbler in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or in the freezer for up to 3 months.

Nutrition

Calories: 495kcal | Carbohydrates: 94g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 284mg | Potassium: 285mg | Fiber: 4g | Sugar: 66g | Vitamin A: 907IU | Vitamin C: 7mg | Calcium: 104mg | Iron: 2mg