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Peach Cobbler

Peach cobbler with a golden, cake-like topping made by pouring the buttery batter first and baking until it rises around sliced peaches. Bubbling peach syrup breaks through at the edges for a caramelized, spoonable dessert.
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Prep Time 15 minutes
Cook Time 55 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Peaches
  • 6 cup fresh peaches peeled and sliced
  • 0.75 cup granulated sugar for filling
  • 1 tbsp lemon juice
  • 1 tsp cinnamon
Cobbler topping (batter)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup whole milk
  • 0.5 cup unsalted butter melted
  • 1 tbsp baking powder
  • 0.25 tsp salt
  • 0.25 tsp cinnamon
Serving
  • 1 vanilla ice cream to serve

Equipment

  • 1 sheet pan
  • 1 9x13 baking dish

Method
 

Prep and preheat
  1. Preheat oven to 350°F. Pour melted butter into a 9x13 baking dish.
Make the batter layer
  1. Mix all-purpose flour, granulated sugar, baking powder, salt, and cinnamon in a bowl until evenly combined.
  2. Stir in whole milk until just combined, then pour batter over butter—do not stir.
Add peaches layer
  1. Toss sliced fresh peaches with granulated sugar for filling, lemon juice, and cinnamon until evenly coated.
  2. Spoon peach mixture over the batter—do not stir.
Bake
  1. Bake 45-55 min, until the topping is golden and the cobbler batter has risen up around the peaches.
Serve
  1. Let the cobbler cool slightly, then serve warm with vanilla ice cream.

Notes

Pro tip: don’t stir after adding the batter or peaches—the batter must rise and wrap around the fruit so you get that cake-like topping and bubbling peach edges. Store leftovers covered in the refrigerator up to 3 days; rewarm individual portions in the microwave or oven. Freezing is not recommended because the peach texture softens further. If you want a lighter option, use low-fat milk in the batter (texture remains close).