Description
This easy homemade peach cobbler recipe features juicy peaches and a buttery, golden crust. With simple pantry staples and minimal prep, it’s a nostalgic dessert that’s perfect for any occasion and always crowd-pleasing.
Ingredients
- 5 cups fresh peaches, peeled and sliced (about 6–7 medium peaches, or use frozen/canned if out of season)
- 3/4 cup granulated sugar (adjust based on your peaches’ sweetness)
- 1 tablespoon lemon juice (fresh is best, but bottled works in a pinch)
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg (optional)
- 2 teaspoons cornstarch
- 1 cup all-purpose flour (or 1:1 gluten-free baking blend)
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk (whole or 2% preferred, or almond/oat milk for dairy-free)
- 1/2 cup unsalted butter, melted (or plant-based butter for vegan)
- 1 teaspoon pure vanilla extract
- 1–2 tablespoons coarse sugar (optional, for topping)
- Extra cinnamon (optional, for topping)
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish with butter or nonstick spray.
- If using fresh peaches, peel (if desired) and slice into 1/2-inch wedges to get about 5 cups. In a medium bowl, toss peaches with 3/4 cup sugar, lemon juice, cinnamon, nutmeg, and cornstarch. Stir well and set aside.
- In a large bowl, whisk together flour, 1 cup sugar, baking powder, and salt. Pour in milk and vanilla extract, stirring just until combined (do not overmix). Slowly whisk in melted butter until smooth and glossy.
- Pour the batter evenly into the prepared baking dish. Do not stir. Spoon the peaches and all their juices evenly over the batter. Again, do not mix.
- Optional: Sprinkle coarse sugar and a pinch of cinnamon over the top for extra crunch and color.
- Bake on the center rack for 38–45 minutes, or until the top is golden brown and the edges are bubbling. If the top browns too quickly, cover loosely with foil for the last 10 minutes.
- Let cool for at least 15–20 minutes before serving. Serve warm, topped with vanilla ice cream or whipped cream if desired.
Notes
For gluten-free, use a 1:1 gluten-free flour blend. For dairy-free or vegan, use plant-based milk and butter. You can use fresh, frozen, or canned peaches—just drain well if using canned or thawed frozen. Don’t overmix the batter for a light, fluffy topping. Let the cobbler rest 15–20 minutes after baking for the filling to thicken. Add berries or nuts for variation. Store leftovers covered in the fridge for up to 4 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/10th of the pan
- Calories: 250
- Sugar: 28
- Sodium: 120
- Fat: 7
- Saturated Fat: 4
- Carbohydrates: 44
- Fiber: 2
- Protein: 3
Keywords: peach cobbler, easy peach cobbler, homemade dessert, summer dessert, fruit cobbler, classic cobbler, family recipe, potluck dessert, comfort food, peach dessert