Print Recipe

Peach Cobbler Recipe

Peach Cobbler Recipe

Make this Peach Cobbler Recipe now: warm peaches and a buttery topping baked until golden for a crowd-pleasing dessert.

Ingredients

Instructions

Step 1: Preheat and melt the butter

Preheat the oven to 375°F (190°C) and place the 9 x 13-inch glass baking dish with the butter in it into the oven until the butter is fully melted and just beginning to sizzle at the edges; remove the hot dish carefully to a heatproof surface and let the butter pool across the bottom — this hot, glossy pool of butter will be the flavor anchor for the cobbler topping. Be gentle as you set the dish down so the butter remains shimmering and warm.


Step 2: Toss and macerate the peaches

In a large matte white ceramic mixing bowl, combine the peeled, pitted, 1/2-inch sliced peaches with granulated sugar, packed light brown sugar, lemon juice, cinnamon, salt, and one teaspoon of vanilla. Gently tumble the slices until every piece is lightly coated and jewel-like; let the bowl stand at room temperature for about 15 minutes, tossing once or twice so the fruit releases glossy juices and the sugar begins to dissolve, forming a fragrant syrup that pools beneath the fruit.


Step 3: Thicken the peaches into a syrupy filling

Transfer the peaches and their juices to a shallow stainless skillet or wide saucepan, sprinkle the cornstarch evenly over the top and stir until no white streaks remain. Bring the mixture to a gentle simmer and cook while stirring briefly until the liquid becomes glossy and syrupy and the peach slices stay intact but tender — the filling should coat the back of a spoon and glisten with a soft, syrupy sheen. Remove from heat and let it rest briefly so the texture stabilizes.


Step 4: Whisk the dry ingredients and finish the batter

Whisk the all-purpose flour, granulated sugar, baking powder, and salt in a bowl until evenly combined and lump-free. In a separate measuring jug whisk together room-temperature whole milk, the remaining teaspoon of vanilla and the optional grated nutmeg, then pour the milk mixture into the dry ingredients and whisk gently just until a smooth, pourable batter forms — a few small bubbles are fine; stop as soon as no dry pockets remain to keep the topping tender and airy. Set the whisk, slightly messy with batter, on the rim of the jug or bowl.

Step 5: Assemble the unbaked cobbler

Tilt the same hot 9 x 13-inch glass baking dish so the melted butter coats the bottom evenly, leaving some buttery pools around the edges. Pour the batter evenly into the hot dish — do not stir — and then spoon the warm, syrupy peach filling evenly over the batter so fruit and syrup sit across the surface while still distinct; finish by sprinkling the sugar-and-cinnamon mixture over the top to create a fine crystalline crust when baked. The assembled pan should show batter peeking up around glossy peach islands.


Step 6: Bake, rest, and serve warm

Bake the pan at 375°F (190°C) until the topping is deeply golden, the edges are bubbling vigorously and a toothpick into the batter comes out clean or with a few moist crumbs; if the top bronzes too fast, tent loosely with foil. When fully baked, transfer the same rectangular glass dish to a wire rack and let it rest 15–20 minutes so the juices thicken slightly. To serve, spoon generous portions that include both fruit and golden crust into shallow bowls and crown with a scoops of vanilla ice cream or a dollop of lightly sweetened whipped cream; leftover cobbler cools, is covered and refrigerated for up to 4 days.


Notes