Easy Peach Cobbler Recipe with Fresh Peaches
A simple, fast, and wonderfully delicious peach cobbler made with fresh summer peaches and a buttery, cake-like crust that magically rises to the top as it bakes.
Ingredients
Pan Prep & Fruit Base
- 7 tbsp unsalted butter melted in the pan
- 6 large yellow peaches peeled, pitted, and sliced thick
- 1/4 cup light brown sugar packed
- 1/4 cup granulated sugar
Cobbler Batter
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 2 tsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 3/4 cup whole milk
Instructions
- Turn your oven on to 375°F (190°C). Cut the butter into chunks, place it directly into a 9x13 inch glass or ceramic baking dish, and set it in the oven for about 5 minutes until melted. Do not let it turn brown. Remove from oven and set aside.
- Peel the skins off the peaches. Cut them in half, remove the pits, and slice into quarter-inch thick pieces.
- Place the sliced peaches in a large skillet. Add the brown sugar and 1/4 cup of granulated sugar. Stir gently over medium heat for 3 to 4 minutes just until the sugars melt into a glossy syrup. Remove from heat.
- In a large mixing bowl, whisk together the flour, 3/4 cup of granulated sugar, baking powder, cinnamon, and salt.
- Pour the milk into the dry ingredients and stir gently with a wooden spoon just until the dry flour disappears. Do not overmix.
- Pour the batter directly into the pan of melted butter. Do not stir them together. Next, scoop the warm peaches and all the syrup evenly over the batter. Do not mix the fruit into the batter.
- Bake on the middle rack for 40 to 45 minutes. The cobbler is done when the top is dark golden brown and the cake springs back when gently poked.
- Let the dish sit on the counter for 20 minutes before serving so the fruit juices can thicken up.
Notes
Serve warm with a large scoop of vanilla ice cream. Store any leftovers covered in the refrigerator for up to 4 days, and reheat in the microwave or oven.