I make this classic peach cobbler whenever I want something warm, comforting, and full of summer flavor. The juicy peaches blend beautifully with cinnamon and sugar, while the soft golden topping creates the perfect balance of texture and sweetness.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
6 cups fresh peaches, peeled and sliced
1/2 cup granulated sugar
1 tbsp cornstarch
1 tsp cinnamon
1/4 cup brown sugar
1 tsp vanilla extract
1 tbsp lemon juice
1/2 cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup unsalted butter, melted
Directions
I start by preheating the oven to 350°F (175°C). In a large bowl, I toss the sliced peaches with granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice until everything is well coated.
I spread the peach mixture into a greased baking dish, making sure it’s evenly distributed.
In another bowl, I mix the flour, granulated sugar, baking powder, salt, milk, and melted butter until a smooth batter forms.
I spoon the batter evenly over the peaches, letting it naturally spread during baking.
Then I bake the cobbler for 40 to 45 minutes, until the topping turns golden brown and the filling bubbles around the edges.
I let it cool slightly before serving so the filling can set just a bit.
Servings and timing
Servings: 8 servings
Prep Time: 10 minutes
Cooking Time: 45 minutes
Total Time: 55 minutes
Calories: 280 kcal per serving
Variations
I sometimes switch things up by adding berries like blueberries or raspberries for extra flavor. When I want a deeper spice profile, I include a pinch of nutmeg. If I don’t have fresh peaches, I use canned or frozen ones, adjusting the sweetness as needed. For a richer topping, I replace part of the milk with cream.
Storage/Reheating
I store any leftovers covered in the refrigerator for up to 3 days. When I reheat it, I prefer using the oven at a low temperature to keep the topping from getting soggy. If I’m in a hurry, I use the microwave, though the texture is softer.
FAQs
Can I use canned peaches instead of fresh ones?
I can absolutely use canned peaches. I just make sure to drain them well and reduce the sugar slightly since they are already sweet.
How do I know when the cobbler is done?
I look for a golden brown topping and bubbling fruit around the edges. That’s my sign it’s ready.
Can I make this recipe ahead of time?
I sometimes prepare the filling and batter separately, then assemble and bake just before serving for the best texture.
What can I serve with peach cobbler?
I love serving it warm with vanilla ice cream or whipped cream. The contrast makes it even better.
Can I freeze peach cobbler?
I can freeze it after baking and cooling. When I reheat it, I thaw it first and warm it in the oven to bring back the texture.
Conclusion
I find this classic peach cobbler to be one of the most satisfying desserts I can make with simple ingredients. It brings together sweet, spiced fruit and a soft, golden crust in a way that always feels comforting and special. Whether I make it for guests or just for myself, it never disappoints.
📖 Recipe:
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Classic Peach Cobbler
- Total Time: 55 minutes
- Yield: 8 servings
- Diet: Vegetarian
Description
A warm and comforting classic peach cobbler with juicy cinnamon-spiced peaches and a soft golden topping. Perfect for summer gatherings or a cozy homemade dessert.
Ingredients
6 cups fresh peaches, peeled and sliced
1/2 cup granulated sugar
1/4 cup brown sugar
1 tbsp cornstarch
1 tsp cinnamon
1 tsp vanilla extract
1 tbsp lemon juice
1 cup all-purpose flour
1/2 cup granulated sugar
1 tsp baking powder
1/4 tsp salt
1/2 cup milk
1/4 cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (175°C).
- In a large bowl, combine the sliced peaches, granulated sugar, brown sugar, cornstarch, cinnamon, vanilla extract, and lemon juice. Toss until evenly coated.
- Spread the peach mixture evenly into a greased baking dish.
- In another bowl, mix the flour, granulated sugar, baking powder, salt, milk, and melted butter until a smooth batter forms.
- Spoon the batter evenly over the peaches, allowing it to spread naturally.
- Bake for 40 to 45 minutes, or until the topping is golden brown and the filling is bubbling around the edges.
- Let cool slightly before serving to allow the filling to set.
Notes
Add blueberries or raspberries for a fruity variation.
Include a pinch of nutmeg for deeper spice flavor.
Use canned or frozen peaches if fresh are unavailable; adjust sugar as needed.
Substitute part of the milk with cream for a richer topping.
Store leftovers in the refrigerator for up to 3 days.
Reheat in the oven for best texture or microwave for convenience.
Serve warm with vanilla ice cream or whipped cream.
Freeze after baking and cooling; thaw before reheating.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 280 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 48 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 20 mg
