This peach cobbler is made with fresh juicy peaches, warm cozy spices and a wonderful crisp cobbler crust. The only thing that can make this better is a big scoop of vanilla ice cream.
I’ve been on the search for an easy peach cobbler recipe that wasn’t too fussy and was packed with flavor. Most peach cobbler recipes just call for sugar and cinnamon, but I wanted something more.
I wanted something more complex, more should I say… “Grown up”. I ended up combining a few recipes together and this is what I came up with.
This filling had layers of flavors and spices that complimented the fresh peaches. The simple batter topping was crispy on the outside and soft and chewy on the inside. I mean, what more could you want? This peach cobbler is easy, fast and most of all… delicious!
Ingredients
Peach filling
- About 5-6 ripe peaches
- 3⁄4 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1 1⁄2 teaspoons ground ginger
- 1⁄2 teaspoon ground cinnamon
- 1⁄4 teaspoon ground nutmeg
- 1⁄4 teaspoon salt
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
Cobbler topping
- 8 tablespoons butter (1 stick)
- 1 cup (0.24 l) all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
Equipment
- 9×13 baking dish
- Measuring cups and spoons
- Mixing bowls
- Silicone mixing spoon
How to make peach cobbler
I like to blanch and peel my peaches, but if you like the texture of the skin, then leave it on. What is blanching? Blanching is simply boiling something for a short amount of time, then placing it in ice water after to stop the cooking process. This process makes the skin separate from the fruit, so it is easier to peel.
- Prepare your peaches by blanching, peeling, and slicing them. Set aside.
2. Preheat the oven to 375F. Place the butter in your 9×13 baking dish, then transfer into the oven to heat until the butter is melted.
3. Add the sliced peaches to a skillet with the brown sugar and cook on medium heat until the sugar has dissolved and the peaches and liquid have reduced. (about 15–20 minutes)
4. Once the peaches and liquid have reduced, add the spices and salt to your cornstarch in a separate bowl, mix well.
5. Add the cornstarch and spice mixture to the peaches, then bring everything back to a high simmer until the peach filling begins to thicken.
6. Remove the peaches from the heat, then add the lemon juice and vanilla extract. Mix well.
7. Combine the flour, salt, sugar, and baking powder in a large bowl then whisk together. Add the milk and mix until just combined.
8. Remove the baking dish with the melted butter from the oven, then pour the batter over the butter. (do not mix together).
9. Spread the batter to the edges, then spoon the peach filling over the batter. Be sure to leave spaces in between the peach filling, so the batter can rise to the top.
10. Bake at 375F for 35–40 minutes, or until the top is light golden brown.
Tips for this Recipe
- Make sure your peaches are nice and ripe. They should be fragrant and not too soft but not too firm.
- This cobbler is best served warm, topped with some vanilla ice cream or even fresh whipped cream.
- You can also use frozen peaches, just thaw them first and drain any excess water.
- If using canned peaches drain them and maybe lessen or remove the sugar in the recipe, canned peaches are stored in a sugar syrup
How do I store and reheat the peach cobbler?
I like to keep it in an airtight container in the fridge. To reheat the cobbler, simply place a piece on a microwave safe dish and reheat in small increments so that you don’t accidentally overcook it. To store long term, place in a freezer safe bag or container and freeze for up to 3 months.
What is the difference between a cobbler/ crisp/ crumble?
A cobbler crust has more of a biscuit or dough like texture. A crisp and crumble crust has more of a streusel texture that sometimes has oats, nuts, or other crunchy textures. Whatever way you want to make your cobbler, I promise it’s all good!
Do you have to peel your peaches?
Nope; it is completely up to you. If you prefer a more rustic looking cobbler with a little more texture, then just wash the peaches well and slice them. I don’t really like the texture of the skin myself, but you do whatever you like!
If you like this recipe, you may also like:
Peach Cobbler
Equipment
- 9x13 baking dish
- measuring cups and spoons
- Mixing bowls
- Silicone mixing spoon
Ingredients
Peach filling
- About 5-6 ripe peaches
- 3/4 cup packed light brown sugar
- 1 tablespoon cornstarch
- 1 1/2 teaspoons ground ginger
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 3 tablespoons fresh lemon juice
- 2 teaspoons vanilla extract
Cobbler topping
- 8 tablespoons butter 1 stick
- 1 cup all-purpose flour
- 3/4 cup sugar
- 2 tsp baking powder
- 1/4 tsp salt
- 3/4 cup milk
- 1/2 tsp cinnamon
- 1/2 tsp vanilla extract
Instructions
- Prepare your peaches by blanching, peeling, and slicing them. Set aside.
- Preheat the oven to 375F. Place the butter in your 9×13 baking dish, then transfer into the oven to heat until the butter is melted.
- Add the sliced peaches to a skillet with the brown sugar and cook on medium heat until the sugar has dissolved and the peaches and liquid have reduced. (about 15–20 minutes)
- Once the peaches and liquid have reduced, add the spices and salt to your cornstarch in a separate bowl, mix well.
- Add the cornstarch and spice mixture to the peaches, then bring everything back to a high simmer until the peach filling begins to thicken.
- Remove the peaches from the heat, then add the lemon juice and vanilla extract. Mix well.
- Combine the flour, salt, sugar, and baking powder in a large bowl then whisk together. Add the milk and mix until just combined.
- Remove the baking dish with the melted butter from the oven, then pour the batter over the butter. (do not mix together).
- Spread the batter to the edges, then spoon the peach filling over the batter. Be sure to leave spaces in between the peach filling, so the batter can rise to the top.
- Bake at 375F for 35–40 minutes, or until the top is light golden brown.