Add Preferred SourceThis Classic Peach Cobbler is warm, comforting, and incredibly simple to make. With soft, juicy peaches and a golden cake-style topping, it’s the kind of dessert that brings people back for seconds. Made with love, this is Grandma’s recipe, and I know you’ll love it as much as we do.
With just a few basic ingredients and minimal prep, this cobbler bakes into a bubbling, golden dessert that tastes even better warm. Let it cool slightly, then serve with your favorite topping for a crowd-pleasing finish.
This Classic Peach Cobbler really is a simple recipe and is one of my favorite ways to use peaches. Fresh peaches are the best, but you can also use frozen peaches.
History
Classic Peach Cobbler is a Southern dessert with roots dating back to the early 19th century, making it a pre-1920s dish. It originated in the United States when settlers adapted their traditional pie recipes to the limited ingredients and equipment available on the frontier. Without proper ovens, they would bake fruit fillings topped with a biscuit or batter-like crust over an open fire. By the mid-1800s, peach cobbler became especially popular in the South, where peaches were abundant. Its modern form, baked in ovens with a golden, buttery topping, gained widespread popularity in the 1920s to 1950s as a beloved comfort dessert, often served warm with ice cream.
Ingredients
For the Peach Filling
- Ripe peaches – Choose peaches that are soft to the touch and give off a sweet aroma. If you prefer not to eat the skins, peel them first, though I usually keep them on.
- Granulated sugar – If your peaches are naturally very sweet, you can easily cut back on the amount of sugar used.
- Brown sugar – Light brown sugar works best here because it enhances the peaches without overpowering their flavor.
- Lemon juice – A splash is all you need. I keep bottled lemon juice on hand for convenience, so there’s no need to squeeze fresh lemons.
- Vanilla extract – Either pure vanilla or the imitation variety will work for this recipe.
- Ground cinnamon – Freshly purchased cinnamon has much more aroma and taste. If your jar has been sitting for too long, it’s probably time to replace it.
- Cornstarch – Adding a little cornstarch helps thicken the filling and gives it a silky finish.
For the Cobbler Topping
- All-purpose flour – Measure it lightly without pressing it down so the topping stays tender.
- Granulated sugar – You can reduce the sugar if your fruit is naturally very sweet.
- Baking powder – Check that your baking powder is still fresh, since expired leavening won’t give the topping the lift it needs.
- Salt – If salted butter is used in the topping, you can omit the added salt.
- Whole milk – Any type of milk will work, though using cream will give you a richer and more indulgent topping.
- Unsalted butter – Both salted and unsalted butter work fine. When I use salted butter, I simply leave out the additional salt.
How To Make Peach Cobbler
Scroll down for the full recipe card with exact measurements and printable instructions.
Preheat your oven to 375°F. Lightly grease a 9×13-inch ceramic baking dish, which helps distribute heat evenly and gives the cobbler a nice finish. A 10-inch cast iron skillet also works well and adds a rustic touch.
In a large handled mixing bowl, combine the sliced peaches with granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, and cornstarch if using. Stir gently until everything is well coated, then pour the mixture into your prepared baking dish and spread it evenly.
Melt the butter and pour it directly over the fruit mixture. Do not stir. This step helps create a rich layer of flavor as it bakes.
In a mixing bowl with a pour spout, using a balloon whisk, whisk together the flour, sugar, baking powder, salt, and milk until the batter is smooth. It will be thin, which is what you want. Carefully pour the batter over the fruit and butter mixture in the baking dish. Again, do not stir. The batter will rise and bake into a golden topping.
Place the dish on a rimmed baking sheet before placing it in the oven. This catches any bubbling juices that may spill over as it bakes.
Bake for 38 to 42 minutes or until the top is golden brown and cooked through. Let the cobbler cool for about 10 minutes before serving so the filling has time to set slightly.
Chef Jenn’s Tips
- If fresh peaches aren’t in season, thawed frozen peaches work just as well.
- Avoid stirring after layering the batter and fruit—the cobbler rises and bakes properly without help.
- Add a pinch of nutmeg or ginger to the filling if you want extra spice.
- Letting it cool slightly before serving helps the juices thicken and makes it easier to serve.
Serving Suggestions
Serve warm as-is or with a scoop of vanilla ice cream or whipped cream. It also goes well with a hot drink like tea or coffee.
Storage
Store leftovers covered in the fridge for up to 3 days. Reheat in the oven or microwave before serving. The topping may soften slightly but will still taste great.
Classic Peach Cobbler
Ingredients
For the peach filling:
- 6 cups ripe peaches about 6–7 peaches, peeled and sliced
- ½ cup granulated sugar
- ¼ cup brown sugar
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 teaspoons cornstarch optional, for thicker filling
For the cobbler topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup whole milk
- ½ cup unsalted butter melted
Instructions
- Preheat oven to 375°F and lightly grease a 9×13-inch baking dish or cast iron skillet.
- In a large bowl, mix peaches, sugars, lemon juice, vanilla, cinnamon, and cornstarch if using. Pour into the baking dish.
- Melt butter and pour it over the peach mixture. Do not stir.
- In another bowl, whisk flour, sugar, baking powder, salt, and milk until smooth. Pour the batter evenly over the peaches. Do not stir.
- Place the dish on a rimmed baking sheet and bake for 38 to 42 minutes or until golden and set.
- Cool for 10 minutes before serving.
Notes
Chef Jenn’s Tips
- If fresh peaches aren’t in season, thawed frozen peaches work just as well.
- Avoid stirring after layering the batter and fruit—the cobbler rises and bakes properly without help.
- Add a pinch of nutmeg or ginger to the filling if you want extra spice.
- Letting it cool slightly before serving helps the juices thicken and makes it easier to serve.
Nutrition
A Note on Nutritional Information
Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.