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A close-up of a peach cobbler with vanilla ice cream, served on a white plate alongside whole peaches, with a glass of milk in the background.

Peach Cobbler

A warm and comforting peach cobbler made with sweet, juicy peaches and a golden, buttery topping. This easy dessert comes together quickly and bakes up beautifully—perfect for summer gatherings or a cozy treat at any time. Serve with vanilla ice cream for an extra-special finish.
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Prep Time 15 minutes
Cook Time 40 minutes
55 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 354
Ingredients Equipment Method Notes

Ingredients
  

Peach Filling
  • 4 cups fresh peach slices peeled
  • 1/2 cup granulated sugar
  • 1/4 cup brown sugar
  • pinch salt
Cobbler Topping
  • 6 tbsp. unsalted butter melted
  • 1 cup all purpose flour
  • 1 cup granulated sugar
  • 2 tsp. baking powder
  • 1/4 tsp. salt
  • 3/4 cup milk
  • 2 tbsp. brown sugar
  • 2 tsp. cinnamon

Equipment

  • 9x13 baking dish
  • Medium saucepan
  • Mixing bowl
  • Whisk
  • Measuring cups and spoons

Method
 

  1. Spray a 9x13 baking dish with nonstick spray. Preheat your oven to 350 degrees Fahrenheit.
Make The Peach Filling
  1. Preheat oven to 350°F and spray a 9x13 baking dish with nonstick spray.
  2. In a saucepan, combine peach slices, granulated sugar, brown sugar, and a pinch of salt.
  3. Cook over medium heat for 3–4 minutes, until sugar dissolves and peaches are syrupy. Set aside.
Cobbler Batter
  1. Pour melted butter into the prepared baking dish.
  2. In a bowl, whisk together flour, granulated sugar, baking powder, salt, and milk until smooth.
  3. Pour batter over the melted butter in the baking dish. Do not stir.
  4. Spoon the warm peach mixture evenly over the batter. Do not stir.
  5. Sprinkle brown sugar and cinnamon on top.
  6. Bake for 38–42 minutes, until golden brown and bubbly.
  7. Serve warm, optionally with a scoop of vanilla ice cream.

Notes

  • Don't stir the batter after pouring it into the pan; the layers form as it bakes.
  • Using canned peaches? Use a 15-ounce can with the juice—no need to precook or add sugar.