Homemade Peach Cobbler
This classic Peach Cobbler has a crisp, buttery, vanilla topping. Plus this recipe can be made with fresh, frozen or canned peaches so that you can enjoy it year round.
- 4 cups fresh peaches sliced (notes on canned and frozen below)
- ½ cup sugar
- ¼ cup light brown sugar
- 1 tsp lemon juice fresh squeezed
- 1 cup all purpose flour
- ½ cup sugar
- ½ tsp salt
- 1 tbsp baking powder
- 4 tbsp butter melted, cooled to room temp
- 1 tbsp vanilla extract
- ¾ cup milk
Preheat: Preheat oven to 375℉.
Prepare Peaches: Add the sliced peaches to a 3 qt ceramic baking dish. Add the sugar, light brown sugar, and lemon juice. Stir to coat in the mixture.
Prebake Peaches: Bake for 10 minutes. (this step is only done if using FRESH. More information in post and notes)
Prepare Batter: While pre-baking, in a medium size mixing bowl add the flour, sugar, salt and baking powder. Stir to combine.
Add Wet Ingredients: Pour in the milk, melted butter, and vanilla extract.
Batter: Remove the peaches from the oven and spoon the batter over the top of the baked peaches.
Bake: Continue to bake at 375℉ for another 35 minutes until the top is crispy and golden brown.
Serve: Serve cobbler warm or room temperature. Pairs wonderfully with vanilla ice cream.
- Peaches: you will need 5-6 peaches to get the 4 cups needed.
- Peach Skins: it is not a requirement to remove the skins, the peaches bake long enough that there is no texture left. IF you do want to remove the skins briefly boil the peaches (30 seconds), then place in an ice bath, the skins will easily peel off.
- Canned: Use two 29 ounce cans, drain the juice, add to the baking dish, stir in 2 tablespoons of sugar. Do not pre-bake the peaches, add the cobbler topping and bake the entire dish for about 35-45 minutes, until the topping has a nice golden crust.
- Frozen: let the peaches thaw for about 10 minutes, stir in the sugars and lemon juice. There's no need to pre-bake, add the topping and bake the dish for about 40-50 minutes.
- Want Cinnamon? Add 1/4 tsp of cinnamon and 1/4 tsp of ground nutmeg to the peaches with the sugars before baking them. You can also create a sugar and cinnamon mixture to sprinkle on top of the topping prior to baking. This will give a wonderful sweet and spicy flavor!
- Pre-baking: Only pre-bake the fresh peaches to give them more time to cook and soften.
- Baking Dish: All baking times have been determined using a ceramic 3 quart baking dish that measures 8x10.5. If using a different size pan please be mindful of baking time. Using a 9x13 pan will need less baking time.
- Storage and Reheating: cover it and store in the refrigerator for up to a week. To reheat: preheat the oven to 375℉, cover the cobbler with foil and bake until it's warmed to your liking, about 15-20 minutes.
- Make Ahead Directions: Due to the fruit juices and the cake-like topping, freezing can result in a mushy dish. If you want to make this dish ahead of time, the fruit portion can be made, covered and stored in a refrigerator. Make topping and bake for 35-45 minutes when ready.
Serving: 1serving | Calories: 373kcal | Carbohydrates: 70g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 489mg | Potassium: 270mg | Fiber: 2g | Sugar: 53g | Vitamin A: 617IU | Vitamin C: 7mg | Calcium: 171mg | Iron: 2mg