Peach Cobbler
Published Jun 08, 2026
This peach cobbler with fresh peaches bakes up golden and bubbly in one dish. Best served warm with a scoop of vanilla ice cream.
This post may contain affiliate links. Please read our disclosure policy.
Jump to Section
This peach cobbler recipe is so easy!
Peach cobbler was not something I grew up with, but at some point in my early 20s, it became one of the recipes I look forward to most in summer. This peach cobbler recipe is one of the easier things I bake because everything happens in one dish. The peaches get seasoned right in the pan, I pour a simple batter over the top, dot it with butter, and the oven does the rest.
The peaches are what carry this easy peach cobbler, and very ripe ones are what you want, almost past the point where you’d eat them on their own. They break down into a jammy, syrupy layer underneath the batter while everything bakes. I serve it warm with vanilla ice cream, usually about 10 minutes out of the oven once it’s had time to settle. My kids go after this one every time, and my husband is right there with them.
Happy Cooking!
– Yumna
Peach Cobbler Ingredients
- Peaches: Very ripe peaches, pitted and sliced into thin, even wedges so they cook through at the same rate (see my tips on how to pit and slice peaches for help). You want peaches with a give when you press them. Under-ripe peaches won’t soften the same way or release enough juice to build a syrupy layer underneath the cobbler topping. Fresh peaches work best, but thawed frozen slices or canned peaches in juice (drained) can work too. Pat them dry first so the filling doesn’t get watery.
- For the peach cobbler filling: Toss the peaches with granulated sugar, cornstarch, lemon juice, cinnamon, and salt. Don’t skip the cornstarch; it thickens the juices. If you like a more spiced peach cobbler, you can add ¼ to ½ teaspoon of pumpkin pie spice.
- For the peach cobbler topping: All-purpose flour, more granulated sugar, baking powder, salt, milk, a large egg, vanilla extract, and unsalted butter. Use aluminum-free baking powder so there’s no bitter aftertaste in the batter. Spoon the flour into the measuring cup rather than scooping directly from the bag. Packed flour can make the batter too thick. Also, make sure to keep the butter pieces cold; they melt down during baking and create those golden, slightly crispy patches across the top.
How to Make Peach Cobbler
These step-by-step photos walk you through how the cobbler comes together from filling to batter to bake. For the full ingredient list and instructions, head straight to the → Peach Cobbler Recipe
1. Whisk the Wet Ingredients
Pour the milk, egg, and vanilla into a liquid measuring cup.
2. Make the Cobbler Batter
Add the flour, sugar, baking powder, and salt to a large bowl and whisk them together, then pour in the wet ingredients and stir until the batter is smooth. Stop once it comes together.
3. Prepare the Peach Filling
Add the sliced peaches, sugar, cornstarch, lemon juice, cinnamon, and salt to the 9×13 baking dish.
4. Toss Until Coated
Stir everything together until the cornstarch fully dissolves and there are no white streaks left. The mixture should look glossy and evenly coated.
5. Add the Batter and Butter
Pour the batter over the peach filling and spread it as evenly as you can, then scatter the cold butter cubes across the top. Don’t press them in.
6. Bake the Peach Cobbler
The cobbler is done when the top is golden brown, and the filling is bubbling up around the edges. Let it cool for about 10 minutes before serving. The filling is loose right out of the oven and thickens as it settles.
Full Homemade Peach Cobbler Recipe
Peach Cobbler Recipe
Ingredients
Peach filling
- 8 very ripe peaches pitted and sliced into thin wedges
- ½ cup granulated sugar
- 1 tablespoon cornstarch
- 1 tablespoon lemon juice
- ½ teaspoon cinnamon
- ¼ teaspoon salt
For the batter
- 1 cup all-purpose flour
- ½ cup granulated sugar
- 1 tablespoon baking powder aluminum free
- ¼ teaspoon salt
- ¾ cup milk
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter cut into small cubes
Instructions
- Preheat oven to 350℉.
- In a 9×13 baking dish, combine the peaches, sugar, cornstarch, lemon juice, cinnamon, and salt. Stir until the cornstarch dissolves, and set aside.
- In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a liquid measuring cup, whisk together the milk, egg, and vanilla extract. Pour the milk mixture into the dry ingredients and stir until smooth.
- Pour the batter on top of the peaches in the baking dish. Add the cubed butter on top of the batter.
- Bake for 35–40 minutes until golden brown and bubbly. Allow to cool for about 10 minutes, then serve warm with a scoop of vanilla ice cream, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Mix in another fruit. Swap 2 to 3 of the peaches for an equal amount of fresh or thawed blueberries or raspberries to make a mixed fruit cobbler.
- Add a crunchy sugar top. Sprinkle 1 to 2 tablespoons of coarse or turbinado sugar over the batter right before baking for a crispier, slightly textured surface.
- Make it dairy-free. Swap the milk for any unsweetened plant-based milk and replace the butter with 2 tablespoons of coconut oil. The texture stays very similar.
- Top it with nuts: Sprinkle on some toasted pecans, sliced almonds, candied walnuts, or pistachios for crunch.
Recipe Tips
- Don’t overmix the batter topping. Stir the wet ingredients into the dry ingredients until just combined. If you overmix, it could turn out dense instead of tender.
- Don’t rush the resting time. The filling is very liquid right out of the oven. Give it at least 10 minutes to cool and thicken before serving. Scooping too early means the juice runs everywhere.
FAQs
This usually happens when there isn’t enough thickener, like cornstarch, or the cobbler hasn’t baked long enough for the filling to bubble and activate the thickener. Bake it a while longer, until golden brown, and then be sure to let it sit without cutting into it. The filling will thicken as it cools.
It likely needs more time in the oven. The top can look golden before the center is fully set, especially when the peaches are very juicy. Press the center gently; it should feel set, not soft or wet. If it’s not quite there, cover loosely with foil and bake for a few more minutes.
