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A bubbling dish of easy peach cobbler with a golden buttery crust and a scoop of vanilla ice cream melting on top

Easy Peach Cobbler

A simple Southern-style peach cobbler with cinnamon spiced peaches and a buttery batter crust that bakes up golden and crisp at the edges.
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Prep Time 15 minutes
Cook Time 50 minutes
Cooling 20 minutes
Total Time 1 hour 25 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

Peach filling
  • 6 cups sliced peaches fresh, frozen or well-drained canned, about 2 1/2 pounds fresh (1.1 kg)
  • 1/3 cup granulated sugar (67 g)
  • 1/4 cup packed brown sugar (50 g)
  • 1 tablespoon cornstarch
  • 1 tablespoon lemon juice fresh
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
Batter
  • 1/2 cup unsalted butter (113 g)
  • 1 cup all-purpose flour spooned and leveled (125 g)
  • 3/4 cup granulated sugar (150 g)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 cup whole milk (240 ml)
  • 1 teaspoon vanilla extract
  • 1 tablespoon cinnamon sugar for sprinkling, optional

Method
 

  1. Heat the oven to 350°F (175°C) and place a 9x13-inch baking dish on a rimmed baking sheet.
  2. Toss the peaches with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon and nutmeg. Let them sit while you make the batter.
  3. Put the butter in the baking dish and melt it in the oven for 5 to 7 minutes, until sizzling.
  4. Whisk the flour, 3/4 cup sugar, baking powder and salt. Stir in the milk and vanilla until just smooth.
  5. Pour the batter over the melted butter without stirring. Spoon the peaches and their juices evenly on top and sprinkle with cinnamon sugar if using.
  6. Bake for 45 to 55 minutes, until the crust is deep golden, a toothpick in the batter comes out clean and the juices bubble thickly.
  7. Cool for at least 20 minutes on a wire rack, then serve warm with ice cream or whipped cream.

Notes

Frozen peaches: Use them without thawing and add 5 to 10 minutes of baking time.
Canned peaches: Drain very well and reduce the granulated sugar in the filling to 1/4 cup.
Make ahead: Prep the peaches up to a day ahead. Refrigerate leftovers up to 4 days and freeze up to 2 months.
Nutrition is an estimate per serving, without ice cream.