Peach Cobbler

Published by Fork Around & Find Out Kitchen — presented in the Lila editorial voice. Editorial standards

Quick Answer

To make peach cobbler, pour melted butter into a baking dish, mix a simple flour-sugar-milk batter on top, then spoon sliced peaches over the batter and bake at 350°F for 45-50 minutes until golden and bubbling. The batter rises up around the peaches as it bakes, creating a soft cake-like crust.

Jump to Recipe

Peach cobbler is what happens when fruit and batter agree not to make dessert harder than it needs to be. Melted butter goes into the baking dish first, a simple flour-sugar-milk batter follows, and sliced peaches are spooned over the top. Do not stir the whole thing into submission. As it bakes at 350°F, the batter rises up around the fruit on its own, creating a golden, cake-like crust with soft peaches tucked through it.

That upside-down-looking assembly is the whole trick, and it is why this cobbler is more interesting than simply pouring cake batter over fruit. The butter crisps the edges, the peach juices work their way into the rising batter, and 45–50 minutes in the oven turns the middle tender while the top gets properly golden and bubbling. Serve it warm, preferably with vanilla ice cream melting into the corners. It is also an excellent dessert for apologizing, celebrating, visiting, or quietly admitting you bought too many peaches because the produce display was persuasive.

Prep10 minutes

Cook50 minutes

Total60 minutes

Serves8 servings

DifficultyEasy

Ingredients

Servings

1/2 cup (1 stick / 113g) unsalted butter
1 cup (125g) all-purpose flour
1 cup (200g) granulated sugar, divided
1 tablespoon baking powder
1/4 teaspoon salt
1 cup (240ml) whole milk
1 teaspoon vanilla extract
4 cups (about 700g) fresh peaches, peeled and sliced (approximately 5-6 medium peaches), OR two 15-oz cans sliced peaches, drained
1/2 teaspoon cinnamon
1 tablespoon fresh lemon juice (if using fresh peaches)

Instructions

1Preheat your oven to 350°F (175°C).
2Place the butter in a 9x13-inch baking dish and set it in the oven for 5-7 minutes, just until fully melted. Remove the dish from the oven and set it aside. Do not wipe the dish or stir the butter.
3In a medium bowl, whisk together the flour, 3/4 cup of the sugar, baking powder, and salt.
4Add the milk and vanilla extract to the flour mixture and stir until just combined. A few small lumps are fine. Do not overmix.
5Pour the batter directly over the melted butter in the baking dish. Do not stir. The butter will pool around the edges and that is correct.
6In a separate bowl, toss the sliced peaches with the remaining 1/4 cup sugar, cinnamon, and lemon juice (if using fresh peaches).
7Spoon the peach mixture evenly over the top of the batter. Again, do not stir. The batter will rise up and around the peaches during baking.
8Bake at 350°F for 45-50 minutes, until the top is golden brown and the edges are bubbling. The center should be set — it will jiggle slightly but should not look liquid.
9Remove from the oven and let rest for at least 10 minutes before serving. It will continue to set as it cools slightly. Serve warm with vanilla ice cream or whipped cream.

Nutrition Information

Estimated per serving: 1 of 8 servings.

310Calories

4 gProtein

47 gCarbohydrates

13 gTotal Fat

8 gSaturated Fat

2 gFiber

34 gTotal Sugars

250 mgSodium

33 mgCholesterol

Estimated from the ingredients and quantities in this recipe using standard food-composition values. Brand choices, trimming, cooking loss, optional ingredients, and actual portion size can change the numbers. How we calculate nutrition estimates.

Pro Tips

Do not stir the batter and butter together, and do not stir the peaches in. The whole method depends on the layers staying separate until the oven does its thing. I stirred mine the first time. I know what I lost.
If your peaches are very ripe and juicy, pat the slices gently with a paper towel before tossing them with sugar — too much liquid can make the center soggy. This is a lesson learned in front of witnesses.
The cobbler is done when the top is genuinely golden brown, not pale yellow. Pale yellow is not done. Pale yellow is hoping nobody notices. Give it the full time.

Substitutions

fresh peaches → canned peaches in juice or light syrup, drained Drain well and reduce the added sugar to 2 tablespoons since canned peaches are already sweetened. Works beautifully in winter.

fresh peaches → frozen peaches, thawed and drained Thaw completely and pat dry before using. Add the full 1/4 cup sugar since frozen peaches are unsweetened.

whole milk → 2% milk, oat milk, or buttermilk Buttermilk adds a slight tang and makes the batter especially tender. Any of these work without changing the method.

all-purpose flour → 1-to-1 gluten-free baking flour Use a blend that contains xanthan gum. The texture is slightly denser but holds up well. Do not use almond flour — the batter will not rise.

unsalted butter → salted butter If using salted butter, omit the 1/4 teaspoon salt from the batter. The cobbler will be fine. It will be good, even.

Storage Instructions

Cover the cooled cobbler tightly with plastic wrap or foil and refrigerate for up to 4 days. Reheat individual portions in the microwave for 45-60 seconds, or reheat the whole dish uncovered in a 325°F oven for 15-20 minutes. The crust softens a little after the first day, which some people — reasonable people — prefer.

Make Ahead

You can assemble the cobbler up to 4 hours ahead, cover it unbaked, and refrigerate it. Pull it out 20 minutes before baking to take the chill off, then bake as directed. Add 5 extra minutes to the bake time if it goes in cold. Alternatively, bake it the day before and reheat — it reheats well and the flavor actually deepens overnight.

Freezing

Yes. Cool the cobbler completely, wrap the baking dish or individual portions tightly, and freeze. Thaw before reheating in the oven; the peach filling freezes well, although the baked topping will be softer after thawing.

Frequently Asked Questions

Can I make this ahead of time?

How do I store the leftovers?

Can I freeze Peach Cobbler?

Can I adjust it for what I have on hand?

Yes. Tested adjustments on this recipe include fresh peaches → canned peaches in juice or light syrup, drained; fresh peaches → frozen peaches, thawed and drained; and whole milk → 2% milk, oat milk, or buttermilk.

What's the most common mistake to avoid?

Do not stir the batter and butter together, and do not stir the peaches in. The whole method depends on the layers staying separate until the oven does its thing. I stirred mine the first time. I know what I lost.