Peach Cobbler Recipe
Make Peach Cobbler Recipe in just 1h 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Peach filling
Topping / Batter
Finishing
Method
Peach filling
Preheat the oven to 375°F (190°C). Place a 9x13-inch baking dish (or equivalent) on a middle rack to preheat slightly while you prepare the filling.
In a large bowl combine the sliced peaches, 3 tbs granulated sugar, 2 tbs light brown sugar, lemon juice, cornstarch, 1 tsp cinnamon, 1 tsp nutmeg, and 1 tsp sea salt. Toss gently until peaches are evenly coated and cornstarch is dissolved.
Let the mixture sit 5–10 minutes to macerate and thicken; stir once more before transferring.
Carefully pour the peach mixture into the preheated baking dish, spreading into an even layer. If there is any accumulated juice in the bowl, add it to the dish as well.
Topping / Batter
In a medium bowl whisk together 1.5 cups flour, 0.75 cups granulated sugar, 2 tsp baking powder, and 0.5 tsp sea salt until combined.
In a separate bowl or measuring cup whisk the milk, melted butter (6 tbs), egg, and 1 tsp vanilla until smooth.
Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix; a few small lumps are fine. The batter should be thick but pourable—if too thick, add 1–2 tbs milk.
Using a large spoon or small ice cream scoop, drop dollops of batter evenly over the peach layer. Aim to cover most of the surface but it’s okay to leave gaps—batter will spread as it bakes.
Scatter the 2 tbs cold butter pieces over the batter and peaches so some melt into the fruit and some top the batter.
Sprinkle 1 tbs coarse sugar over the top for a sweet, crunchy finish.
Baking and finishing
Place the baking dish in the preheated oven and bake at 375°F (190°C) for 35–45 minutes, until the topping is golden brown and an inserted knife into the center comes out clean (peach juices should bubble around the edges).
If the topping is browning too quickly while juices are not bubbling, tent loosely with foil and continue baking until done.
Remove from the oven and let the cobbler rest 10–15 minutes to allow the filling to thicken slightly — it will be hot and bubbling.
Serve warm with optional vanilla ice cream or whipped cream.