Warm Peach Cobbler Recipe

Prep peaches

Preheat the oven to 375°F (190°C). Peel (optional), pit and slice the peaches into 1/2-inch thick wedges until you have about 6 cups. Place sliced peaches in a large bowl.

Add 3 tbs granulated sugar, 2 tbs light brown sugar, 1 tbsp lemon juice, 1 tsp cornstarch, 1 tsp vanilla extract, 1 tsp ground cinnamon and 1 tsp salt to the bowl with peaches. Gently toss to combine so the sugar and spices coat the peach slices evenly. Let sit for 10 minutes so juices develop and cornstarch can absorb moisture.

Transfer the peach mixture (including any accumulated juices) to a 9x13-inch baking dish (or a similar 3-quart baking dish) and spread into an even layer.

In a medium mixing bowl whisk together 1 1/2 cups all-purpose flour, 3 tbs granulated sugar, 2 tsp baking powder and 1/2 tsp salt until evenly combined.

Cut 6 tbs cold cubed unsalted butter into the dry ingredients using a pastry cutter, two forks or your fingertips until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

In a separate small bowl whisk together 3/4 cup whole milk, 1 large egg and 1/2 tsp vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir with a spatula just until combined. Do not overmix; the dough should be slightly sticky and thick.

Drop spoonfuls of the topping batter over the peach filling, spacing them about 1/2 inch apart to allow steam to escape and juices to bubble. The gaps will create the characteristic cobbler top.

Optional: Brush the tops lightly with 1 tbsp melted butter and sprinkle 1 tbsp turbinado or coarse sugar over the topping for extra color and crunch.

Place the baking dish on a rimmed baking sheet to catch any bubbling juices. Bake in the preheated 375°F (190°C) oven for 30–40 minutes, or until the topping is golden brown and the peach filling is bubbling at the edges. If the topping browns too quickly, tent loosely with foil for the final 10 minutes.

Remove the cobbler from the oven and let rest for at least 15 minutes. This helps the filling thicken slightly so it isn't too runny when served.

Serve warm, scooping into bowls and topping each portion with vanilla ice cream or whipped cream. Leftovers can be refrigerated for up to 3 days and gently reheated.