Peach Cobbler Recipe

Preheat oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish with butter or nonstick spray.

Prepare Peaches

If using fresh peaches, peel (optional), pit, and slice into 1/2-inch thick wedges to yield about 6 cups. If using frozen peaches, thaw and drain excess liquid, reserving juices.

In a medium bowl, combine 3 tablespoons granulated sugar, 2 tablespoons packed light brown sugar, 1 tablespoon cornstarch, 1 tablespoon lemon juice, 1 teaspoon vanilla extract, 1/2 teaspoon ground cinnamon and 1/8 teaspoon salt. Stir to combine.

Add the sliced peaches to the sugar mixture and toss gently until evenly coated. Let macerate for 10 minutes so juices develop and cornstarch begins to hydrate.

Pour the peach mixture (including any released juices) into the prepared baking dish and spread into an even layer. Set aside while you make the batter.

In a large bowl, whisk together 1 1/2 cups all-purpose flour, 3/4 cup granulated sugar, 1 tablespoon baking powder and 1/2 teaspoon salt until evenly combined.

In a separate bowl or large measuring cup, whisk the wet ingredients: 1 cup whole milk, 1 large egg, 6 tablespoons melted unsalted butter (cooled slightly), and 1 teaspoon vanilla extract until smooth.

Pour the wet mixture into the dry ingredients and stir with a spatula until just combined. The batter should be thick but pourable; a few small lumps are fine. If using, fold in 1/4 teaspoon ground nutmeg.

Drop spoonfuls of batter evenly over the peach layer in the baking dish. You can also pour batter and gently spread with an offset spatula to give more even coverage; the batter will rise during baking and form a cobbled top around the fruit.

Dot the batter with the remaining 2 tablespoons unsalted butter cut into small pieces and sprinkle 1 tablespoon turbinado sugar over the top for a crunchy finish.

Place the dish on a baking sheet (to catch any overflow) and bake in the preheated 375°F (190°C) oven for 35–45 minutes. The cobbler is done when the top is golden brown, the batter is set (a toothpick inserted into the biscuit portion comes out with a few moist crumbs), and peach juices are bubbling around the edges.

If the top is browning too quickly before the center is set, tent loosely with aluminum foil for the remaining bake time.

Remove from oven and let rest 10–15 minutes to thicken the juices. This helps the cobbler hold its shape when scooped.

Serve warm, topped with vanilla ice cream or whipped cream if desired.