Peach Cobbler Recipe

Prep peaches

Preheat the oven to 375°F (190°C). Peel, pit, and slice enough ripe peaches to measure 6 cups. Place the sliced peaches in a large mixing bowl.

Add sugars and flavorings: To the bowl with peaches add 1 cup granulated sugar, 2 tablespoons light brown sugar, 1 tablespoon fresh lemon juice, 1 teaspoon ground cinnamon, 1 teaspoon ground nutmeg, and a pinch of kosher salt. Toss gently to coat the peach slices evenly.

Thicken: Sprinkle 2 teaspoons cornstarch over the sugared peaches and toss until the cornstarch is evenly distributed and the juices begin to thicken slightly.

Rest: Let the peach mixture sit for 10 minutes at room temperature while you prepare the topping. This allows the peaches to release juices and the cornstarch to hydrate.

Transfer to baking dish: Pour the peach mixture (including accumulated juices) into a 9x13-inch (or equivalent) shallow baking dish and spread into an even layer. If using lemon zest, sprinkle 1 teaspoon over the top now.

Combine dry ingredients: In a medium bowl whisk together 1 1/2 cups all-purpose flour, 1/2 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon kosher salt until evenly mixed.

Combine wet ingredients: In another bowl whisk together 6 tablespoons melted unsalted butter (cooled slightly), 3/4 cup whole milk, 1 large egg, and 1 teaspoon vanilla extract until smooth.

Make the batter: Pour the wet mixture into the dry ingredients and stir until just combined; do not overmix. The batter should be slightly thick but pourable. If too thick, add up to 1 tablespoon more milk.

Assemble: Spoon or ladle dollops of batter evenly over the peach filling. The batter will not cover the peaches completely — that’s normal; it will expand and form a golden crust during baking. Dot the top with 2 tablespoons cut pieces of unsalted butter distributed across the surface.

Optional finish: Sprinkle 1 tablespoon coarse sugar over the batter for a crunchy top.

Bake: Place the dish in the preheated 375°F (190°C) oven and bake 35–45 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean and the peach juices are bubbling around the edges.

Rest: Remove from the oven and let the cobbler rest 10–15 minutes to thicken the fruit juices. This makes serving cleaner and allows flavors to settle.

Serve: Serve warm in bowls or on plates with vanilla ice cream or whipped cream as desired.