Make this easy peach cobbler for dessert! Sweet, juicy peaches baked with a butter-y cake-like topping, with a hint of nutmeg and cinnamon. It’s the best!
Have you noticed the peaches lately?
They are absolutely magnificent right now. I’m talking juicy, sweet, and so incredibly fragrant. They practically pull you right in with their heady aroma.
Whatever you do, make sure you pick some up! They are at their absolute peak at this time of year.
Of course they’re amazing just eaten right out of hand, but if you want to bake them into a dessert that brings out all the best things peaches have to offer, I have the perfect recipe: homemade peach cobbler.
WHAT IS PEACH COBBLER?
The term “cobbler” can mean quite a few different things.
It almost always means a layer of juicy, sweet cooked fruit on the bottom. And it’s always baked under some kind of crust or topping.
I’ve seen cobblers made with biscuits on top. Or with kind of a crumb topping (I would call this a crumble or crisp, but some people consider it cobbler). I’ve even seen peach cobbler made with pie crust!
But to me, the best peach cobbler recipe has more of a cake-like topping. It’s soft, buttery, and a little sweet, and it tastes amazing with those luscious peaches.
This homemade peach cobbler recipe is old-fashioned and so delicious. It’s made from scratch, with no cake mix or bisquick required, but it’s super-easy so don’t worry! It can be made with fresh peaches (heavenly!) or frozen, and it has the subtlest hint of cinnamon and nutmeg, in the southern tradition.
HOW TO MAKE PEACH COBBLER
This is one of those “magic of baking” kind of recipes that I just love. You put it into the oven, and what comes out looks completely different than what went in.
It might seem strange to layer the batter for the topping over melted butter, and then put the peaches on top of that, but it’s really the right way to do it! As it bakes, the peaches magically sink to the bottom and the buttery crust puffs up all around. Magic!
For the topping just stir together flour, sugar, baking powder, and salt. Then pour in the milk and whisk ’til smooth. This batter gets poured into the baking dish, right on top of the melted butter.
I like to use all-purpose flour for this recipe, but if you’d prefer to use self-rising flour, you totally can! Just omit the baking powder and salt.
You can also make it gluten-free by replacing the all-purpose flour with a gluten-free flour blend that subs 1:1 for regular flour. Here are a few good options:
- King Arthur Flour Gluten-Free Measure for Measure Flour
- Bob’s Red Mill Gluten-Free All-Purpose Baking Flour
- Cup4Cup Multi-Purpose Gluten-Free Flour
For a vegan option, use any plant based milk, along with your favorite vegan butter substitute.
Once your topping is made, you can layer on the peaches. I used fresh peaches (they’re in season!) but you could also use frozen peach slices.
Cook the fresh or frozen peaches down with some sugar, lemon juice, and cornstarch until bubbling. The cornstarch will thicken the juices so that your peach cobbler doesn’t come out runny. You’ll see things start to thicken up as soon as the mixture comes to a boil.
Layer the filling over the batter, dust with a little cinnamon and nutmeg, and bake until puffed and golden!
HOW TO SERVE PEACH COBBLER
This peach cobbler can be served warm or cold. It’s equally good, either way!
If you want to reheat it, just scoop it into a bowl and pop it in the microwave for a few seconds. Don’t overdo it, or it could get gummy! It only takes about 20 to 30 seconds.
I love my peach cobbler with a dollop of whipped cream on top. It’s also fantastic with vanilla ice cream!
HOW TO STORE PEACH COBBLER
This peach cobbler should be good at room temperature for a day or so. It will keep in the fridge for 5 to 7 days, or in the freezer for a couple months. Thaw in the fridge and reheat gently.
I hope you’ll give this peach cobbler recipe a try! It’s such a great way to enjoy one of summer’s best fruits, and you’ll love how easy it is to make!
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EASY PEACH COBBLER RECIPE VIDEO
Peach Cobbler Recipe
Make this easy peach cobbler for dessert! Sweet, juicy peaches baked with a butter-y cake-like topping, with a hint of nutmeg and cinnamon. It's the best!
For the filling
- 4 pounds fresh peaches (about 12 medium peaches), peeled and pitted, or about 9 cups frozen peach slices
- 3/4 cup granulated sugar
- 2 1/2 tablespoons lemon juice
- 2 tablespoons cornstarch
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
For the topping
- 1/2 cup unsalted butter, melted
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup milk
To make the filling:
- Place the peaches, sugar, lemon juice, and cornstarch in a large pot, and cook over medium-high heat, stirring, until bubbling.
To make the topping:
- Preheat the oven to 375 degrees F and pour the melted butter into a 9x13-inch pan.
- Place the flour, sugar, baking powder, and salt in a medium bowl and whisk to combine.
- Add the milk, stirring until smooth, and pour the mixture over the melted butter.
- Pour the cooked peaches over the topping and sprinkle with cinnamon and nutmeg.
- Bake for 45 to 50 minutes, or until the topping is puffed and golden.
- Serve warm or cold.
Here are a few more great peach recipes:
|Amount Per Serving||As Served|
|Calories 264kcal Calories from fat 80|
|% Daily Value|
|Total Fat 9g||14%|
|Saturated Fat 5g||25%|
|Dietary Fiber 3g||12%|
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
|Total Fat||Less than||65g|
|Sat Fat||Less than||25g|