I make this peach cobbler when I want a warm, comforting dessert that feels like home. The juicy, spiced peaches bake into a soft, bubbling filling, while the buttery cobbler topping turns golden and slightly crisp on top.
Why You’ll Love This Recipe
I love how this recipe brings out the natural sweetness of fresh peaches while adding just the right amount of spice. The topping is tender but still has a light crunch, which gives a perfect contrast to the soft fruit underneath. I also appreciate that it’s simple to prepare and works beautifully for gatherings or a cozy dessert at home.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons unsalted butter, room temperature
10 cups fresh peaches, peeled and sliced
⅓ cup light brown sugar, packed
1 ½ tablespoons cornstarch
1 teaspoon ground cinnamon
¼ teaspoon ground ginger
1 ½ teaspoons vanilla extract
1 ½ cups all-purpose flour
⅓ cup granulated sugar
1 tablespoon granulated sugar
1 teaspoon baking powder
½ teaspoon salt
½ cup unsalted butter, cold and cut into small cubes
½ cup buttermilk, cold
¼ teaspoon cinnamon
Directions
I start by preheating the oven to 350°F and spreading butter evenly across a 9×13 baking dish.
I peel, pit, and slice the peaches into half-inch slices, then place them into a large bowl. In a separate bowl, I whisk together brown sugar, cornstarch, cinnamon, and ginger before mixing it with the peaches along with vanilla extract. I stir gently until everything is evenly coated.
I transfer the peaches into the prepared dish and bake them for 15 minutes. While they bake, I prepare the topping by whisking flour, sugar, baking powder, and salt. I cut in the cold butter until the mixture looks like coarse crumbs, then fold in the buttermilk just until combined.
After removing the peaches from the oven, I drop spoonfuls of the dough over the top. I mix the remaining sugar and cinnamon and sprinkle it over everything.
I return the dish to the oven and bake for 35 to 40 minutes until the top is golden and the filling is bubbling. I let it rest for about 5 to 10 minutes before serving.
Servings and timing
I prepare this cobbler in about 25 minutes, and it takes 55 minutes to cook, making the total time around 1 hour and 20 minutes. This recipe gives me about 12 servings, with each portion around 285 kcal.
Variations
I sometimes swap fresh peaches with frozen ones when they are out of season, making sure to thaw and drain them first. For a slightly richer flavor, I like adding a pinch of nutmeg to the filling. If I want extra texture, I sprinkle chopped pecans over the topping before baking.
Storage/Reheating
I store leftovers covered in the refrigerator for up to 4 days. When I want to reheat, I place a portion in the oven at 300°F until warmed through, which helps keep the topping from getting soggy. If I’m in a hurry, I use the microwave, though the topping becomes softer.
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FAQs
Can I use canned peaches instead of fresh ones?
I can use canned peaches, but I make sure to drain them well and reduce the added sugar slightly to avoid an overly sweet cobbler.
Why is my cobbler topping dense?
I notice this happens if I overmix the dough, so I mix just until the ingredients come together.
Can I make this ahead of time?
I sometimes prepare the filling in advance and refrigerate it, then add the topping and bake fresh when I’m ready to serve.
How do I know when the cobbler is done?
I look for a golden-brown topping and bubbling fruit filling around the edges.
Can I freeze peach cobbler?
I freeze it after baking and cooling completely. When I reheat, I bake it in the oven until warmed through.
Conclusion
I find this peach cobbler to be a timeless dessert that never disappoints. The balance of juicy peaches and buttery topping makes it a go-to recipe whenever I want something simple yet deeply satisfying.
📖 Recipe:
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Peach Cobbler
- Total Time: 1 hour 20 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
A warm, comforting peach cobbler with juicy spiced peaches and a golden, buttery topping that bakes to a light crisp.
Ingredients
2 tablespoons unsalted butter, room temperature
10 cups fresh peaches, peeled and sliced
1/3 cup light brown sugar, packed
1 1/2 tablespoons cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1 1/2 teaspoons vanilla extract
1 1/2 cups all-purpose flour
1/3 cup granulated sugar
1 tablespoon granulated sugar
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, cold and cut into small cubes
1/2 cup buttermilk, cold
1/4 teaspoon cinnamon
Instructions
- Preheat the oven to 350°F and spread butter evenly across a 9×13-inch baking dish.
- Place sliced peaches in a large bowl. In a separate bowl, whisk together brown sugar, cornstarch, cinnamon, and ginger. Mix with peaches and vanilla extract until evenly coated.
- Transfer peaches to the prepared dish and bake for 15 minutes.
- In a bowl, whisk flour, sugar, baking powder, and salt. Cut in cold butter until mixture resembles coarse crumbs. Fold in buttermilk just until combined.
- Remove peaches from oven and drop spoonfuls of dough over the top.
- Mix remaining sugar and cinnamon and sprinkle over the topping.
- Bake for 35 to 40 minutes until topping is golden and filling is bubbling.
- Let rest for 5 to 10 minutes before serving.
Notes
Frozen peaches can be used; thaw and drain before using.
Add a pinch of nutmeg for deeper spice flavor.
Sprinkle chopped pecans on top for extra texture.
Store covered in the refrigerator for up to 4 days.
Reheat in oven at 300°F for best texture or microwave for convenience.
Drain canned peaches well and reduce sugar slightly if using.
Avoid overmixing the dough to keep the topping light.
Can prepare filling ahead and bake with topping when ready.
- Prep Time: 25 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 285 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 30 mg
