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Peach Cobbler Recipe Easy Homemade Cozy Summer Dessert to Try

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A warm, sweet peach cobbler with a buttery, flaky crust and spiced juicy peaches, perfect for summer gatherings and easy to make with simple ingredients.

Ingredients

Scale
  • 6 medium fresh peaches, peeled and sliced
  • 1 cup granulated sugar
  • ½ cup packed brown sugar
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • ¾ cup milk
  • 1 teaspoon ground cinnamon
  • a pinch of nutmeg (optional)
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel, pit, and slice 6 medium peaches. Toss them gently with ½ cup of the granulated sugar, lemon juice, and 1 teaspoon cinnamon in a bowl. Let sit while you make the crust.
  3. In a medium bowl, combine 1 cup flour, ½ cup brown sugar, ½ cup granulated sugar, 1 teaspoon baking powder, ¼ teaspoon salt, and a pinch of nutmeg. Stir well.
  4. Add ½ cup cold, cubed unsalted butter to the dry mix. Using a pastry cutter or fork, work the butter into the flour until the mixture resembles coarse crumbs with some pea-sized pieces.
  5. Pour in ¾ cup milk and 1 teaspoon vanilla extract. Stir just until combined; the batter will be thick but pourable.
  6. Pour the peach mixture into your greased 9×9-inch baking dish, spreading evenly. Spoon the batter over the peaches in dollops to cover as much as possible.
  7. Bake for 40-45 minutes until the crust is golden brown and peach juices bubble around the edges. If crust browns too fast, tent loosely with foil after 30 minutes.
  8. Let the cobbler rest for 10-15 minutes before serving to thicken.

Notes

Use cold butter for a flaky crust. Let peaches macerate with sugar and lemon juice to release juices and flavor. Tent with foil if crust browns too fast. Let cobbler cool before serving to thicken filling. For gluten-free, substitute flour with gluten-free blend. For vegan, use coconut oil and plant milk.

Nutrition

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