Fresh Peach Cobbler
Ingredients
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- 8 tbsp unsalted butter
- 2 pounds fresh peaches – peeled, pitted, and sliced 0.5-inch thick (~6.5 medium peaches)
- 1/2 cup granulated sugar – for peaches
- 1 tbsp lemon juice
- 2 tsp cornstarch
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1 cup all-purpose flour
- 1 cup granulated sugar – for batter
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1 cup whole milk
- vanilla ice cream – for serving
Instructions
1. Heat the oven to 350°F. Put the butter in a 9x13-inch baking dish and place it in the oven to melt while the oven preheats, 5–8 minutes. Remove the dish once the butter is melted so it doesn’t brown.
2. Peel the peaches: Bring a pot of water to a boil. Score a small X on the blossom end of each peach, blanch 30–45 seconds, then transfer to an ice bath. Slip off the skins, pit, and slice into 0.5-inch wedges (about 6 cups).
3. In a medium saucepan, combine the sliced peaches with 0.5 cup granulated sugar, lemon juice, cornstarch, cinnamon, and nutmeg. Cook over medium heat, stirring, until the sugar dissolves and the juices just begin to simmer, 3–5 minutes. Remove from heat.
4. In a mixing bowl, whisk the flour, 1 cup granulated sugar, baking powder, and salt. Whisk in the milk until smooth; do not overmix.
5. Pour the batter evenly into the hot, buttered baking dish without stirring it into the butter. Spoon the warm peaches and their juices evenly over the batter; do not stir. The batter will rise up around the fruit as it bakes.
6. Bake until the cobbler is deeply golden, the edges are crisp, and the center is set, 40–45 minutes. Let cool 10–15 minutes to allow the juices to thicken slightly.
7. Serve warm, scooped into bowls with vanilla ice cream, if desired.
Peach cobbler is a cornerstone of American home baking, especially in the South where summer peaches are abundant and celebrated. Unlike pie, cobbler is defined by a simple batter or biscuit topping baked with juicy fruit until the top is browned and the filling bubbles. When made with fresh peaches, the contrast of caramelized crust and syrupy fruit captures the essence of the season.
Across regions, two classic styles dominate: a pourable batter that bakes up around the fruit, and a drop-biscuit topping that sits on top. The batter style, often made with a melted-butter base and a simple flour–sugar–milk batter, is beloved for its crisp, lacy edges and custardy center. Light seasoning—just a hint of warm spice—lets the floral sweetness of fresh peaches shine.