Old Fashioned Peach Cobbler
A classic Southern-style peach cobbler made with ripe, juicy peaches and a simple pour-over batter. Crispy edges, tender crust, and pure summer comfort in every bite.
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Servings: 8 Servings
Calories: 310kcal
Cost: $6
Equipment
- 1 9x13” baking dish Glass or ceramic preferred
- 1 Mixing bowl For batter
- 1 Medium saucepan Optional, for macerating peaches
- 1 Whisk or fork For mixing
- 1 Oven Preheated to 350°F
Ingredients
- For the Peaches:
- Amount Unit Name Notes
- 6 –8 Fresh peaches Peeled sliced (about 5 cups)
- ¾ cup Granulated sugar
- ½ tsp Cinnamon Optional but recommended
- 1 tsp Lemon juice Optional brightens flavor
- For the Batter:
- Amount Unit Name Notes
- ½ cup Unsalted butter Melted in pan
- 1 cup All-purpose flour
- 1 cup Granulated sugar
- 1 tbsp Baking powder
- ¼ tsp Salt
- 1 cup Whole milk
- ½ tsp Vanilla extract Optional for added warmth
Instructions
- Preheat oven to 350°F. Place butter in a 9x13-inch baking dish and melt it in the oven.
- Prep peaches: Toss sliced peaches with sugar, cinnamon, and lemon juice. Let sit 10 minutes.
- Make the batter: Whisk flour, sugar, baking powder, salt, milk, and vanilla until smooth.
- Assemble cobbler: Pour batter into dish over melted butter (do not stir). Spoon peaches and juices over batter (again, don’t stir).
- Bake for 40–45 minutes until the top is golden brown and edges are crisp.
- Cool slightly and serve warm, optionally with ice cream or whipped cream.
Notes
- For added crunch, sprinkle 1–2 tbsp of sugar on top before baking.
- This recipe can be made with canned or frozen peaches, just be sure to drain them well.
- To add tang, stir in 1 cup chopped rhubarb like in my rhubarb custard pie.
Nutrition
Calories: 310kcal | Carbohydrates: 50g | Protein: 3g | Fat: 12g | Sodium: 160mg | Sugar: 35g | Vitamin A: 500IU | Calcium: 80mg