Ingredients
Peach Filling
6 cups fresh peaches, sliced about 1/2 inch thick
3/4 cup granulated sugar
2 tablespoons packed light brown sugar
2 tablespoons cornstarch
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
Pinch of fine salt
Cobbler Topping
1 1/2 cups all-purpose flour, spooned and leveled
1/2 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon fine salt
1/2 cup unsalted butter, melted and slightly cooled
3/4 cup whole milk, preferably at room temperature
1 teaspoon vanilla extract
Sugar Crust
1/3 cup granulated sugar
2 tablespoons coarse turbinado sugar
2 tablespoons unsalted butter, melted
For Serving, Optional
Vanilla ice cream
Fresh peach slices
Ground cinnamon
Caramel sauce
Instructions
1. Place an oven rack in the center position. Preheat the oven to 375°F (190°C). Lightly butter the bottom and sides of a 9 x 13-inch baking dish.
2. Slice the peaches into pieces about 1/2 inch thick. Place them in a large mixing bowl.
3. Add the granulated sugar, brown sugar, cornstarch, lemon juice, vanilla extract, cinnamon, nutmeg, and salt. Gently toss until the peaches are evenly coated and no visible patches of cornstarch remain.
4. Let the peach mixture stand for 10 minutes. This gives the sugar time to draw out some peach juice and helps distribute the cornstarch.
5. Pour the peaches and all accumulated juices into the prepared baking dish. Spread them into an even layer.
6. In a separate large bowl, whisk together the flour, granulated sugar, baking powder, and salt.
7. Add the slightly cooled melted butter, milk, and vanilla. Stir gently just until a thick, spoonable batter forms. Stop mixing once the dry flour disappears. Do not beat the batter.
8. Drop spoonfuls of batter evenly over the peaches. Gently spread the batter so most of the fruit is covered, leaving a few small openings where the peach juices can bubble through.
9. In a small bowl, combine the granulated sugar and turbinado sugar for the crust. Sprinkle the mixture evenly over the entire cobbler topping, including near the edges.
10. Slowly drizzle the 2 tablespoons of melted butter over the sugar in small streaks and droplets. Avoid pouring all the butter into one area.
11. Bake on the center rack for 45 to 50 minutes. The cobbler is ready when the surface is deeply golden, the sugar crust looks set, and the peach filling is visibly bubbling around the edges.
12. If the top becomes dark before the filling is bubbling, loosely cover the darkest areas with aluminum foil and continue baking.
13. Remove the cobbler from the oven and let it rest for 10 to 15 minutes. The filling will settle slightly as it stands.
14. Serve warm. Add vanilla ice cream, fresh peach slices, cinnamon, or a small caramel drizzle if desired.
Notes
Peaches: Choose ripe but still firm peaches. Very hard peaches may remain firm after baking, while overripe peaches can release too much liquid.
Peeling: Peeling the peaches is optional. Leave the skins on for a rustic cobbler or remove them for a smoother filling.
Measuring flour: Spoon the flour into the measuring cup and level it rather than packing it down. Too much flour can produce a heavy topping.
Batter consistency: The batter should be thick but easy to spoon. If it is unusually stiff, add whole milk 1 tablespoon at a time until spoonable.
Do not overmix: Stir only until the flour disappears. Excess mixing can make the topping less tender.
Sugar crust: Use both granulated and turbinado sugar. Granulated sugar coats the surface evenly, while turbinado creates larger crisp sugar crystals.
Butter application: Drizzle the final melted butter across the surface rather than pouring it into one spot. This gives the crust more even color and texture.
Doneness: Do not rely only on the timer. Look for a deeply golden top and peach juices visibly bubbling around the edges.
Frozen peaches: Thaw and drain them well before measuring. Excess liquid can make the filling too loose.
Canned peaches: Use well-drained peaches. Do not add the packing syrup to this recipe.
Resting: Allow the baked cobbler to stand for 10 to 15 minutes before serving. It will still be warm, but the filling will have time to settle.
Storage: Cool leftovers, cover, and refrigerate. Reheating in the oven gives the topping a better texture than microwaving.
Nutrition information does not include ice cream, caramel sauce, or optional garnishes.
- Prep Time: 20 minutes
- Rest Time: 10–15 minutes after baking
- Cook Time: 45–50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American / Southern-inspired
- Diet: Vegetarian