The Best Peach Cobbler Recipe

I’m sharing my Grandma’s Peach Cobbler, bursting with juicy summer peaches and a sweet, crumbly biscuit topping that hides a little surprise.

I never thought a simple pan could make me crave summer like this, but this Best Peach Cobbler had me at the first bubbling bite. I start with loads of ripe peaches and a dusting of ground cinnamon and somehow it becomes what folks call Grandma’s Peach Cobbler without any secret fuss.

The juices get syrupy, the top crisps in places, and every spoonful feels familiar yet surprising, like a memory you cant quite place. I’m kinda proud of how easy it is, and curious eaters always ask if I cheated.

Try it and see what you think.

Ingredients

• Ripe peaches bring juicy sweetness vitamin C fiber and bright summer flavor.
• White sugar amps sweetness and caramelizes the top, mostly empty calories no fiber.
• Brown sugar adds molasses notes and moisture makes the crust richer tasting.
• Cornstarch thickens peach juices into a glossy filling and keeps it from getting runny.
• All purpose flour builds the tender batter base provides carbs and structure.
• Butter melts into batter for richness it’s adds fat and golden flavor.
• Ground cinnamon gives warm spice and aroma, tiny calories but big cozy vibes.

Ingredient Quantities

• 6 cups sliced ripe peaches (about 6 medium peaches, 2 lb)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar packed
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 1 cup all purpose flour
• 1 cup granulated sugar (for batter)
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup whole milk
• 1/2 cup unsalted butter, melted (1 stick)
• 1 teaspoon vanilla extract
• 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon for sprinkling

How to Make this

1. Preheat oven to 375°F (190°C) and butter a 9×13 inch baking dish; if you want easier peeling, blanch peaches in boiling water 30 seconds then ice bath, skins slip right off.

2. In a large bowl toss 6 cups sliced ripe peaches with 3/4 cup granulated sugar, 1/4 cup packed light brown sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon and a pinch of salt; the cornstarch will thicken juices while baking so don’t skip it.

3. Let the peach mixture sit 10 minutes to macerate, stirring once; if you’re using frozen peaches just thaw and drain excess liquid before mixing.

4. Pour the peach mixture into the prepared baking dish, spreading evenly; press down a little so juices start to pool, it helps the topping sink in a bit for classic cobbler texture.

5. In another bowl whisk together 1 cup all purpose flour, 1 cup granulated sugar (for batter), 1 teaspoon baking powder and 1/4 teaspoon salt until well combined.

6. Stir in 1 cup whole milk, 1/2 cup melted unsalted butter and 1 teaspoon vanilla extract until just combined; batter will be thinish, that’s okay, don’t overmix or it’ll get tough.

7. Pour the batter evenly over the peaches; it’s fine if some fruit peeks through, the batter will rise and make a biscuit-y top.

8. Mix 2 tablespoons granulated sugar with 1/2 teaspoon ground cinnamon and sprinkle evenly over the top for a crunchy, cinnamon-sugar crust.

9. Bake in the preheated oven until golden brown and the filling is bubbly, about 40 to 45 minutes; if the top browns too fast loosely tent with foil for the last 10 minutes.

10. Let cobbler cool at least 15 minutes so filling sets a bit, then serve warm with ice cream or whipped cream; leftovers keep covered in fridge for 3 days and reheat nicely.

Equipment Needed

1. 9×13 inch baking dish (butter or spray with nonstick)
2. Large mixing bowl plus a medium bowl for the batter
3. Measuring cups and measuring spoons
4. Whisk and a rubber spatula or wooden spoon
5. Chef knife and cutting board
6. Large pot for blanching with a slotted spoon and a bowl for an ice bath
7. Colander or fine mesh strainer to drain thawed peaches
8. Oven mitts and a cooling rack

FAQ

The Best Peach Cobbler Recipe Substitutions and Variations

• Peaches — frozen sliced peaches (thaw and drain well, may need a bit more thickener), canned peaches (packed in juice not heavy syrup; drain and cut, reduce added sugar by 2–3 tbsp), nectarines (1:1 swap, same cook time), apples (use tart apples, add extra sugar and 1/2 tsp cinnamon).
• Cornstarch — arrowroot powder (use 1:1, gives clear glossy filling), tapioca starch or quick-cook tapioca (1:1 for starch, 2 tbsp quick-cook tapioca for 1 tbsp cornstarch), all purpose flour (use about 2x the amount of flour for cornstarch, so 4 tbsp flour for 2 tbsp cornstarch; result is less shiny and slightly thicker).
• Whole milk — 2% or skim milk (1:1 swap, less rich), buttermilk (1:1, adds tang and a bit more lift in the batter), almond or oat milk (1:1, slightly less rich but fine), half and half or light cream (use 3/4 cup milk + 1/4 cup cream to mimic richness).
• Unsalted butter (1 stick) — salted butter (use same amount, omit any extra salt in recipe), coconut oil (solid, 1:1, gives subtle coconut note), vegan margarine or plant-based butter (1:1, use a block style for closest result), ghee or clarified butter (1:1, richer nutty flavor).

Pro Tips

1. Mix the cornstarch into the sugars first so it doesnt clump on the fruit, then toss with the peaches. If your peaches are super juicy add another tablespoon of cornstarch or briefly simmer the fruit on the stove to concentrate the juices, youll get a cleaner filling that wont run.

2. Let the melted butter cool a little before you add it to the milk so you dont end up cooking or separating things, and stir the batter just until combined. Overmixing makes the top tough, so its fine if the batter is a bit lumpy and thin. For extra tenderness and tang try swapping half the milk for buttermilk or plain yogurt.

3. Use ripe but slightly firm peaches and slice them all about the same thickness so they bake evenly, otherwise some pieces will turn to mush while others are underdone. If using frozen peaches, thaw completely, drain well and pat dry, then toss with a touch more sugar and cornstarch to soak up the extra water.

4. Bake on the center rack and rotate the pan once halfway through for even color, and if the top is getting too dark loosely cover the dish with foil. For a crunchy finish sprinkle chopped nuts or quick oats on top before baking, or very briefly broil at the very end but watch it like a hawk or it will burn.