Fresh peach cobbler is one of those desserts that says summer better than almost anything else. This simple recipe lets fresh, ripe, juicy peaches do all the work. All you need is a handful of everyday ingredients and about 30 minutes of your time. Top a bowl of this cobbler with vanilla ice cream and you've got the perfect dessert.
Why we love this recipe
- It is simple - You know we all like a simple, delicious, recipe. And this is the perfect dessert for warm, summer days and nights.
- It is delicious - If you haven't had a fresh fruit cobbler, served warm, with some ice cream or whipped cream on top, you are missing out! Yum!
- Use up those extra peaches - Does it ever seem like you may have purchased (or your own tree produced) too much fruit? This is a perfect recipe to use up extra fruit.
Recipe ingredients
- Peaches - Fresh, ripe peaches are the star here. In a pinch, canned peaches work too, but make sure to drain them well before using.
- Milk - Since I always have regular milk and lemon juice available, that is what I use. However, buttermilk is wonderful in this recipe.
- All-Purpose Flour - Creates the structure for the topping so it bakes up tender and golden, not dense or bready.
- Granulated Sugar - Used in the topping batter to balance the natural tartness of the peaches and encourage browning in the oven.
- Baking Powder - Helps the topping rise just enough to get that soft, fluffy texture as it bakes over the peaches.
- Salt - Balances the sugar and enhances the natural flavor of the peaches.
- Cornstarch - Coats the peaches before baking to help the juices set up into a thick, glossy filling rather than pooling at the bottom.
- Cinnamon - Split between the peaches and the batter, it adds a gentle warmth that pairs perfectly with ripe summer peaches.
- Nutmeg - Just a small dash adds a subtle depth that makes the cobbler taste a little more homemade and a little less one-note.
- Lemon Juice - Adds a little brightness to the milk to mimic buttermilk. Skip it if you're using buttermilk instead.
- Butter - Melted and stirred into the batter, it adds richness and helps the topping bake up golden.
Peeling the Peaches
Wash and dry the peaches. If the peaches are really ripe, they should peel easily. Otherwise, you might need to blanch them first.
To blanch the peaches, score a small x on the top of the peach, place them in a pot of boiling water for 30 seconds to one minute. Then transfer them to an ice bath. At that point, the skins should slip right off.
Step-by-step directions
Step 1: Add the lemon juice to the milk and set aside to thicken slightly. Next, melt the butter and slice the peaches.
Step 2: Add cornstarch, half of the cinnamon, and a dash of nutmeg to the peaches. Stir until combined.
Step 3: Place the peaches in a baking dish that has been sprayed with no-stick spray. A cast iron skillet also works great to cook the cobbler in.
Mix together the flour, sugar, baking powder, salt, half the cinnamon, dash of nutmeg, melted butter, and milk.
Step 4: Pour the prepared cobbler batter over the peaches.
Place the peach cobbler in the oven and bake until golden brown. A toothpick inserted into the center of the cobbler will come out clean when the peach cobbler is ready.
When the Simple Fresh Peach Cobbler is ready, remove it from the oven and let it cool slightly on a wire rack. Our favorite way to eat peach cobbler is slightly warm with some vanilla ice cream.
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Mom tip
This recipe is adapted from a recipe I have been using for years to make a berry cobbler. So if you don't want to use peaches, the topping works great with a variety of fruit.
Recipe Faq's
In short, no. However, we always do since that is the way we prefer it. If you decide not to peel the peaches, wash them well to remove all the fuzzies off the skin
Use cornstarch to thicken the peaches in the cobbler. If the peaches are extra juicy, you may want to slightly increase the amount of cornstarch asked for in the recipe.
Frozen peaches are a great substitute when fresh aren't available. Just make sure to thaw and drain them well before using.
We store leftover peach cobbler in the refrigerator. So, to reheat a piece before eating we use the microwave. Place your piece of cobbler in a microwave-safe bowl, lightly cover with a paper towel, and warm at a reduced heat, about 50% power, until warm. Do not reheat on high heat. Be careful and avoid hot spots.
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Complete Recipe
Simple Fresh Peach Cobbler
Ingredients
- 6 cups Peaches peeled (if desired) and sliced
- 1 ½ tablespoons Cornstarch
- 1 teaspoon Cinnamon divided
- ⅛ teaspoon Nutmeg divided
- 1 cup All-Purpose Flour
- 1 cup Granulated sugar
- ½ teaspoon Salt
- 1 teaspoon Baking Powder
- 1 cup Milk or buttermilk
- 1 tablespoon Lemon Juice not needed if using buttermilk
- 2 tablespoons Butter melted
Instructions
- Preheat the oven to 375 degrees F.
- If you are not using buttermilk, add the lemon to the milk and set aside for a few minutes.
- Peel and slice 6 cups of ripe peaches and place them in a large bowl.
- Add the cornstarch, ½ teaspoon cinnamon and a dash of nutmeg to the peaches. Stir well.
- Place the peaches in a cast-iron skillet or baking dish that has been oiled or sprayed with non-stick spray.
- In a separate bowl mix together the flour, sugar, baking powder, salt, ½ teaspoon of cinnamon, and a dash of nutmeg. Add the buttermilk (or lemon milk) and the melted butter. Stir until mixed.
- Pour the batter over the peaches.
- Bake the cobbler in a 375-degree oven for 45 - 50 minutes, until bubbly and golden brown.
- Let cool slightly, but it is best served warm.
- Serve with vanilla ice cream, vanilla frozen yogurt, whipped cream, or just by itself!
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