Classic Peach Cobbler
Classic Southern peach cobbler with juicy sugared peaches under a buttery biscuit-like batter that rises golden around the fruit—summer dessert icon. Bake until peaches bubble and the topping is cooked through.
đź›’Ingredients
- 6 cups sliced fresh or thawed frozen peaches (about 3 pounds fresh)
- 3/4 cup granulated sugar, divided
- 1 tablespoon lemon juice
- 1 teaspoon cinnamon
- 1 tablespoon cornstarch (if peaches are very juicy)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup milk
- 1/2 cup unsalted butter, melted in the baking dish
- Vanilla ice cream for serving (optional)
🔧Kitchen Tools Needed
- 9Ă—13 baking dish
- Mixing bowls
- Whisk
đź“ťInstructions
- 1
Heat oven to 350°F. Place butter in a 9×13-inch baking dish and melt in the oven.
- 2
Toss peaches with 1/4 cup sugar, lemon juice, cinnamon, and cornstarch if needed.
- 3
Whisk flour, remaining 1/2 cup sugar, baking powder, and salt; whisk in milk to a smooth batter.
- 4
Pour batter over melted butter—do not stir. Spoon peaches and juices evenly over batter—do not stir.
- 5
Bake 40–50 minutes until golden, batter is set, and peaches bubble. Cool 15 minutes; serve with ice cream. Refrigerate leftovers within 2 hours up to 3 days.
🥗Nutrition Information
⚡Calories per serving: 290
🏷️Recipe Tags
âť“Frequently Asked Questions
Canned peaches?
Drain well and reduce sugar slightly; bake until bubbling.
Self-rising flour?
Use 1 cup self-rising and skip baking powder and salt.
Too pale?
Bake longer until deep golden; move to upper third of oven last 10 minutes.
Food safety?
Bake until bubbling and set; chill leftovers within 2 hours if dairy ice cream was melted on top leftovers.
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