You know how some desserts just sound like a warm hug in a baking dish? Yeah, that’s peach cobbler for me. It’s sweet, fruity, buttery, and, IMO, criminally underrated in the dessert world.
Everyone’s always fawning over chocolate cake, but give me a fresh-baked cobbler with a scoop of vanilla ice cream, and I’m happy for the rest of the night.
And here’s the kicker—it’s actually stupidly easy to make. Like, you-don’t-need-a-culinary-degree easy. I’ve whipped this up on lazy Sunday afternoons, for last-minute BBQ invites, and once… because I just really wanted cobbler and it was a Tuesday. No shame.
Today, I’m going to walk you through an easy peach cobbler recipe that’s perfect for beginners but still impressive enough to make you feel like you belong on a Food Network special.
Easy Peach Cobbler Full Recipe
This is the foolproof, no-fuss peach cobbler that will make you feel like a baking rockstar… without actually having to work that hard. Sweet, buttery, golden, and loaded with juicy peaches—basically summer in a pan.
Equipment
- 9×13-inch or 3-quart baking dish (or two 8×8 dishes if you’re feeling fancy and want to share… or not)
- Large skillet or saucepan
- Mixing bowls
- Measuring cups & spoons
Ingredients
For the Peaches
- 7 tablespoons unsalted butter (100g)
- 6 large ripe yellow peaches (about 900g)
- ¼ cup packed brown sugar (55g)
- ¼ cup granulated sugar (50g)
For the Cobbler Batter
- 1 cup all-purpose flour (120g)
- ¾ cup granulated sugar (150g)
- 2 teaspoons baking powder
- ¼ teaspoon salt
- ¾ cup milk (180mL)
- ½ teaspoon cinnamon
Instructions
- Preheat your oven to 375°F (190°C).
- Cut butter into chunks and toss them into your baking dish. Pop it in the oven for a few minutes until melted. (Pro tip: Don’t walk away and “just check Instagram for a second” unless you like burnt butter.)
- Peel peaches, slice in half, remove pits, and cut into ¼-inch slices.
- Toss them into a large skillet.
- Sprinkle with brown sugar and granulated sugar, stir gently, and heat over medium for just a few minutes until the sugar dissolves.
- Remove from heat. (Don’t overcook them here—they’ll get more oven time later.)
- In a mixing bowl, whisk together flour, baking powder, salt, sugar, and cinnamon.
- Pour in milk and stir until just combined.
- Try not to overmix—this isn’t CrossFit for your batter.
- Pour the batter into your butter-filled baking dish. Do NOT stir it into the butter.
- Spoon the peaches (and any glorious sugary syrup) evenly over the top.
- Leave a few gaps—this lets the cobbler topping bubble up through the fruit.
- Slide the dish into the oven and bake for 40–45 minutes, until the top is golden brown and springs back when gently pressed.
- Let it cool for a few minutes so you don’t scorch your mouth.
- Serve warm, ideally with vanilla ice cream or whipped cream… because you’re worth it.
Notes & Tips
- Don’t overcook the peaches—you want them tender but still juicy.
- This works in different baking dishes: 9×13, 3-quart, or two 8×8 pans. You can even go mini and use ramekins for individual servings.
- Want an extra flavor kick? Sprinkle cinnamon sugar on top before baking (1 tbsp sugar + ½ tsp cinnamon).
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