Super Easy Peach Cobbler Recipe

I had peaches piling up, so I experimented until I landed on an Easy Peach Cobbler Recipe that uses just pantry staples and one clever shortcut to make the most of summer fruit.

I had a bushel of fresh peaches and zero patience for fuss so I leaned into the Super Easy Peach Cobbler Recipe that lives in my back pocket. I still get surprised every time how something so simple makes the kitchen smell like late summer, and a hint of vanilla extract sneaks in like it owns the place.

This isn’t some fussy dessert, it’s the kind of Peach Dessert Recipes post people screenshot and then actually make, even when they think they cant bake. It feels imperfect in the best way, a little sticky, a little loud, and oddly addictive.

Ingredients

• Peaches: juicy, fiber-rich fruit that adds sweetness and a mild tart kick.
• Granulated sugar: simple carbs, boosts sweetness, not very nutritious it helps browning.
• Brown sugar: deeper caramel notes, adds moisture, slightly more minerals than white sugar.
• Lemon juice: brightens flavor, adds acidity to balance sweetness, gives tiny vitamin C.
• Cornstarch: thickener for juicy filling, mostly carbs, keeps sauce from getting runny.
• Butter: adds richness and helps crisp the top, full of saturated fat.

  so tasty.

• Flour: provides structure to the batter, mostly carbs and some protein not gluten free.
• Milk: adds moisture and mild dairy flavor provides calcium and a little protein.

Ingredient Quantities

• 6 cups fresh peaches, peeled and sliced (about 6 to 8 medium peaches)
• 1/2 cup granulated sugar (for the peach filling)
• 1/4 cup packed light brown sugar (optional but I usually add it)
• 1 tablespoon fresh lemon juice
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• pinch of salt
• 1 teaspoon vanilla extract
• 1 cup all purpose flour
• 1 cup granulated sugar (for the batter)
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt (for the batter)
• 1 cup whole milk
• 1/2 cup unsalted butter, melted
• 1 tablespoon coarse sugar or turbinado sugar, optional

How to Make this

1. Preheat oven to 350 F and butter or spray a 9×13 inch baking dish, or if you only have an 8×8 it will still work but the cobbler will be taller and take a few extra minutes to bake.

2. Peel the peaches: bring a pot of water to a boil, score an X on each peach bottom, drop them in for 30 seconds, then plunge into ice water; skins should slip off easy. Slice to get about 6 cups.

3. Make the peach filling: in a bowl toss the sliced peaches with 1/2 cup granulated sugar, 1/4 cup packed light brown sugar (optional but I always add it), 1 tablespoon fresh lemon juice, 2 tablespoons cornstarch, 1/2 teaspoon ground cinnamon, a pinch of salt and 1 teaspoon vanilla. If your peaches are extra juicy add a tiny extra splash of cornstarch.

4. Mix the batter dry: in a separate bowl whisk together 1 cup all purpose flour, 1 cup granulated sugar, 1 1/2 teaspoons baking powder and 1/4 teaspoon salt so there are no lumps.

5. Finish the batter: stir the dry mix into 1 cup whole milk until smooth, then fold in 1/2 cup melted unsalted butter. Don’t overmix, a few small lumps are fine.

6. Pour the batter into the prepared dish and spread gently so it’s even. You can dab a spoon to smooth but it’s okay if it’s not perfect.

7. Spoon the peach filling evenly over the batter; do not stir it in. The batter will rise up around the peaches as it bakes, that is exactly what you want.

8. Sprinkle 1 tablespoon coarse sugar or turbinado sugar over the top if using for a crunchy finish.

9. Bake at 350 F for 40 to 45 minutes, until the top is golden and the peach juices are bubbly. Let it cool 10 to 15 minutes before serving so the filling thickens a bit.

10. Serve warm with ice cream or whipped cream if you like. Leftovers keep well covered in the fridge for a few days, and reheat gently in the oven to crisp the top again.

Equipment Needed

1. 9 x 13 inch baking dish or 8 x 8 if thats all you got
2. Large pot for blanching peaches
3. Large bowl and a medium mixing bowl
4. Measuring cups and measuring spoons
5. Whisk
6. Rubber spatula or wooden spoon
7. Paring knife and cutting board
8. Slotted spoon or tongs plus a bowl for an ice bath
9. Oven mitts and a baking sheet to catch drips dont skip these

FAQ

Super Easy Peach Cobbler Recipe Substitutions and Variations

• Peaches: frozen peaches, thawed and drained (use same volume), or canned peaches, well drained and rinsed; if using canned cut back on the added sugar since they’re often packed in syrup, they’ll be softer but still tasty.
• Cornstarch: substitute arrowroot or tapioca starch 1:1 for a clear glossy filling, or use 2 tablespoons all purpose flour if you don’t have starch (will be slightly cloudier).
• Whole milk: swap with buttermilk for a tangier, richer batter, or use unsweetened almond or oat milk 1:1 if you need it dairy free, batter may be a bit less creamy.
• Unsalted butter: use salted butter and omit the extra salt, or replace with melted coconut oil or neutral vegetable oil 1:1 (coconut adds a light flavor).

Pro Tips

1. Peel and sweeten smart — if your peaches are a little underripe, toss them with sugar and let them sit for 20 to 30 minutes, they’ll soften and taste sweeter. If they’re super juicy add a bit more cornstarch so the filling isn’t runny, but don’t go crazy or it’ll get pasty.

2. Don’t overwork the batter, seriously. Stir just until you can’t see dry flour, a few small lumps are fine. Melted butter should be warm not scalding when you fold it in, otherwise it can make the batter weird and flat.

3. Pan size matters. A smaller dish gives a taller cobbler and needs extra bake time, a bigger dish bakes faster. If the top is browning too fast tent loosely with foil and keep baking until the peaches are bubbling.

4. Make it better after baking — let it rest 10 to 15 minutes so the juices thicken, then serve warm with something cold like ice cream. To reheat leftovers and get the top crisp again, warm in the oven for a bit rather than microwaving, it stays way better.