This old fashioned peach cobbler bakes sweet, spiced peaches under a buttery golden batter that rises up around the fruit, giving you a soft cake like crust with bubbling juices in every spoonful.
The batter goes into the pan first and the peaches go on top, so the crust puffs up and crisps around the edges as it bakes. It serves eight, takes about an hour from start to finish, and is wonderful warm with vanilla ice cream.
Table of Contents
Why This Old Fashioned Peach Cobbler Recipe Works
Tossing the peaches in granulated and brown sugar and letting them rest draws out their juices, which turn into a thick syrup in the oven.
Pouring the batter into a hot buttered dish and adding the fruit on top lets the batter rise through the peaches, creating a tender crumb and crisp, golden edges.
Baking powder gives lift, and a spoonful of vanilla rounds out the flavor, so the cobbler tastes warm and homey without any complicated steps.
Ingredients for Old Fashioned Peach Cobbler
- For the fruit, use six ripe peaches, peeled and sliced, along with three quarters of a cup of granulated sugar and one quarter cup of brown sugar.
- For the batter, you need one cup of flour, a quarter cup of sugar, two teaspoons of baking powder, a quarter teaspoon of salt, three quarters of a cup of milk, half a cup of melted butter, and one teaspoon of vanilla.
Peaches. Ripe, fragrant peaches give the fullest sweetness, and canned or frozen peaches work when fresh ones are out of season.
Brown sugar. A little brown sugar adds a hint of caramel to the juices.
Flour and baking powder. Together they make a light batter that puffs around the fruit.
Butter. Melted butter gives the crust its rich flavor and golden edges.
Vanilla. One teaspoon of vanilla extract makes the batter taste warm and rounded.
How to Make Old Fashioned Peach Cobbler
1. Heat the oven. Heat the oven to 350 degrees F and set a baking dish with the butter inside to melt.
2. Sugar the peaches. Toss the sliced peaches with the granulated and brown sugar and let them rest for fifteen minutes.
3. Mix the dry ingredients. Whisk the flour, sugar, baking powder, and salt in a large bowl.
4. Add the wet ingredients. Stir in the milk and vanilla, then pour in the melted butter and mix until just combined.
5. Assemble. Pour the batter into the buttered dish and spoon the peaches and their juices evenly over the top.
6. Bake. Bake for forty to forty five minutes until the top is golden and the juices bubble, then cool for ten minutes.
Do not stir the batter and fruit together once they are in the dish, because the batter needs to rise up through the peaches on its own. A deep dish keeps the juices from bubbling over, and a baking sheet on the rack below catches any drips.
How to Serve Old Fashioned Peach Cobbler
Serve the cobbler warm in bowls with a scoop of vanilla ice cream or a spoonful of whipped cream. It pairs nicely with a glass of peach lemonade at a summer dinner. For a dessert spread, set it beside fruit pavlova, New York cheesecake, or dark chocolate mousse.
How to Store and Reheat Old Fashioned Peach Cobbler
Cover the cooled cobbler and refrigerate it for up to four days. Reheat single servings in the microwave for thirty seconds, or warm the whole dish in the oven at 350 degrees F for fifteen minutes. Freeze the baked cobbler, covered tightly, for up to three months and thaw it overnight before warming.
Tips and Variations for Old Fashioned Peach Cobbler
Flag the allergens. This dessert contains wheat and milk, so check every label for anyone with allergies.
Taste the fruit. Sample a slice of peach before sugaring, and add a bit more sugar if the fruit is tart.
Peel easily. Dip peaches in boiling water for thirty seconds, then in ice water, and the skins slip right off.
Use the right dish. A nine by thirteen inch baking dish or a deep ten inch skillet both work well.
Check the center. Insert a toothpick into the batter, and it should come out with only a few moist crumbs.
Add spice. A pinch of cinnamon or nutmeg stirred into the peaches adds warm spice.
Cool before serving. The juices are very hot, so let the cobbler rest ten minutes before scooping.
Check trusted guidance. Read the Purdue Extension guide to storing leftovers for safe storage times.
If you use canned peaches, drain them well and reduce the granulated sugar by a few spoonfuls, since the fruit is already packed in syrup.
Frequently Asked Questions About Old Fashioned Peach Cobbler
Can I use frozen peaches in old fashioned peach cobbler?
Yes. Thaw and drain them first, and pat them dry so the batter does not turn soggy.
Why is my old fashioned peach cobbler runny?
Very juicy peaches need a longer bake, so keep it in the oven until the juices bubble thickly.
Can I make old fashioned peach cobbler ahead of time?
Yes. Bake it a day ahead and warm it in the oven before serving.
Can I use canned peaches?
Yes. Drain them well and cut back the sugar slightly.
Can I freeze it?
Yes. Wrap the baked cobbler well and freeze it for up to three months.
Old Fashioned Peach Cobbler
Equipment
- 9×13 inch baking dish
- Mixing bowls
- Whisk
Ingredients
Main Ingredients
- 6 ripe peaches peeled and sliced, about 6 cups
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 1 cup all purpose flour
- ¼ cup granulated sugar for the batter
- 2 tsp baking powder
- ¼ tsp salt
- ¾ cup milk
- ½ cup butter melted
- 1 tsp vanilla extract
Instructions
Cooking
- Heat. Heat the oven to 350 degrees F and melt the butter in the dish.
- Sugar. Toss the peaches with the sugars and rest 15 minutes.
- Mix. Whisk the flour, sugar, baking powder, and salt, then stir in the milk and vanilla.
- Assemble. Pour the batter into the dish and spoon the peaches on top.
- Bake. Bake 40 to 45 minutes until golden and bubbly.
