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Patty Catalano
Patty CatalanoFood Editor at The Kitchn
The only subject that has ever held my attention has been food, because there’s no end to what you can taste, smell, learn, and cook. I patchworked my way to recipe development and food writing by earning degrees in Family & Consumer Sciences (you may have known it as Home Ec) and Food, Nutrition, and Culinary Science, and working anywhere that would take me: university food services, local bakeries, and the set of Good Eats on Food Network. Early on, I asked my mom how she knew what a cookbook recipe (with no pictures) would look and taste like. While my mom was there to teach me, I realized that not everyone has someone to turn to for trusted cooking guidance. I try every day to be that person for The Kitchn’s readers by sharing smart recipes they can feel proud to serve. Recipe development is the most fun job I can imagine, but it also comes with a lot of dirty dishes and hours spent in the grocery store. I’ve found that I actually really love grocery shopping — especially at Costco and Aldi — and it brings me such joy to share my finds with The Kitchn readers.
published Aug 6, 2024
summer
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Fresh summer peaches and a sweet and buttery cobbler topping make the easiest-ever peach cobbler.
Serves8 to 10Prep20 minutes to 25 minutesCook45 minutes to 50 minutesJump to Recipe
Jump to Recipe
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Summer starts early down south, so by the time fresh peaches hit the grocery store and farmers market, we’re well into sunscreen season and ready to incorporate peaches into everything. Their arrival also signals that it’s time to pay homage to one of summer’s sweetest fruits with a classic peach cobbler. Nothing beats juicy, soft peach slices topped with a buttery crust.
This recipe for peach cobbler is based on the classic “cuppa, cuppa, cuppa sticka” formula, where the main ingredients include a cup of flour, a cup of sugar, a cup of milk, and a stick of butter. That means this old-fashioned fruit cobbler is so simple to make, you’ll have it memorized in no time. And while we’re making peach cobbler as often as we can while they’re fresh, you can also make it with frozen peaches when you need a burst of summer flavor in the middle of winter. Here’s how to make the very best peach cobbler.
Why You’ll Love It
- It’s an old-fashioned favorite that’s so easy to make. The cobbler formula is easy to make from memory —just a cup of flour, a cup of sugar, a cup of milk, and a stick of butter.
- There’s no better way to enjoy peach flavor. Use fresh peaches during the summer or frozen peach slices when it’s out of season (or to cut down on prep time).
Key Ingredients in Peach Cobbler
- Peaches: Ripe peaches provide the best flavor and texture, and while there are lots of ways to determine ripeness, the “green stem” rule has never led us astray. If given the choice, opt for freestone peaches over clingstone because they’re much easier to slice away from the pit.
- Unsalted butter: Similar to dump cakes, the butter will mix with the batter as the cobbler bakes.
- All-purpose flour: Use the dip and sweep method to measure flour and combine with baking powder, kosher salt, and some of the sugar.
- Granulated sugar: Cook 1/4 cup sugar with the peaches and lemon juice to highlight the peaches natural sweetness and thicken their juices. Mix the remaining 3/4 cup sugar with the dry ingredients for the batter.
- Milk: Stir milk into the dry ingredients until no dry spots remain, but keep the cobbler tender by not overmixing.
How to Make Peach Cobbler
- Peel the peaches. Peach peels can be difficult to remove with a vegetable peeler, but blanching them for just 30 seconds makes it easy to remove the fuzzy peach skin.
- Melt the butter. Save a dish by melting the butter right in the baking dish as the oven heats.
- Cook the peach slices. Simmer the peach slices until the sugar dissolves and the juices are syrupy. Don’t skip the fresh lemon juice, as the acid balances the sweet, fruity flavor. (This is my favorite citrus juicer.)
- Make the batter. Whisk all-purpose flour, granulated sugar, baking powder, kosher salt, and milk into a loose batter.
- Assemble the cobbler. Set aside 1/2 cup of the batter, and pour the rest into the baking dish with the melted butter. Spoon the peaches evenly into the dish, drizzle the reserved batter over the peaches, and bake.
- Serve the cobbler. Spoon generous servings of golden-brown peach cobbler into bowls and serve with a scoop of vanilla ice cream.
Helpful Swaps
Making cobbler with fresh peaches means peeling and slicing the fruit, but you can skip those steps by substituting frozen peaches for fresh. There’s no need to thaw before you begin.
Storage and Make-Ahead Tips
This cobbler is best enjoyed warm on the day it is made, but you can refrigerate leftovers for up to 2 days.
More Peach Recipes to Try
- Grilled Peaches
- Peach Ice Cream
- Peach Upside-Down Cake
- Perfect Peach Pie
- 4-Ingredient Sparkling White Peach Sangria
Peach Cobbler Recipe
Fresh summer peaches and a sweet and buttery cobbler topping make the easiest-ever peach cobbler.
Prep time 20 minutes to 25 minutes
Cook time 45 minutes to 50 minutes
Serves 8 to 10
Nutritional Info
Ingredients
- 2 pounds
ripe peaches, preferably freestone (about 6 medium)
- 1 stick (8 tablespoons)
unsalted butter
- 1
medium lemon
- 1 cup
granulated sugar, divided
- 1/2 teaspoon
kosher salt, divided
- 1 cup
all-purpose flour
- 1 1/2 teaspoons
baking powder
- 1 cup
whole or 2% milk
Instructions
Bring a large pot of water to a boil over high heat. Meanwhile, fill a large bowl halfway with ice and cold water. Using a paring knife, make a small, shallow X in the bottom end of 2 pounds ripe peaches.
Lower the peaches into the boiling water and let blanch for 30 seconds. Use a slotted spoon to transfer the peaches to the ice water bath. Pour out the water in the pot, but no need to clean.
Gently rub the skin from the peaches and peel it off; it should come away from the flesh with minimal effort. Pit the peaches and cut into 1/2-inch-thick slices (about 5 cups). Place in the now-empty pot.
Arrange a rack in the middle of the oven, place 1 stick unsalted butter in a 9x13-inch baking dish, and place on the rack. Heat the oven to 350°F.
Juice 1 medium lemon until you have 2 tablespoons. Add the lemon juice, 1/4 cup of the granulated sugar, and 1/4 teaspoon of the kosher salt to the pot. Cook over medium heat, stirring occasionally, until the sugar dissolves and peach juices are slightly thickened and bubbly, about 5 minutes. Remove the pot from the heat.
Place the remaining 3/4 cup granulated sugar, 1 cup all-purpose flour, 1 1/2 teaspoons baking powder, and remaining 1/4 teaspoon kosher salt in a large bowl and whisk to combine. Add 1 cup whole or 2% milk and whisk until no dry spots of flour remain. Reserve 1/2 cup of the batter.
Remove the baking dish from the oven. Pour the remaining batter into the dish and spread into an even layer. It’s OK if the batter does not reach the edges of the pan. Spoon the peaches and any juices evenly over the batter. Drizzle the reserved batter over the top. It will not completely cover the peaches.
Bake until the top is golden brown and cooked through, 40 to 45 minutes. Let cool for about 15 minutes before serving.
Recipe Notes
Ingredient Variation: 5 cups frozen peach slices (about 1 3/4 pounds, do not thaw) can be substituted for fresh. Skip the peeling and slicing steps and add the peach slices directly to the pot with lemon juice, sugar, and salt. Cook until the juices are slightly thickened and bubbly, 10 to 12 minutes.
Storage: Refrigerate leftovers in an airtight container for up to 2 days.
Filed in:
Dessert
vegetarian
Make Ahead
baked goods
Baking
