Peach Cobbler
Sweet, juicy peaches with a buttery cinnamon brown sugar crumb topping — easy to make and best served warm.
Bobbie's tips: use ripe, juicy peaches for the best flavor; don't overmix the batter — this creates layers as it bakes; for extra flavor, add a pinch of ground ginger or a dash of almond extract; fresh peaches: blanch in hot water for 30 seconds, then peel easily; canned peaches work great — choose slices in juice, not syrup; let it rest before serving to thicken; serve warm with vanilla ice cream for the perfect combination. Variations: mixed fruit cobbler (half peaches, half berries); pecan crumble (add 1/2 cup chopped pecans to the topping); spiced cobbler (add 1/4 tsp ground ginger or 1/4 tsp allspice); gluten-free (use a 1:1 gluten-free flour blend); reduced sugar (use 1/2 cup sugar and let the natural sweetness of the peaches shine); mini cobblers in ramekins (reduce the bake time to 25–30 minutes). Storage: refrigerate in an airtight container for up to 4 days; freeze for up to 3 months wrapped tightly in a freezer-safe container; reheat: warm in the oven at 350°F (175°C) for 15–20 minutes or in the microwave for 30–60 seconds. Nutrition per serving (approx), from Bobbie's card: about 380 calories, 16 g fat, 56 g carbohydrates, 4 g protein, 220 mg sodium.
Ingredients
Peach filling
- 6–7 cups fresh peaches (about 5–6 large peaches), peeled and sliced (or 2 (29 oz) cans peach slices in juice, drained)
- 3/4 cup granulated sugar
- 1/4 cup brown sugar
- 2 tbsp lemon juice
- 2 tbsp cornstarch
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/8 tsp salt
Cobbler base (batter)
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 cup whole milk
- 1/2 cup (1 stick) unsalted butter, melted
- 1 tsp vanilla extract
Cinnamon brown sugar crumb topping
- 3/4 cup all-purpose flour
- 3/4 cup brown sugar (packed)
- 1 tsp ground cinnamon
- 1/4 tsp salt
- 1/2 cup (1 stick) cold unsalted butter, cubed
- 1/2 cup old-fashioned oats (optional, for extra crunch)
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Method
- 1
Prepare the peaches: peel and slice the peaches. In a large bowl, combine the peaches, granulated sugar, brown sugar, lemon juice, cornstarch, vanilla, cinnamon, nutmeg, and salt. Toss until well coated. Set aside.
- 2
Make the cobbler batter: in a medium bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk, melted butter, and vanilla extract. Whisk until smooth. Pour the batter into a greased 9×13-inch baking dish (do not stir once the peaches are added).
- 3
Add the peach mixture: spoon the peach mixture evenly over the batter. Do not stir — this creates the perfect cobbler layers while baking.
- 4
Make the crumb topping: in a separate bowl, combine the flour, brown sugar, cinnamon, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture is crumbly. Stir in the oats if using.
- 5
Add the topping: evenly sprinkle the crumb topping over the peach mixture.
- 6
Bake: bake at 350°F (175°C) for 40–45 minutes, or until the topping is golden brown and the peach filling is bubbly around the edges.
- 7
Cool and serve: let the cobbler cool for at least 15–20 minutes to allow the filling to set. Serve warm with vanilla ice cream or whipped cream for the ultimate treat!
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Peach Cobbler is printed in Bobbie's Desserts
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From Bobbie's “Bobbie's Recipe Cards (batch 10)”. Written up by Bobbie's Kitchen · Updated 26 October 2026