Easy Peach Cobbler
A juicy old-fashioned dessert with sweet peaches baked under a buttery golden cake-like topping that's perfect for summer BBQs and gatherings.
Ingredients
Fruits
- 1 can (29 oz) sliced peaches in syrup or 6 fresh peaches peeled and sliced
Batter Ingredients
- 1 cup all-purpose flour spooned and leveled
- 1 cup granulated sugar
- 1 cup whole milk
- ½ cup unsalted butter melted
- 1 tbsp baking powder
- ½ tsp salt
- 1 tsp pure vanilla extract
- ½ tsp cinnamon optional but recommended
For Serving
- to taste Vanilla ice cream for serving
Instructions
Preparation
- Preheat oven to 350°F (175°C). Pour melted butter into a 9x13 baking dish without greasing it.
- In a bowl, whisk together the flour, sugar, baking powder, and salt. Stir in milk and vanilla until smooth, but don’t overmix; small lumps are okay.
Layering
- Pour the batter directly over the melted butter in the dish. Do NOT stir. The butter will rise around the edges and create a crisp buttery crust.
- For canned peaches, drain and reserve 1/4 cup of syrup; for fresh peaches, toss them with 2 tbsp sugar. Layer the peaches evenly over the batter, drizzling reserved syrup over the top if using canned peaches.
Baking
- Bake the cobbler for 40-45 minutes, until the top is deep golden brown and the edges are bubbly and crisp. The middle will jiggle slightly but will set as it cools.
- For fresh peaches, bake an additional 5 minutes.
Serving
- Let cool for 10 minutes to allow juices to thicken. Scoop warm with a spoon, getting both cake and peaches. Serve with vanilla ice cream or whipped cream.
Notes
Store leftovers covered in the fridge for 3-4 days. Reheat in the oven at 300°F for 10 minutes, or in the microwave for 30 seconds. For best freezing results, freeze the cobbler before baking if using fresh peaches.