Peach Cobbler Recipe – A Family Favorite

I recreated Grandma’s Peach Cobbler and tucked one unexpected pantry ingredient into the filling that has a story behind it.

I still get a little thrill digging into what I call my Grandma’s Peach Cobbler because it never looks like it should work, but it does. Ripe fresh peaches that kinda melt into syrup and a sprinkle of ground cinnamon that gives a sneaky edge, not too sweet, just enough to make you ask for more.

I write about recipes a lot, and this one keeps pulling me back, probably because it’s flawed in all the right ways, edges a little burnt sometimes, middle perfectly jammy other times. Try it once and you’ll see why family fights over the last piece.

Ingredients

• Peaches are juicy and sweet, good fiber, vitamin C, add natural sweetness and mild tartness.
• Granulated sugar boosts sweetness fast, mostly empty carbs so use sparingly if you’re watching calories.
• Lemon juice adds bright acidity, helps balance sweetness, small vitamin C boost, keeps color.
• Cornstarch thickens peach juices without changing flavor, it’s pure starch, adds little nutrition.
• Cinnamon gives warm spice, aroma, tiny antioxidants, pairs great with peaches for cozy flavor.
• Butter adds rich mouthfeel, browning, and depth, mostly fat so keep portion in mind.
• Flour and milk create the cobbler batter, provide carbs and some protein, makes tender crust.

Ingredient Quantities

• 6 cups fresh peaches, peeled and sliced (about 6 to 8 medium peaches)
• 3/4 cup granulated sugar, divided
• 1 tablespoon fresh lemon juice
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• Pinch of salt
• 3 tablespoons unsalted butter, cut into small pieces
• 1 cup all-purpose flour
• 1 cup whole milk
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 tablespoons unsalted butter, melted
• 1/4 teaspoon vanilla extract (optional)

How to Make this

1. Preheat oven to 375 F and grease a 8×8 or 9-inch baking dish, or a cast iron skillet, with a little butter or nonstick spray.

2. Peel and slice about 6 to 8 medium peaches to get 6 cups. If you want an easy peel, score an X on the bottom, plunge in boiling water 30 seconds then ice bath, the skins slip right off.

3. In a big bowl toss the peaches with 1/2 cup granulated sugar, 1 tablespoon fresh lemon juice, 2 tablespoons cornstarch, 1/2 teaspoon ground cinnamon and a pinch of salt. Let sit 5 to 10 minutes so the juices start to come out and the cornstarch can hydrate.

4. Pour the peaches and their juices into the prepared dish and dot the top with the 3 tablespoons unsalted butter cut into small pieces.

5. In another bowl whisk together 1 cup all-purpose flour, the remaining 1/4 cup granulated sugar, 1 teaspoon baking powder and 1/4 teaspoon salt.

6. Stir in 1 cup whole milk, 4 tablespoons melted unsalted butter and 1/4 teaspoon vanilla extract if using, just until combined. Don’t overmix, a few lumps are fine.

7. Pour the batter evenly over the peaches but do not stir it in, it will bake up around the fruit creating that classic cobbler texture.

8. Bake for 35 to 45 minutes until the top is golden brown and the filling is bubbling at the edges. If the top browns too fast tent loosely with foil for the last 10 minutes.

9. Let the cobbler rest 10 to 15 minutes so the filling sets a bit. Serve warm with vanilla ice cream or whipped cream.

10. Tip: use slightly firm peaches for best texture, and if your peaches are extra juicy add an extra teaspoon of cornstarch. If you want crispier edges bake in a preheated cast iron skillet.

Equipment Needed

1. Oven (preheat to 375 F)
2. 8×8 or 9-inch baking dish, or a cast iron skillet
3. Large mixing bowl
4. Medium mixing bowl
5. Chef’s knife and cutting board
6. Measuring cups and measuring spoons
7. Whisk and a rubber spatula or wooden spoon
8. Large pot, slotted spoon and a bowl with ice water for blanching peaches
9. Oven mitts and a cooling rack

FAQ

Peach Cobbler Recipe – A Family Favorite Substitutions and Variations

• Peaches: frozen peaches (thawed) or well drained canned peaches in juice work fine if you don’t have fresh. If using frozen expect extra juices so add an extra tablespoon of cornstarch, or if canned cut back the sugar by 2 tablespoons since they’re usually sweeter.
• Sugar: swap granulated for light brown sugar 1:1 for a deeper, caramel note. It’ll darken the filling and make it a bit more moist, but it’s delicious.
• Cornstarch: replace with tapioca starch or arrowroot, same amount. Tapioca is especially forgiving with frozen fruit and gives a nice glossy filling.
• Whole milk: use almond or oat milk 1:1 for a dairy free option, or use buttermilk for a tangy richer batter (but note buttermilk will change the flavor a bit).

Pro Tips

1) Use slightly firm peaches and let them sit with the sugar and lemon for 10 to 15 minutes so they macerate. If theyre super ripe cut the sugar back a bit, otherwise the filling gets syrupy and too sweet.

2) If your peaches are extra juicy, add 1 to 2 more teaspoons of cornstarch or briefly cook the tossed fruit in a saucepan over medium heat until it just thickens, then cool and assemble. That way the cobbler wont be watery after baking.

3) For crisper edges and a browned top, preheat a cast iron skillet in the oven before adding the peaches, or brush the batter with a little melted butter and sprinkle coarse sugar on top before baking. If the top browns too fast, tent with foil for the last 10 minutes.

4) Let the cobbler rest 10 to 15 minutes before serving so the filling sets. Leftovers keep 2 to 3 days in the fridge and reheat best in a 325 F oven for 10 to 15 minutes to revive the crust, a quick splash of cream or a scoop of ice cream helps when serving.