This easy peach cobbler is simplicity as its finest. Delicious, summer-ripe peaches tossed with brown sugar, lemon juice and vanilla. The topping is fluffy and cake-like, resulting in the best, easy peach cobbler for summer!
What is Peach Cobbler
If you’re unfamiliar with the southern classic, let me explain its magic. Peach cobbler can be a made a few ways. Some people put biscuits on top, some people opt for dumplings…I personally like it with a cake-like topping. There’s a big difference between crisps, cobblers and crumbles. Crisps typically are crispy on top with an oat-like topping. Crumbles are typically made with flour, butter and sugar being combined and put on top. And here we have our lovely cobbler.
How to Make Peach Cobbler
- Toss the peaches with brown sugar, granulated sugar, lemon juice, vanilla extract and a pinch of salt.
- Lastly, add the corn starch or tapioca flour and toss it together. Transfer it to a baking dish.
- Whisk together the flour, sugar, baking powder and salt. Pour in the milk, melted butter and vanilla. Whisk it together.
- And then pour the batter over the peaches.
- Transfer to an oven to bake for about 50 to 55 minutes, until the topping is golden brown and the fruit is bubbling.
- Remove it from the oven and serve it with vanilla ice cream or ice cream of choice.
Tips and Tricks
- Can I use canned peaches for this easy peach cobbler – I believe you could but I would not recommend it since it might get too mushy. I would use frozen peaches over canned peaches.
- Can this work with other fruit – absolutely! Feel free to use nectarines, summer berries or plums.
If you make this Easy Peach Cobbler, let me know on Instagram!
Looking for more recipes? Here are some favorites:
Easy Peach Cobbler
Ingredients
Filling:
- 2 pounds yellow peaches
- 1/4 cup brown sugar
- 2 tablespoons granulated sugar
- Juice from 1/2 lemon
- 1 teaspoon vanilla extract
- Pinch kosher salt
- 2 tablespoons corn starch or tapioca flour
Topping:
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup whole milk
- 6 tablespoons unsalted butter melted
- 1 teaspoon vanilla paste or 2 teaspoons vanilla extract
Instructions
To Prep:
- Preheat the oven to 350 degrees F. Grease or butter a baking casserole dish that’s 9×6 or something comparable. Use what you have! And then set it aside.
To Make the Filling:
- In a large bowl, add the sliced peaches, brown sugar, sugar, lemon juice, vanilla, vanilla and corn starch or tapioca starch. Toss it all together until combined. Add the filling to your prepared baking dish.
To Make the Topping:
- In a medium bowl, whisk together the flour, baking powder, salt and sugar. Add the milk, butter and vanilla; mix until combined. Pour the topping on top of the filling. It’s ok if some of the filling is peaking through or it’s not a totally perfect on top.
- I like it when some of the filling shows through. And then transfer to the oven to bake for about 50 to 55 minutes, until the filling is bubbling and the top is golden brown.
- Remove from the oven and serve warm with cold vanilla ice cream.
Notes
- Can I use canned peaches – I believe you could but I would not recommend it since it might get too mushy. I would use frozen peaches over canned peaches.Â
- Can this work with other fruit – absolutely! Feel free to use nectarines, summer berries or plums.Â
This peach cobbler is unbelievably perfect. Adrianna, thank you for creating and sharing the best recipes. They are always straightforward and delicious. I love knowing that anything I make from you is going to be amazing.
So easy and so good! I made it gf & vegan and was able to sub out the milk for oat milk, used Bobs 1-1 gf flour, and earth balance vegan butter and it turned out perfectly! I will be making this on repeat, it’s the perfect summer staple!
Does anyone know the reason behind no eggs in this recipe – also anyone know the US cup measurements in UK grams
I made this and it turned out great! Thank you!
I made this today and it turned out perfect! My boyfriend said it’s the best peach cobbler he has had (and he lived in Georgia). As a note, my peaches were ripe/a tad overripe and I added cinnamon to the batter for more of a cinnamon-sugary taste
I followed the recipe exactly besides subbing gluten free flour and it’s baking an hour and 20 min and still hasn’t browned.
How should we store this and how long will it last?
Hmm…I haven’t eaten this as leftovers. But I imagine it’d last 3 days in the fridge. 🙂
Would this taste good with gluten free flour?
hmm not sure. it should be ok. i bet you could use a gluten-free all-purpose flour and it would taste good!