Oh yes! A baked peach cobbler is warm, sweet, and perfectly comfort-food-y — golden crust with soft, juicy peaches inside. Here’s a classic, foolproof recipe:
Ingredients
For the Filling:
- 6–7 cups fresh peaches, peeled and sliced (or about 4–5 large peaches)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon (optional)
- 1 teaspoon lemon juice
For the Cobbler Topping:
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1/2 cup (1 stick) unsalted butter, melted
Instructions
- Preheat oven:
- Preheat to 350°F (175°C).
- Grease a 9×13 inch baking dish lightly with butter or cooking spray.
- Prepare the peaches:
- In a large bowl, combine sliced peaches, sugar, flour, vanilla, cinnamon, and lemon juice.
- Toss until peaches are coated evenly.
- Make the batter for topping:
- In another bowl, mix flour, sugar, baking powder, and salt.
- Stir in milk and melted butter until smooth.
- Assemble the cobbler:
- Pour the batter into the greased baking dish.
- Spoon the peach mixture evenly over the batter.
- Don’t stir — the batter will rise up around the peaches as it bakes.
- Bake:
- Bake at 350°F (175°C) for 40–45 minutes until the top is golden and a toothpick inserted in the batter comes out clean.
- Cool and serve:
- Let cool slightly before serving.
- Delicious with a scoop of vanilla ice cream or a dollop of whipped cream.
💡 Tips for perfect cobbler:
- Fresh peaches are ideal, but frozen peaches (thawed and drained) work too.
- If you like a crunchy top, sprinkle a little brown sugar over the batter before baking.
- A pinch of nutmeg or ginger in the filling adds a nice warm flavor.
If you want, I can also give a shortcut version that uses a box cake mix on top — it’s almost cheat-level easy but still tastes amazing.
Do you want me to share that version too?