Can I make peach cobbler ahead of time?

Yes, you can assemble the cobbler up to 24 hours in advance and refrigerate it unbaked, covered tightly with plastic wrap. Pull it from the refrigerator about 20 minutes before baking to take the chill off, then bake as directed. You may need to add 5 extra minutes to the bake time since everything is starting cold.

Do I need to peel the peaches for cobbler?

Peeling is strongly recommended. Peach skins can become tough and slightly bitter during baking, and their texture is noticeable in an otherwise silky filling. The easiest way to peel fresh peaches is the blanching method: score a small X on the bottom of each peach, lower them into boiling water for 30 seconds, then transfer immediately to ice water. The skins slip off easily with your fingers.

What is the difference between a cobbler and a crisp?

A cobbler has a batter or biscuit-style topping that bakes up soft and cakey, while a crisp has a crumbly streusel topping made from oats, butter, and sugar that bakes up crunchy. Cobblers are softer and more cake-like; crisps are more textural with a defined crunch. Both are delicious, but they are different in texture and technique.

Can I make this recipe gluten-free?

Yes. Substitute a 1:1 gluten-free all-purpose flour blend (like Bob's Red Mill or King Arthur's measure-for-measure blend) in equal amounts. The texture will be slightly more delicate but the flavor and structure hold up well. Make sure your baking powder is also certified gluten-free if you are baking for someone with celiac disease.

Best Peach Cobbler Recipe (Easy & Old-Fashioned)

Name: The Best Peach Cobbler: Easy, Old-Fashioned, and Bursting with Juicy Fruit
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: American
Ingredients: 1/2 cup (1 stick / 113 g) unsalted butter; 1 cup (125 g) all-purpose flour (spooned and leveled); 1 cup (200 g) granulated sugar; 1 tablespoon baking powder; 1/4 teaspoon fine sea salt; 1 cup (240 ml) whole milk (room temperature); 1 teaspoon pure vanilla extract; 5 to 6 medium fresh peaches (peeled and sliced into 1/2-inch wedges), or 2 cans (15 oz each) sliced peaches in juice (drained, 1/4 cup juice reserved); 1/4 cup (50 g) granulated sugar; 1/2 teaspoon ground cinnamon; 1/4 teaspoon ground nutmeg; 1 teaspoon fresh lemon juice; 1 tablespoon turbinado sugar

Description

A classic, old-fashioned peach cobbler with a golden, cakey batter that rises up around juicy cinnamon-spiced peaches. The butter-first method creates crisp, caramelized edges and a soft, set center. Works with fresh, canned, or thawed frozen peaches.

Ingredients

Scale

For the Batter:

1/2 cup (1 stick / 113 g) unsalted butter

1 cup (125 g) all-purpose flour (spooned and leveled)

1 cup (200 g) granulated sugar

1 tablespoon baking powder

1/4 teaspoon fine sea salt

1 cup (240 ml) whole milk (room temperature)

1 teaspoon pure vanilla extract

For the Peach Filling:

5 to 6 medium fresh peaches (peeled and sliced into 1/2-inch wedges), or 2 cans (15 oz each) sliced peaches in juice (drained, 1/4 cup juice reserved)

1/4 cup (50 g) granulated sugar

1/2 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1 teaspoon fresh lemon juice

Optional Topping:

1 tablespoon turbinado sugar

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Instructions

1. Preheat your oven to 350 degrees F. Place the butter in a 9×13-inch baking dish and slide it into the oven for 5 to 7 minutes until the butter is fully melted and foaming at the edges. Watch carefully so it does not brown.

2. While the butter melts, combine the peach slices with 1/4 cup sugar, cinnamon, nutmeg, and lemon juice in a bowl. Toss gently to coat, then set aside for 10 minutes to let the peaches release their juice.

3. In a large bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk and vanilla extract and whisk until the batter is smooth and pourable, like a thick cream. A few small lumps are fine.

4. Remove the baking dish from the oven. Pour the batter evenly over the melted butter in a slow, steady stream. Do not stir. The butter will pool up around the edges.

5. Spoon the peaches and all their accumulated juice evenly over the top of the batter. Do not stir. The batter will look uneven but will rise up around the fruit as it bakes.

6. Sprinkle turbinado sugar over the top if using. Bake at 350 degrees F for 38 to 42 minutes, until the top is deep golden brown, the edges are caramelized and pulling from the dish, and the center jiggles only very slightly.

7. Remove from the oven and let the cobbler rest for at least 10 minutes before scooping. The filling will set as it cools. Serve warm with vanilla ice cream or whipped cream.

Notes

Store covered at room temperature for up to 2 days or in the refrigerator for up to 4 days. To freeze, wrap tightly and store for up to 2 months. Reheat at 325 degrees F for 15 minutes or microwave individual portions for 45 to 60 seconds.

For canned peaches, use peaches packed in juice, not heavy syrup. Drain the cans and add back 1/4 cup of the reserved juice for the right saucy consistency.

For frozen peaches, thaw completely and drain off excess liquid before using to prevent a watery filling that keeps the batter from setting in the center.

For a brown butter version, let the butter cook an extra 2 minutes after melting until it smells nutty and turns golden before adding the batter. The caramel notes pair very well with ripe peaches.

Prep Time: 15 min
Cook Time: 40 min
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 square (roughly 1 cup)
Calories: 320 kcal
Sugar: 38 g
Sodium: 210 mg
Fat: 11 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 53 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 30 mg