With an abundance of fresh peaches on my counter, I wanted something simple and ended up creating a Super Easy Peach Cobbler Recipe using only ingredients I already had.
With an abundance of fresh peaches to use up, I was on the search for an easy peach dessert recipe that I would just happen to have all of the ingredients on hand for. And.
I ended up with what I now call my Super Easy Peach Cobbler Recipe, a slightly imperfect, wildly forgiving dish that somehow turns simple into satisfying. Using fresh peaches and unsalted butter it caramelizes in a way that surprised me the first time.
It’s a Peach Cobbler Easy enough for a random weeknight yet weirdly impressive for company, and I kept tweaking the timing till it felt right.
Ingredients
- Peaches, juicy and sweet, packed with vitamin A and C, plus fiber, a natural tang.
- Granulated sugar makes it sweet, it’s quick carbs, not healthy in large amounts though.
- Cornstarch thickens peach juices into glossy syrup, mostly carbs, neutral taste.
- And butter adds richness and browning, gives fat and creamy mouthfeel, optional but tasty.
- All purpose flour builds cobbler topping structure, carbs, not much protein.
- Whole milk tenderizes batter, adds fat and calcium, makes crust soft and golden.
- Cinnamon gives warm spice, low calories, tastes sweet without sugar, lovely aroma.
- Vanilla adds depth and perceived sweetness, tiny calories, helps flavors marry.
Ingredient Quantities
- 6 to 8 medium fresh peaches (about 6 cups), peeled and sliced
- 3/4 cup granulated sugar (for peaches)
- 2 tablespoons cornstarch
- 1 tablespoon fresh lemon juice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- 1 cup all purpose flour
- 1 cup granulated sugar (for batter)
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup whole milk
- 1/2 cup unsalted butter (1 stick), melted
- 1 teaspoon vanilla extract
- Optional vanilla ice cream or whipped cream for serving
How to Make this
1. Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with a bit of butter or nonstick spray.
2. Peel and slice 6 to 8 medium peaches (about 6 cups). Tip: score an X on the bottom and blanch in boiling water 30–60 seconds then plunge into ice water to slip the skins off easy.
3. In a bowl toss the sliced peaches with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon and a pinch of salt; let sit 5–10 minutes so they start to macerate and release juices.
4. In a second bowl whisk together 1 cup all purpose flour, 1 cup granulated sugar (for the batter), 1 teaspoon baking powder and 1/4 teaspoon salt.
5. Stir into the dry mix 1 cup whole milk, 1/2 cup melted unsalted butter (let it cool a little so it doesn’t cook the milk) and 1 teaspoon vanilla extract until just combined, don’t overmix.
6. Pour the batter into the prepared dish and spread it into an even layer.
7. Spoon the peaches and all their juices over the batter, distributing them evenly but try not to press them down; it’s fine if some juice pools on top.
8. Bake for 40–45 minutes, until the top is golden and the peach juices are bubbling; if the top browns too fast tent loosely with foil for the last 10 minutes.
9. Let the cobbler rest 10–15 minutes so the filling thickens a bit, then serve warm with optional vanilla ice cream or whipped cream.
10. Quick hacks: if your peaches are super juicy add an extra teaspoon of cornstarch, and if you want more caramel notes sprinkle a little extra cinnamon or a tablespoon of brown sugar on top before baking.
Equipment Needed
1) Oven (preheat to 375°F / 190°C)
2) 9×13 inch baking dish, greased
3) Large pot (for blanching) plus a slotted spoon or tongs
4) Large bowl for peaches and a second mixing bowl for batter
5) Cutting board and a sharp paring knife (or a good chef knife)
6) Bowl of ice water for shocking peeled peaches
7) Measuring cups and spoons
8) Whisk and a rubber spatula or wooden spoon
9) Small saucepan or microwave-safe bowl to melt butter (optional)
10) Oven mitts and a cooling rack
Peaches cobbler, written like I actually made it last minute:
Preheat oven to 375°F and grease a 9×13 pan with butter or spray. Peel and slice 6 to 8 medium peaches so you end up with about 6 cups. Tip: score a small X on the bottom of each peach, drop them in boiling water for 30 to 60 seconds, then into ice water and the skins will slip right off. Works every time.
Toss the sliced peaches in a bowl with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon and a pinch of salt. Let them sit 5 to 10 minutes so they start to macerate and get juicy. If your peaches are super juicy add an extra teaspoon of cornstarch so it doesnt run everywhere.
In a second bowl whisk 1 cup flour, 1 cup sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. Stir in 1 cup whole milk, 1/2 cup melted unsalted butter (let it cool a little so it doesnt cook the milk) and 1 teaspoon vanilla until just combined. Dont overmix, a few lumps are fine.
Pour the batter into the prepared dish and spread it evenly. Spoon the peaches and all their juices over the batter, distribute them evenly but dont press them down; it’s okay if some juice pools on top. If you want more caramel notes sprinkle a tablespoon of brown sugar or a little extra cinnamon over the peaches before baking.
Bake 40 to 45 minutes until the top is golden and the peach juices are bubbling. If it’s browning too fast, loosely tent foil over the top for the last 10 minutes. Let the cobbler rest 10 to 15 minutes so the filling thickens a bit, then serve warm with vanilla ice cream or whipped cream.
FAQ
Super Easy Peach Cobbler Recipe Substitutions and Variations
- Peaches: swap with 4 to 5 cups frozen sliced peaches, thawed and drained, or a 29 oz can of peaches drained well; if canned, cut the sugar in the peach mix by a tablespoon or two.
- Cornstarch: use 2 tablespoons arrowroot powder or 3 tablespoons tapioca starch; in a pinch 2 tablespoons all purpose flour will thicken, but it’s a bit cloudier.
- Whole milk: replace with buttermilk for a tangier, fluffier batter (same amount) or use unsweetened almond/oat milk for dairy free, batter may be slightly thinner.
- Unsalted butter: swap with 1/2 cup melted coconut oil or vegan buttery spread, same volume; flavor will change a bit so vanilla helps mask it.
Pro Tips
– Peel like a pro: score an X, blanch 30–60 seconds then plunge into ice water so the skins slip off easy. Dont overdo the blanch or youll end up with mushy peaches; if the skins still cling use a paring knife to finish them off.
– Control the juice: toss the peaches with the sugar and cornstarch so the starch coats the fruit and doesnt clump. If your peaches are super juicy add an extra teaspoon of cornstarch (or make a tiny slurry with cold water and stir it into the juices) so the filling isnt runny.
– Handle the batter gently: let the melted butter cool a bit so it wont cook the milk, and stir just until combined. The batter should be a little lumpy not silky smooth — overmixing makes the topping tough. Want a thicker cake layer? Use a slightly smaller pan and reduce baking time a bit.
– Browning and resting matters: if the top is getting too dark in the last 10 minutes, tent with foil. Let the cobbler rest 10–15 minutes after baking so the filling firms up and it slices cleaner. For more caramel notes sprinkle a tablespoon of brown sugar or extra cinnamon over the peaches before it goes in the oven, and serve warm with cold vanilla ice cream.
Super Easy Peach Cobbler Recipe
With an abundance of fresh peaches on my counter, I wanted something simple and ended up creating a Super Easy Peach Cobbler Recipe using only ingredients I already had.
8
servings
413
kcal
Equipment: 1) Oven (preheat to 375°F / 190°C)
2) 9×13 inch baking dish, greased
3) Large pot (for blanching) plus a slotted spoon or tongs
4) Large bowl for peaches and a second mixing bowl for batter
5) Cutting board and a sharp paring knife (or a good chef knife)
6) Bowl of ice water for shocking peeled peaches
7) Measuring cups and spoons
8) Whisk and a rubber spatula or wooden spoon
9) Small saucepan or microwave-safe bowl to melt butter (optional)
10) Oven mitts and a cooling rack
Peaches cobbler, written like I actually made it last minute:
Preheat oven to 375°F and grease a 9×13 pan with butter or spray. Peel and slice 6 to 8 medium peaches so you end up with about 6 cups. Tip: score a small X on the bottom of each peach, drop them in boiling water for 30 to 60 seconds, then into ice water and the skins will slip right off. Works every time.
Toss the sliced peaches in a bowl with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon cinnamon and a pinch of salt. Let them sit 5 to 10 minutes so they start to macerate and get juicy. If your peaches are super juicy add an extra teaspoon of cornstarch so it doesnt run everywhere.
In a second bowl whisk 1 cup flour, 1 cup sugar, 1 teaspoon baking powder and 1/4 teaspoon salt. Stir in 1 cup whole milk, 1/2 cup melted unsalted butter (let it cool a little so it doesnt cook the milk) and 1 teaspoon vanilla until just combined. Dont overmix, a few lumps are fine.
Pour the batter into the prepared dish and spread it evenly. Spoon the peaches and all their juices over the batter, distribute them evenly but dont press them down; it’s okay if some juice pools on top. If you want more caramel notes sprinkle a tablespoon of brown sugar or a little extra cinnamon over the peaches before baking.
Bake 40 to 45 minutes until the top is golden and the peach juices are bubbling. If it’s browning too fast, loosely tent foil over the top for the last 10 minutes. Let the cobbler rest 10 to 15 minutes so the filling thickens a bit, then serve warm with vanilla ice cream or whipped cream.
Ingredients
-
6 to 8 medium fresh peaches (about 6 cups), peeled and sliced
-
3/4 cup granulated sugar (for peaches)
-
2 tablespoons cornstarch
-
1 tablespoon fresh lemon juice
-
1/2 teaspoon ground cinnamon
-
Pinch of salt
-
1 cup all purpose flour
-
1 cup granulated sugar (for batter)
-
1 teaspoon baking powder
-
1/4 teaspoon salt
-
1 cup whole milk
-
1/2 cup unsalted butter (1 stick), melted
-
1 teaspoon vanilla extract
-
Optional vanilla ice cream or whipped cream for serving
Directions
- Preheat your oven to 375°F (190°C) and grease a 9×13 inch baking dish with a bit of butter or nonstick spray.
- Peel and slice 6 to 8 medium peaches (about 6 cups). Tip: score an X on the bottom and blanch in boiling water 30–60 seconds then plunge into ice water to slip the skins off easy.
- In a bowl toss the sliced peaches with 3/4 cup granulated sugar, 2 tablespoons cornstarch, 1 tablespoon lemon juice, 1/2 teaspoon ground cinnamon and a pinch of salt; let sit 5–10 minutes so they start to macerate and release juices.
- In a second bowl whisk together 1 cup all purpose flour, 1 cup granulated sugar (for the batter), 1 teaspoon baking powder and 1/4 teaspoon salt.
- Stir into the dry mix 1 cup whole milk, 1/2 cup melted unsalted butter (let it cool a little so it doesn’t cook the milk) and 1 teaspoon vanilla extract until just combined, don’t overmix.
- Pour the batter into the prepared dish and spread it into an even layer.
- Spoon the peaches and all their juices over the batter, distributing them evenly but try not to press them down; it's fine if some juice pools on top.
- Bake for 40–45 minutes, until the top is golden and the peach juices are bubbling; if the top browns too fast tent loosely with foil for the last 10 minutes.
- Let the cobbler rest 10–15 minutes so the filling thickens a bit, then serve warm with optional vanilla ice cream or whipped cream.
- Quick hacks: if your peaches are super juicy add an extra teaspoon of cornstarch, and if you want more caramel notes sprinkle a little extra cinnamon or a tablespoon of brown sugar on top before baking.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 217g
- Total number of serves: 8
- Calories: 413kcal
- Fat: 11.4g
- Saturated Fat: 7g
- Trans Fat: 0.13g
- Polyunsaturated: 0.4g
- Monounsaturated: 2.6g
- Cholesterol: 35mg
- Sodium: 75mg
- Potassium: 274mg
- Carbohydrates: 71.4g
- Fiber: 2.8g
- Sugar: 52.5g
- Protein: 3.6g
- Vitamin A: 225IU
- Vitamin C: 7.4mg
- Calcium: 33mg
- Iron: 0.27mg
