Old Time Oven Peach Cobbler
This classic, home-style peach cobbler is all about a buttery, cake-like topping baked over sweet, juicy peaches. It’s simple, comforting, and tastes like a warm hug from Grandma’s kitchen.
Ingredients
For the peach filling:
· 6–7 cups fresh peaches, peeled and sliced (about 8–9 medium peaches)
or 2 (29 oz) cans sliced peaches in light syrup or juice, well-drained
· ¾ cup granulated sugar
· 1 teaspoon ground cinnamon
· ¼ teaspoon ground nutmeg (optional)
· 1 tablespoon lemon juice
· 2 tablespoons cornstarch (optional, for thicker filling)
For the cobbler topping:
· 1 cup all-purpose flour
· 1 cup granulated sugar
· 2 teaspoons baking powder
· ¼ teaspoon salt
· ¾ cup whole milk
· ½ cup (1 stick) unsalted butter, melted
· 1 teaspoon vanilla extract
For sprinkling on top:
· 2 tablespoons coarse sugar or extra granulated sugar
plus a pinch of cinnamon
Instructions
- Prep: Preheat oven to 350°F (175°C).
Place the stick of butter in a 9×13-inch baking dish and put it in the oven to melt while preheating. Keep an eye on it so it doesn’t burn. - Make the filling:
· In a large saucepan, combine peaches, sugar, cinnamon, nutmeg, and lemon juice. If using cornstarch, mix it with 2 tablespoons water first, then stir into peaches.
· Cook over medium heat for 5–7 minutes, stirring often, until peaches are tender and syrup has thickened slightly. Remove from heat.
(If using canned peaches, you can skip cooking—just toss everything in a bowl.) - Make the batter:
· In a medium bowl, whisk together flour, sugar, baking powder, and salt.
· Stir in milk and vanilla until just combined—a few lumps are fine. - Assemble the cobbler:
· Once butter is melted, carefully remove the hot dish from the oven.
· Pour the batter evenly over the melted butter—do not stir.
· Spoon the warm peach mixture evenly over the batter—do not stir. - Bake:
· Sprinkle the top with coarse sugar and a dusting of cinnamon.
· Bake for 45–55 minutes, until the top is golden brown and a toothpick inserted into the cobbler topping comes out clean.
· The batter will rise up around the peaches as it bakes. - Cool slightly and serve:
· Let cobbler cool for at least 20–30 minutes before serving—it will thicken as it sits.
· Serve warm, ideally with a scoop of vanilla ice cream or a dollop of whipped cream.
Tips for the Best Old-Fashioned Cobbler
· Peel fresh peaches easily: Score an X on the bottom, blanch in boiling water for 30 seconds, then transfer to ice water. Skins will slip right off.
· Butter placement is key: Melting the butter in the pan before adding batter gives the cobbler its signature crispy, buttery edges.
· Don’t overmix the batter—lumps keep it tender.
· Never stir after adding batter or peaches. The magic of this cobbler is how the layers form while baking.
· For deeper flavor: Add a teaspoon of almond extract to the peach filling or a tablespoon of bourbon with the lemon juice.
Serving Suggestions
· Classic: Vanilla bean ice cream
· Southern style: Pour a little heavy cream or half-and-half over each warm serving
· Morning treat: Enjoy leftover cobbler for breakfast with a cup of coffee
· Make it fancy: Add a sprig of mint and a sprinkle of toasted pecans
This timeless, buttery peach cobbler fills your home with the sweet scent of summer—no matter the season.