Fresh Peach Cobbler is my favorite among the many cobbler recipes out there. This version is simple, uses everyday ingredients, and highlights the sweet, juicy flavor of ripe summer peaches. When peaches are at their peak, this easy Peach Cobbler is my go-to summer comfort food—warm, buttery, and perfect with a scoop of vanilla ice cream.
Fresh Peach Cobbler
One summer day a few years ago, we were driving near Lake Washington when we spotted a truck by the roadside selling peaches. The peaches looked irresistible, so we stopped and bought a big box. I spent the next two days blanching, peeling, slicing, and freezing peaches—what I like to call a peach harvest party. Having prepped peaches on hand means the next time I want cobbler, dinner comes together in minutes; I simply set a bag to thaw.
Those frozen peaches lasted over a year, but the prep was a lot of work. Since then I buy fresh peaches when they’re in season and let them ripen on the counter until they’re sweet and fragrant. Two ripe peaches are usually enough for this cobbler when sliced, and a third makes a perfect snack the next day.
I used to bake this cobbler in a glass 8″x8″ dish, which is ideal, but lately I prefer an 8″ or 9″ cast iron skillet. The skillet develops a lovely browned crust where the batter meets the hot pan, and that caramelized edge is my favorite part. Serve the cobbler warm with vanilla ice cream or enjoy it on its own—either way, it’s pure summer comfort.
Fresh Peach Cobbler
By Sandy Clifton
A comforting, easy-to-make fresh peach cobbler that’s especially delicious when peaches are in season. Serve warm with vanilla ice cream for a classic summer dessert.
- Prep: 15 mins
- Cook: 40 mins
- Total: 55 mins
- Servings: 5
Ingredients
- 6 Tablespoons butter
- ¾ cup flour
- ¾ cup plus 1 Tablespoon sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¾ cup milk
- ¼ teaspoon almond extract (optional)
- 2 cups fresh peaches (peeled, pit removed, sliced)
Instructions
- Adjust an oven rack to the lower-middle position and heat the oven to 350°F (175°C).
- Place the butter in an 8-inch square baking dish or an 8–10-inch cast iron skillet and put it in the oven just to melt.
- In a small bowl, whisk together the flour, ¾ cup sugar, baking powder, and salt.
- Add the milk and almond extract (if using) and whisk gently until just combined. Do not overmix—the batter should be slightly lumpy.
- When the butter has melted, carefully remove the pan from the oven. Pour the batter into the pan—do not stir it into the butter. Arrange the sliced peaches evenly over the batter.
- Sprinkle the peaches with the remaining 1 tablespoon of sugar.
- Bake until the batter is golden brown and set, about 40 to 50 minutes. A knife inserted into the batter should come out clean.
- Serve warm, ideally with a scoop of vanilla ice cream. The cobbler is best the day it’s baked but will keep in the refrigerator for a few days—reheat gently before serving.
Notes
Bake this cobbler in an 8-inch to 10-inch cast iron skillet for a deeper, caramelized crust, or use an 8″x8″ baking dish if you prefer. If your peaches are very tart, add an extra tablespoon of sugar to the fruit. For variety, try stirring a pinch of cinnamon or a splash of lemon juice into the sliced peaches.
Nutrition
Calories: 382 kcal (approximate)
Nutrition information is automatically calculated and should be used only as an approximation.
Additional Info
Course: Dessert
Cuisine: American
Serving Tips and Variations
For the best flavor, use fully ripe, fragrant peaches. If fresh peaches are not available, frozen sliced peaches (thawed and drained) can be used—reduce added liquid slightly. Almond extract is optional but adds a lovely nutty note that complements the peaches. To make this dessert ahead, assemble and refrigerate the unbaked cobbler for a few hours, then bake when ready.
