Peach Cobbler from Scratch

Ingredients

• 4 medium Fresh Peaches (peeled, pitted, and sliced)
• 1 tablespoon Lemon Juice (freshly squeezed)
• 0.5 cup Brown Sugar (packed)
• 0.5 cup White Sugar
• 1 cup All-Purpose Flour
• 1.5 sticks Unsalted Butter (1 stick melted for batter, 2 tbsp diced for filling)
• 2 teaspoons Vanilla Extract
• 0.25 teaspoon Salt
• 0.25 teaspoon Ground Nutmeg
• 0.25 teaspoon Ground Ginger
• 1.5 teaspoons Ground Cinnamon (1 tsp in filling, 0.5 tsp on top)
• 2 teaspoons Cornstarch (to thicken filling)
• 2 teaspoons Baking Powder
• 0.66 cup Milk (whole or 2% milk)

Instructions

1. Prepare Peach Filling

   Slice the peaches and place them in a saucepan. Add lemon juice, 1/2 cup brown sugar, 1 tsp vanilla extract, 1/4 tsp salt, 2 tbsp diced butter, 1/4 tsp nutmeg, 1/4 tsp ground ginger, 1 tsp ground cinnamon, and 2 tsp cornstarch. Stir to combine.

   Time: PT5M

2. Simmer Filling

   Cook over medium heat, stirring occasionally, until the mixture becomes thick, syrupy, and glossy, about 5 minutes.

   Time: PT5M

3. Melt Butter for Batter

   Place 1 stick of butter in a microwave‑safe dish and melt for about 45 seconds, or until just melted. Set aside.

   Time: PT1M

4. Make the Biscuit‑Like Batter

   In a mixing bowl combine 1/2 cup brown sugar, 1/2 cup white sugar, 1 cup flour, 1/4 tsp salt, 2 tsp baking powder, and 1 tsp vanilla extract. Add the melted butter and whisk until crumbly. Slowly whisk in 2/3 cup milk until the batter is smooth but slightly lumpy.

   Time: PT5M

5. Assemble Cobbler

   Preheat the oven to 350°F. Transfer the hot peach filling to the prepared baking dish. Pour the batter evenly over the filling; it will spread as it bakes. Sprinkle an additional 1/2 tsp ground cinnamon over the top for extra flavor.

   Time: PT5M

   Temperature: 350°F

6. Bake

   Bake in the preheated oven for 40 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.

   Time: PT40M

   Temperature: 350°F

7. Cool & Serve

   Allow the cobbler to cool for 5 minutes before serving. Serve warm with a scoop of vanilla ice cream.

   Time: PT5M

Nutrition Facts

Calories

350

Protein

4 g

Carbohydrates

60 g

Fat

12 g

Fiber

2 g

Ingredient Substitutions

• Instead of Fresh Peaches: Canned peach slices, drained
• Instead of Lemon Juice: Lime juice
• Instead of Brown Sugar: White sugar + 1 tsp molasses
• Instead of White Sugar: Granulated sugar
• Instead of All-Purpose Flour: Cake flour, Gluten‑free flour blend
• Instead of Unsalted Butter: Margarine, Coconut oil (solid)
• Instead of Vanilla Extract: Vanilla bean paste
• Instead of Salt: Sea salt
• Instead of Ground Nutmeg: Mace
• Instead of Ground Ginger: Ground allspice
• Instead of Ground Cinnamon: Cinnamon sugar
• Instead of Cornstarch: All‑purpose flour (double amount)
• Instead of Baking Powder: Cream of tartar + baking soda
• Instead of Milk: Almond milk, Soy milk

Equipment Needed

• Saucepan
• 9‑inch x 13‑inch Baking Dish
• Mixing Bowl
• Whisk
• Measuring Cups
• Measuring Spoons
• Knife
• Cutting Board
• Spatula
• Microwave (optional)
• Oven

Critical Steps — Do Not Skip

• Simmer the peach filling until thick and syrupy.
• Do not over‑mix the batter; keep it slightly lumpy.
• Bake until the topping is golden and the filling is bubbling.

Chef Tips from the Video

• Use ripe but firm peaches for the best texture.
• A pinch of salt in both filling and batter enhances sweetness.
• For extra crunch, sprinkle a handful of chopped pecans on top before baking.

Troubleshooting

Storage

Refrigerator: Cover and store up to 4 days.

Freezer: Freeze in an airtight container for up to 2 months; reheat in oven.

Room temperature: Not recommended beyond 2 hours.

Make-Ahead Tips

• Prepare the peach filling a day ahead and refrigerate; bring to room temperature before adding batter.
• The batter can be mixed up to 2 hours ahead; keep covered in the fridge.
• Cobbler reheats well in a 350°F oven for 10‑15 minutes.

Frequently Asked Questions