Old-Fashioned Peach Cobbler: A Timeless Dessert for Every Occasion

There’s something undeniably comforting about an Old-Fashioned Peach Cobbler. The way the sweet, juicy peaches bubble beneath a golden, buttery crust—it’s like a hug in dessert form. Whether you’re serving it at a summer barbecue, a family reunion, or just because it’s Tuesday, this classic treat never goes out of style. And the best part? It’s incredibly easy to make, even if you’re not a seasoned baker.

I still remember the first time I made this cobbler. It was a sweltering July afternoon, and my grandmother handed me a basket of ripe peaches from her tree. “Don’t overthink it,” she said, patting my shoulder. “Just let the fruit shine.” That’s the beauty of an old-fashioned recipe—it doesn’t need fancy techniques or exotic ingredients. Just good fruit, a simple batter, and a little patience while it bakes to perfection. Now, every time I pull this cobbler out of the oven, I’m transported back to that sticky-sweet summer day.

Why You’ll Love This Old-Fashioned Peach Cobbler

This dessert is a crowd-pleaser for so many reasons. Here’s why it’s earned a permanent spot in my recipe box:

• Minimal effort, maximum flavor: No pie crust to roll out—just a dump-and-bake batter that magically rises around the fruit.
• Versatile: Serve it warm with vanilla ice cream, cold with whipped cream, or straight from the pan (no judgment here).
• Adaptable: Swap peaches for other seasonal fruits like blackberries or apples.
• Nostalgic: Tastes like the cobblers your grandma used to make—simple, wholesome, and full of love.

How to Make Old-Fashioned Peach Cobbler

Ingredients You’ll Need

• 6 cups fresh peaches, peeled and sliced (about 6–7 medium peaches)
• 1 cup granulated sugar, divided
• 1/2 tsp ground cinnamon
• 1 cup all-purpose flour
• 1 1/2 tsp baking powder
• 1/2 tsp salt
• 1/2 cup unsalted butter, melted
• 3/4 cup milk
• 1 tsp vanilla extract

Step-by-Step Instructions

1. Prep the peaches: Toss sliced peaches with 1/2 cup sugar and cinnamon. Let sit for 15 minutes to draw out juices.
2. Make the batter: Whisk flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in melted butter, milk, and vanilla until just combined.
3. Layer and bake: Pour batter into a greased 9×13-inch baking dish. Spoon peaches and their juices evenly over the batter. Bake at 375°F for 45–50 minutes until golden.
4. Serve warm: Let cool slightly, then scoop into bowls and top with vanilla ice cream.

Pro Tips for the Best Cobbler

Want to take your cobbler from good to great? Try these tricks:

• Peach selection: Use ripe but firm peaches for the best texture. Overripe fruit can make the cobbler soggy.
• Skin hack: Don’t love peeling peaches? Score an “X” on the bottom, blanch in boiling water for 30 seconds, then plunge into ice water—the skins will slip right off.
• Butter boost: For extra richness, brush the baked crust with melted butter and sprinkle with turbinado sugar before serving.

Frequently Asked Questions

There you have it—the ultimate Old-Fashioned Peach Cobbler, just like the one your family will request year after year. It’s the kind of dessert that turns an ordinary meal into a celebration, and honestly, isn’t that what good cooking is all about? So grab those peaches, preheat your oven, and get ready to make some memories (and maybe a little mess) along the way. Happy baking!

Old-Fashioned Peach Cobbler

• Author: Grandma's Kitchen

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Description

A classic Southern dessert with juicy peaches and a buttery biscuit topping, perfect for summer gatherings. This cobbler bakes into a golden, bubbly masterpiece with tender fruit beneath a lightly crisp crust.

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Ingredients

Scale 1x2x3x

For the Crust:

• For the peach filling:
• 6 cups fresh peaches, peeled and sliced (about 8 medium peaches)
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 2 tablespoons cornstarch
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon salt
• For the cobbler topping:
• 1 1/2 cups all-purpose flour
• 1/2 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1/2 cup unsalted butter, cold and cubed
• 1/2 cup whole milk
• 1 teaspoon vanilla extract
• For garnish:
• 1 tablespoon coarse sugar (optional)
• Vanilla ice cream (for serving)

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Instructions

1. Prepare the Crust:

1. 1. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. 2. Make the filling: In a large bowl, gently toss peaches with sugars, lemon juice, vanilla, cornstarch, cinnamon, nutmeg, and salt until evenly coated. Pour into prepared dish.
3. 3. Make the topping: Whisk flour, sugar, baking powder, and salt in a bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
4. 4. Stir in milk and vanilla just until dough comes together (do not overmix). Drop spoonfuls over peaches, leaving small gaps for steam.
5. 5. Sprinkle with coarse sugar if using. Bake 40-45 minutes until topping is golden and filling bubbles at edges.
6. 6. Cool 15 minutes before serving warm with vanilla ice cream.

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Notes

For firmer filling, let peaches macerate with sugars for 30 minutes before baking. Substitute 6 cups frozen peaches (thawed) if fresh aren’t available. Store leftovers covered at room temperature for up to 2 days.