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

There’s something magical about the scent of warm peaches and cinnamon wafting through the kitchen—a nostalgic aroma that instantly transports me back to my grandmother’s farmhouse table. Her Old-Fashioned Peach Cobbler was the stuff of legends: buttery, golden crust hugging tender, syrupy peaches, always served with a scoop of vanilla ice cream melting into the crevices. It wasn’t just dessert; it was a love letter to summer, to simplicity, and to the joy of sharing food with people you cherish.

If you’ve ever hesitated to make cobbler because it seems too fussy, let me reassure you: this recipe is as forgiving as it is delicious. Unlike finicky pies, cobblers embrace imperfections. The dough doesn’t need rolling, the fruit doesn’t demand precision, and even if your crust cracks or your peaches are extra juicy, the result is still heavenly. Whether you’re hosting a backyard BBQ, craving comfort on a rainy day, or just need a dessert that feels like a hug, this Old-Fashioned Peach Cobbler is your answer. Bonus? It’s ready in under an hour!

Why You’ll Love This Old-Fashioned Peach Cobbler

This recipe is a keeper for so many reasons:

• Minimal Effort, Maximum Flavor: No fancy techniques—just layer, bake, and enjoy.
• Adaptable: Use fresh or frozen peaches, swap spices, or add berries for a twist.
• Crowd-Pleasing: Equally at home at potlucks or quiet weeknight dinners.
• Comfort in Every Bite: That buttery crust and caramelized fruit? Pure nostalgia.

How to Make Old-Fashioned Peach Cobbler

Ingredients You’ll Need

• 6 cups peeled, sliced peaches (about 8 medium peaches)
• 1 cup granulated sugar, divided
• 1/2 tsp cinnamon
• 1 tbsp lemon juice
• 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

Step-by-Step Instructions

1. Prep the Peaches: Toss sliced peaches with 1/2 cup sugar, cinnamon, and lemon juice. Let sit for 15 minutes to release juices.
2. Make the Batter: Whisk flour, remaining 1/2 cup sugar, baking powder, and salt. Stir in melted butter and milk until just combined.
3. Layer & Bake: Pour batter into a greased 9×13-inch baking dish. Spoon peaches and their juices over the top. Bake at 375°F for 40–45 minutes until golden and bubbly.
4. Serve Warm: Let cool slightly, then dish up with vanilla ice cream or whipped cream.

Tips for the Best Peach Cobbler

Want to elevate your cobbler game? Try these pro tips:

• Peach Perfection: For the best flavor, use ripe but firm peaches. Overripe ones can make the cobbler soggy.
• Spice It Up: Add a pinch of nutmeg or cardamom to the peaches for extra warmth.
• Crust Hack: For a crispier top, sprinkle coarse sugar over the batter before baking.
• Make-Ahead: Assemble the cobbler up to 4 hours ahead and refrigerate until ready to bake.

There you have it—a dessert that’s as easy to make as it is to love. Whether you’re serving it at a summer picnic or sneaking a midnight bite straight from the pan (no judgment here), this Old-Fashioned Peach Cobbler is a reminder that the best recipes are the ones that bring people together. Looking for more fruit-filled inspiration? Try our Blueberry Crumble or Apple Crisp next. And if you’re curious about peach varieties, Serious Eats has a fantastic guide. Now, go grab those peaches—your future self (and everyone at your table) will thank you!

Old-Fashioned Peach Cobbler

• Author: Grandma's Kitchen

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Description

A classic Southern dessert with juicy peaches and a buttery biscuit-like topping that bakes to golden perfection. Serve warm with vanilla ice cream for the ultimate comfort food experience.

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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
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons cornstarch
• 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. Preheat oven to 375°F (190°C). Grease a 9×13-inch baking dish.
2. Make the peach filling: In a large bowl, combine peaches, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, and nutmeg. Toss to coat and let sit for 15 minutes.
3. Drain peach juices into a small saucepan. Whisk in cornstarch until smooth. Cook over medium heat, stirring constantly, until thickened (2-3 minutes). Remove from heat and fold back into peaches.
4. Pour peach mixture into prepared baking dish and bake for 10 minutes.
5. Make the topping: Whisk flour, sugar, baking powder, and salt in a medium bowl. Cut in butter with a pastry cutter until mixture resembles coarse crumbs.
6. Stir in milk and vanilla just until dough comes together (do not overmix).
7. Drop spoonfuls of dough over hot peaches (it will spread during baking). Sprinkle with coarse sugar if using.
8. Bake 35-40 minutes until topping is golden and peaches are bubbling. Cool 15 minutes before serving with ice cream.

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Notes

For best results, use ripe but firm peaches. Frozen peaches (thawed and drained) may be substituted. Leftovers keep covered at room temperature for 2 days or refrigerated for 5 days. Reheat gently before serving.