Old-Fashioned Peach Cobbler Recipe

Name: Old-Fashioned Peach Cobbler
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 cups Peeled, Thickly Sliced Ripe Peaches (6 - 8 Peaches, Depending On The Size); 1/2 cups Granulated Sugar Plus 3 Tablespoons, Divided; 1 teaspoon Finely Grated Lemon Zest; 1 Tablespoon Freshly Squeezed Lemon Juice; 1/4 teaspoons Vanilla; 1-1/2 cup Flour; 1 Tablespoon Baking Powder; 1/2 teaspoons Salt; 1/3 cups Unsalted Butter, Chilled; 1 whole Large Egg, Lightly Beaten; 1/4 cups Milk

Servings: persons

5 cups Peeled, Thickly Sliced Ripe Peaches (6 - 8 Peaches, Depending On The Size)
1/2 cups Granulated Sugar Plus 3 Tablespoons, Divided
1 teaspoon Finely Grated Lemon Zest
1 Tablespoon Freshly Squeezed Lemon Juice
1/4 teaspoons Vanilla
1-1/2 cup Flour
1 Tablespoon Baking Powder
1/2 teaspoons Salt
1/3 cups Unsalted Butter, Chilled
1 whole Large Egg, Lightly Beaten
1/4 cups Milk

1
Preheat the oven to 400u00b0F (200u00b0C). Butter a 2-quart (2-liter) glass or ceramic baking dish.
2
Arrange the peeled, thickly sliced peaches in the buttered baking dish. Sprinkle with 1/2 cup sugar, the lemon zest and juice, the vanilla, and toss. Bake for 20 minutes until the peaches are tender, glazed and the juices are bubbling.
3
While the peaches are baking, make the cobbler dough by sifting the flour, baking powder and salt together into a large mixing bowl and then tossing with 1 tablespoon of the remaining sugar. Feel free to stir in a dash of ground cinnamon if you like. Cube the butter and toss in the flour then rub the butter into the flour mixture until it resembles cornmeal or damp sand. Whisk the egg into the milk then pour onto the flour mixture. Stir with a fork until well combined and mixture has become a thick batter.
4
Remove the cooked peaches from the oven and, working quickly, drop the dough by very large even spoonfuls onto the peaches. Sprinkle the remaining 2 tablespoons of the sugar evenly over the dough and return the dish to the oven to bake for 15 - 20 minutes until the dough is puffed up, firm and golden brown.
5
Serve warm-not hot hot as fresh-from-the-oven fruit juices may burn!-with freshly whipped, slightly sweetened cream or a scoop of your favorite ice cream.

374

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 5 cups Peeled, Thickly Sliced Ripe Peaches (6 - 8 Peaches, Depending On The Size), 1/2 cups Granulated Sugar Plus 3 Tablespoons, Divided, 1 teaspoon Finely Grated Lemon Zest, 1 Tablespoon Freshly Squeezed Lemon Juice, and more.

Yes, Old-Fashioned Peach Cobbler falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Old-Fashioned Peach Cobbler

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions