Ingredients
6 cups ripe peaches (about 8–10 medium), fresh, peeled, pitted, and sliced
¾ cup granulated sugar (½ cup for peaches, ¼ cup for batter)
½ cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
⅔ cup whole milk
1 teaspoon vanilla extract
1 tablespoon fresh lemon juice
1 teaspoon ground cinnamon
Pinch ground nutmeg (optional)
Instructions
Preheat oven to 400°F (200°C) and grease a 9-inch pie dish or cobbler pan
In a large bowl, combine peaches, ½ cup sugar, and lemon juice. Toss to coat
Sprinkle cinnamon, nutmeg (if using), and 2 tablespoons of melted butter over peaches; mix gently
In a separate bowl, combine flour, ¼ cup sugar, baking powder, and salt
Stir in milk, remaining melted butter, and vanilla extract until a thick batter forms
Pour batter over the peach mixture in the dish, spreading evenly
Bake for 35-40 minutes, until topping is golden and fruit is bubbly
Cool slightly before serving, ideally with a scoop of vanilla ice cream
Notes
Use freestone peaches for easier peeling
Frozen peaches may add excess liquid; drain well if using
To substitute canned peaches, ensure they are packed in syrup, not juice
Store leftovers in an airtight container at room temperature for 1 day or refrigerate for 3 days
Best served fresh, though leftover crust absorbs juice for a different texture
- Prep Time: 15
- Cook Time: 40
- Category: Classic American Cake Recipes
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/8 of cobbler)
- Calories: 330
- Sugar: 28g
- Sodium: 260mg
- Fat: 14g
- Saturated Fat: 8g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg