🍑 Cinnamon Peach Cobbler
Ingredients
For the peach filling:
- 6–7 fresh ripe peaches, about 2½–3 lb
- ½ cup granulated sugar
- 2 tablespoons brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon lemon juice
- ¼ teaspoon salt
For the cobbler topping:
- 1½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon salt
- ½ cup cold unsalted butter, cut into small cubes
- ½ cup milk or buttermilk
- 1 teaspoon vanilla extract
Optional:
- 1 tablespoon coarse sugar for sprinkling
- Vanilla ice cream for serving
- Extra cinnamon for garnish
Step-by-Step Instructions
1. Prepare the peaches
Wash the peaches thoroughly. If they are ripe and tender, you can leave the skins on for a more rustic cobbler. For a smoother filling, peel them.
Cut each peach in half, remove the pit, and slice the peaches into roughly ½-inch slices.
You want the peach slices to be fairly similar in size so they cook evenly.
2. Make the cinnamon peach filling
Place the sliced peaches in a large mixing bowl.
Add:
- Granulated sugar
- Brown sugar
- Flour
- Cinnamon
- Nutmeg
- Vanilla
- Lemon juice
- Salt
Gently toss everything together until the peaches are evenly coated.
Let the mixture sit for about 10–15 minutes. The sugar will draw some juice from the peaches, creating a delicious syrup that will thicken as the cobbler bakes.
3. Prepare the baking dish
Preheat your oven to 375°F (190°C).
Lightly grease a 9×13-inch baking dish with butter or cooking spray.
Pour the peach mixture into the dish and spread it into an even layer.
4. Make the cobbler topping
In a large bowl, whisk together:
- Flour
- Sugar
- Baking powder
- Cinnamon
- Salt
Add the cold cubed butter.
Using a pastry cutter, fork, or your fingertips, work the butter into the flour mixture until it resembles coarse crumbs.
A few pea-sized pieces of butter are perfectly fine. In fact, they help create a tender, buttery topping.
5. Add the milk
Pour in the milk or buttermilk and vanilla extract.
Gently stir until a soft dough forms.
Don’t overmix. The topping should look slightly rough and rustic rather than perfectly smooth. Overmixing can make the cobbler topping tough.
6. Add the topping
Drop spoonfuls of the dough over the peaches.
You don’t have to completely cover every inch of the fruit. Leaving a few small gaps allows the bubbling peaches to peek through while baking.
If desired, sprinkle a little coarse sugar and extra cinnamon over the top.
7. Bake the cobbler
Place the baking dish in the preheated oven.
Bake for approximately 40–50 minutes, or until:
- The peach filling is bubbling around the edges and center.
- The topping is golden brown.
- A toothpick inserted into the topping comes out mostly clean.
If the topping starts browning too quickly while the peaches still need time, loosely cover the dish with aluminum foil and continue baking.
8. Let it rest
Remove the cobbler from the oven and let it cool for 15–20 minutes.
This step is important because the peach juices will thicken as the cobbler rests.
If you serve it immediately, the filling may be quite runny.
9. Serve warm
Spoon the warm cinnamon peach cobbler into bowls.
For the ultimate summer dessert, add a generous scoop of vanilla ice cream on top.
The combination of warm cinnamon peaches + buttery cobbler topping + cold melting vanilla ice cream is hard to beat. 🍑🍦
⭐ Tips for the Best Peach Cobbler
Use ripe peaches: They should smell fragrant and give slightly when gently pressed.
Don’t skip the lemon juice: It balances the sweetness and brings out the peach flavor.
Keep the butter cold: Cold butter creates pockets of richness in the topping and helps it become tender and flaky.
Don’t overmix the topping: Stir just until the ingredients come together.
Let it rest before serving: This gives the peach filling time to thicken.
For extra cinnamon flavor: Mix a little cinnamon with coarse sugar and sprinkle it over the topping before baking.
Storage
Cover leftover cobbler and refrigerate for up to 4 days. Reheat individual portions in the microwave or warm the entire cobbler in a 325°F (165°C) oven until heated through.
You can also freeze the baked cobbler. Allow it to cool completely, wrap it tightly, and freeze for up to about 3 months. Thaw in the refrigerator before reheating.