This Cozy Peach Cobbler is an easy summertime dessert that’s delicious on its own or with a dollop of vanilla ice cream on top. You can even make it using frozen peaches!
If you’re like me you’re beyond excited by all of the fresh peaches available right now. What better to make with them than a classic peach cobbler?
Combine a few kitchen staples like flour, sugar and butter with fresh or frozen peaches to make this soft yet crispy-golden dessert.
This recipe was originally posted June 12, 2018. Most of the text remains the same.
Before we begin…
Well, here it is. The first peach recipe on Cozy Peach Kitchen. “How did it take you so long to get a peach recipe on your blog?!” you may be asking. Well… I don’t know. I have a bit of a thing against eating peaches while living in Oregon. Sure, they’re good here. But they’re just not the same as Georgia peaches.
I started this blog back in February, which was certainly not peach season. Frozen peaches are good, but they’re far from the real juicy deal. I get impatient waiting for peaches to ripen in a brown paper bag. I dream about baskets of overflowing, juicy, sweet peaches.
The kind that you bite into and juice drips down your chin. I have to leave my Portland peaches in a paper sack for a week to get to them even near that level of deliciousness!
Okay. Whine, whine, whine. Here’s the good news for this Georgia peach.
I’m moving back to Georgia in just a month! After two years in Portland, it’s time to move back to the place I call home. It’s where my family is, it’s where a lot of my friends are, and it’s where I’ve made many of my best memories. I’ll miss the Pacific Northwest a lot, but I’m so excited to go back home to Georgia.
Hence the peach cobbler. Peach cobbler is a classic Southern dish, and I would argue one of Georgia’s most popular desserts. I mean, hello, Georgia and peaches go hand in hand.
Behind the cobbler
I did a fair amount of research when developing this recipe. It’s clear that peach cobbler only requires a few ingredients, but there’s so many variations of it.
Recipes differ based on region, family preferences, and the degree to which you’re dedicated to indulging.
How you like peach cobbler depends a lot on how you like the crust. Some prefer biscuits on top of the cobbler, but I like a bread pudding-ish cobbler.
One of the best parts of making cobbler from scratch is that you can use fresh or frozen peaches. It’s also okay if your peaches aren’t perfectly ripe, and in fact they’re easier to work with if they aren’t. After enough time in the oven, the peaches break down and release sweet juices, even if they’re not 100% ready to eat.
How to easily skin peaches
You can skin the peaches or leave the skin on for this recipe, but I like how the skinned peaches almost melt into the crust.
To easily remove the skin, simply add your peaches to a large pot of boiling water for 30 seconds. The peaches should be completely covered with water. Remove and immediately transfer to an ice water bath. After 30 seconds in the ice bath the skin should peel off easily.
Step by step instructions
Most of the time making this recipe is spent prepping the peaches. Take your peeled and sliced peaches and combine then with white sugar and brown sugar in a skillet.
Heat over medium heat until the sugar is melted, stirring as needed with a spatula for even cooking. This allows the peaches to release some of their juices before baking. Turn off the heat and squeeze fresh lemon juice into the pan to add a bit of brightness.
Add the butter directly to a 10×10 or 11×11 casserole dish (any similar size will work) and transfer to the preheated oven to melt (images one and two). It will only take a few minutes to melt, so keep an eye on it.
Mix together the dry ingredients in a medium mixing bowl. Pour in the milk, stirring until just combined.
Next up we’ll assemble the cobbler. Pour the milk/dry ingredient mixture into the butter dish. Stir gently to combine (image three). It’s okay if they don’t combine together entirely.
Evenly pour the peach/sugar mixture onto the wet mixture. It does not need to be stirring (image four).
Bake at 375 degrees for 45-50 minutes or until a golden crust forms on top. The sides should pull away from the casserole dish when the cobbler is done.
Enjoy with a scoop of ice cream or dollop of whipped cream!
Cozy Peach Cobbler
- 5 cups sliced peaches fresh or frozen
- 1/2 cup (1 stick) butter of choice
- 3/4 + 1/2 cup white sugar divided
- 1/4 cup brown sugar
- 1 tablespoon lemon juice
- 1 cup all purpose flour
- 1 and 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/8 teaspoon table salt
- 1 cup milk
- Preheat the oven to 375 degrees F. Add the butter directly to a 10×10 or similarly sized casserole dish and transfer to the preheated oven to melt. It will only take a few minutes to melt, so keep an eye on it.
- Meanwhile, add sliced peaches, 1/2 cup white sugar and 1/4 cup brown sugar to a large skillet. Heat over medium heat until the sugar is melted, stirring occasionally. This should take only 2-3 minutes. Once melted, turn off heat and squeeze in the fresh lemon juice.
- In a medium bowl, mix together flour, 3/4 cup white sugar, cinnamon, nutmeg and salt. Slowly pour in the milk, whisking until just combined. It should be about the consistency of muffin batter.
- Add the batter to the melted butter, whisking gently to combine. Evenly pour the peach and sugar mixture onto the wet mixture. Don't stir.
- Bake for 45-50 minutes, until the top is golden brown. Enjoy warm the same day, or keep for up to 3 days refrigerated. To refrigerate, first let the cobbler cool to room temperature, then store covered.