The Best Peach Cobbler Recipe Ever (Print Version)
Savor summer flavors with this easy peach cobbler recipe featuring a buttery topping and juicy peaches. Perfect for any occasion.
# Recipe Info:
Prep Time: 30 Minutes minutes
Cook Time: 50 Minutes minutes
Total Time: 80 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Gluten-Free adaptable
# Ingredients:
→ Main Ingredients
01 -
6 cups fresh peaches, peeled and sliced
02 -
1 cup granulated sugar
03 -
2 tablespoons cornstarch
04 -
2 tablespoons lemon juice
→ Seasonings & Spices
05 -
1 teaspoon ground cinnamon
06 -
½ teaspoon ground nutmeg
→ Topping Ingredients
07 -
½ cup (1 stick) unsalted butter, melted
08 -
1 ½ cups all-purpose flour
09 -
2 teaspoons baking powder
10 -
½ teaspoon salt
11 -
¼ cup granulated sugar
12 -
½ cup milk
→ Optional Extras
13 -
1 teaspoon vanilla extract
14 -
½ cup chopped pecans
# Instructions:
01 -
Wash, peel, and slice the peaches. Toss with sugar, cornstarch, and lemon juice.
02 -
Combine the prepared peaches with cinnamon and nutmeg in a large bowl. Stir gently to coat.
03 -
In a separate bowl, whisk together the flour, baking powder, salt, sugar, and melted butter until crumbly. Stir in milk and vanilla (optional).
04 -
Pour the peach filling into a greased 9x13 inch baking dish. Sprinkle the crumble topping evenly over the filling.
05 -
Bake at 375°F (190°C) for 45-50 minutes, or until golden brown and bubbly.
06 -
Let cool slightly before serving warm with ice cream or whipped cream.
# Notes:
01 -
Don't overmix the topping; it'll make it tough.
02 -
Store leftovers in the fridge for up to 3 days. Reheat gently.
03 -
Brown sugar can be used instead of granulated sugar, but it changes the flavor profile.
04 -
Serve warm with vanilla ice cream or whipped cream for the ultimate indulgence.
# Equipment Needed:
01 -
9x13 inch baking dish
02 -
mixing bowls
03 -
measuring cups and spoons
# Nutrition (Per Serving):
Calories: Approximately 350 calories per serving
Total Fat: 15 grams
Total Carbohydrate: 50 grams
Protein: 4 grams