Old Fashioned Peach Cobbler Recipe Just Like Grandma’s – Warm, Cozy, and Comforting

There’s something about a bubbling peach cobbler that feels like home. Sweet peaches, a buttery crust, and a hint of warm spice can turn an ordinary day into a small celebration. This version keeps things simple and classic, just like Grandma made it no fussy steps, no hard-to-find ingredients.

It’s the kind of dessert you’ll want to make when peaches are ripe and your kitchen smells like summer. Grab a spoon and some vanilla ice cream, and let’s make a cobbler you’ll be proud to share.

Why This Recipe Works

This cobbler balances juicy fruit with a tender, golden crust. The batter rises up around the peaches as it bakes, creating a lightly crisp top with a soft, cake like interior.

A touch of lemon and vanilla brightens the fruit without overpowering it. Using melted butter gives the crust rich flavor and helps it bake up beautifully. Best of all, it’s straightforward and forgiving perfect for weeknights or gatherings.

What You’ll Need

• Peaches: 6–8 ripe peaches (about 6 cups), peeled and sliced.You can use frozen or canned if fresh aren’t available.
• Granulated sugar: 3/4 cup, divided (1/2 cup for the peaches, 1/4 cup for the batter).
• Brown sugar: 2 tablespoons (optional, for deeper caramel notes).
• Lemon juice: 1 tablespoon, to brighten the fruit.
• Cinnamon: 1 teaspoon.
• Nutmeg: 1/4 teaspoon (optional but classic).
• Unsalted butter: 1/2 cup (1 stick), melted.
• All-purpose flour: 1 cup.
• Baking powder: 2 teaspoons.
• Salt: 1/4 teaspoon.
• Milk: 3/4 cup (whole or 2% recommended).
• Vanilla extract: 1 teaspoon.
• Optional toppings: Coarse sugar for sprinkling and vanilla ice cream for serving.

Step-by-Step Instructions

1. Prep the oven and pan: Preheat your oven to 350°F (175°C). Place a 9×13-inch baking dish (or a deep 10-inch skillet) on the counter. No need to grease—it’ll get buttered in the next step.
2. Melt the butter: In a small saucepan or microwave, melt the butter.Pour it directly into the baking dish and tilt to coat the bottom evenly.
3. Prepare the peaches: If using fresh peaches, peel (a quick blanch makes this easy), pit, and slice them. In a large bowl, toss peaches with 1/2 cup granulated sugar, brown sugar, lemon juice, cinnamon, and nutmeg. Let sit for 10 minutes to draw out the juices.
4. Make the batter: In another bowl, whisk flour, baking powder, salt, and the remaining 1/4 cup granulated sugar.Stir in milk and vanilla until smooth. The batter will be pourable thicker than cream but thinner than pancake batter.
5. Layer the cobbler: Pour the batter over the melted butter in the baking dish. Do not stir.Spoon the peaches and their juices evenly over the batter. Again, don’t mix this is the secret to that signature cobbler rise.
6. Bake: Place on the center rack and bake for 40–50 minutes, until the top is golden and the edges are bubbling. A toothpick inserted into the crust (not the peach pockets) should come out mostly clean.
7. Rest and serve: Let the cobbler cool for at least 15 minutes.The juices thicken as it rests. Serve warm with a scoop of vanilla ice cream or a spoonful of whipped cream.

How to Store

• Room temperature: Keep covered on the counter for up to 1 day.
• Refrigerator: Store leftovers in an airtight container for 3–4 days. Reheat in a 300°F oven for 10–15 minutes or in the microwave in short bursts.
• Freezer: Wrap tightly and freeze for up to 2 months.Thaw overnight in the fridge, then rewarm in the oven to restore the crisp top.

Health Benefits

Peaches are naturally rich in vitamins A and C, which support healthy skin and immunity. They also provide fiber, especially if you leave the skins on when possible. Using a moderate amount of sugar keeps the dessert balanced without being overly sweet.

You can lighten it up by using less sugar, swapping some butter for a neutral oil, or serving smaller portions with fresh berries on the side. It’s a treat, but you can make it a little gentler without losing the comfort factor.

Pitfalls to Watch Out For

• Watery cobbler: Extra-juicy peaches can thin the filling. If your peaches are very ripe, add 1–2 teaspoons of cornstarch to the fruit mixture.
• Soggy top: Overcrowding the batter with too much fruit can prevent the crust from rising.Stick to about 6 cups of fruit.
• Underdone center: If the top is browning too fast but the center is still loose, tent with foil and bake 5–10 minutes longer.
• Bland flavor: Don’t skip the lemon or vanilla. They brighten the peaches and make the whole dessert pop.
• Overmixing batter: Stir just until smooth. Overmixing can make the crust tough.

Recipe Variations

• Skillet Cobbler: Cook the peaches briefly in a cast-iron skillet with the sugars and spices, then pour in the batter and bake in the same pan.
• Peach-Blueberry Cobbler: Add 1–1 1/2 cups fresh or frozen blueberries for a burst of color and tartness.
• Biscuit-Style Topping: Swap the pour-over batter for drop biscuits.Mix 1 1/2 cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, 1/2 teaspoon salt, 6 tablespoons cold butter, and 2/3 cup buttermilk. Drop spoonfuls over the fruit and bake.
• Gluten-Free: Use a 1:1 gluten-free all-purpose blend and add a pinch of xanthan gum if your blend doesn’t include it.
• Brown Butter Upgrade: Cook the butter until golden and nutty before adding it to the dish for deeper flavor.
• Spiced Honey: Replace some sugar with 2–3 tablespoons honey and increase cinnamon slightly. A pinch of cardamom is lovely.

FAQ

Can I use canned or frozen peaches?

Yes.

For canned, drain well and reduce added sugar slightly if they’re packed in syrup. For frozen, thaw and drain excess liquid. Aim for about 6 cups of fruit either way.

Do I have to peel the peaches?

No.

The skins soften in the oven and add color and fiber. If you prefer a smoother texture, peel them by blanching in boiling water for 30–45 seconds, then slipping off the skins.

How do I know when it’s done?

The top should be golden and set, with bubbling juices around the edges. A toothpick in the crust should come out mostly clean.

If it jiggles a lot in the center, give it a few more minutes.

What’s the best way to reheat cobbler?

Warm it in a 300°F oven until the top crisps and the center is heated through, about 10–15 minutes. The microwave works in a pinch but won’t restore the crisp edges as well.

Can I make it ahead?

Assemble the peaches and dry ingredients separately. When you’re ready to bake, melt the butter, mix the batter, and assemble.

Freshly baked is best for texture.

How sweet is this cobbler?

It’s moderately sweet, letting the fruit shine. If your peaches are very sweet, reduce the sugar by a couple of tablespoons. If they’re on the tart side, add a little more to taste.

Wrapping Up

This old-fashioned peach cobbler is cozy, simple, and full of honest flavor.

It’s the kind of dessert that brings people to the table and has them asking for seconds. With a handful of pantry staples and ripe peaches, you’ll have a warm, golden bake that tastes like summer. Keep this recipe close you’ll come back to it every year when peaches are at their peak.