The Pantry
American

Peach cobbler

A classic peach cobbler with juicy fruit beneath a tender, biscuit-like topping and a bronzed sugar crust. This recipe makes a 9-inch pan, about 6 servings, with bright peach filling thickened just enough to spoon cleanly without turning jammy. Serve it warm so the syrupy edges stay glossy and the topping stays crisp on top and soft underneath.

Prep 20 minCook 45 minRest 15 minAdjust servings ↓
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Peach cobbler
Photo: Mark Pellegrini · CC BY-SA 3.0. Resized for display.
~390 calper person · ~2340 total
~$6.35meal total · ~$1.06 per person

Estimated calories and US ingredient costs.

For 8 servings, use a 9-by-13-inch pan and increase all ingredients by 1.5x, keeping the oven at 375 F; expect the bake time to run a little longer, about 45 to 55 minutes. For a smaller batch, use two 6-inch ramekins or halve the recipe and keep the same temperature rather than lowering the heat.

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Ingredients, steps and a live timeline. Ready for 6 people.

Step timeline

Cooking order

10 left
Step 1

Heat the oven and prepare the dish

~1 min

Heat the oven and prepare the dish.

Set an oven rack in the center and heat to 375 F.

Lightly butter a 9-inch square baking dish or a 2-quart shallow casserole.

Place the dish on a rimmed sheet pan if you want extra insurance against bubbling overflow.

Step 2

Season the peaches

~10 min

Season the peaches.

In a large bowl, toss the sliced peaches with 3/4 cup granulated sugar, 1 tbsp lemon juice, 2 tbsp cornstarch, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt.

Let the mixture stand for 10 minutes, stirring once halfway through, so the sugar begins pulling out juice and the cornstarch starts dissolving.

Ingredients
  • 1 tbspLemon juice (15 g)
  • 1 tspGround cinnamon (2.6 g)
  • 1/4 tspFine salt (1 1/2 g)
Step 3

Make the topping

~1 min

Make the topping.

In a second bowl, whisk together 1 cup flour, 2 tsp baking powder, 1/4 tsp salt, and 2 tbsp granulated sugar.

Add 6 tbsp cold butter, cubed, and work it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-size bits of butter still visible.

Ingredients
  • 1 cupAll-purpose flour (120 g)
  • 6 tbsp total for recipeCold unsalted butter, cubed (85 g)
Step 4

Add milk and vanilla

~1 min

Add milk and vanilla.

Pour in 3/4 cup whole milk and 2 tsp vanilla extract and stir just until a thick, shaggy batter forms.

Do not overmix.

The batter should look uneven and spoonable, not smooth, because those butter pieces help the top bake up tender and layered.

Ingredients
  • 6 tbsp total for recipeCold unsalted butter, cubed (85 g)
Step 5

Assemble the cobbler

~1 min

Assemble the cobbler.

Transfer the peaches and all accumulated juices into the prepared dish and spread them into an even layer.

Drop the batter over the fruit in 6 to 8 rough spoonfuls, leaving some peaches exposed so steam can escape and the topping can brown instead of steaming soggy.

Step 6

Finish and bake

~45 min cook

Finish and bake.

Sprinkle the top evenly with 1 tbsp turbinado sugar.

Bake for 40 to 45 minutes, until the topping is deep golden brown and the peach filling is bubbling thickly around the edges and between the spoonfuls of batter.

If the top browns too quickly, loosely cover it with foil for the last 10 minutes.

Step 7

Check the dish

After ~45 min

Check Peach cobbler and continue when ready.

Step 8

Rest and serve

~15 min cook

Rest

Set the cobbler on a rack and let it rest for 15 minutes so the fruit thickens slightly and the juices settle.

Spoon it into bowls while warm, making sure each serving gets both the syrupy peaches and the crisp-edged topping.

Step 9

Check the dish

After ~15 min

Check Peach cobbler and continue when ready.

Step 10

Serve meal

~1 min

Once all dishes are cooked and ready, plate and serve the meal together.

Peach cobbler: serve.

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Ingredients

For 6 people

  • 2 lb peaches, peeled, pitted, and sliced (907 g edible fruit)
  • 3/4 cup granulated sugar (150 g)
  • 1 tbsp lemon juice (15 g)
  • 2 tbsp cornstarch (16 g)
  • 1 tsp ground cinnamon (2.6 g)
  • 1/4 tsp ground nutmeg (1/2 g)
  • 1/2 tsp fine salt (1 1/2 g)
  • 1 cup all-purpose flour (120 g)
  • 2 tsp baking powder (8 g)
  • 2 tbsp granulated sugar (25 g)
  • 6 tbsp cold unsalted butter, cubed (85 g)
  • 3/4 cup whole milk (183 g)
  • 2 tsp vanilla extract (8 g)
  • 1 tbsp turbinado sugar (12 g)

Method

  1. Heat the oven and prepare the dishSet an oven rack in the center and heat to 375 F. Lightly butter a 9-inch square baking dish or a 2-quart shallow casserole. Place the dish on a rimmed sheet pan if you want extra insurance against bubbling overflow.
  2. Season the peachesIn a large bowl, toss the sliced peaches with 3/4 cup granulated sugar, 1 tbsp lemon juice, 2 tbsp cornstarch, 1 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp salt. Let the mixture stand for 10 minutes, stirring once halfway through, so the sugar begins pulling out juice and the cornstarch starts dissolving.
  3. Make the toppingIn a second bowl, whisk together 1 cup flour, 2 tsp baking powder, 1/4 tsp salt, and 2 tbsp granulated sugar. Add 6 tbsp cold butter, cubed, and work it in with your fingertips or a pastry cutter until the mixture looks like coarse crumbs with some pea-size bits of butter still visible.
  4. Add milk and vanillaPour in 3/4 cup whole milk and 2 tsp vanilla extract and stir just until a thick, shaggy batter forms. Do not overmix. The batter should look uneven and spoonable, not smooth, because those butter pieces help the top bake up tender and layered.
  5. Assemble the cobblerTransfer the peaches and all accumulated juices into the prepared dish and spread them into an even layer. Drop the batter over the fruit in 6 to 8 rough spoonfuls, leaving some peaches exposed so steam can escape and the topping can brown instead of steaming soggy.
  6. Finish and bakeSprinkle the top evenly with 1 tbsp turbinado sugar. Bake for 40 to 45 minutes, until the topping is deep golden brown and the peach filling is bubbling thickly around the edges and between the spoonfuls of batter. If the top browns too quickly, loosely cover it with foil for the last 10 minutes.
  7. Rest and serveSet the cobbler on a rack and let it rest for 15 minutes so the fruit thickens slightly and the juices settle. Spoon it into bowls while warm, making sure each serving gets both the syrupy peaches and the crisp-edged topping.

Before you cook

What to get ready

The specified baking dish or tray, mixing bowls, spatula and oven mitts.

Use the edible fruit weight after removing pits and keep butter cold for the topping.

If something needs adjusting

Topping is browned but fruit is watery

Look for bubbling filling beneath the topping and allow the cobbler to rest before serving.

Fruit varieties cook differently

Firm fruit needs longer than very ripe fruit. Check both the softened filling and the set topping rather than color alone.

Store for later

Refrigerate leftover fruit bakes in covered portions. Warm portions gently, keeping toppings exposed briefly to restore texture; store any cream or yogurt accompaniment separately.

Refrigerate perishables within 2 hours, or 1 hour above 90°F. Keep the fridge at 40°F or below; use refrigerated leftovers within 3–4 days. USDA storage and reheating guidance.

Make the ingredients go further

Frozen sliced peaches can reduce waste; follow the recipe's handling for extra moisture.

Next use for your ingredients: Berry crumble →

Calculate this meal with your own prices →

How to Measure Flour →

Cooking notes updated October 24, 2026. How we create recipes.

Tips, swaps and questions

A little kitchen know-how

For the best texture, use ripe but still firm peaches. If they are very juicy, keep the cornstarch as written and bake on a sheet pan so the filling can bubble hard without spilling. The cobbler is easiest to serve after the short rest, when the syrup thickens enough to cling to the fruit instead of running flat in the dish.

Make it work for you

If peaches are out of season, use 2 pounds thawed frozen peach slices and drain off excess liquid before mixing them with the sugar and cornstarch. Frozen fruit usually bakes up a little softer, so the filling may need 5 extra minutes in the oven to bubble and thicken properly.

Use more of your granulated sugar and lemon juice in berry crumble.

Can I make this cobbler ahead of time?

Yes. Bake it the same day for the best topping texture, then cool and refrigerate leftovers within 2 hours. Reheat individual portions at 325 F until hot throughout, about 15 to 20 minutes, or warm briefly in the microwave and finish with a few minutes in the oven to revive the top.

Times are estimates. Check ingredients for allergens. For safe temperatures and storage, see FoodSafety.gov.

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