When summer peaches are at their juicy, fragrant peak, there’s no better way to showcase them than in a golden, bubbling cobbler. This timeless dessert balances tender sweet peaches with a buttery, cake-like topping that bakes to crisp perfection. While fresh peaches deliver the most flavor, you can also prepare this recipe with canned peaches when summer is long gone. Served warm with ice cream or whipped cream, it’s pure comfort in a dish and the kind of recipe you’ll want to return to again and again.
INGREDIENTS:
4 cups fresh peaches, skinned and sliced
2 tablespoons sugar + 1 cup granulated sugar (divided)
1/2 cup butter, room temperature
1 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
Pinch of nutmeg (optional)
1 large egg
1 teaspoon vanilla extract
METHOD:
Preheat oven to 350°F. Lightly grease a 2-quart baking dish with non-stick spray.
Spread sliced peaches evenly in the dish and sprinkle with 2 tablespoons sugar. Set aside.
In a mixing bowl, beat butter and 1 cup sugar together until light and fluffy. Add flour, baking powder, salt, and nutmeg; mix just until crumbly.
Add the egg and vanilla; continue mixing until a thick, cookie dough–like batter forms.
Drop spoonfuls of batter over the peaches, then spread gently with a spatula (or your hands) to mostly cover the fruit.
Bake 35–40 minutes, until the topping is golden brown and set.
Cool 5–10 minutes before serving warm with vanilla ice cream or whipped cream.
VARIATIONS:
- Canned peaches: Drain well and reduce added sugar slightly, as canned fruit is often sweeter.
- Spiced cobbler: Add 1/2 teaspoon cinnamon or ground ginger to the batter for a cozy, warm flavor.
- Berry boost: Mix in 1 cup of blueberries or raspberries with the peaches for extra color and tartness.
