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Peach cobbler recipe skillet dessert with vanilla ice cream

Peach Cobbler Recipe

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A classic Southern peach cobbler recipe made with juicy peaches, warm spices, and a buttery topping. Ready in just over an hour, this easy dessert is perfect for family gatherings, potlucks, or weeknight treats.
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Prep Time 20 minutes
Cook Time 45 minutes
Resting Time 0 minutes
Total Time 1 hour 5 minutes
Servings: 8 people
Course: Desserts
Cuisine: American, Southern
Calories: 310
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 6 –8 medium peaches about 4 cups, peeled and sliced
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 1 cup all-purpose flour
  • ½ cup unsalted butter melted
  • 1 cup whole milk
  • 2 teaspoons baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • 1 tablespoon lemon juice
  • Pinch of salt

Equipment

  • 1 – Name: 9x13 baking dish – Notes: Can substitute with cast iron skillet
  • 1 – Name: Mixing bowl – Notes: For preparing peaches and batter
  • 1 – Name: Wooden spoon – Notes: Or silicone spatula for mixing

Method
 

  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, toss peaches with sugars, lemon juice, cinnamon, and nutmeg. If using canned or frozen peaches, drain well first.
  3. Melt butter directly in the baking dish or skillet while the oven preheats.
  4. In a separate bowl, whisk together flour, baking powder, milk, and salt until smooth.
  5. Pour batter over the melted butter without stirring.
  6. Spoon peach mixture evenly over the batter. Do not mix.
  7. Bake for 40–45 minutes until golden brown and bubbling.
  8. Let cool slightly before serving warm, ideally with vanilla ice cream.

Nutrition

Serving: 1cupCalories: 310kcalCarbohydrates: 52gProtein: 3gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 25mgSodium: 180mgPotassium: 220mgFiber: 3gSugar: 38gVitamin A: 350IUVitamin C: 6mgCalcium: 90mgIron: 1mg

Notes

For frozen peaches: thaw and drain before baking.
For canned peaches: drain juice to prevent a runny cobbler.
Store leftovers loosely covered at room temp (2 days) or fridge (4 days).
Reheat in oven at 350°F for 15–20 minutes to keep the topping crisp.
Can be frozen baked or unbaked for up to 3 months.

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