Grandma's Best Peach Cobbler
This classic peach cobbler recipe delivers a warm, comforting dessert with tender peaches and a biscuit-like topping, perfect for any occasion.
Equipment
- large bowl
- 9x13-inch baking dish
- medium bowl
- pastry blender
- fork
- aluminum foil
Ingredients
Main Ingredients
- 6-8 medium fresh peaches peeled, pitted, and sliced (or two 15-ounce cans sliced peaches, drained, or 20-24 ounces frozen peach slices, thawed)
- 1 1/2 cups granulated sugar divided
- 1 cup all-purpose flour
- 1 tablespoon all-purpose flour for peaches
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup unsalted butter cold and cubed, plus a little melted for brushing (optional)
- 1/2 cup milk or buttermilk
- 1/2 teaspoon cinnamon
- Pinch of nutmeg
- 1 teaspoon vanilla extract
- 1 tablespoon brown sugar optional, for topping
Instructions
Main Instructions
- Preheat oven to 375°F (190°C).
- In a large bowl, toss the sliced peaches with 1/2 cup granulated sugar, 1 tablespoon flour, 1/2 teaspoon cinnamon, and a pinch of nutmeg.
- Pour the peach mixture into a 9x13-inch baking dish.
- In a separate bowl, whisk together the remaining 1 cup granulated sugar, 1 cup flour, baking powder, and salt.
- Cut in the cold, cubed butter until the mixture resembles coarse crumbs.
- Create a well in the dry ingredients and add milk and vanilla extract.
- Mix with a fork until just combined, avoiding overmixing.
- Drop spoonfuls of the topping mixture evenly over the peaches in the baking dish.
- (Optional) Brush the topping with melted butter and sprinkle with brown sugar.
- Bake for 35-45 minutes, or until golden brown and bubbling. Tent with foil if browning too quickly.
- Cool the cobbler for 15-20 minutes before serving to allow juices to thicken.
Notes
For best results, allow the cobbler to cool for 15-20 minutes before serving to thicken the juices. For an extra golden crust, brush with melted butter and sprinkle with brown sugar before baking.