This peach cobbler is easy to make, loaded with sweet peaches, rich brown butter, hints of vanilla, and a buttery biscuit topping. Yes please!
This easy peach cobbler layers juicy, brown butter and sugar-coated peaches. The filling isn’t too sweet yet it’s richly caramelized and buttery. All topped with the best part – the soft yet slightly crispy biscuit topping – that sops up that buttery, peachy goodness.
Cobblers, crumbles, crisps. I love them all. I can almost guarantee you that on any New England restaurant’s dessert menu, there’s at least one of these. With so much fresh fruit available – like peaches and apples this time of year – what’s better than layering them with butter, sugar, and crispy topping?
I suggest serving with a generous amount of Sweetened Vanilla Whipped Cream or vanilla ice cream (and a BIG spoon)!
Easy Peach Cobbler Ingredients
- Fresh peaches – while you can use canned peaches, there’s nothing better than fresh, juicy peaches.
- All-purpose flour – flour creates the base for the cobbler topping.
- Whole milk – whole milk adds flavor and moisture to our cobbler topping.
- Unsalted butter – to make the delicious brown butter, you’ll just need good ole butter.
- Light brown sugar – light brown sugar adds delicate molasses notes that complement the brown butter.
- Vanilla extract – vanilla adds awesome flavor.
- Baking powder – baking powder helps create a biscuit-like cobbler topping.
- Salt – salt adds flavor.
- Turbinado sugar (optional) – turbinado sugar is an awesome addition to sprinkle on the top if you like a crunchy sugar topping.
How to Make Easy Peach Cobbler
Full instructions in the recipe card; this is just an outline!
- Prepare.
In a well-seasoned 10-inch cast iron skillet, add peaches. If you don’t have a cast iron skillet, use a similar sized oven-safe pan.
- Brown butter.
In a separate small pan, add 6 tablespoons butter over medium heat. Let butter melt, start to bubble, and then brown, a process that takes about 4-8 minutes. Turn heat off. Add 1 tablespoon light brown sugar, ½ tablespoon vanilla and ¼ teaspoon salt.
- Peaches.
Stir mixture well, and pour over peaches in skillet. Use a spoon to gently mix peaches with butter mixture. Spread peaches out evenly in skillet.
- Dry.
In a large bowl, add flour, brown sugar, baking powder, and salt. Use a whisk to combine. Add butter and cut into the flour mixture with a fork or pastry cutter. Mixture should resemble a coarse crumble with small chunks of butter.
- Wet.
Add vanilla and ¼ cup milk. Use a spoon to combine and form into a ball of dough. If mixture is too dry and won’t form into a ball, add a tablespoon or two more of milk.
- Assemble.
Use hands to pinch off small portions of dough, dropping them on top of the peach mixture in the skillet. I like to spread the dough out evenly around the skillet until all dough is used.
- Bake.
Bake cobbler in the oven at 375 degrees for 23-28 minutes, until the topping is light golden and peach mixture is bubbling. Let cool for 10 minutes before enjoying.
Storage and Reheating
- Store: Store easy peach cobbler in the refrigerator, covered, for up to 3 days. As with most things, cobbler is best enjoyed right out of the oven!
- Reheat: Reheat this easy peach cobbler in the microwave in increments of 30 seconds until hot, or in the oven at 350 degrees for about 10 minutes (depending on how much cobbler is left).
- Freeze: I do not recommend freezing peach cobbler.
Frequently Asked Questions (FAQs)
Yes, this easy peach cobbler should be kept in the refrigerator if it’s not enjoyed within 2 hours of baking.
Fresh peaches are always preferred, but yes, you can use canned peaches (but pat them dry before using).
A cobbler is a baked fruit dessert with a biscuit-like topping. It’s like a denser, doughier pie!
No, you do not need to peel the peaches. In fact, the peaches are more delicious with the skins left on!
Other Fruit Dessert Recipes You’ll Love!
Equipment
- 10" cast iron skillet (or other similar-sized, oven safe pan)
Ingredients
Topping
- 1 cup all-purpose flour
- ¼ cup whole milk (+1-2 tablespoons if too dry)
- 4 tablespoons unsalted butter cold
- ¼ cup light brown sugar packed
- ½ tablespoon real vanilla extract
- 1 teaspoon baking powder
- ½ teaspoon salt
- Turbinado sugar to top (optional)
Filling
- 8 medium ripe peaches cored and cut into thin slices
- 6 tablespoons unsalted butter
- 1 tablespoon light brown sugar packed
- ½ tablespoon real vanilla extract
- ¼ teaspoon salt
Instructions
- Preheat oven to 375℉. In a well-seasoned 10-inch cast iron skillet, add peaches. To make sure your cobbler doesn’t taste metallic from the cast iron, you may want to rub skillet with butter or cooking spray. If you don’t have a cast iron skillet, use a similar sized oven-safe pan. Differences in pan size or material may change the cooking time by 5 minutes or so!
- For the peach filling: in a separate small pan, add 6 tablespoons butter over medium heat. Let butter melt, start to bubble, and then brown, a process that takes about 4-8 minutes. Once the butter begins to brown, shake pan slightly to move butter around for even browning. Let butter turn nut, mahogany brown. Turn heat off. Add 1 tablespoon light brown sugar, ½ tablespoon vanilla, and ¼ teaspoon salt (and cinnamon, if desired). When you add the vanilla, the butter will start bubbling and spattering so be careful!
- Stir mixture well, and pour over peaches in skillet. Use a spoon to gently mix peaches with butter mixture. Spread peaches out evenly in skillet.
- For the topping: In a large bowl, add flour, brown sugar, baking powder, and salt. Use a whisk to combine. Add butter and cut into the flour mixture with a fork or pastry cutter. Mixture should resemble a coarse crumble with small chunks of butter.
- Add vanilla and ¼ cup milk. Use a spoon to combine and form into a ball of dough. If mixture is too dry and won’t form into a ball, add a tablespoon or two more of milk. Don’t add too much all at once as dough will quickly become too sticky!
- Use hands to pinch off small portions of dough, dropping them on top of the peach mixture in the skillet. I like to spread the dough out evenly around the skillet until all dough is used. There should be small pockets of the skillet that still have exposed peaches. It should look super rustic! Sprinkle turbinado sugar on the top of the dough if desired.
- Bake cobbler in the oven for 23-28 minutes, until the topping is light golden and peach mixture is bubbling. Let cool for 10 minutes before enjoying as-is, with vanilla ice cream, or whipped cream.
Video
Notes
- Add ½ tablespoon of cinnamon to the filling if desired!
- Differences in pan size or material may change the cooking time by 5 minutes or so.
- You can use canned peaches but fresh peaches are always preferred. Pat the canned peaches dry before using.
