This Easy Peach Cobbler Recipe Is the 5-Ingredient Flex Your Dessert Game’s Been Missing

You want dessert that tastes like summer, looks like effort, and takes less time than scrolling a menu. Here it is: a golden, bubbling peach cobbler with buttery edges and a soft, cakey center. No mixer, no weird steps, no “rest overnight.” Just real flavor that hits hard and finishes clean.

Serve it to guests or inhale it over the sink—we don’t judge. Once you make it, you’ll know why people guard this recipe like a family secret.

What Makes This Recipe So Good

Minimal ingredients, maximum payoff. This cobbler uses pantry basics and juicy peaches to build a crust that rises around the fruit like magic. It’s part cake, part pie, and fully addictive.

That texture, though. The batter caramelizes at the edges, stays tender inside, and mingles with peach juices for a syrupy, scoopable center.

It’s the perfect hot-and-cold dessert with a scoop of vanilla ice cream melting on top.

It’s fast and forgiving. Fresh or frozen peaches both work. Melted butter does the heavy lifting. And the batter?

Stir, pour, bake. No precision baking vibes here—this is a weeknight win.

It scales up or down. Feeding two or a crowd? Double it for a 9×13 or halve it for a cozy 8-inch pan.

The method stays the same.

What You’ll Need (Ingredients)

6 cups sliced peaches (about 6–8 fresh peaches, peeled and sliced, or use frozen—thawed and drained)
3/4 cup granulated sugar (divided: half for peaches, half for batter)
1 tablespoon lemon juice (brightens the fruit)
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon (optional but recommended)
1/2 cup unsalted butter (1 stick), melted
1 cup all-purpose flour
2 teaspoons baking powder
1/4 teaspoon fine salt
3/4 cup milk (whole milk preferred for richness)
1–2 tablespoons turbinado or granulated sugar (for sprinkling on top, optional)

How to Make It – Instructions

Prep your pan and oven. Preheat oven to 350°F (175°C). Place the butter in a 9×9-inch or 2-quart baking dish and put it in the oven to melt while you prep. Keep an eye on it—browned is great, burnt is not.
Sweeten the peaches. In a bowl, toss peaches with half the sugar (about 3/8 cup), lemon juice, vanilla, and cinnamon.
Let it sit 5–10 minutes to get juicy.
Mix the batter. In another bowl, whisk flour, remaining sugar, baking powder, and salt. Add milk and whisk until just smooth—no overmixing. The batter should be pourable.
Assemble the cobbler. Remove hot pan with melted butter.
Pour the batter directly over the butter—do not stir. Spoon the peaches and their juices evenly over the batter. Again, don’t stir.
Trust the process.
Add crunch (optional). Sprinkle turbinado or granulated sugar over the top for a crackly finish.
Bake. Bake 40–50 minutes until the top is deep golden and a toothpick in the cake portion comes out clean. The edges should be bubbling and caramelized.
Rest, then serve. Let it sit 10–15 minutes so the juices thicken. Serve warm with ice cream, whipped cream, or a splash of heavy cream if you’re feeling retro.

Keeping It Fresh

Short-term storage: Cover and keep at room temperature for up to 24 hours.

After that, refrigerate in an airtight container for 3–4 days.

Reheating: Warm individual portions in the microwave for 20–30 seconds, or reheat the pan at 325°F for 10–15 minutes to revive the crisp edges.

Freezing: Freeze baked, cooled cobbler tightly wrapped for up to 2 months. Thaw overnight in the fridge, then reheat at 325°F until warmed through. FYI, the topping stays best if you re-crisp it in the oven.

Health Benefits

Fruit-forward dessert. Peaches offer fiber, vitamin C, vitamin A, and antioxidants.

You’re getting more than just sugar here—there’s actual fruit doing actual things.

Customizable sweetness. You control the sugar. Using ripe peaches lets you reduce the sweetener without losing flavor.

Better fats. Butter provides richness and satiety; swapping a portion for olive oil can reduce saturated fat if that’s your goal (IMO, a little butter here is worth it).

Portion-friendly. Because it’s rich and fruity, smaller servings satisfy. Pair with Greek yogurt instead of ice cream for protein and balance.

What Not to Do

Don’t stir the batter and butter together. The separation helps the batter rise through the fruit and form that signature cobbler top.
Don’t skip the resting time after baking. Hot fruit needs a minute to set, or you’ll chase saucy peaches around your plate.
Don’t use rock-hard peaches. Unripe fruit won’t release enough juice.
If yours are firm, slice thin and macerate longer with sugar.
Don’t drown it in liquid. If using frozen peaches, thaw and drain. Extra water = soggy cobbler and sadness.
Don’t overmix the batter. Gentle whisking keeps the crumb tender. This is cobbler, not a crossfit class.

Recipe Variations

Brown butter boost: Let the butter cook until nutty before adding the batter for deeper flavor.
Southern self-rising swap: Use 1 cup self-rising flour and omit baking powder and salt for a classic shortcut.
Gluten-free: Substitute a 1:1 gluten-free baking blend.
Add an extra tablespoon of milk if the batter seems thick.
Lower sugar: Reduce total sugar to 1/2 cup if peaches are very ripe; add a pinch more cinnamon to compensate.
Boozy peaches: Stir 1–2 tablespoons bourbon or dark rum into the fruit for an adult-only upgrade.
Spice switch-up: Swap cinnamon for cardamom or ginger, or add a pinch of nutmeg for warmth.
Berry mash-up: Add 1 cup blueberries or raspberries to the peaches for a color pop and tangy twist.
Dairy-free: Use vegan butter or refined coconut oil and a non-dairy milk like oat or almond.

FAQ

Do I have to peel the peaches?

Nope. Peels soften during baking and add color and a bit of fiber. If you prefer a smoother texture, blanch peaches for 30 seconds, shock in ice water, and slip the skins off.

Can I use canned peaches?

Yes, but drain them well and reduce added sugar slightly since they’re often packed in syrup.

Aim for peaches in juice, not heavy syrup, for best results.

Why did my cobbler turn out gummy?

Likely too much liquid from frozen fruit or overmixing the batter. Drain frozen peaches thoroughly and stir the batter just until combined. Also, bake until deeply golden—underdone cobbler can seem gummy.

How do I know it’s fully baked?

The top will be browned and set, edges will bubble, and a toothpick in the cake portion comes out clean or with a few moist crumbs.

If the center still looks wet, give it 5–10 more minutes.

What size pan should I use?

A 9×9-inch or 2-quart baking dish is ideal. For a 9×13, double the recipe and bake a bit longer, checking at 45 minutes.

My Take

This easy peach cobbler recipe punches way above its weight class. It’s proof that simple ingredients, used smartly, can taste like nostalgia and weekend luxury in one bite.

The melted-butter trick and the hands-off layering? That’s the cheat code to a crisp top and jammy center. Make it once, then keep peaches in your freezer like the life hack it is.

Dessert shouldn’t be complicated—just unforgettable.