Fresh Peach Cobbler Recipe 5 Easy Steps for a Cozy Cinnamon Sugar Crust
A quick and easy fresh peach cobbler with a golden, crunchy cinnamon sugar crust that perfectly balances tender, juicy peaches. Ready in under 45 minutes, this cozy dessert is perfect for any occasion.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Cuisine: American
Ingredients
- 6 to 7 medium fresh peaches, peeled, pitted, and sliced (about 4 cups)
- 3/4 cup granulated sugar (divided)
- 1 tablespoon ground cinnamon (plus 1 teaspoon for peach mixture and 1 teaspoon for crust topping)
- 1 cup all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup milk (whole or 2%, dairy-free milks like almond or oat milk can be swapped)
- 1/4 cup unsalted butter, melted
- 1 tablespoon lemon juice
- 1 teaspoon vanilla extract (optional)
Instructions
- Preheat your oven to 375°F (190°C).
- Peel, pit, and slice 6 to 7 medium peaches into about 1/2-inch thick slices. Toss them gently with 1/4 cup granulated sugar, 1 teaspoon cinnamon, and 1 tablespoon lemon juice in a bowl. Let sit while preparing the batter.
- In a separate bowl, whisk together 1 cup all-purpose flour, 1/2 cup granulated sugar, 1 1/2 teaspoons baking powder, 1/4 teaspoon salt, and 1 tablespoon cinnamon. Add 3/4 cup milk, 1 teaspoon vanilla extract (if using), and 1/4 cup melted unsalted butter. Stir until just combined; do not overmix.
- Pour the batter evenly into a greased 9×9-inch baking dish. Spoon the peach mixture evenly over the top, including the syrupy juices. Do not stir.
- Sprinkle a mixture of 2 tablespoons granulated sugar and 1 teaspoon cinnamon evenly over the top.
- Bake for 35 to 40 minutes, or until the crust is golden brown and a toothpick inserted into the crust comes out clean. The peach juices should be bubbling around the edges.
- Let the cobbler cool for 10 to 15 minutes before serving to allow the juices to thicken.
Notes
If the crust browns too quickly, tent loosely with foil halfway through baking. For easier peeling, score a shallow ‘X’ on the bottom of peaches and blanch in boiling water for 30 seconds, then transfer to ice water. Avoid overmixing the batter to keep the crust tender. Use fresh peaches for best flavor; frozen peaches can be used but drain excess liquid. Serve warm or at room temperature, ideally with vanilla ice cream or whipped cream. Store leftovers covered in the refrigerator for up to 3 days and reheat in the oven to restore crust crispness.
Nutrition
- Serving Size: 1/8 of the cobbler
- Calories: 290
- Sugar: 30
- Fat: 9
- Carbohydrates: 45
- Fiber: 3
- Protein: 3
Keywords: peach cobbler, fresh peaches, cinnamon sugar crust, easy dessert, summer dessert, quick cobbler, cozy dessert