Peach Cobbler

Southern peach cobbler with a cinnamon-sugar crust that crackles as it bakes. You’ll spoon peaches over a raw batter base, then dust cinnamon sugar on top to caramelize into a crisp, fragrant surface.

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Prep Time 15

Cook Time 55

Total Time 1 10

Servings: 8 servings

Course: Dessert

Cuisine: Southern

Calories: 390

Ingredients Equipment Method Notes

Ingredients

Peach filling

6 fresh peaches, peeled and sliced
0.75 cup brown sugar (for filling)
1 tbsp lemon juice
1 tsp cinnamon
0.5 tsp ginger

Batter topping

1 cup all-purpose flour
1 cup granulated sugar
1 cup whole milk
0.5 cup unsalted butter, melted
1 tbsp baking powder
0.25 tsp salt

Cinnamon sugar dusting

2 tbsp sugar + 1/2 tsp cinnamon

To serve

1 vanilla ice cream to serve

Equipment

1 sheet pan

Method

Prep and start baking

Preheat oven to 350°F. Pour the melted butter into a 9x13 dish.
Mix the flour, granulated sugar, baking powder, and salt. Stir in the whole milk until just combined.
Pour the batter over the butter and do not stir. Spoon the batter evenly across the dish.

Add peaches and top

Toss the peaches with brown sugar, lemon juice, cinnamon, and ginger. Spread the peaches over the batter and do not stir.
Dust the top generously with cinnamon sugar. Make sure the surface is lightly but evenly coated.

Bake and serve

Bake 45-55 minutes at 350°F until the top is golden. The cinnamon sugar should look crackled and slightly crisp at the edges.
Serve warm immediately. Top each portion with vanilla ice cream.

Notes

For the best caramel syrup, slice peaches uniformly so they cook at the same pace, and keep the oven at 350°F so the batter sets while the cinnamon sugar crackles. Store leftovers covered in the refrigerator up to 4 days; reheat portions in the oven or microwave. Freezing: not recommended for best texture. Dietary swap: use a 1:1 gluten-free all-purpose flour blend in the batter for a gluten-free version (texture may be slightly less crisp).