Yield: 8 servings
Prep Time: 15 minutes
Bake Time: 45–50 minutes

Ingredients

Peach Filling

• 6 cups fresh peaches, peeled and sliced (about 6–7 peaches)
• ¾ cup granulated sugar
• 2 tablespoons cornstarch
• 1 tablespoon lemon juice
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• Pinch of salt

Cobbler Topping

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• ½ teaspoon salt
• 1 cup whole milk
• ½ cup (1 stick) unsalted butter, melted
• 1 teaspoon vanilla extract

Instructions

1. Preheat your oven to 350°F. Lightly butter a 9×13-inch baking dish.
2. In a large bowl, gently stir together the sliced peaches, sugar, cornstarch, lemon juice, vanilla, cinnamon, nutmeg, and salt until the peaches are evenly coated. Pour the mixture into the prepared baking dish.
3. In a separate bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the milk, melted butter, and vanilla until just combined. Do not overmix.
4. Pour the batter evenly over the peaches. Resist the urge to stir—the batter will rise around the fruit as it bakes, creating that classic cobbler texture.
5. Bake for 45–50 minutes, or until the topping is beautifully golden brown and the peach filling is bubbling around the edges.
6. Allow the cobbler to cool for 15–20 minutes before serving. This gives the filling time to thicken.

Nana’s Tip ❤️

If your peaches are extra juicy, add an additional tablespoon of cornstarch to the filling. It keeps the cobbler rich and syrupy instead of runny.

Delicious Add-Ins

• Sprinkle coarse turbinado sugar over the batter before baking for a crisp, sparkling crust.
• Add ½ teaspoon almond extract to the peach filling for an old-fashioned bakery flavor.
• Toss in a handful of fresh blackberries or raspberries for a summertime twist.

Serve warm with a generous scoop of vanilla ice cream or fresh whipped cream. It’s the kind of dessert that always disappears first at family dinners.