Easy Peach Cobbler Recipe

A quick and easy fresh Peach Cobbler with a juicy jam-like base and a biscuit-like topping with hints of cinnamon and vanilla.

Course Dessert

Cuisine American

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Prep Time 15

Cook Time 40

Servings servings

Calories 276kcal

Author Beth Pierce

Ingredients

Peach Filling

8 large fresh peaches pitted and sliced
½ cup granulated sugar

Topping

1 cup all purpose flour
⅓ cup granulated sugar
⅓ cup brown sugar
1 teaspoon baking powder
1 teaspoon ground cinnamon
½ teaspoon salt
½ cup unsalted butter melted
1 teaspoon vanilla extract

Instructions

Preheat oven to 350 degrees. Grease a 9x13-inch baking pan with butter.
Mix the slices of peaches with the granulated sugar and place them in the bottom of the casserole dish.
In a bowl, mix together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Stir in the melted butter and the vanilla. Using your hands drop the batter in small dollops onto the peaches. Sprinkle a little bit of cinnamon over the dough.
Bake for 35-40 minutes or until the fruit is bubbly and the cobbler is golden brown.

Notes

Store this southern peach cobbler covered for up to 2 days on the counter. After 2 days, store it in the refrigerator for an additional 2 days. Although the refrigerator can make the topping soggy.
Freeze the fully cooled, well-wrapped cobbler for up to 2 months. Reheat from a frozen state covered at 350 degrees for 20 minutes. Remove the cover and continue baking until hot all the way through.

Nutrition