Old Fashioned Peach Cobbler

Peach Cobbler with a scoop of ice cream in a blue bowl.

5 from 6 votes

Warm caramelized peaches and soft cakey topping came together in this homemade Old Fashioned Peach Cobbler! Served with a scoop of ice cream, this ultimate dessert recipe will be a crowd pleaser!

Prep Time15

Cook Time45

Total Time1

Course: Dessert

Cuisine: American

Servings: people

Calories: 384kcal

Author: Veronika's Kitchen

Ingredients

Ingredients for Filling:

6 peaches peeled and sliced
2 tablespoons granulated sugar
1 tablespoon lemon juice
1 tablespoon cornstarch

Ingredients for Topping:

1 cup all-purpose flour
2 tablespoons granulated sugar
1 ½ teaspoons baking powder
½ teaspoon baking soda
½ teaspoon cinnamon
¼ teaspoon salt
4 tablespoons unsalted butter melted
½ teaspoon vanilla extract
⅓ cup buttermilk
1 tablespoon granulated sugar to sprinkle on top

Instructions

Preheat the oven to 375°F.
Peel and slice 6 peaches and put them in a 9x9-inch baking pan. Add 2 tbsp sugar, 1 tbsp lemon juice, and 1 tbsp cornstarch. Mix everything until well combined.
Bake the filling at 375°F for about 20-25 minutes, until it softens.
While the peaches are pre-baking, we can start working on the topping.
In a mixing bowl, mix the dry ingredients ( 1 cup of all-purpose flour, 2 tbsp sugar, 1 ½ tsp baking powder, ½ tsp baking soda, ½ tsp cinnamon and ¼ tsp salt). Then set aside.
In another mixing bowl, mix wet ingredients (4 tbsp melted butter, ½ tsp vanilla extract, and ⅓ cup buttermilk).
Just before the filling is pre-baked and ready to come out of the oven (about 2 minutes prior), add wet ingredients to the dry ones and mix until combined.
Take the peach filling out and increase the oven temperature to 425°F.
Using your hands, form flat rounds and place the on top of the pre-baked filling. As an option, you can sprinkle the top with some sugar for more crust.
Put it back in the oven and bake for about 15-20 minutes, or until the filling is bubbling and the top is golden-brown and baked through.

Notes

For the best filling, make sure you buy organic peaches. They should be ripe but not too soft. Otherwise you will end up with too much liquids and the fruit will be too mushy.
When you mix wet and dry topping ingredients, make sure you do that just before the filling is pre-baked. Also, try not to overmix, so it will stay light and fluffy.
If you don’t have peaches, you can use pretty much any fruits or berries you have on hand (apples, strawberries, blueberries, cherry, etc.)
If you don’t want to use granulated sugar, you can swap it to coconut sugar or maple syrup.
I also tried using Kefir instead of Buttermilk, and it works just as well! You won’t have any difference in texture.
Use frozen fruits. You can easily use frozen peaches or other frozen fruits or berries. Just make sure you defrost them for at least 15-20 minutes before using.
How to store. If you have leftovers, cover the pan with plastic wrap and refrigerate for up to 2 days. When ready to eat, you can reheat it in the oven at 350°F for about 10 minutes.
Double the recipe. If you are having a big party, you can easily double the ingredients (except baking soda and baking powder) and use a bigger baking dish.

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