Beyond flavor, this Hot peach cobbler Recipe is a smart make-ahead dessert. The fruit can be prepped hours in advance, and the batter whisks together in minutes. Serve it warm with vanilla ice cream for the classic hot-cold contrast, or drizzle with heavy cream for an old-fashioned finish. Every spoonful is bright with peach, lifted by lemon, and grounded by spice—a timeless dessert that feels like a hug in a bowl.
Quick Recipe Introduction
This Hot peach cobbler Recipe pairs juicy peaches in a cinnamon-vanilla syrup with a buttery, golden topping that turns crisp at the edges and soft in the center. It’s a one-bowl, no-fuss bake that goes from pantry to table fast and tastes incredible warm with ice cream. The technique is reliable, the ingredients are simple, and the result is that classic, bubbling cobbler comfort every time.
Storage Options
Room Temperature: Cover and keep up to 1 day if your kitchen is cool. Refrigerate: Store covered for 3–4 days; reheat portions at 325°F (165°C) for 10–15 minutes or microwave briefly. Freeze: Wrap tightly and freeze up to 2 months; thaw overnight in the fridge and rewarm at 325°F (165°C) until hot and crisp. Make-Ahead: Toss peaches with sugar/spices up to 8 hours ahead; mix topping just before baking to keep it light for this Hot peach cobbler Recipe.
Summary
Juicy peaches simmer beneath a buttery, golden topping in this Hot peach cobbler Recipe—simple to assemble, big on comfort, and perfect warm with vanilla ice cream.
Equipment
- 9×9 inch (23×23 cm) baking pan or 10-inch (25 cm) skillet
- Large mixing bowl
- Whisk and spatula
- Measuring cups and spoons
- Microplane or zester (for lemon zest)
Ingredients
For the Peach Filling
- 6 cups sliced peaches (fresh peeled or frozen, slightly thawed)
- 1/2 cup granulated sugar
- 2 tbsp light brown sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- 1/8 tsp ground nutmeg (optional)
- 2 tsp cornstarch (3 tsp if using very juicy peaches)
- Pinch of kosher salt
For the Cobbler Topping
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 1/2 tsp baking powder
- 1/4 tsp kosher salt
- 1/2 cup whole milk (or buttermilk for tang)
- 6 tbsp unsalted butter, melted and slightly cooled
- 1 tsp vanilla extract
- 2 tbsp coarse sugar (turbinado) for sprinkling (optional)
Instructions
- Preheat: Heat oven to 375°F (190°C). Butter a 9×9 pan or a 10-inch oven-safe skillet.
- Make the filling: In a bowl, combine peaches, granulated sugar, brown sugar, lemon juice, vanilla, cinnamon, nutmeg (if using), cornstarch, and a pinch of salt. Toss to coat, then spread evenly in the prepared pan.
- Mix the topping: In a separate bowl whisk flour, sugar, baking powder, and salt. Add milk, melted butter, and vanilla; whisk just until smooth. Batter should be pourable but thick.
- Assemble: Spoon or pour the topping in rustic dollops over the peaches, leaving some gaps for steam. Sprinkle with coarse sugar if desired.
- Bake: Bake 35–45 minutes until the topping is golden and the peach filling is bubbling around the edges. If browning too fast, tent loosely with foil.
- Set & serve: Cool 10–15 minutes so the juices thicken. Serve warm—ideally with vanilla ice cream or a splash of cold cream to highlight the Hot peach cobbler Recipe.
Notes
- Peach prep: For fresh peaches, blanch 30–45 seconds, shock in ice water, then peel for effortless skins.
- Juiciness control: If peaches are extra juicy, add an extra teaspoon of cornstarch to keep the filling luscious, not runny.
- Pan choice: A cast-iron skillet promotes crisp edges and deep caramelization—perfect for a Hot peach cobbler Recipe.
- Sweetness: Adjust sugars to taste depending on peach ripeness.
Tips for Success
- Don’t overmix the topping—gentle mixing keeps it tender.
- Bake until you see steady bubbling in the center; that signals the starch has set.
- Let it rest before serving so the syrup thickens and doesn’t pool.
- Use buttermilk for a subtle tang and extra tenderness in the topping.
- A final sprinkle of coarse sugar adds crunch and bakery-style sparkle.
Additional Tips and Variations
- Spice twist: Add 1/4 tsp cardamom for a floral note.
- Nut crunch: Scatter 1/2 cup chopped pecans over the batter before baking.
- Gluten-free: Substitute a 1:1 gluten-free flour blend for the topping.
- Dairy-free: Swap in plant milk and use dairy-free butter.
- Berry blend: Replace 1–2 cups peaches with blueberries or raspberries for a vibrant Hot peach cobbler Recipe variation.
Frequently Asked Questions (FAQ)
Can I use canned peaches? Yes—drain well and reduce sugar slightly, as canned fruit is sweeter.
How do I keep the topping from getting soggy? Bake until the center bubbles and topping is deeply golden; rest 10–15 minutes before serving.
Can I make it ahead? Assemble filling in the pan and mix dry topping ingredients separately; combine wet and bake just before serving for the freshest Hot peach cobbler Recipe.
What if I don’t have cornstarch? Use 1 tbsp flour or 2 tsp tapioca starch to thicken the juices.
How do I re-crisp leftovers? Reheat at 325°F (165°C) uncovered until edges sizzle lightly.
Conclusion
With juicy fruit, a buttery crown, and effortless assembly, this Hot peach cobbler Recipe delivers classic comfort in every spoonful. Keep it simple, serve it warm, and let the peaches shine—pure, nostalgic bliss made easy.