Quick Recipe Version (TL;DR)
Quick Ingredients
- 3 lb (1.4 kg) ripe peaches, peeled and sliced 1/2 inch
- 1/2 cup (100 g) granulated sugar + 2 tbsp (25 g) light brown sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp ground cinnamon, pinch of salt
- 1/2 cup (113 g) unsalted butter
- 1 cup (120 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder, 1/2 tsp fine salt
- 1 cup (240 ml) whole milk, 2 tsp vanilla extract
- 1 tbsp turbinado sugar (optional)
- Vanilla ice cream, for serving
Do This
- 1) Heat oven to 375°F (190°C). Put butter in a 9×13-inch pan; melt in oven.
- 2) Toss peaches with sugars, lemon, cinnamon, and a pinch of salt; rest 10 minutes.
- 3) Whisk flour, sugar, baking powder, and salt. Add milk and vanilla; whisk smooth.
- 4) Pour batter into hot buttered pan (do not stir). Spoon peaches and some juices over.
- 5) Sprinkle turbinado sugar if using; bake 50 minutes until deep golden and puffed.
- 6) Cool 10–15 minutes. Serve warm with vanilla ice cream.
Why You’ll Love This Recipe
- True Hill Country flavor: juicy peaches, buttery vanilla batter, caramelized edges.
- Foolproof “pour-and-bake” method—no rolling or chilling dough.
- Crunchy, craggy top with soft, jammy peaches underneath.
- Perfect make-ahead dessert; even better with a scoop of ice cream.
Grocery List
- Produce: Ripe peaches (about 10–12 medium), 1 lemon
- Dairy: Unsalted butter, whole milk, vanilla ice cream (optional)
- Pantry: All-purpose flour, granulated sugar, light brown sugar, turbinado sugar (optional), baking powder, vanilla extract, ground cinnamon, salt
Full Ingredients
Sugared Peaches
- 3 lb (1.4 kg) ripe peaches, peeled and sliced 1/2 inch thick (about 10–12 medium)
- 1/2 cup (100 g) granulated sugar
- 2 tbsp (25 g) light brown sugar
- 1 tbsp (15 ml) fresh lemon juice
- 1/2 tsp ground cinnamon
- Pinch of kosher salt
Buttery Vanilla Batter
- 1/2 cup (113 g) unsalted butter
- 1 cup (120 g) all-purpose flour
- 3/4 cup (150 g) granulated sugar
- 2 tsp baking powder
- 1/2 tsp fine sea salt
- 1 cup (240 ml) whole milk
- 2 tsp vanilla extract
- 1 tbsp turbinado sugar, for sprinkling (optional, for crunch)
To Serve (Optional)
- Vanilla ice cream or lightly sweetened whipped cream
Step-by-Step Instructions
Step 1: Heat the oven and melt the butter
Place a 9×13-inch (3-quart) baking dish on the center rack and preheat the oven to 375°F (190°C). Add the butter to the dish and let it melt as the oven preheats, 5–7 minutes. The butter should be fully melted and lightly sizzling but not browned. Carefully remove the hot pan and set it on a heatproof surface.
Step 2: Prep and sugar the peaches
Peel the peaches (optional) and slice them 1/2 inch thick. In a large bowl, toss peaches with granulated sugar, brown sugar, lemon juice, cinnamon, and a pinch of salt. Let the mixture stand for 10 minutes to macerate and draw out juices. If your peaches are extremely juicy, spoon off a few tablespoons of liquid so the cobbler bakes crisp, not soupy.
Step 3: Whisk the vanilla batter
In a medium bowl, whisk flour, granulated sugar, baking powder, and salt. Add the milk and vanilla and whisk just until smooth and pourable—about the thickness of pancake batter. Do not overmix.
Step 4: Pour batter into hot butter
Carefully tilt the hot baking dish to coat the bottom with the melted butter. Pour the batter into the pan in an even layer. Do not stir—it should float on top of the butter.
Step 5: Spoon peaches over the batter
Using a slotted spoon, distribute the peaches evenly over the batter, then drizzle 2–3 tablespoons of their juices on top (the rest can be saved for serving). Do not stir. Sprinkle turbinado sugar over the top if using for extra crunch.
Step 6: Bake to puff and crisp
Bake for 50 minutes, until the cobbler is deeply golden, the edges are crisp and puffed, and the center is set with bubbling peach juices. If the top is browning too fast near the end, tent loosely with foil for the last 5–10 minutes.
Step 7: Rest and serve warm
Cool on a rack for 10–15 minutes—the cobbler will set and the edges will get even crisper as it rests. Serve warm in shallow bowls with a big scoop of vanilla ice cream and a drizzle of any reserved peach juices.
Pro Tips
- For easy peeling, score an “X” on the blossom end of each peach, blanch 30–45 seconds, then shock in ice water and slip off skins.
- Hot pan, hot butter: pouring the batter into sizzling butter is key to those lacey, crisp edges.
- Adjust sweetness: if peaches are very sweet, reduce the peach sugar to 1/3 cup; if they’re tart, add 1–2 extra tablespoons.
- No watery cobbler: if peaches release tons of juice, reserve most of it. Add just a couple tablespoons for flavor and save the rest for serving.
- Pan swap: a 12-inch cast-iron skillet works beautifully. Preheat the skillet with the butter just as you would the baking dish.
Variations
- Brown Butter & Bourbon: Brown the butter on the stovetop, pour into the baking dish, and stir 1 tbsp bourbon into the peaches.
- Almond Twist: Add 1/4 tsp almond extract to the batter and sprinkle 1/4 cup sliced almonds on top for extra crunch.
- Hill Country Mix: Fold 1 cup fresh blueberries into the peaches for a peach-blueberry cobbler.
Storage & Make-Ahead
Store leftovers covered in the refrigerator for up to 3 days. Reheat at 350°F (175°C) for 12–15 minutes to re-crisp the edges, or microwave individual portions until warm. To prep ahead, macerate the peaches (Step 2) up to 24 hours in advance and refrigerate. Whisk the dry batter ingredients together and store separately; add milk and vanilla just before baking.
Nutrition (per serving)
Approx. 380 calories; 13 g fat; 60 g carbohydrates; 5 g protein; 230 mg sodium; 39 g total sugars; 3 g fiber. Nutrition values are estimates.
