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–+ servings
a white plate with fresh peach cobbler a la mode with vanilla ice cream

Fresh Peach Cobbler

It’s fresh peach season! This homemade rustic cobbler can be made with just 6 simple ingredients and fresh Colorado peaches. Serve it up with a scoop of fresh whipped cream for a hearty and comforting dessert!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Breakfast, brunch, Dessert
Cuisine American
Servings 8 people
Calories 323 kcal

Equipment

  • 8-12 inch cast-iron skillet or 9X13 baking dish
  • mixing bowl & whisk

Ingredients
  

  • 1 cup sugar
  • 1 cup milk
  • 1 cup all-purpose flour
  • 2 teaspoons baking powder heaping
  • 1 teaspoon salt
  • 8 tablespoons butter
  • 4-6 fresh peaches or large can peach pie filling
  • ½ cup rolled oats optional

Instructions
 

  • Melt the butter in the baking dish or cast-iron skillet, swirling it to coat the sides of the pan. There is no need to grease the skillet or baking dish if the butter adequately coats the sides.
    An image of a prepared 9X13 baking dish with melted butter coating the sides.
  • In a mixing bowl, whisk together sugar, flour, milk, oats, baking powder and salt. Pour the mixture over the melted butter, but DO NOT STIR. Let the batter and the butter flow around each other.
    A robins egg blue vintage stoneware bowl with cobbler batter and a Swedish whisk.
  • Fresh peaches need to be prepped by removing the skins and pit, then chopping into ½ inch pieces. Simply drop the peach chunks on top of the batter. If using pie filling or peaches canned in syrup, use a spoon to drop the peaches on top of the batter. Let it float on top, do not mix it in. Sprinkle the top with oats (if using).
    A baking dish layered with butter, then cobbler batter, followed by fresh sliced peaches.
  • Bake at 375° for 40 minutes. Serve with ice cream or whipped cream. Cobbler can be refrigerated for up to three days.
    a spoonful of peach cobbler being lifted out of a baking dish

Notes

HOW TO MAKE FRESH PEACH COBBLER IN A CAST IRON SKILLET

Melt the butter in the cast iron skillet, swirl gently to coat the sides of the pan. In a mixing bowl, whisk together the flour, sugar, milk, baking powder, vanilla, and salt. Pour the batter over the butter in the skillet, but DO NOT MIX. Drop the fruit by spoonful onto the batter, again, do not mix. Sprinkle with oats to add a little texture, then pop it into a preheated oven at 375 for 40 minutes. Here is a short video of the layering process from a video of cherry cobbler.

How to make fresh peach cobbler in a baking dish

Preheat the oven to 375 and place a 9X13 baking dish in the warming oven with the butter. Allow the butter to melt from the heat of the oven, then swirl gently to coat the sides of the pan. If the butter adequately coats the sides of the dish, there is no need to use cooking spray to prevent the cobbler from sticking.
In a mixing bowl, whisk together the flour, sugar, milk, baking powder, vanilla, and salt. Pour the batter over the butter in the baking dish, but DO NOT MIX. Drop the fruit by spoonful onto the batter, again, do not mix. Sprinkle with oats to add a little texture, then pop it into a preheated oven at 375 for 40 minutes.

Variations for fresh peach cobbler

Gluten-free cobbler? I have made this cobbler using Bobs 1:1 flour many, many times. It works great! I have also used oat flour for a healthier twist.
Vegan cobbler? Substitute any non-dairy substitute instead of the whole milk and butter. I personally have not tried this, but I cannot think of any reason why it would not work splendidly.
“But, Meg! I don’t like peaches!” Again, not a problem. Any can or fresh fruit is great in this cobbler. I’m going to let you in on a little family secret… we always used to make this recipe using canned cherry pie filling! Truly, any sweet and juicy fruit will work.  Fresh, frozen or canned. I love this Dark Cherry Cobbler variation, be sure to check it out! See the photo below for inspiration.
Breakfast cobbler? Yes, please! I like to cut down on the flour by a half of a cup and add rolled oats to the batter. A light sprinkling of oats on top right before baking, and TA DAAA! It’s dessert for breakfast.

Nutrition

Calories: 323kcalCarbohydrates: 50gProtein: 4gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 34mgSodium: 509mgPotassium: 176mgFiber: 2gSugar: 33gVitamin A: 644IUVitamin C: 3mgCalcium: 108mgIron: 1mg
Tried this recipe?Let us know how it was!