Mix batter: Whisk flour, sugar, baking powder, and salt. Whisk in milk until smooth.
Assemble: Pour batter over melted butter—do not stir. Spoon peaches and all their syrup evenly over the batter. Do not stir.
Bake: Bake 45–50 minutes until golden and bubbly with caramelized edges.
Serve: Rest 10–15 minutes to set, then serve warm with ice cream or whipped cream.
Why This Recipe Works
No-fuss method: Layering butter, batter, and fruit creates a self-forming crust.
Butter base: Melting butter in the pan caramelizes edges for rich flavor.
Pantry-friendly: Built from staples you likely have on hand.
Expert Tips
Use about 4 cups fresh peaches for brighter flavor; adjust sweetness to taste.
Sprinkle cinnamon sugar over the top before baking for warm spice.
Let the cobbler rest before serving so the juices thicken and the crumb sets.
Storage & Make-Ahead
Refrigerate leftovers, covered, for up to 4 days.
Reheat at 300°F (150°C) for 10–15 minutes to re-crisp the top.
Freeze tightly wrapped for up to 2 months; thaw overnight in the refrigerator, then warm before serving.
Frequently Asked Questions
Can I use other fruits? Yes—try apples, cherries, blueberries, blackberries, or mixed berries.
Do I stir the butter and batter? No. Keeping layers separate is key to the signature cobbler effect.
Can I double the recipe? Absolutely. Use a larger pan and extend the bake time slightly.
Estimated Nutrition
Approximately 320 kcal per serving (estimate; values vary by ingredients and portion size).
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