🍑 Cinnamon Peach Cobbler

Ingredients

For the Peach Filling

  • 6–7 fresh peaches, peeled and sliced
    (about 6 cups; canned or frozen peaches can also work)
  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon nutmeg
  • 1 teaspoon vanilla extract
  • 1 tablespoon lemon juice
  • ¼ teaspoon salt

For the Cobbler Topping

  • 1½ cups all-purpose flour
  • ½ cup granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon salt
  • ½ cup unsalted butter, cold and cubed
  • ½ cup milk
  • 1 teaspoon vanilla extract

Optional Finishing

  • 1 tablespoon granulated or coarse sugar
  • A little extra cinnamon
  • Vanilla ice cream for serving

Step-by-Step Instructions

1. Prepare the oven

Preheat your oven to 375°F (190°C).

Lightly grease a 9 × 13-inch baking dish with butter or nonstick cooking spray.

2. Prepare the peaches

Wash and peel the peaches.

Cut them in half, remove the pits, and slice the peaches into roughly ½-inch slices.

Place the sliced peaches into a large mixing bowl.

Tip: If your peaches are very ripe and juicy, you can leave the skin on if you prefer. The skin will soften during baking.

3. Make the cinnamon peach filling

Add the following to the peaches:

  • ½ cup granulated sugar
  • ¼ cup brown sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • ¼ teaspoon salt
  • 1 teaspoon vanilla
  • 1 tablespoon lemon juice

Gently toss everything together until the peaches are evenly coated.

Let the mixture sit for about 10 minutes. This allows the peaches to release some of their natural juices and gives the cinnamon and sugar time to flavor the fruit.

4. Add the peaches to the baking dish

Pour the peach mixture into your prepared baking dish.

Spread the peaches into an even layer.

Make sure you scrape all the sugary juices from the bowl into the dish—they become a delicious syrup as the cobbler bakes.

5. Make the cobbler topping

In a separate large bowl, whisk together:

  • 1½ cups flour
  • ½ cup sugar
  • 2 teaspoons baking powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt

Mix well.

6. Add the cold butter

Add the cold, cubed butter to the flour mixture.

Using a pastry cutter, fork, or your fingertips, work the butter into the flour until the mixture resembles coarse crumbs.

You should still have some small pieces of butter visible.

Important: Don’t completely melt or cream the butter into the flour. Cold butter helps create a tender, slightly biscuit-like topping.

7. Add milk and vanilla

Pour in:

  • ½ cup milk
  • 1 teaspoon vanilla extract

Gently stir until a thick, slightly sticky dough forms.

Don’t overmix. Stop stirring as soon as the ingredients come together.

8. Add the topping to the peaches

Using a spoon, drop portions of the cobbler dough over the peaches.

You don’t need to cover every single spot.

Leaving a few gaps allows the peach filling to bubble through while the topping becomes beautifully golden.

9. Add cinnamon sugar

For an extra flavorful crust, sprinkle the top with:

  • 1 tablespoon granulated sugar
  • A small pinch of cinnamon

This creates a lightly crisp, caramelized surface as the cobbler bakes.

10. Bake

Place the baking dish in the preheated oven.

Bake for approximately 40–50 minutes, or until:

  • The topping is golden brown.
  • The peach filling is bubbling around the edges.
  • The center of the topping looks cooked rather than wet.
  • Your kitchen smells strongly of cinnamon and baked peaches.

If the top starts browning too quickly, loosely cover it with aluminum foil for the remainder of baking.

11. Let it rest

Remove the cobbler from the oven and let it cool for 15–20 minutes.

This step is important.

The peach juices will be extremely hot and quite liquid when the cobbler first comes out of the oven. Allowing it to rest gives the filling time to thicken.

12. Serve warm

Spoon the warm cobbler into bowls.

For the classic combination, add a scoop of vanilla ice cream on top.

The hot cinnamon peaches melt the ice cream slightly, creating a creamy sauce that mixes with the buttery cobbler topping.

⭐ Best Tips

  • Use ripe peaches: They give you the sweetest and juiciest filling.
  • Don’t overmix the topping: Overmixing can make it tough.
  • Keep the butter cold: This helps produce a tender topping.
  • Don’t skip the resting time: It allows the peach filling to thicken.
  • Taste your peaches first: If they’re exceptionally sweet, reduce the sugar slightly.
  • For extra cinnamon flavor: Add another ¼ teaspoon cinnamon to the peach filling.
  • For a crunchy top: Sprinkle coarse sugar over the topping before baking.

Using canned peaches

You can substitute about 2 large cans of sliced peaches. Drain them well before using. Because canned peaches are already sweetened, you may want to reduce the sugar in the filling to around ¼–⅓ cup, depending on the peaches.

Storage

Cover leftovers and refrigerate for up to 4 days. Reheat individual portions in the microwave, or warm the entire cobbler in a 300°F (150°C) oven until heated through.

The best way to eat it: warm, with vanilla ice cream and an extra tiny sprinkle of cinnamon. 🍑✨