How to Make a Classic Peach Cobbler

There’s no better dessert during the summer months than one made with sweet, juicy, fresh peaches.

Great on their own and enjoyed just as nature intended, we love a dish baked with a butter crust like this classic peach cobbler and it couldn’t be simpler to make.

The peaches become even more decadent when baked and the buttery topping is the perfect contrast...like a crispy, sweet blanket.

MORE: 8 Super Sweet Summer Desserts

Melted butter, a quick batter, and tender sliced peaches tossed with sugar, cinnamon and nutmeg are all baked until golden brown.

This easy peach cobbler recipe will be your go-to summer dessert for any occasion. It’s a fantastic end to any summer cookout. And don’t forget the vanilla ice cream.

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Classic Peach Cobbler

PREP TIME: 15 minutesCOOK TIME: 40 minutesRESTING TIME : 10 minutes

SERVINGS

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Ingredients

• 5 tablespoons salted butter
• 1 cup all-purpose flour
• 112 cups granulated sugar (divided)
• 1 tablespoon baking powder
• 12 teaspoon kosher salt
• 1 cup half-and-half
• 4 cups Oregold® Peaches (peeled and sliced)
• 12 cup light brown sugar
• 12 teaspoon ground cinnamon
• 12 teaspoon ground nutmeg
• 12 teaspoon pure vanilla extract
• Vanilla ice cream
• Whipped cream (optional)

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Instructions

1
Preheat oven to 375 degrees Fahrenheit
2
Place butter in a 13x9-inch baking dish and place in the oven until the butter melts.
3
While the butter's melting, whisk the flour, 1 cup of sugar, baking powder, and salt in a medium bowl.
4
Gradually add the half-and-half while continuing to whisk until smooth. Set aside.
5
In a separate bowl, toss the peaches, brown sugar, remaining sugar, cinnamon, nutmeg, and vanilla extract until combined.
6
Remove baking dish from the oven and pour the batter over the butter. Don't stir.
7
Pour the peach mixture over the batter and spread with a spatula.
8
Bake for 40 minutes or until the crust is golden brown. Allow the cobbler to rest for 10 minutes before serving.
9
Top the cobbler with vanilla ice cream and / or whipped cream.

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Recipe Author: Kellie Hemmerly