What To Do With Fresh Peaches Recipe

There’s a two week window every summer where peaches are so ripe they practically fall off the tree. That’s when I make this cobbler. Every year without fail.

It’s got a buttery, slightly crisp topping over soft, juicy peaches, and it takes about 10 minutes of actual work. The oven does the rest.

Why This Recipe Is Worth the Peach Juice on Your Counter

A lot of cobbler recipes overcomplicate things with layers and lattice tops.

This one is a simple batter poured under the peaches, so it bakes up with a golden, almost cake-like top and a gooey fruit layer underneath. 🍑

It’s the kind of dessert that makes your whole kitchen smell like summer.

What You’ll Need

Ingredients:

6 cups fresh peaches, peeled and sliced (about 6-7 peaches)
1 cup granulated sugar, divided
1 tbsp lemon juice
1 cup all-purpose flour
1 1/2 tsp baking powder
1/4 tsp salt
1 cup whole milk
1/2 cup unsalted butter, melted
1 tsp vanilla extract
Vanilla ice cream, for serving

Tools:

9×13 baking dish
Two mixing bowls
Whisk
Peeler
Knife and cutting board

Pro Tips

Use ripe, fragrant peaches. If they smell sweet at the store, they’ll taste sweet in the cobbler. Rock-hard peaches won’t soften properly.
Don’t skip the lemon juice. It balances the sweetness and keeps the peaches from browning while you prep.
Pour the batter first, then peaches on top. It sounds backwards, but the batter rises up around the fruit as it bakes, giving you that classic cobbler texture.
Let it rest before serving. Give it at least 10 minutes out of the oven so the juices thicken up instead of running everywhere.
Warm peaches, cold ice cream. The contrast is everything here, don’t serve it lukewarm.

Instructions

Preheat the oven to 350°F.
Prep the peaches. In a bowl, toss sliced peaches with 1/2 cup sugar and the lemon juice. Set aside.
Melt the butter. Pour melted butter into your baking dish, coating the bottom evenly.
Make the batter. In a separate bowl, whisk together flour, remaining 1/2 cup sugar, baking powder, and salt. Add milk and vanilla, whisking until smooth.
Pour the batter. Pour the batter directly over the melted butter in the baking dish. Do not stir.
Add the peaches. Spoon the peaches and their juices evenly over the batter. Again, don’t stir it together.
Bake. Bake for 45-50 minutes, until the top is golden brown and a toothpick inserted into the batter comes out clean.
Cool slightly. Let it rest for 10-15 minutes before serving.
Serve warm with a scoop of vanilla ice cream on top.

Substitutions and Variations

Frozen peaches: Thaw and drain excess liquid before using.
Add spice: A pinch of cinnamon or nutmeg in the peach mixture adds warmth.
Mixed fruit: Swap half the peaches for blueberries or blackberries.
Gluten-free: Use a 1:1 gluten-free flour blend in place of all-purpose flour.

Make Ahead Tips

You can slice and sugar the peaches up to a day ahead and store covered in the fridge.
The full cobbler also reheats well the next day in a 300°F oven for about 15 minutes.

Leftovers and Storage

Store leftover cobbler covered at room temperature for up to 2 days, or in the fridge for up to 5 days.
Reheat individual portions in the microwave for 30-45 seconds, or in the oven at 300°F until warmed through.
It also freezes well for up to 2 months, just thaw overnight before reheating.

FAQ

Do I need to peel the peaches? It’s recommended for the best texture, but if you don’t mind the skins, you can leave them on.

Can I use canned peaches? Yes, just drain them well first and skip the added sugar since canned peaches are already sweetened.

Why didn’t my batter rise around the peaches? This can happen if the batter is poured on top of the peaches instead of underneath, or if the oven wasn’t fully preheated.

Can I make this in a smaller dish? Yes, an 8×8 dish works for a smaller batch, just reduce all ingredients by about a third and check for doneness a few minutes earlier.