The Best Peach Cobbler Recipe

the best peach cobbler recipe


recipe adapted from Best of BS


  •  2 TB unsalted butter
  • 1 cup all-purpose flour
  • 1 cup granulated sugar (may use less)
  • 2 teaspoons baking powder
  • ¼ teaspoon sea or Kosher salt
  • ⅔ cup milk, room temperature
  • 1 large egg, room temperature and slightly beaten


  • 6 cups sliced peaches (use either fresh or frozen, thawed – DO NOT used canned)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon


  • 1/2 cup flour
  • 1/2 cup brown sugar
  • 1/2 cup white sugar
  • 1/2 cup butter, cold and cubed (add more butter if your topping is a little too dry, add more flour if it’s too sticky)
  1. Preheat the oven to 350F.
  2. Put the butter into a 9″X13″ glass baking pan. Place the pan in the preheated oven to melt the butter.
  3. In a medium sized mixing bowl, stir together the flour, sugar, baking powder and salt.
  4. Stir in the milk and beaten egg until all of the ingredients are well combined.
  5. Remove the baking pan from the oven and pour the flour mixture evenly over the melted butter. DO NOT MIX.
  6. In the same bowl you used for the flour mixture, toss together the peaches, sugar, and cinnamon.
  7. Spoon the peach mixture evenly over the batter in the casserole…..DO NOT STIR.
  8. Mix the flour and sugars together for the topping, then mix in the cubed butter with a pastry blender or a fork. Once it’s combined into small crumbles, it’s ready to add to your cobbler. Sprinkle the topping over the top of your cobbler.
  9. Bake in the preheated oven for about 40-50 minutes, or until the batter rises to the top and the crumble is crispy golden brown.

Let it cool and set for 10-30 minutes. Serve warm with vanilla ice cream. Everyone in Texas swears by BlueBell, but I’m a Tillamook fan, personally.


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