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This old school Easy Brown Sugar Peach Cobbler is the sweetest use for mid/to late summer peaches. Nothing beats fresh peaches! Every spoonful is layered with juicy, sweet summer peaches, rich butter, vanilla, warming cinnamon, and plenty of brown sugar to sweeten the deal. The peaches are juicy, while the topping is crisp on the edges, soft in the center, and extra buttery. Top with vanilla ice cream and salted maple butter for the best peach treat of the summer.
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Itโs finally here! Friday, the weekend, and time for me to share my favorite peach recipe yet, the simplest old-fashioned peach cobbler. Oh, how I LOVE this cobbler. I spent days perfecting the recipe and have been dying to share the final version.
With today being the last Friday of July, I knew it was the perfect time for a peach recipe. The juiciest, sweetest summer peaches are all filling up the grocery stores, farmerโs markets, and roadside farm stands. And I know just what to do with them.
Itโs prime-time peach picking season!
Ingredients
- Salted butterย
- All-purpose flourย
- Light or dark brown sugarย
- Baking powderย
- Cinnamonย
- Kosher saltย
- Milkย
- Vanillaย
- Fresh, Juicy, and Ripe Peachesย โ sliced peaches (canned peaches could work if you canโt get your hands on fresh fruit)
- Maple syrupย
Before summer began, I knew I really wanted to share a peach cobbler recipe. Itโs a recipe I havenโt played around with much because I just love the idea of an old-fashioned-style peach cobbler.
One with the sweetest peaches, a โself-madeโ caramel-like sauce, and vanilla cake-like biscuits on top. Oh, plus ice cream, of course.
This took me time to get just right, but the simpler I made the recipe, the better it became. This is the best peach cobbler.
The details
Start by melting the butter. I like to throw a baking dish with butter into the oven to melt and get a little browned.
While the butter is melting, mix up the batter. Itโs simply, flour, brown sugar, baking powder, and a sprinkling of cinnamon. Whisk the ingredients all together. Then add in the milk and vanilla to create a pancake-like batter.
Preheat the oven to 375 degrees F.
The rest is just assembly. You need to toss the peaches with some brown sugar, then layer half of them over the melted butter. Next, pour over the batter and then layer the remaining peaches over the batter.
No stirring is allowed, this is the secret, and what makes this cobbler extra special.
As the cobbler bakes, the butter bubbles up over the topping. This helps to create delicious, golden, crisp edges all while forming a caramel sauce underneath.
The peaches on top caramelize as they sink into the cobbler. Between the rich buttery caramel sauce, crisp edges, and sweet peaches, itโs truly magic.
While the cobbler bakes, I make the maple butter. Just butter, maple, and sea salt. This is not a must but it is really delicious when spooned over the warm cobbler with vanilla ice cream.
The one thing you must do is serve this warm, while the juices are bubbling up, and everything is smelling incredible.
This is a classic summertime dessert that really should be happening on a weekly basis throughout August. Itโs dangerously delicious, dangerously addicting, and all-around perfection!
Looking for other summer peach desserts? Here are some favorites:
5 ingredient Raspberry Peach Sherbet
Nonnieโs 5 Ingredient Peach Dump
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Lastly, if you make this Easy Brown Sugar Peach Cobbler. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโt forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Old School Easy Brown Sugar Peach Cobbler
Ingredientsย
- 1 stick (8 tablespoons) salted butter, cubed
- 1 cup all-purpose flour
- 1 cup light or dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1 tablespoon vanilla
- 5-6 peaches, cut into 8 wedges
- 2 tablespoons maple syrup
Maple Butter
- 4 tablespoons salted butter
- 1/4 cup maple syrup
Instructionsย
- 1. Preheat the oven to 375ยฐ F. Drop the butter into a 9ร13 inch baking dish and place the dish in the oven to melt, about 10 minutes. 2. To make the batter. Stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, and salt. Add the milk and vanilla, mix until just combined. 3. In a bowl, toss the peaches with 1/4 cup brown sugar and the maple syrup. 4. Layer half of the peaches over the melted butter. Then, pour over the batter, do not stir. Layer the remaining peaches over the batter. Bake 50-55 minutes, until the center is just set and the edges begin to brown. 5. Meanwhile, mix the butter and maple together in a pan. Boil 2 minutes, then remove from the heat.6. Serve the cobbler warm or at room temp with ice cream and maple butter drizzled on top.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
Also, will it work with frozen peaches?
You bet! Frozen peaches will also work nicely here:)
Thankyou ๐
I hope it won’t get mushy โน๏ธ
Hi there, can we use cake and pastry flour instead of all-purpose flour?
Hi there,
So sorry, I have not tested this with cake and pastry flour, so I am not sure what the exact results would be. You could certainly give it a try. Let me know how the cobbler turns out for you!
Ok sure will do! Thanks a bunch ๐
Absolutely delicious! Palisade peaches showing off for this one. Thank you!
Hey Jill,
Amazing!! I am so thrilled to hear this recipe was enjoyed, I appreciate you choosing to make it. Have a wonderful week!
I used apples and it worked! With the maple butter it was a fallish delight fit for company.
This was very good by itself but the maple butter really makes it. It went from โvery good but probably wonโt repeatโ when I forgot the maple butter to โAmazing!โ When I quickly whipped it up and added it.
So donโt forget the maple butter!
Half baked harvest rarely disappoints when I want something exceptional.
Hey Laura,
Amazing!! I am so thrilled to hear this recipe was enjoyed, I appreciate you choosing to make it. Have a wonderful week!
Mine turned out great! The last one we made didnโt have this dump cake style and it wasnโt quite as decadent.
Hey Molly,
Wonderful! Your feedback means a lot, thanks for trying the recipe. Happy it delivered!
I followed this recipe to a tee and it came out the consistency of pudding, way too wet. The flavor was incredible, but it was too soupy the batter did not thicken up much. Maybe I should have used two cups of flour instead of one?
Hi Sarah,
Thanks for trying this recipe and sharing your feedback, so sorry to hear it was so wet! You could definitely add some more flour next time!
We picked some peaches and theyโre not ripening. Can I add a little extra sugar and cook peaches a little before adding batter? Recipe looks great and hate to waste what I have. Thanks!
Hey there,
Sure, that should work nicely for you! I hope you love this recipe!
This dessert was a HUGE hit tonight for family dinner. I made the recipe exactly as instructed. It turned out beautifully! I knew it was going to be good when the first step was melt a whole stick of butter to start. Used a local vanilla custard to serve it with. Amazing.
Hey Jordan,
Perfect! Thanks so much for making this recipe, I am so glad it was a hit! Have a great Labor Day weekend!
This is so delicious! I have tons of peaches right now and made this today. Perfection!
Hey Lisa,
Happy Friday! Thanks so much for making this recipe, I am so glad it was a hit!
I make this every summer on multiple occasions. I do add about 3/4 c blueberries. It gets rave reviews every time. Love it
Hey Nancy,
Happy Friday! Thanks so much for making this recipe, I am so glad it was a hit!
Hello! If I wanted to make this the night before and reheat it before serving, how long and at what temp should I put it in the oven?
Thanks!
Hey Raya,
I would just warm on low….like 250F for 10ish minutes. I hope you love this recipe!