Celebrate peach season with this irresistible Fresh Peach Cobbler featuring a crisp, crackly hot sugar crust and a bubbling layer of sweet, juicy peaches beneath a tender buttery topping.
As it bakes, the boiling water transforms the sugar into a delicate caramelized crust that adds the perfect crunch to every spoonful, making this dessert as beautiful as it is delicious.
Whether served warm with a scoop of creamy vanilla ice cream or enjoyed on its own, this homemade peach cobbler is the ultimate comfort dessert.
Fresh peaches, bright lemon, warm cinnamon, and a rich buttery batter come together to create a timeless Southern favorite that’s perfect for family dinners, summer gatherings, and holiday celebrations.
Servings: 10–12
Prep Time: 15 minutes
Cook Time: 1 hour 5 minutes
Stand Time: 10 minutes
Total Time: 1 hour 30 minutes
Ingredients
- 10 fresh peaches, pitted and sliced (more if needed)
- 2 teaspoons lemon zest
- 2 tablespoons fresh lemon juice
- 2 teaspoons cornstarch
- 2 cups granulated sugar, divided
- 1/4 teaspoon ground cinnamon
- 1/2 cup unsalted butter, softened
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup whole milk
- 1/2 cup boiling water
Directions
- Preheat the oven to 350°F (180°C). Place a 9×13-inch baking dish on a rimmed baking sheet to catch any bubbling juices during baking.
- Add the sliced peaches to the baking dish.
- Sprinkle the peaches with the lemon zest, lemon juice, cornstarch, 1 1/2 tablespoons of the sugar, and the ground cinnamon. Toss gently until the peaches are evenly coated.
- In a large mixing bowl, beat the softened butter together with 1 1/3 cups of the remaining sugar until light and creamy.
- Add the flour, baking powder, and kosher salt, mixing until combined.
- Pour in the whole milk and mix just until a smooth batter forms. Avoid overmixing.
- Spoon the batter evenly over the peaches and gently spread it into a thin, even layer.
- Sprinkle the remaining granulated sugar evenly across the top of the batter.
- Carefully pour the boiling water evenly over the sugar layer without stirring.
- Bake for 65 to 75 minutes, or until the top is deeply golden brown, the sugar crust is crisp, and the peach filling is bubbling around the edges.
- Remove the cobbler from the oven and allow it to rest for about 10 minutes before serving.
- Serve warm with vanilla ice cream or freshly whipped cream for the ultimate dessert.
Chef’s Notes
- Freestone peaches work best because they’re easier to slice and release their pits cleanly.
- Don’t skip pouring the boiling water over the sugar—it creates the signature crisp, caramelized crust.
- A pinch of freshly grated nutmeg adds wonderful depth alongside the cinnamon.
- If your peaches are exceptionally sweet, you can slightly reduce the sugar in the filling.
- Store leftovers covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or warm the baking dish in a low oven before serving.