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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.
It’s 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, farmer’s markets, and roadside farm stands. And I know just what to do with them.
It’s prime-time peach picking season!
Ingredients
- Salted butter
- All-purpose flour
- Light or dark brown sugar
- Baking powder
- Cinnamon
- Kosher salt
- Milk
- Vanilla
- Fresh, Juicy, and Ripe Peaches – sliced peaches (canned peaches could work if you can’t get your hands on fresh fruit)
- Maple syrup
Before summer began, I knew I really wanted to share a peach cobbler recipe. It’s a recipe I haven’t played around with much because I just love the idea of an old-fashioned-style peach cobbler.
One with the sweetest peaches, a “self-made” 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. It’s 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, it’s 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. It’s dangerously delicious, dangerously addicting, and all-around perfection!
Looking for other summer peach desserts? Here are some favorites:
5 ingredient Raspberry Peach Sherbet
Nonnie’s 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, don’t 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
Servings: 8
Calories Per Serving: 392 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 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
Instructions
- 1. Preheat the oven to 375° F. Drop the butter into a 9×13 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.
This post was originally published on July 29, 2022
Excited to make this just as written! How would this work with frozen cherries?
Thanks so much, Dee! Honestly, I am not sure, as I have never tested this recipe with frozen cherries. My guess is that it would work, but if you don’t want to risk it, here are some other recipes you might enjoy:
https://fett-weg.today/mulled-cherry-bomb-pie/%3C/a%3E%3Cbr /> https://fett-weg.today/blueberry-cherry-galette/%3C/a%3E%3Cbr /> https://fett-weg.today/cherry-strawberry-streusel-cake/%3C/a%3E%3Cbr /> https://fett-weg.today/bourbon-pecan-cherry-hand-pies/%3C/a%3E%3Cbr /> I hope this helps!
This has become a staple dessert in my home! I get so many compliments when I bring this to a party. SO delicious and simple to make 🙂
Hi Diana,
Awesome!! So glad to hear this recipe always turns out nicely for you, thanks for making it so often! Have the best weekend!
Delicious results, just a couple notes.
I deeply browned the butter in oven before adding peaches for more flavor.
Also added less milk than recipe calls for; not by much, shy of a full cup. Add milk slowly so batter is not too runny.
Lastly, pour batter starting from outside in so it bakes evenly. First time I made this I poured batter in center out but ended with too much batter in center and the peaches and butter pushed to the outer edge of pan.
Hey Amy,
Happy Tuesday!! I’m so glad to hear this recipe turned out nicely for you, thanks a lot for making it! Thanks for sharing your notes!
Easiest cake ever – easy prep, easy cleanup! The hardest part is cutting the peaches lol. Thank you Tieghan!
Hey Joanna,
Fantastic! I appreciate you making this recipe. Love to hear it turned out nicely for you! Have a nice day!
Hi, I am making this right now. I followed the exact directions but the batter looks very minimal. Is it only supposed to be a small layer? / would I be able to double the batter if I have 6 peaches?
Hi Halle,
The batter should be able to cover everything in the baking dish, but yes, you could also double it! I hope this turns out nicely for you! xx
Followed the recipe exactly, and it was a soupy mess. Burnt on top and batter didn’t even cook through. Weird!
Hi there,
Very sorry to hear this. What kind of baking did you use? Please let me know how I can help! xx
Can I use oat milk as a substitute
Hi Anna,
Sure, that would be just fine for you to do! I hope you love this recipe, please let me know if you give it a try! xx
Can I use canned peaches if I don’t have fresh peaches?
Hey Kim,
Sure, that should work nicely for you! I hope you love this recipe, please let me know if you give it a try! xx
This was so simple and SO delicious! I made it, tasted it and had all the dishes clean, all while baby napped! So fast and easy! Will definitely be making this again
Hey Victoria,
Wonderful!! Love to hear this recipe was a winner, I appreciate you making it and taking the time to comment! Have the best weekend:)
I’ve noticed the batter is very liquidy, is this supposed to be the case? Very excited to see the finished product. Thanks in advance.
Hi Kelsey,
Yes, that is normal:) I hope you love this recipe, please let me know if you give it a try! xx
Can I sub out regular flour for gluten free?
Hi Jessica,
Yes, that will work nicely for you. Please let me know if you give this recipe a try, I hope you love it! xx
Thank you for the recipe! I’m excited to try! Do you think I can pre-make the pan with all the ingredients and freeze so I can bake the next day?
Hi Mikaela,
If you are going to bake the next day, I would just stick it in the fridge, that should be just fine for you to do! I hope you love this recipe! xx
Good evening Tieghan, thank you kindly for this delicious recipe. Your easy and thorough directions orchestrated the Old School Easy Brown Sugar Cobbler beautifully. You’re a Godsend. Take care! 🙂
Warm regards,
Heidi <3
Hi Heidi,
Happy Monday!! I appreciate you trying this recipe and taking the time to comment, so glad it was enjoyed!!
Can you use thawed out frozen peaches?
Hi Veronique,
You bet, you don’t even need to thaw them:) Please let me know if you give this recipe a try, I hope you love it! xx
I don’t understand because the recipe says cubed butter but in the description it says melted
Hi Sandy,
You can follow the recipe as written and cube the butter, it’s then going to melt in step 1:) I hope you love this recipe! xx