There is nothing better than fresh peach cobbler in the summer with a scoop of vanilla ice cream! This peach cobbler is easy to make and the best you have ever eaten. Promise!
Honestly, is there anything better than biting into a fresh ripe peach in the summer and having the juices dribble down your chin?
I think not!
I love peaches and at the peak of their season I am trying to put them in everything like a corn peach and jalapeno salsa with burrata, peach, and prosciutto flatbread, and even a peach froze.
This southern fresh peach cobbler has THE PERFECT ratio of dough to peaches. Not too many peaches and not too much dough. Just enough of each!
And since we are using fresh summer peaches, it has a flavor that truly can't be achieved with canned peaches.
Ingredients Needed
- Butter
- Fresh Peaches
- Sugar
- Lemon
- Flour
- Sugar
- Cream
- Milk
- Baking Powder
- Vanilla Bean Paste
- Salt
How Do You Make Peach Cobbler from Scratch?
This recipe couldn't be any easier!
- Preheat the oven to 375 degrees.
- Place 1 stick of butter in a 9x13 baking dish. Place in the preheated oven for 10 minutes to fully melt the butter.
- In a bowl, slice peaches into about ½" thick slices (skins can stay on). Add in sugar and lemon juice. Mix to combine fully.
- In another large bowl mix together flour, sugar, baking powder, salt, vanilla, cream, and milk. Whisk until fully combined. This should be a runny batter consistency.
- To the hot pan with melted butter, pour in batter into the pan, then add the peaches on top. There is no need to mix or stir. Just dump in the batter on top of the melted butter, then peaches. Everything will bake evenly in the oven.
- Bake for 40-45 minutes or until golden brown on top. Remove from the oven and let cool for 10 minutes.
- Serve with vanilla bean ice cream and enjoy!
PRO TIP: I use Nielson-Massey pure vanilla bean paste in all of my baking recipes on Fueling a Southern Soul and just in my personal cooking. I think it leads to a deeper and richer vanilla flavor that just can't get achieved with imitation or regular vanilla extract. I get mine on Amazon (affiliate link above). Trust me, once you use it, you won't go back!
The peaches should be fully ripe to make the best-tasting cobbler. To tell if a peach is ripe you should be able to gently squeeze the peach with your fingertips and feel a slight give to the fruit. It should not be hard, but also not squishy and bruised. Fresh and ripe peaches will also smell like a peach. Which is weird but true.
PRO TIP: If you need to speed up your ripening process, store your peaches in a paper bag for a day.
This recipe yields enough for 8-10, and the leftovers can be stored in the fridge for 2-3 days. If you're a cobbler fan, you may want to give Old Fashioned Southern Blackberry Cobbler and Southern Blueberry Cobbler a try next!
Recipe
Fresh Peach Cobbler
- Total Time: 65 minutes
- Yield: 10-12 1x
Description
There is nothing better than fresh peach cobbler in the summer with a scoop of vanilla ice cream! This peach cobbler is easy to make and the best you have ever eaten. Promise!
Ingredients
- 1 Stick of Butter
- 6 Cups of Peaches (about 6 large peaches)
- 1 Cup of Sugar
- Juice of ½ Lemon + the zest
- 1 Cup of Flour
- 1 Cup of Sugar
- 1 Cup of Cream
- 1 Cup of Milk
- 1 Teaspoon Baking Powder
- ½ Teaspoon Vanilla Bean Paste *(or 1 Teaspoon of Vanilla Extract)
- ¼ Teaspoon Salt
Instructions
- Preheat the oven to 375 degrees.
- Place 1 stick of butter in a 9x13 baking dish. Place in the preheated oven for 10 minutes to fully melt the butter.
- In a bowl, slice peaches into about ½" thick slices (skins can stay on). Add in sugar and lemon juice. Mix to combine fully.
- In another large bowl mix together flour, sugar, baking powder, salt, vanilla, cream, and milk. Whisk until fully combined. This should be a runny batter consistency.
- To the hot pan with melted butter, pour in batter into the pan, then add the peaches on top. There is no need to mix or stir. Just dump in the batter on top of the melted butter, then peaches. Everything will bake evenly in the oven.
- Bake for 40-45 minutes or until golden brown on top. Remove from the oven and let cool for 10 minutes.
- Serve with vanilla bean ice cream and enjoy!
Notes
- Store leftovers wrapped tightly with plastic wrap in the fridge for 3-4 days.
- This can be made gluten-free if needed. Sub equal parts of 1-to-1 gluten-free flour instead of regular flour.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 scoop
- Calories: 309
- Sugar: 41.4 g
- Sodium: 62.2 mg
- Fat: 11.6 g
- Carbohydrates: 51 g
- Fiber: 1.5 g
- Protein: 2.9 g
- Cholesterol: 32 mg
