Old Fashioned Peach Cobbler

Ingredients

• 6peaches, peeled and sliced
• 2 tablespoons (25 g)granulated sugar
• 1 tablespoon (15 ml)lemon juice
• 1 tablespoon (about 8 g)cornflour
• 125 g (1 cup)plain flour
• 2 tablespoons (25 g)granulated sugar
• 1 1/2 teaspoonsbaking powder
• 1/2 teaspoonbicarbonate of soda
• 1/2 teaspooncinnamon
• 1/4 teaspoonsalt
• 4 tablespoons (56 g)unsalted butter, melted
• 1/2 teaspoonvanilla extract
• 80 ml (1/3 cup)buttermilk
• 1 tablespoon (about 12 g)granulated sugar, for sprinkling on top

Instructions

1. 1

   Preheat the oven

   Heat the oven to 190°C (375°F).

2. 2

   Mix the peaches

   Peel and slice 6 peaches and put them in a 23 × 23 cm (9 × 9-inch) baking pan. Add 2 tablespoons sugar, 1 tablespoon lemon juice and 1 tablespoon cornflour, then mix until the peaches are evenly coated.

3. 3

   Bake the filling

   Bake the peach mixture at 190°C (375°F) for about 20–25 minutes, until the fruit has softened.

4. 4

   Prepare the topping

   While the peaches bake, begin making the topping.

5. 5

   Mix dry ingredients

   In a bowl, combine 125 g plain flour, 2 tablespoons sugar, 1 1/2 teaspoons baking powder, 1/2 teaspoon bicarbonate of soda, 1/2 teaspoon cinnamon and 1/4 teaspoon salt. Set aside.

6. 6

   Mix wet ingredients

   In a separate bowl, combine 4 tablespoons melted butter, 1/2 teaspoon vanilla extract and 80 ml buttermilk.

7. 7

   Combine the mixtures

   About 2 minutes before the peach filling is ready to come out of the oven, add the wet ingredients to the dry ingredients and mix just until combined.

8. 8

   Raise the temperature

   Remove the peach filling from the oven and increase the temperature to 220°C (425°F).

9. 9

   Add the topping

   Use your hands to shape the topping into flat rounds and arrange them over the pre-baked peaches. Sprinkle the top with sugar if you want extra crust.

10. 10

    Bake until golden

    Return the pan to the oven and bake for about 15–20 minutes, until the filling bubbles and the topping is golden brown and baked through.

What is peach cobbler?

Peach cobbler is an American fruit dessert made by baking sweetened peaches beneath a biscuit- or cake-like topping. Unlike a pie, it does not need a pastry crust or a separate pastry case.

This version softens the peaches in the oven first, then adds a cinnamon-scented buttermilk topping. The two-stage bake helps the fruit become tender while giving the topping time to turn golden.

Nutrition and macros by portion

The nutrition label shows one serving as written: 384 calories, 6g protein, 64g carbs, 13g fat.

The peaches and added sugar provide most of the carbohydrates, while the butter contributes much of the fat. Flour and buttermilk add carbohydrates and some protein; serve a portion with plain yoghurt, or add a little extra fruit, to balance the plate.

Choosing the peaches

Ripe peaches: Choose fruit that gives slightly when pressed but is not mushy. Freestone peaches are easier to pit and slice, though any ripe variety can work.

Firm fruit: If your peaches are particularly juicy, keep the measured cornflour in the filling. It helps thicken the juices as they bubble during baking.

Why bake the filling first?

Pre-baking: The first 20–25 minutes gives the peach slices a head start before the topping goes on. This helps the fruit soften without asking the topping to sit in the oven for the entire cooking time.

Temperature change: Raising the oven to 220°C (425°F) after removing the filling gives the topping a hotter bake. Put the pan back in once the oven has reached the higher temperature.

Getting the topping right

Dry ingredients: Mix the flour, sugar, raising agents, cinnamon and salt evenly so the flavour and lift are distributed through the topping.

Wet ingredients: Stir the melted butter, vanilla and buttermilk together before adding them to the dry mixture. Mix only until combined; a few small lumps are preferable to overworking the dough.

Shaping: Form flat rounds with your hands and place them across the fruit. Leave a little space between pieces so the peach filling can bubble through.

How to tell when it is done

Golden topping: The rounds should look browned on top, not pale or wet in the middle. If they colour before they are baked through, check the centre of a piece before taking the pan out.

Bubbling fruit: Look for juices bubbling around the edges and between the topping pieces. Let the cobbler rest briefly after baking so the hot filling settles before serving.

Serving suggestions

Warm portions: Serve the cobbler warm, when the peaches are soft and the topping is tender. A scoop of vanilla ice cream makes a classic accompaniment.

Lighter pairing: For a less rich serving, try plain yoghurt instead of ice cream. The fruity filling also works well on its own.

Recipe notes & tips

• Slice the peaches to a similar thickness so they soften at a similar rate.
• Measure the cornflour level rather than heaped to avoid an overly thick filling.
• Mix the topping only until the dry and wet ingredients come together.
• Use oven gloves when handling the hot pan between the two baking stages.
• Allow the cobbler to rest briefly before spooning it into bowls.

Variations

• Add nutmeg: Replace a pinch of the cinnamon with freshly grated nutmeg.
• Use nectarines: Swap the peaches for peeled and sliced nectarines.
• Add berries: Mix a handful of berries into the peaches before baking.
• Make it dairy-free: Use plant-based butter and an unsweetened plant-based buttermilk alternative.
• Add oats: Scatter a small amount of oats over the topping before baking for a more textured crust.

Common mistakes to avoid

• Using underripe peaches: The fruit may stay firm; choose ripe peaches or allow for a longer first bake.
• Skipping the pre-bake: The topping can finish before the fruit softens; bake the filling first as directed.
• Overmixing the topping: This can make it dense; stop once the ingredients are combined.
• Crowding the topping: A solid layer can prevent the fruit from bubbling through; leave small gaps between the rounds.
• Taking it out too early: Pale topping or non-bubbling filling can signal it needs more time; bake until golden and bubbling.

How to store

Cover and refrigerate leftovers for up to 3 days. Reheat individual portions in the microwave or warm the covered baking dish in the oven until heated through.

Frequently asked questions