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baking American, Southern
Peach Cobbler Recipe-25274

Photo by: Ben Fink Photography, Inc.
Comments: 2


Every summer when the Venable family hit the road for vacation, we’d stop and buy fresh peaches at a roadside stand. We’d eat our fill and bring the rest to friends and family for peach cobblers. My recipe is easy and always brings smiles. Be sure to use the freshest and ripest summer peaches that you can find.

Yield: Makes 8 servings


  • 8 tablespoons (1 stick) unsalted butter, at room temperature


  • 8 to 10 peaches, peeled, pitted, and thinly sliced
  • ½ cup sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • Juice of 1/2 lemon
  • 2 teaspoons cornstarch


  • 1 cup all purpose flour
  • 1 cup sugar
  • 2 teaspoons baking powder
  • ¼ teaspoon kosher salt
  • ¾ cup milk
  • 1 large egg
  • 1 teaspoon pure vanilla extract

  • 2 to 3 tablespoons sugar
  • 1 pint vanilla ice cream


Preheat the oven to 350°F. Put the butter in a 9 x 13- inch baking dish and place in the oven to melt. Once melted, remove from the oven. Keep the oven on.

To make the peaches, combine the sliced peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch in a bowl and toss well. Set aside.

To make the batter, combine the flour, sugar, baking powder, and salt in a bowl. Stir in the milk, egg, and vanilla. Pour the batter over the melted butter.

Arrange the peach slices on top of the batter. Sprinkle the remaining sugar over the entire cobbler. Bake for 25 to 30 minutes, until the top is golden brown and the cake begins to pull away from the sides of the baking dish. Remove to a wire rack to cool for 10 minutes before serving.

Spoon a scoop of ice cream over each serving.

© 2012 David Venable

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information does not include Vanilla Ice Cream.

413kcal (21%)
195mg (8%)
14g (21%)
8g (40%)
59mg (20%)
143mcg RAE (5%)
11mg (19%)
115mg (11%)
1mg (8%)

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  • Joy Armstrong

    07.21.14 Flag comment

    I have made a very similar version of this recipe for the past 30 years. Always a hit with family and friends craving "down-home comfort" goodness!

  • Laurie52

    08.22.13 Flag comment

    This is delicious with 1/3 the butter and sugar and half whole-wheat flour.


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