Old School Easy Brown Sugar Peach Cobbler

This Old School Easy Brown Sugar Peach Cobbler is a dreamy summer dessert made with sweet, juicy peaches and a rich, buttery brown sugar topping. It bakes up with golden, crisp edges and a soft, fluffy center that’s pure comfort in every bite. I love serving it warm, straight from the oven with a scoop of vanilla ice cream—and if I’m feeling extra indulgent, a drizzle of salted maple butter too.

Why You’ll Love This Recipe

I love this recipe because it captures everything great about summer peaches: their natural sweetness, juiciness, and the way they melt into a caramel-like sauce while baking. The batter is simple to throw together, and the whole dessert comes together in just one dish with no need to stir—a true old-fashioned, no-fuss treat. It’s my go-to when I want something easy but show-stopping for summer dinners or weekend gatherings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Salted butter
• All-purpose flour
• Brown sugar (light or dark)
• Baking powder
• Ground cinnamon
• Kosher salt
• Milk
• Vanilla extract
• Fresh ripe peaches (sliced)
• Maple syrup (optional for maple butter)

Directions

1. Preheat and Melt the Butter
I start by preheating the oven to 375°F. Then I place the butter directly into the baking dish and set it in the oven to melt. I let it get slightly browned for extra flavor while prepping everything else.

2. Make the Batter
In a bowl, I whisk together flour, brown sugar, baking powder, cinnamon, and a pinch of salt. Then I pour in the milk and vanilla and stir until I get a smooth, pancake-like batter.

3. Prep the Peaches
I slice the peaches and toss them with brown sugar to draw out their juices and enhance their natural sweetness.

4. Assemble the Cobbler
Once the butter is melted and slightly browned, I carefully remove the dish from the oven. I layer half the peaches over the butter, pour the batter over the top (no stirring!), then scatter the remaining peaches over the batter.

5. Bake
I bake the cobbler for about 40–45 minutes, until the top is golden brown, the edges are crisp, and the peaches are bubbling around the sides.

6. Optional: Make Maple Butter
While the cobbler bakes, I sometimes stir together softened butter, a splash of maple syrup, and a pinch of sea salt to spoon over the cobbler once it’s out of the oven.

7. Serve Warm
I serve this warm, while the caramel sauce is still bubbling and the topping is crisp. A scoop of vanilla ice cream is a must for me.

Servings and timing

This recipe serves 6 to 8 people.
Prep time: 15 minutes
Bake time: 40–45 minutes
Total time: approximately 1 hour

Variations

• If fresh peaches aren’t available, I’ve used well-drained canned peaches or frozen peaches (thawed) with great success.
• For a nuttier version, I sprinkle chopped pecans or almonds over the batter before baking.
• A little bourbon mixed into the peach layer gives it a richer, deeper flavor.
• I sometimes mix in a pinch of ground ginger or nutmeg for a warmer spice profile.
• To make it dairy-free, I substitute the butter with a plant-based alternative and use almond milk.

Storage/Reheating

I store any leftover cobbler in an airtight container in the fridge for up to 3 days. To reheat, I warm it in the oven at 350°F until heated through, about 10–15 minutes, or microwave individual portions for 30–60 seconds. It’s still best warm, especially with ice cream on top.

FAQs

Can I use canned peaches for this recipe?

Yes, I can. I just make sure they’re well-drained before layering them into the cobbler. The texture is slightly different, but still delicious.

Do I have to peel the peaches?

No, I usually leave the skins on for ease and a little extra texture. But if I want a smoother finish, peeling them is easy after a quick blanch in hot water.

Can I make this cobbler ahead of time?

I prefer to bake it fresh, but I’ve prepped the batter and peaches separately ahead of time and assembled just before baking.

What type of brown sugar is best?

I like using dark brown sugar for its deeper molasses flavor, but light brown sugar works beautifully too.

Can I freeze the leftovers?

Yes, I can freeze portions in airtight containers for up to 2 months. I reheat them in the oven or microwave after thawing overnight in the fridge.

Conclusion

This Old School Easy Brown Sugar Peach Cobbler is everything I want in a summer dessert: warm, comforting, buttery, and bursting with ripe peach flavor. It’s simple enough to make on a weeknight, but special enough for guests. With its crisp edges, soft cake-like topping, and luscious fruit base, it’s the kind of dessert I find myself craving all season long.

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