🍑 Vintage Oven-Baked Peach Cobbler
Old-fashioned, buttery, and bubbling with sweet peaches — this classic cobbler has a tender cake-like topping and syrupy fruit underneath. Just like grandma’s.
🧾 Ingredients (9×13-inch dish)
🍑 Filling
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6–8 cups fresh peaches (peeled & sliced)
(or 2 large cans, drained) -
¾–1 cup sugar (adjust to sweetness of peaches)
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1 tbsp lemon juice
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1 tsp vanilla extract
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½ tsp cinnamon (optional)
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1 tbsp cornstarch (for extra thick filling)
🧈 Batter
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½ cup (1 stick / 115 g) butter
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1 cup all-purpose flour
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1 cup sugar
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2 tsp baking powder
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¼ tsp salt
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1 cup milk
👩🍳 Instructions
1️⃣ Preheat & Melt Butter
Preheat oven to 350°F (175°C).
Place butter in baking dish and melt in the oven.
2️⃣ Prepare the Peaches
In a bowl, mix peaches with sugar, lemon juice, vanilla, cinnamon, and cornstarch.
Set aside.
3️⃣ Make the Batter
Whisk flour, sugar, baking powder, and salt.
Stir in milk until smooth (do not overmix).
4️⃣ Assemble (Don’t Stir!)
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Pour batter evenly over melted butter in the dish.
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Spoon peaches and juices evenly over the batter.
⚠️ Do NOT stir — the magic happens while baking.
5️⃣ Bake
Bake 40–50 minutes until golden brown and bubbly around edges.
Let cool 10–15 minutes before serving.
🍨 Serve With
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Vanilla ice cream
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Fresh whipped cream
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A sprinkle of cinnamon sugar
✨ Vintage Tips
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For deeper flavor, roast peaches 10 minutes before assembling.
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Use brown sugar for a caramel note.
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A pinch of nutmeg adds old-school warmth.
🧊 Storage
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Room temp (covered): 1 day
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Refrigerate: up to 4 days
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Reheat in oven for best texture
If you’d like, I can share:
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A southern-style biscuit topping version
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A cast iron skillet method
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Or a self-rising flour shortcut recipe 🍑