Perfect Peach Cobbler

I love peaches. They’re one of my favorite fruits and they can be used in so many desserts, including this summertime peach cobbler. Feel free to substitute any other fruits other than peaches, apples and other stone-fruit are a great option!

What You’ll Need

  • Six ramekins OR one 9×13 baking dish
  • 1/2 cup of butter (one stick)
  • 1 1/2 cups of brown sugar, divided into two
  • 3/4 cups of flour
  • 3/4 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup milk
  • 3 cups of peaches, peeled or unpeeled (I like mine peeled)
  • 1 tsp lemon or lime juice
  • 1/2 tsp cinnamon


  • Preheat your oven to 375 degrees F
  • Divide your stick of butter into six pieces (1 1/3 tbsp of butter per piece). If using ramekins, add one chunk of butter to each ramekin. If using a baking dish, place all six pieces in the dish. Then microwave the butter until it melts in the dishes as shown below.
  • After the butter melts fully, stir together the flour, baking powder, salt, and 3/4 cup sugar (set the other 3/4 cup aside for later). Once combined, add the milk until it resembles a pancake batter consistency.
  • drop the mixture evenly amongst the six ramekins or all over the baking tray, but DO NOT mix, simply let it settle on top like so
  • Cut the peaches into slices after peeling. I didn’t peel mine, because I like to have the skins in my cobbler. Add them to a sauce pan along with the other 3/4 cup sugar, the lemon juice, and the cinnamon. Add a dash of nutmeg if you’d like. Boil until the mixture is thick and cooked down
  • Add the cooked down mixture evenly amongst your six ramekins, or on top of your baking dish. Once again, DO NOT mix simply let it sit on top.
  • Bake for 30-35 minutes. There may be some run-over that comes into the sheet pan, but only remove after 30 minutes in the oven. Then you’re done! They should come out to look like the photo at the top of the article.

Neha Magesh is originally from Washington State, and she now studies journalism at NYU. She is the founder and Editor in Chief of The Spearhead Magazine. In her free time, she enjoys hiking, running, baking, and writing.

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