Now this is the good stuff 🍑🥧—old-time oven peach cobbler, just like grandma used to make. Simple, buttery, and baked until bubbly with those golden edges everyone fights over.
🍑 Old-Time Oven Peach Cobbler
Ingredients (6–8 servings)
Peach Filling
- 6–8 fresh peaches, peeled & sliced
(or 2 large cans sliced peaches, drained) - ¾ cup sugar
- 1 tbsp lemon juice
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional)
- 2 tbsp butter
Cobbler Batter
- 1 cup all-purpose flour
- 1 cup sugar
- 1 tbsp baking powder
- ¼ tsp salt
- ¾ cup milk
- ½ cup butter, melted
Instructions
- Preheat oven to 350°F (175°C).
- Prepare peaches
- In a saucepan, combine peaches, sugar, lemon juice, cinnamon, nutmeg, and butter.
- Cook over medium heat 8–10 minutes until peaches soften and syrup forms.
- Remove from heat.
- Make the batter
- In a bowl, whisk flour, sugar, baking powder, and salt.
- Stir in milk until smooth.
- Assemble (don’t stir!)
- Pour melted butter into a 9×13 baking dish.
- Pour batter over butter — do not mix.
- Spoon hot peaches and syrup evenly over batter — still don’t stir.
- Bake
- Bake 40–45 minutes until golden brown and bubbling.
- Cool slightly & serve
- Let rest 10 minutes before serving.
🍦 Serving the Old-School Way
- Vanilla ice cream (mandatory 😌)
- Or heavy cream poured on top
- Best served warm
🧡 Tips from the Church-Supper Era
- For extra richness, add a pinch of cinnamon to the batter too
- If using canned peaches, reduce sugar to ½ cup
- Crispy edges = fight-over-the-pan goodness
If you want, I can give you a Southern deep-dish version, a cast-iron skillet cobbler, or the egg-free Depression-era cobbler.
