In the heart of summer, fresh, juicy peaches require no accompaniment—but adding a cake batter, pastry crust, or biscuits to make a homemade peach cobbler is undoubtedly welcome. The definition of cobbler can encompass any one or more of the three toppings depending upon whom you ask.
This easy peach cobbler recipe comes from Ben Bynum, co-owner of Philadelphia restaurants Warmdaddy’s, Relish, and South Jazz Kitchen, and falls into the batter camp. First, he pours browned melted butter on the bottom of the baking dish before adding his batter one ladleful at a time to create a ripple effect that, when baked, yields crunchy constellations of caramelized bits interrupted by warm sliced peaches. Using canned or frozen peaches can provide some convenience in preparing this summer dessert recipe, but Bynum opts to macerate fresh peaches in cinnamon, brown sugar, and mace for a summery flavor that can’t be beat. That peach filling is spooned on top of the batter, which puffs up around the fruit into a cake-like texture with a crisp top and gooey base.
Serve this fresh peach cobbler with a scoop of vanilla ice cream, freshly whipped cream, or a drizzle of plain yogurt for a delicious ending to a barbecue dinner.
Recipe information
Total Time
1 hour 20 minutes
Yield
8–10 Servings
Ingredients
Preparation
Step 1
Place a rack in middle of oven; preheat to 375°. Peel skins from 2 peaches. Halve and remove pits from all of the peaches. Slice ¼" thick. Transfer to a large bowl; add brown sugar, cinnamon, mace, and ¼ cup granulated sugar and toss to combine. Let sit while you prepare the topping (at least 20 minutes).
Step 2
Cook butter in a small skillet over medium heat, stirring often, until it foams, then browns, 5–7 minutes. Pour brown butter into a 13x9" baking dish. Whisk flour, baking powder, salt, and remaining 1¾ cups sugar in a medium bowl. Whisk in milk and vanilla, then pour batter into baking dish by the ladleful so butter swirls and mixes into batter. Top with peaches.
Step 3
Bake cobbler until golden brown and bubbling around the edges, about 1 hour. Let cool slightly before serving.
Editor's note: This recipe was originally published in our June 2020 issue. This way for more of our favorite peach recipes→
