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This old school Easy Brown Sugar Peach Cobbler is the sweetest use for mid/to late summer peaches. Every spoonful is layered with juicy, sweet summer peaches, rich butter, vanilla, warming cinnamon, and plenty of brown sugar to sweeten the deal. The peaches are juicy, while the topping is crisp on the edges, soft in the center, and extra buttery. Top with vanilla ice cream and salted maple butter for the best peach treat of the summer.
It’s finally here! Friday, the weekend, and time for me to share my favorite peach recipe yet, the simplest old-fashioned peach cobbler. Oh, how I LOVE this cobbler. I spent days perfecting the recipe and have been dying to share the final version.
With today being the last Friday of July, I knew it was the perfect time for a peach recipe. The juiciest, sweetest summer peaches are all filling up the grocery stores, farmer’s markets, and roadside farm stands. And I know just what to do with them.
It’s prime-time peach picking season!
Before summer began, I knew I really wanted to share a peach cobbler recipe. It’s a recipe I haven’t played around with much because I just love the idea of an old-fashioned-style peach cobbler.
One with the sweetest peaches, a “self-made” caramel-like sauce, and vanilla cake-like biscuits on top. Oh, plus ice cream, of course.
This took me time to get just right, but the simpler I made the recipe, the better it became. This is the best peach cobbler.
The details
Start by melting the butter. I like to throw a baking dish with butter into the oven to melt and get a little browned.
While the butter is melting, mix up the batter. It’s simply, flour, brown sugar, baking powder, and a sprinkling of cinnamon. Then add in the milk and vanilla to create a pancake-like batter.
The rest is just assembly. You need to toss the peaches with some brown sugar, then layer half of them over the melted butter. Next, pour over the batter and then layer the remaining peaches over the batter.
No stirring is allowed, this is the secret, and what makes this cobbler extra special.
As the cobbler bakes, the butter bubbles up over the topping. This helps to create delicious, golden, crisp edges all while forming a caramel sauce underneath.
The peaches on top caramelize as they sink into the cobbler. Between the rich buttery caramel sauce, crisp edges, and sweet peaches, it’s truly magic.
While the cobbler bakes, I make the maple butter. Just butter, maple, and sea salt. This is not a must but it is really delicious when spooned over the warm cobbler with vanilla ice cream.
The one thing you must do is serve this warm, while the juices are bubbling up, and everything is smelling incredible.
This is a classic summertime dessert that really should be happening on a weekly basis throughout August. It’s dangerously delicious, dangerously addicting, and all-around perfection!
Looking for other summer peach desserts? Here are some favorites:
5 ingredient Raspberry Peach Sherbet
Nonnie’s 5 Ingredient Peach Dump
Cinnamon Maple Brown Butter Blackberry Peach Crisp
Lastly, if you make this Easy Brown Sugar Peach Cobbler. Be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Old School Easy Brown Sugar Peach Cobbler
Servings: 8
Calories Per Serving: 392 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 stick (8 tablespoons) salted butter, cubed
- 1 cup all-purpose flour
- 1 cup light or dark brown sugar
- 2 teaspoons baking powder
- 1/2 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1 cup milk
- 1 tablespoon vanilla
- 5-6 peaches, cut into 8 wedges
- 2 tablespoons maple syrup
Maple Butter
- 4 tablespoons salted butter
- 1/4 cup maple syrup
Instructions
- 1. Preheat the oven to 375° F. Drop the butter into a 9×13 inch baking dish and place the dish in the oven to melt, about 10 minutes. 2. To make the batter. Stir together the flour, 3/4 cup brown sugar, baking powder, cinnamon, and salt. Add the milk and vanilla, mix until just combined. 3. In a bowl, toss the peaches with 1/4 cup brown sugar and the maple syrup. 4. Layer half of the peaches over the melted butter. Then, pour over the batter, do not stir. Layer the remaining peaches over the batter. Bake 50-55 minutes, until the center is just set and the edges begin to brown. 5. Meanwhile, mix the butter and maple together in a pan. Boil 2 minutes, then remove from the heat.6. Serve the cobbler warm or at room temp with ice cream and maple butter drizzled on top.
Will it work with frozen peaches?
Hi Rachel,
Yes, frozen peaches will work well for you:) Please let me know if you have any other questions! xx
I recently canned peaches from The Peach Truck. Could I substitute home canned peaches? Could you guess about how many cups of peaches you had?
Hey Barbara,
Sure, I would use about 4 cups of peaches. For the canned peaches I would reduce your bake time, just keep an eye on it! I hope you love the recipe!! xTieghan
Amazing and so simple!! I will be making this again very soon ?
Hey Kimberly,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for making it! Hope you’re off to a great weekend! xTieghan
Can you convert your 5-6 peaches to cups? My peaches are all different sizes, and if I pick 5-6 small or 5-6 large I get different amounts. I bought a case of 25 lbs of Georgia peaches so I have different sizes. For example, my peach pie recipe calls for 5 cups of peaches. I would love to try your recipe but would appreciate that bit of info. Thanks!
Hey Nancy,
I would to use about 4 cups of peaches. I hope you love this recipe, please let me know if you give it a try! xx
I swear everything you create is incredible!!! This was delicious and so simple to make. Now I have to be the annoying one who changes stuff (docs orders!) but I’m happy to report Krusteaz 1:1 GF flour worked perfect and I subbed in coconut sugar for brown sugar.
Hey Simone,
Thanks so much for your feedback and trying this recipe out! I love to hear that it was a hit:) Have the best weekend?
Can you use almond milk in place of dairy milk?
I used coconut milk and it turned out fine!
Hi Tiffany,
Totally, that will be just fine for you to do! I hope this recipe turns out amazing for you! xTieghan
I want to make this tonite for my guests but I also am curious where the other 1/4 cup of brown sugar needs to go.
Thanks!
Hi Betty,
So sorry for any confusion! You are going to use 3/4 cup of brown sugar in step 2 and 1/4 cup in step 3. I hope you love the recipe! xTieghan
Can frozen peaches be used?
Hi Molly,
You bet, just leave them frozen and follow the recipe as written! I hope this recipe turns out amazing for you, please let me know if you give it a try! xx
This recipe calls for 1 cup of brown sugar but the directions only use 1/2 + 1/4 = 3/4 cup. Where is the other 1/4 cup brown sugar used? Also, the directions for the maple butter say “1/4 tablespoons” maple syrup. This is confusing – what is the correct amount? Thank you.
Hi Sande,
So sorry for any confusion! You are going to use 3/4 cup of brown sugar in step 2 and 1/4 cup in step 3. The recipe calls for 1/4 cup of maple syrup, not tablespoons:) I hope you love the recipe! xTieghan
Your Brown Sugar Peach Cobbler sounds so good. I decided to make but have a question regarding the recipe.
The ingredients call for 1 Cup Brown Sugar. The written instructions only address 3/4 cup. Which is the correct amount and where is it added?
Thank you
Hey Dietra,
So sorry for any confusion! You are going to use 3/4 cup of brown sugar in step 2 and 1/4 cup in step 3. I hope you love the recipe! xTieghan
Can you assemble hours prior to baking?
Hi Allison,
Sure, that would be okay for you to do, you can also bake ahead of time, this is just as delicious served at room temp. I hope this recipe turns out amazing, please let me know if you give it a try! xx
This looks amazing and exactly what I needed for a large group dinner before hitting the Eagle County Fair! It’s Palisade Peach season and I can already taste this yummy goodness.
Question… I’m a little confused regarding the brown sugar measurements. Should I have some left over?
Nancy
Hi Nancy,
So sorry for any confusion! You are going to use 3/4 cup of brown sugar in step 2 and 1/4 cup in step 3. I hope you love the recipe! xTieghan
Can you substitute almond flour or whole wheat flour? Would the amount change?
Hi Kerri,
I would use an equal amount of gluten free flour:) Please let me know if you have any other questions, I hope you love this recipe! xx
How is this best stored/how long will it keep? Can’t wait to try it!
What do you do with the other 1/4 cup of brown sugar? Recipe says 1/2 cup in batter and 1/4 cup tossed with peaches.
I believe the remaining 1/4 c brown sugar is used for dusting the peach slices in (according to directions) BEFORE adding them to the melted butter and covering with batter…. not really clear.
Hi! No, the recipe says to toss them with 1/4 cup already…there is a remaining 1/4 cup, that is not addressed.
Hi Sharon,
So sorry for any confusion! There is 1 full cup of brown sugar in the recipe. You are going to use 3/4 cup of brown sugar in step 2 and 1/4 cup in step 3. I hope you love the recipe! xTieghan
Hi Deborah,
So sorry for any confusion! You are going to use 3/4 cup of brown sugar in step 2 and 1/4 cup in step 3. I hope you love the recipe! xTieghan
I made without the extra 1/4 and everything was fine! (I subbed coconut sugar but everything tastes sweet!)
Hi Wendy,
So sorry for any confusion! You are going to use 3/4 cup of brown sugar in step 2 and 1/4 cup in step 3. I hope you love the recipe! xTieghan
Hi Joanna,
You can store in an airtight container on the counter for 5ish days. I hope you love the recipe! Happy Friday! xTieghan
This looks and sounds epic!
Is it 1/4 cup maple syrup in the maple butter? Xx
I hope she answers that w question because I want to make it tomorrow!!
Hi Deborah,
You are going to use 1/4 cup of maple syrup in the maple butter. Please let me know if you have any other questions! xTieghan
The questions concern the measurements for brown sugar. The ingredients list calls for 1/4 cup more than the directions,
Hi Dietra,
There is 3/4 cup of brown sugar being used in step 2 and 1/4 cup of brown sugar is being used in step 3, so a total of 1 cup:) I hope you love the recipe! xx
Hi Kelly-Jane,
Yes! It’s 1/4 cup:) Let me know if you give the recipe a try, I hope you love it! xTieghan
Does that mean we need 3/4 cup altogether? The recipe calls for 1 cup which means there would be 1/4 cup left over
I’m still confused by that too. How much brown sugar and how is it used? Can’t wait to make this!
Hi Lola,
So sorry for any confusion! There is 1 full cup of brown sugar in the recipe. You are going to use 3/4 cup of brown sugar in step 2 and 1/4 cup in step 3. I hope you love the recipe! xTieghan
Hi Nancy,
So sorry for any confusion! There is 1 full cup of brown sugar in the recipe. You are going to use 3/4 cup of brown sugar in step 2 and 1/4 cup in step 3. I hope you love the recipe! xTieghan