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This old school Easy Brown Sugar Peach Cobbler is the sweetest use for mid/to late summer peaches. Nothing beats fresh 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.
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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!
Ingredients
- Salted butter
- All-purpose flour
- Light or dark brown sugar
- Baking powder
- Cinnamon
- Kosher salt
- Milk
- Vanilla
- Fresh, Juicy, and Ripe Peaches – sliced peaches (canned peaches could work if you can’t get your hands on fresh fruit)
- Maple syrup
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. Whisk the ingredients all together. Then add in the milk and vanilla to create a pancake-like batter.
Preheat the oven to 375 degrees F.
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
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.
Nutrition
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Did you make this recipe? Please rate & comment below.
If I split this into 2 smaller baking dishes would it affect the cook time? Thanks!
Hey Alisyn,
I would reduce the bake time slightly, just keep an eye on it towards the end.
I hope you love this recipe!
Simple easy and so delicious ! Left the skin on the peaches and reduced the brown sugar . Love the salted butter in this rustic recipe .
Hey Elizabeth,
Amazing! Love to hear this recipe turned out well for you, thanks a lot for making it!
Have a great 4th of July weekend!
Would you be able to make this without maple? What would you recommend as a substitute, honey? I am want to bring this to a party but someone is allergic to maple.
Hey Sarah,
Yes, you can go ahead and use honey in place of the maple. Please let me know if you have any other questions!
Do you peel the peaches or leave the skin on?
Hi Carol,
I leave the skin on my peaches, but you could certainly peel them if you wanted. I hope you love this recipe!
Hi! If I were going to brown the butter to get a brown butter flavor, should I do it with the maple butter topping or in the batter? Thanks!
Hi Hannah,
I would do with the butter that is in the batter:) Please let me know if you have any other questions!
This is fantastic! I baked a little longer than the recipe said because I really wanted it to caramelize on the edges, and it came out perfect for me.
Hey Keely,
Awesome! Love to hear you enjoyed this recipe, thanks for making it and taking the time to leave feedback.
Have a great weekend!
so the whole stick of butter stays in the pan and then separately more butter for the sauce on top? so one stick and additional 4 oz butter?
Hey Bethany,
Yes, that is correct:) Please let me know if you have any other questions!
This is my go-to for easy peach cobbler. I skip the butter sauce because it becomes too sugary but still great recipe! Never fails even if we have to adjust something.
Hey there,
Love to hear this! Thanks for making this recipe and taking the time to comment. Enjoy your Sunday!
Great! Didn’t have enough peaches today so added some blueberries. Came out awesome.
Hey Scott,
Happy Sunday! Thanks a bunch for making this recipe and sharing your feedback, so glad to hear it was a hit!
This was so amazing. I like peach cobbler, but I like a buttery caramelized peach cobbler even better! Can this be made and to muffins? Has anyone tried? I might!! Yummy 😋
Hey Robin,
Fantastic! Love to hear this recipe turned out nicely for you, thanks so much for making it!
So sorry, I have never tried this as muffins.
Have a wonderful week!
This is such a great cake, I’m making it again for like the 20th time in my life lol. I recommend adding poppyseed for a twist
Hey Joanna,
Happy Friday! Love to hear this recipe is always enjoyed, thanks for making it and your comment!
Can you use canned peaches with this recipe?
Hi there,
Yes, that would be okay for you to do! I hope you love this recipe, please let me know if you give it a try!
Super easy to assemble and bake, came out perfect and I served with cinnamon ice-cream 😋 yum
Hey Veronica,
Love to hear this! Thanks a bunch for making this recipe and your comment. Have the best weekend!
I froze peaches from our orchard over the summer. They are pealed and halved. Could I use them in this recipe? If so should I thaw and drain them or just add them in without thawing?
Thanks!
Hey Serafina,
Totally! I wouldn’t thaw them, I would just add them into the recipe as written:)
Please let me know if you have any other questions!
I have been getting lots of peaches through a farm share this summer. Luckily found this recipe last month and have made it 3 times! My bf and I gobble it up so fast. Sooo good and so easy to make. Is this in one of your cookbooks?! I want a paper copy to reference! Thank you!
Hi Ashley,
Wonderful! I appreciate you trying this recipe and your comment, I’m so glad it turned out well for you! Sorry, this recipe is only on the blog:)
How would you recommend making this ahead of time to bring to a dinner party? Bake at home then reheat? Or throw in baking dish, then bake when ready to eat?
Hi Bethaney,
It depends how you want to serve this. If you are okay serving at room temp you can bake ahead and bring to the party. If you want to serve warm, you could bring the baking dish and bake when you want to serve. I hope this helps! xx
Great recipe and easy to follow. Thank you! My mother in law loved it as we made it for her birthday. 💕
We served with ice cream.
Hi Kristi,
Big thanks for making this recipe and sharing back. So glad it hit the spot! Have a great Friday!
I made it without the maple butter and everyone at work loved it! Came out just like the recipe showed.
Love to hear it, Jodi! Thanks a lot for making this recipe and your comment! Have the best day!