Home 10 ingredients or less Fresh Peach Cobbler

Fresh Peach Cobbler

by Laura

I love it when peach season hits in Utah. First, because I love fresh peaches and second, because it means it is almost officially fall season.

Fall is my FAVORITE season of all. I love fall fashion, fall food, fall weather, fall colors! Plus, my most favorite holiday is in the fall – Thanksgiving! Peaches just start the whole thing off for me!

Well, my mom has a neighbor that has a peach tree that shares her back yard. So, my mom gets to have some peaches from this wonderful tree each year and she usually brings some to me.

Well, I was lucky enough to get some again this year. We do love to eat them fresh – peeled, sliced, sprinkled with sugar, and with milk. However, we just can’t eat them fast enough. So, I have to figure out something to make with them.

I decided to make a good old fresh peach cobbler with some of them and I decided to go to an authority on peach cobbler. If figured Mrs. Paula Deen would have to have a fabulous recipe, so this is my adaptation of her tasty recipe!

Fresh Peach Cobbler | realmomkitchen.com

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Fresh Peach Cobbler | realmomkitchen.com

Fresh Peach Cobbler


  • 1/2 cup butter
  • 4 cups fresh peaches, peeled and sliced
  • 2 cups sugar, divided
  • 1 tsp vanilla or almond extract
  • 1/2 cup water
  • 1 1/2 cup flour
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups milk
  • ground cinnamon, optional
  • whipped cream or vanilla ice cream to serve with


  1. Place butter in a 9 x 13 baking dish. Place dish in oven and turn oven on to preheat to 350 degrees.
  2. In a large sauce pan, combine peaches with 1 cup of the sugar along with the 1/2 cup water. Bring mixture to a boil and then reduce to a simmer. Allow to simmer for 10 minutes. When done simmering, mix in 1 tsp vanilla or almond extract.
  3. While the mixture simmers check on the pan in the oven. Remove it from the oven when the butter is melted and set aside.
  4. In a bowl, combine the remaining 1 cup sugar, flour, baking powder, and salt. Whisk together, then whisk in the milk until combined.
  5. Pour the batter over the butter that you melted in the 9×13 dish. DO NO STIR.
  6. Then carefully spoon the peaches onto the batter followed by pouring the syrup from the peaches over the peaches. It will look like a mess, but that is how ya want it. Trust me and Mrs. Paula. You can sprinkle some cinnamon on at this point if ya want to.
  7. Bake at 350 for 45 minutes until the edges are golden.
  8. Remove from the oven and let cool slightly for about 5 minutes or so. Then top with whipped cream or vanilla ice cream. Serves 8-10.
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Recipe adapted from Paula Deen.

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