If you’ve got peaches sitting around, let me tell you; they’re just begging to be turned into this simple peach cobbler. Seriously, the ingredients are so basic, you probably already have them sitting in your fridge and pantry. So, if you’re not making this cobbler, your peaches are probably wondering what they did wrong. Don’t let them down! Make the cobbler!
Pin it for later
This easy peach cobbler is not just any cobbler. It’s the best cobbler ever. This thing had me obsessing for years after a friend casually made it for me… Then, I made the mistake of moving away, leaving myself cobbler-less.
I failed numerous times trying to recreate this recipe because I craved it so much. Spoiler Alert! I was just overthinking it. When my friend finally shared Dorothy’s recipe, I realized that it was SO STINKING SIMPLE. It can be easily assembled and baked to perfection in about an hour. I’ve never met Dorothy, but from what I hear, she’s the sweetest woman ever and basically a peach cobbler genius. Invite someone over for this simple treat and share in the goodness.
This post contains affiliate links. As an Amazon affiliate, I may earn compensation when you click on the links at no additional cost to you.
So, funny story… when I first got this recipe, I realized there were a few “gaps” in the instructions. You know, like the kind of recipe where the grandma says, “Just a pinch of this and a dash of that” and somehow you’re expected to know what that means? Yeah, I didn’t. So I called my friend over to share her cobbler expertise, and she’s a saint for putting up with all my “Wait, how much is “some” again?” questions. But fear not! I’ve broken it down into easy, step-by-step directions below, so you won’t need to summon your own cobbler guru.
Ingredients
- Peaches – Any kind of peaches will work, but in my opinion, the best ones are the ones that hang over into your yard from the neighbor’s tree. Side note: How do you convince neighbors to plant peach trees? Asking for a friend. If you’re in a pinch, canned peaches technically work… just don’t tell my cobbler guru. She doesn’t consider this an option and she will definitely judge you.
- Butter – Salted or unsalted, both are fine! Just grab whatever’s in the fridge and don’t overthink it.
- Egg – Don’t skip this or your cobbler will be sad. It’s the trick when it comes to creating that perfectly crumbly, golden goodness.
- All-purpose flour – I haven’t ventured into the gluten-free territory with this cobbler yet, but it’s on my to-do list! No one, should be deprived of the best peach cobbler ever, gluten or not. As soon as I give it a try, I’ll report back on a gluten-free option! Stay tuned…
- Sugar – I stick with good ol’ white sugar. Haven’t dared to explore any fancy alternatives.
- Cinnamon – I may have accidentally used an exorbitant amount of cinnamon and it still came out amazing. This proves two things that I have been hypothesizing. First, cinnamon makes everything better. And second, it is practically impossible to ruin this recipe.
Now put on a cute apron, put up your hair, wash your hands, and let’s get baking!
How to make Dorothy’s Simple Peach Cobbler
Preheat your oven to 350 degrees Fahrenheit and spray a 9X13 pan with nonstick spray. Make sure to spray the sides too. This stuff likes to stick to the pan.
Now wash and slice the peaches to your desired thickness. Slice them right into the pan, so you don’t need to dirty up too many dishes (washing dishes is why I sometimes choose not to bake). You can do them in slices or chunks. I leave the skin right on them, but if you want to cut the skin off you can. They don’t taste fuzzy once they are cooked if the texture is your issue (or your six year old’s issue).
Now sprinkle the cinnamon over the peaches and mix it up to coat all the peaches with the deliciousness. Then flatten it out, so it’s ready for the topping.
This crispy topping is what sets this simple peach cobbler apart from others. It was the part I couldn’t recreate and it’s so so easy! You can also double the topping if you really like it… this is a popular request.
In a mixing bowl, mix together flour and sugar. Mix it together with a fork as we prepare for the next step.
Add the beaten egg to the sugar and flour mixture and use a fork to mix it up until it is crumbly. You may need to squish and break apart some of the bigger clumps. Note: You will NOT want to use a whisk for this next section. I repeat, do not use a whisk. If you use a whisk, you will hate everything and begin to question all of your life choices, trust me!
Dump the mixture on top of the peaches and make sure to cover all of ’em. Spread it out using our trusty ol’ fork. This fork is working overtime! Treat it well.
Drizzle the melted butter in a zig zag pattern on top of the mixture.
Pop it in the oven for 50-60 minutes… until it is golden brown and slightly crispy.
If you like the top extra crispy, broil for 5 minutes on high until you reach your desired color. The darker it is, the crunchier it will be. Watch it constantly, though. If you overcook it, there is no going back. You’ll just have to scrape off the top and throw it away, then eat the peaches… It’s basically my easy baked apples, only with peaches…still delicious, but no longer cobbler!
I cooked mine for 55 minutes and it came out like this! It was the perfect amount of crispy.
I couldn’t stop people from eating it before I finished taking pictures… It’s that good. Serve it plain or topped with vanilla ice cream.
How to store leftovers
If by some crazy chance you have leftovers, let it come to room temperature before you put it in the fridge. Peach cobbler can be stored in a covered container in the refrigerator for up to three days. Mine has never lasted that long. I eat it cold, straight from the fridge, but it can be reheated in the microwave for 45 seconds. You can also warm it in a 350 degree over until it reaches your desired temperature. If you are baking it in a dish that was in the refrigerator, let it come to room temperature first.
Other fall dessert favorites to try:
Dorothy’s Easy Peach Cobbler
Equipment
Ingredients
- 2 lbs peaches
- 1 cup all purpose flour
- 1 cup sugar
- 1 egg beaten
- 4 tbsp butter melted
- 1 tbsp cinnamon
Instructions
- Preheat oven to 350℉
- Spray 9X13 pan with non-stick spray
- Wash and slice about 2 lbs of peaches to desired thickness. You can do slices or chunks… it really doesn't matter. Leave the skin on (you can peal it if you don't like skin).
- Put them directly into the 9X13 pan and sprinkle with 1-2 tsp cinnamon. Mix to coat the peaches with cinnamon. Flatten it out a bit with your hands or a spoon.
- In a mixing bowl, mix together 1 cup flour and 1 cup sugar with a fork. If you use a whisk you will hate yourself when you get to the egg… trust me.
- Add in 1 beaten egg to sugar and flour mixture using a fork until it is crumbly.
- Dump the mixture on top of the peaches and spread it out for an even layer. It's easiest to do this with a fork.
- Drizzle 4 tbsp (½ stick) melted butter in a zig zag pattern on top.
- Pop it in the oven for 50-60 minutes. If you like the top extra crispy… once it has baked, broil it for about 5 minutes on high until desired color. The darker it is, the crunchier it will be. Watch it continuously, though If it turns black, you waited to long, there is no going back. Peal off the top and throw it away… then eat the peaches.
- Serve it hot with a scoop of vanilla ice cream (my favorite) or whipped cream.
- Store in the fridge for up to 3 days… but it probably won't last that long. I eat it cold straight from the fridge.
2 Comments
This is the BEST and EASIEST recipe ever! I’ve had SO many people ask me for this recipe! It has an amazing crunchy top. I’ve had requests to make double topping in the past it’s so good! It comes together SO quickly!
Thank you for sharing Dorothy’s recipe with me, so that others can enjoy it too!