Peach Cobbler Recipe for 9x13 Pan: Easy and Delicious

Peach cobbler is a classic dessert that combines sweet, juicy peaches with a buttery, tender crust. Perfect for summer gatherings or cozy evenings, this recipe for a 9×13-inch pan yields a warm, comforting treat that’s simple to make and always a crowd-pleaser. Its balance of fruit and biscuit-like topping makes it a versatile dessert that can be served with ice cream, whipped cream, or simply on its own.

Ingredients

8 cups fresh peaches, peeled and sliced (about 6-7 large peaches)
1 cup granulated sugar
2 tablespoons cornstarch
1 teaspoon lemon juice
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon (optional)
1/4 teaspoon salt
2 cups all-purpose flour
1 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1 cup whole milk

2/3 cup unsalted butter, melted

Optional: additional cinnamon or sugar for sprinkling

Instructions

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or non-stick spray to prevent sticking.

In a large mixing bowl, combine the sliced peaches, sugar, cornstarch, lemon juice, vanilla extract, cinnamon (if using), and salt. Toss gently to coat all the fruit evenly. Pour the peach mixture into the prepared baking dish and spread it out in an even layer.
In another bowl, whisk together the flour, sugar, baking powder, and salt. Add the milk and melted butter, stirring until just combined. The batter will be slightly lumpy, which is fine.
Pour the batter evenly over the peaches in the baking dish. Do not stir; the batter will bake up around the fruit, creating a biscuit-like topping.

Optional: sprinkle a little extra cinnamon or sugar over the top for added flavor and crunch.
Bake in the preheated oven for 40-45 minutes, or until the topping is golden brown and a toothpick inserted into the topping comes out clean.
Remove from oven and let cool slightly before serving. The cobbler is best enjoyed warm.

Tips

Peach prep: Use ripe peaches for the best flavor. If peaches are not in season, frozen or canned peaches (drained) can be used as a substitute, but adjust the sugar accordingly.
Sweetness adjustment: Taste the peach mixture before baking and add more sugar if your peaches are tart or less sweet.
Thickening: Cornstarch helps thicken the juices released by the peaches. If you prefer a thicker filling, add an extra teaspoon of cornstarch.

Storage: The cobbler can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven or microwave before serving.
Serving: Serve with a scoop of vanilla ice cream, whipped cream, or a drizzle of caramel for extra indulgence.

Serving Suggestions

Peach cobbler is best served warm, allowing the flavors to meld and the topping to be at its most tender. Pair it with a generous scoop of vanilla ice cream or a dollop of whipped cream for added richness. For a more decadent dessert, drizzle with caramel or honey. It also pairs beautifully with a cold glass of sweet iced tea or a light, fruity wine.

Variations

Berry Peach Cobbler: Add 1 cup of fresh or frozen blueberries or raspberries to the peach mixture for a mixed berry version.
Spiced Peach Cobbler: Incorporate a pinch of ground ginger or nutmeg into the fruit filling for a warm, spicy flavor.
Vegan Peach Cobbler: Use plant-based milk (like almond or soy milk) and vegan butter or coconut oil in the topping.

Crumb Topping: Instead of the biscuit-style topping, make a crumb topping with butter, brown sugar, oats, and flour for a crunchy finish.

Storage and Reheating

Store leftover peach cobbler in an airtight container in the refrigerator for up to 2 days. To reheat, place it in a 350°F (175°C) oven for about 15-20 minutes until warmed through. You can also microwave individual portions for 1-2 minutes, but the oven helps maintain the crispness of the topping. For longer storage, the cobbler can be frozen for up to 1 month. To reheat from frozen, bake at 350°F (175°C) for 25-30 minutes covered with foil, then uncover for an additional 10 minutes to crisp the topping.

Frequently Asked Questions

Can I use canned peaches for this recipe?

Yes, canned peaches work well as a substitute. Be sure to drain them thoroughly to prevent excess moisture, and consider reducing the sugar in the filling since canned peaches are often already sweetened.

How do I know when the cobbler is done baking?

The cobbler is ready when the topping is golden brown and a toothpick inserted into the topping comes out clean. The fruit should be bubbling around the edges, indicating that it’s cooked through.

Can I make this ahead of time?

Yes, you can prepare the fruit filling and topping separately a day in advance. Assemble and bake just before serving. Alternatively, baked cobbler can be stored in the fridge and reheated as described above.

What if I don’t have a 9×13 pan?

You can use any similar-sized baking dish, such as an 8×12 or a slightly larger 10×14 pan, but the baking time may vary slightly. Keep an eye on the cobbler as it bakes to prevent over- or under-baking.

Can I freeze peach cobbler?

Yes, baked peach cobbler freezes well. Let it cool completely, then wrap tightly in plastic wrap and foil. Freeze for up to 1 month. Reheat in the oven at 350°F for 25-30 minutes from frozen, uncovered, until heated through and topping is crisp.

Peach Cobbler Recipe for 9×13 Pan: Easy and Delicious