Old School Easy Brown Sugar Peach Cobbler
A nostalgic, warm, and gooey peach cobbler made with brown sugar for extra depth and flavor—a simple, heartwarming comfort dessert.
Equipment
- 9×13-inch baking dish
- Mixing bowls
- Whisk
- Small saucepan
Ingrédients
- 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 extract
- 5–6 peaches, cut into 8 wedges each
- 2 tablespoons maple syrup for tossing peaches
- 4 tablespoons salted butter for drizzling
- 1/4 cup maple syrup for drizzling
Instructions
- Preheat oven to 375 °F (190 °C). While it heats, cube the butter and place it straight into the 9×13-inch baking dish; melt in the oven for about 10 minutes.
- Meanwhile, whisk together flour, brown sugar, baking powder, cinnamon, and kosher salt in a bowl.
- Add milk and vanilla extract to the dry mixture; stir lightly until just combined with some lumps OK.
- In a separate bowl, toss peach wedges with brown sugar and maple syrup to coat.
- Remove baking dish from oven when butter has melted. Layer half the peach mixture over the melted butter—don’t stir!
- Pour batter over peaches evenly, again without mixing.
- Layer the remaining peaches on top of the batter.
- Bake for 50–55 minutes until the center is set and edges turn golden brown.
- While baking, melt salted butter and maple syrup in a small pan, bring to a gentle boil for about 2 minutes to prepare the maple butter drizzle.
- Serve the cobbler with the maple butter drizzle, ideally warm.
Notes
This cobbler layers juicy peaches over melted butter, topped with buttery batter—and finished with a maple butter drizzle. Easy, nostalgic, and customizable—it can be adapted for gluten-free, dairy-free, or vegan diets. Store refrigerated for 3–5 days or freeze portions for up to 3 months. :contentReference[oaicite:0]{index=0}