Name: Peach Cobbler with Vanilla Ice Cream
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 6 servings
Cuisine: American
Ingredients: 6 large ripe peaches, peeled and sliced; 1 cup granulated sugar, divided; 1 tablespoon lemon juice; 1 cup all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 cup unsalted butter, melted; 3/4 cup milk; 1 teaspoon ground cinnamon; Vanilla ice cream, for serving

Let Me Tell You About This Peach Cobbler (With Ice Cream!)

Alright, so, I have to admit: the first time I tried making peach cobbler, I set off the smoke alarm. Not even kidding. There’s just something about bubbling, syrupy peaches and golden, slightly crisp topping that makes the whole house smell like summer at Grandma’s, even if you’re nowhere near Georgia. (And yes, the vanilla ice cream melting on top makes it even better—like, why even stop at one scoop?) Actually, my aunt used to make this when we’d all pile into her tiny kitchen after swimming all afternoon, and honestly, those were some of the happiest (and stickiest) evenings of my life. Anyway—I’ve been tinkering with her recipe for years now, and this is the version my crew loves most. With a few shortcuts, a couple of happy accidents, and at least one burned finger along the way.

Why You’ll Love This Cobbler (Or Why I Do, Anyway)

I make this when I need something that feels like a hug in a bowl, or when I’ve got a pile of peaches slowly dying on the counter (yep, been there). My family goes a bit wild for this because, let’s be honest, it’s basically pie without the hard work. Even my neighbor—who claims not to have a sweet tooth—asks for seconds. And, if the peaches aren’t quite ripe, it’s still delicious (seriously, I once used rock-hard fruit from a clearance bin; worked out fine). The only difficult part? Not sneaking bites while it’s cooling, because, wow, is it hard to resist.

What You’ll Need (Substitutions Welcome!)

About 6 large fresh peaches (or 800g, if you’re measuring), peeled and sliced. I’ve used frozen in the dead of winter—no shame.
3/4 cup sugar (my grandmother swore by white sugar, but I sometimes do half brown, half white for a deeper flavor)
1 tablespoon lemon juice (from a bottle is fine; I never remember to buy fresh lemons)
1 teaspoon cinnamon (OK, sometimes I throw in a pinch of nutmeg too)
For the topping: 1 cup all-purpose flour (whole wheat works, but the texture is a bit different, FYI)
1/2 cup sugar (again, brown or white—or a mix, see above)
1/2 teaspoon baking powder
Pinch of salt
1/2 cup unsalted butter, melted (I’ve used margarine in a pinch, but it’s not the same)
1/4 cup milk (any kind—almond milk worked fine for me once when I ran out of regular)
Vanilla ice cream (store-bought, or if you’re a superstar, homemade; I’m usually not that ambitious)

How to Make Peach Cobbler with Vanilla Ice Cream—My Way

Preheat your oven to 350°F (about 180°C). Don’t forget this; I always do and then have to wait while everything sits awkwardly on the counter.
Peaches first: Toss sliced peaches in a big bowl with sugar, lemon juice, and cinnamon. Give it a stir. Let it sit for about 10 minutes, until everything gets juicy. (This is where I sometimes eat a piece or two—whoops.)
Butter up your baking dish. I usually use a 9×13-inch dish, but honestly, any 2-liter-ish baking dish will work. No need to be precious about it.
Dump the peaches in. Pour the whole juicy mess into your dish and spread it mostly-even.
Make the topping: In a separate bowl, mix flour, sugar, baking powder, and salt. Stir in the melted butter and milk. It’ll look thick and kinda lumpy—don’t stress.
Dollop the topping all over the peaches. Don’t worry about covering everything perfectly; the magic happens in the oven.
Bake for 40-45 minutes, until the top is golden and the edges are all bubbly and a little sticky. If you see a weirdly uneven patch, it’s fine. (Actually, the crispy edge bits are the best.)
Let it cool for about 20 minutes—if you can stand it. The first time I made this, I tried to serve it straight away and the ice cream just vanished into a puddle. Wait a bit; it’s worth it.
Scoop into bowls and pile on the vanilla ice cream. Don’t be shy with the ice cream, trust me.

Some Notes I Learned the Hard Way

If you use canned peaches, drain them really well or it ends up soupy (learned this the messy way…)
The topping will look too thick before baking, but it relaxes. Don’t add extra milk, even if you’re tempted.
I think this actually tastes better the next day, if you don’t mind it cold. But it’s rarely lasted that long here.
If you forgot to peel the peaches, don’t sweat it; the skins kind of melt away.

Variations I’ve Tried (Some Good, Some Not So Much)

Blackberries mixed in with the peaches? Amazing, especially late summer. Just toss in a handful.
Used apples once (ran out of peaches)—it was, uh, edible, but not my favorite. Too dense.
If you love spice, a dash of ginger is surprisingly nice. My kid hated it though.

What If I Don’t Have All The Equipment?

You’ll want a baking dish, a couple of bowls, and a spoon or spatula. But honestly, I made this once in a deep cast-iron skillet and it worked fine. Mixing by hand is totally okay, and if you don’t have a peeler, just use a paring knife (or leave the skins, see notes above).

How To Store Your Cobbler (If It Lasts That Long)

Cover leftovers and pop them in the fridge; they’ll keep for about 2-3 days. Warm a bowl in the microwave before topping with ice cream, or just eat it cold. But honestly, in my house it never lasts more than a day! Also, I tried freezing it once and, well, it was a bit mushy when thawed—but still tasty.

How I Serve It (Family Traditions and Oddities)

I always serve this straight from the pan, family-style. Sometimes we drizzle a little caramel sauce over the ice cream, or sprinkle on toasted pecans if we’re feeling fancy (which is rare). Sometimes, for a twist, I’ll serve it with a scoop of frozen yogurt instead. Oh, and my cousin swears by eating it for breakfast. She’s not wrong.

Pro Tips—AKA Things I Messed Up So You Don’t Have To

Don’t rush the cooling time. I once tried to serve it hot out of the oven and, well, everyone burned their tongues. Oops.
If you skimp on the butter, the topping won’t brown up nicely—so just go for it.
Using super-ripe, almost-too-soft peaches? That’s actually ideal.

FAQs From Real People (Or At Least My Friends)

Can I use canned peaches?: Yep! Just drain them really well; otherwise, it’ll get swampy. I’ve done it and it works, but the flavor’s a bit different.
What about gluten-free flour?: Actually, I find it works better if you use a 1:1 gluten-free baking blend—plain almond flour didn’t hold up for me.
Can I make it ahead?: Sure. I usually reheat it gently in the oven at 300°F for about 10 minutes, but it’s fine cold too, especially with ice cream.
Why is my topping doughy?: Probably needs a little more time in the oven—or maybe the peaches were extra juicy. Try baking a bit longer next time.
Is it okay to skip the ice cream?: Technically, yes. But honestly, why would you? (If you must, whipped cream works too.)

Anyway, if you’re looking for a good vanilla ice cream recipe, Sally’s Baking Addiction has a solid one (see here). And for peach tips, I sometimes check Simply Recipes’ peach peeling guide when I forget how to do it the easy way.

So there you go—my Peach Cobbler with Vanilla Ice Cream, flaws and all. Don’t stress about making it perfect; it’s supposed to be a bit rustic. And if you make a mess, well, that’s half the fun (just don’t forget to turn on your oven before you start, like I always do).