Ripe peaches in a colander

I’m a fruit binger. When summer hits, I pack the fridge with cherries, peaches, plums, and berries. This time of year, each is at the peak of its flavor, and I can usually find an assortment on sale. When cherries dropped below $2 a pound, I went nuts and wound up buying a cherry pitter to keep up with my mass consumption. Nothing will slow this summer-fruit fanatic.

In summer, I fit fresh fruit into every meal possible, topping breakfast cereals, lunch salads, and dinner dishes, plus some mandatory direct-from-fridge consumption. The sweetest bite of them all…DESSERT! From the recipe box of my Grammy, I proudly present PRIZE PEACH COBBLER, a blue-ribbon worthy finish to any meal.
Peaches are delectable.  Plump and fragrant, they are the fruit of choice for a lovely compliment  (“You’re a peach!”), a positive state of being (“Peachy keen”) and the subject of a classic ‘90s hit (“Peaches” by The Presidents of the United States of America). Peaches literally rock.
In my family, Prize Peach Cobbler is a sacred summer tradition. My sister loves it so much that at the age of seven, she started to ask for peach cobbler instead of birthday cake. Smart girl. A few weeks ago, Ben and I’s friend Matt came to visit, and I made peach cobbler for the occasion. His words two bites in:  “I never want it to end.” Neither will you.
As if its ooey-gooey nectar goodness isn’t enough, Prize Peach Cobbler is truly easy. Seriously.  Amateur bakers, you can do this. The toughest part is peeling the peaches, and I’ve included a short cut for that too.
From my family to yours, a must eat for summer.  May it never end!
Prize Peach Cobbler
Worth every Blue Ribbon at the State Fair
Homemade prize peach cobbler in a baking dish
Juicy, messy, golden bliss. Everything a peach should be!
Homemade Peach Cobbler
Print Review
5 from 2 votes

Prize Peach Cobbler

Peach Cobbler recipe that is a blue-ribbon winner. Traditional recipe from the author's grandma that is easy to prepare and tastes fresh and magnificent.
Servings: 6 - 8 servings


  • 3/4 cup all-purpose flour
  • 1/8 teaspoon salt
  • 2 teaspoons baking powder
  • 1 3/4 cup sugar - divided
  • 3/4 cup milk
  • 1/2 cup unsalted butter - (1 stick)
  • 3 pounds fresh ripe peaches* - (5-6 peaches)


  • Preheat oven to 350°F. Sift together flour, salt, and baking powder. Mix in 1 cup sugar. Slowly stir in milk to make batter.
  • Melt butter in deep casserole dish (about 3 quarts). Pour batter over melted butter. Do not stir.
  • Bring a large pot of water to a boil. Carefully add peaches (I use tongs) and boil for about 1 minute. Remove peaches from pot and plunge into a bowl of cold water to stop cooking. Skins can now be easily removed with fingers. Slice peaches into bite-sized pieces.
  • In a clean bowl, Mix the peeled, sliced peaches and 3/4 cup sugar thoroughly and carefully spoon them over the batter..
  • Bake 1 hour. Batter should be nicely browned on top before removing from oven. Top with heavy cream or vanilla ice cream.


*Ingredient tip: Be sure peaches are ripe and slightly soft—place in brown paper bag on counter-top for a few days to ripen if necessary.


Polyunsaturated Fat: 0g, Monounsaturated Fat: 0g, Trans Fat: 0g, Potassium: 0mg, Vitamin A: 0IU, Vitamin C: 0mg, Calcium: 0mg, Iron: 0mg
Course: Main Course
Cuisine: American
All text and images ©Erin Clarke / Well Plated
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Homemade peach cobbler in a baking dish just before going into the oven 
 Ripe and ready for the oven.
Freshly baked prize peach cobbler
Batter and peaches do a little switcheroo in the oven.
 It works like science, but tastes like magic!