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This recipe for Peach Cobbler is absolutely delicious, and it’s prepared with fresh ingredients. Juicy peaches and a wonderfully sweet and crumbly topping truly makes this the perfect summer dessert.
For those of you who are as obsessed as I am with crumble and cobbler recipes, you’ll definitely want to try my refreshing and sweet fresh berries cobbler or my fabulous rhubarb strawberry crumble!
The Best Peach Cobbler
As the warmth of the summer season brings us sweet fresh peaches, there’s no better way to enjoy this juicy, tender fruit than by baking a batch of homemade Peach Cobbler. This recipe stands out not just for its fantastic taste but also because it calls for fresh, wholesome ingredients.
What sets this peach cobbler recipe apart is the topping. Crisp yet crumbly, sweet but not overpowering, it perfectly complements the peaches, bringing together textures and flavors that are hard to resist. Each bite of this delicious dessert will have you coming back for more.
Trust me, I’ve made all sorts of cobbler recipes, even the ones with quick mixes, but nothing beats this homemade gem. And if you’re feeling a bit extra? Throw on a scoop of ice cream, and you’re in for a warm yet cooling and creamy treat.
Why You’ll Love This Peach Cobbler
- Easy Preparation: The process is so simple that even novice bakers will find it super easy to make.
- Made from Scratch: Unlike other versions that use pre-made mixes, this easy peach cobbler is made from scratch, delivering authentic, homemade flavor.
- Perfect Summer Treat: This dessert captures the essence of summer with juicy, tender peaches that are in their prime during the season.
- Amazing Textures and Flavors: The combination of soft juicy peaches and crumbly topping creates contrasting textures and flavors that tickle the taste buds.
What You’ll Need
To make this easy peach cobbler recipe, you’ll only need a few basic ingredients, many of which you probably already have in your pantry.
- Fresh Peaches – Substitute with canned or frozen peaches if fresh ones are unavailable.
- Granulated Sugar – Adds sweetness to the peaches and the batter.
- All-Purpose Flour – Flour provides structure to the topping of the cobbler. Substitute with gluten-free flour for a gluten-free version.
- Baking Powder – Helps the batter rise and keeps it light and fluffy.
- Ground Cinnamon & Ground Nutmeg – Adds warmth and spice.
- Salt – You can use sea salt or Kosher salt, too, to balance the sweetness and enhance the overall flavor.
- Butter – Adds richness and creates a tender crumb.
- Pure Vanilla Extract – Infuses the batter with a sweet, aromatic flavor.
How To Make Peach Cobbler
Get ready to create the best peach cobbler with this step-by-step guide. Follow along, and you’ll even impress yourself with this delicious dessert!
- Prep the peaches. Start by peeling and slicing around 8 medium peaches. Place the peach slices in a buttered baking dish and sprinkle with sugar.
- Prepare the topping. Mix flour, sugars, cinnamon, nutmeg, and a bit of salt in a bowl. Stir in the melted butter until the mixture is moist.
- Bake. Sprinkle this batter over the peaches and bake at 350˚F for 25 to 30 minutes until it’s bubbly and brown.
- Cool and serve. Let it cool for 20 minutes before serving.
How To Peel Peaches
To make the best fresh peach cobbler, knowing how to peel peaches is essential. Follow these simple steps to get your peaches perfectly prepared for any delicious dessert.
- Fill a bowl with ice water. Set aside.
- Boil water in a separate large pot.
- Cut a small X on the bottom of each peach.
- Using a slotted spoon, put the peaches into the boiling water and leave them there for 30 to 60 seconds.
- Then remove the peaches from the boiling water and place them in the ice water.
- After cooling, peel off the skin starting at the X.
Recipe Tips
- Using canned peaches. To make an easy peach cobbler with canned peaches, you can use a 1 (29-ounce) can of sliced peaches in heavy syrup. You don’t have to drain them, as the syrup will add moisture and sweetness to the cobbler. On the other hand, if you prefer a dryer and not-so-sweet cobbler, don’t add all of the liquid.
- Choose ripe peaches. Select peaches that are ripe but still firm. They should give slightly when pressed but not be too soft or mushy. Ripe peaches will give you the best flavor and texture.
- Thicken the filling. Combine the sliced peaches with a tablespoon or two of cornstarch to create a thick, flavorful filling.
- Peach prep. Peeling peaches can be easier if you blanch them briefly in boiling water.
- Sweetness level. Depending on the sweetness of your peaches, you might want to adjust the sugar level in your recipe. Taste a slice of the peach; if it’s naturally very sweet, you might need less sugar.
Variations
- Fruit variation. While peach cobbler sounds divine, the same recipe can likely be adapted for other fruits, giving you a versatile dessert option throughout the year.
- Topping tips. For added texture in the topping, consider mixing in some oats or nuts like chopped pecans or almonds.
- Serve warm. Cobbler is best served warm. If you’re preparing it in advance, you can reheat individual portions in the microwave or place the entire dish in a warm oven briefly before serving.
- Ice Cream. When pairing with ice cream, consider flavors that complement peaches, such as vanilla, caramel, or even cinnamon.
Proper Storage
- Fridge. This cobbler is best when it’s warm and freshly out of the oven. Keep any leftovers in the fridge, covered, for 3 to 4 days.
- Freezer. To freeze, cover the cobbler with plastic wrap and again with foil. Keep in the freezer for up to 4 to 6 months.
ENJOY!
More Summer Dessert Recipes
- Strawberry Crumble
- Cherry Peach Brown Betty Recipe
- Strawberry Blueberry Crumble
- Crock Pot Blueberry Crisp
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Peach Cobbler Recipe
Ingredients
- 8 (about 2 pounds) fresh peaches, peeled, cored, and sliced
- 2 tablespoons granulated sugar
- 1 cup all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- 1 teaspoon ground cinnamon
- ⅛ teaspoon ground nutmeg
- pinch of salt
- ½ cup butter, melted
- 1 teaspoon pure vanilla extract
Instructions
- Preheat the oven to 350˚F. Lightly grease a 2-quart baking dish with butter and set aside.
- Arrange the peach slices on the bottom of the baking dish. Sprinkle with 2 tablespoons of sugar and set aside. Tip: If the peaches are very soft and juicy, toss them with a tablespoon of cornstarch to help thicken the filling.
- In a mixing bowl, whisk together the flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, and salt.
- Melt the butter, then whisk in the vanilla. Pour the butter mixture over the flour mixture and stir until everything is incorporated and the batter is moist. It will resemble a cookie batter.
- Using your hands, sprinkle the batter over the peaches.
- Bake for 25 to 30 minutes, or until browned on top and bubbly.
- Remove from oven and let it rest at room temperature for 15 minutes.
- Serve warm with ice cream.
Notes
- Peeling the peaches: Use ripe peaches for your cobbler, and peel them using the blanching method.
- Blanching the peaches: In a large pot, boil water. Meanwhile, prepare a bowl of ice water. Mark a small X on the bottom of each peach. Dip the peaches in the boiling water using a slotted spoon for 30-60 seconds, then transfer to the ice water. Once cooled, peel the peaches starting at the X.
- Using canned peaches: If you’re out of fresh peaches, swap in a 29-ounce can of sliced peaches in heavy syrup. Keep the syrup for extra sweetness and moisture. But, for less sweetness, use less syrup.
- Measuring butter: 1/2 cup butter is the same as 8 tablespoons butter or one full stick or 113 grams or 4 ounces. Some readers have made the mistake of using 1/2-cup melted butter instead of using solid 1/2 cup (8 tablespoons) butter and then melting it. The measurement for solid butter is based on its volume, while the measurement for melted butter is based on its weight. The conversion rate is not 1:1, so it’s important to use the correct measurement when following a recipe.
- Sweetness: Adjust the recipe’s sugar according to the sweetness of the peaches.
- Juicy, not soggy cobbler: Prevent a soggy cobbler by coating the fresh peach slices in flour or cornstarch to thicken the juice.
- Baking dish: Use a wider, shallow baking dish, about 2 to 2.5 quarts, for even cooking and a balanced peach-to-topping ratio. A 9×9 square pan works great. Double the recipe and bake it in a 9×13 baking dish.
- How to serve: For a perfect contrast, serve the cobbler warm from the oven, topped with vanilla ice cream.
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
I love this recipe! Didn’t change a thing and I doubled the recipe. I did use canned peaches and used the juice of one can. Wish I could share a picture.
So glad to hear you loved the recipe and it worked well with canned peaches! I wish I could see the picture too. Thanks for sharing your experience! 🙂
I would suggest doubling the mixture if it’s bigger pan. Ours looks pretty spread out . Haven’t tried it yet but overall looks yummy
Can I use frozen peaches? I have a lot of frozen peaches to use up. I use them for pie.
Yes. Before starting the recipe, I would thaw the peaches and then toss them with cornstarch.
I did not like the topping. It was like a crumble topping on an apple pie and I like a more traditional cobbler topping.
Absolutely delicious it was so yummy! I did add some brown sugar to the top . I was wondering do you freeze before cooking? Or after it’s cooked? Thank you so very much
Hi! I’m so glad you liked it! 🙂
I freeze it before cooking.
Doubled the recipe and put it in a 9×13 baking dish. I used white peaches that were given to me. They were crisp and not very juicy so I didn’t use any cornstarch, but the juices on the bottom were runny after cooking for 45 minutes. Next time I’ll use a tablespoon of cornstarch stirred into the peaches. Maybe a little more if the peaches are juicy. The topping was perfect!!
Can you make this cobbler with gluten free flour?
A crumble more than a cobbler, but very good!! I used half fresh peaches and one canned. Also broiled at the end to get the crumble crisp! A keeper.
Need to change the name from cobbler to crumble
Can I freeze the baked cobbler to serve 5 days after?
Yes, that also works.