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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 this time of the year brings us sweet 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 fruit and wholesome ingredients, including a stick of butter to create that rich, buttery goodness. It is my favorite peach recipe!
What sets this easy peach cobbler recipe apart is the biscuit topping. Crisp yet crumbly, sweet but not overpowering, it perfectly complements the peaches, bringing together textures and flavors that are hard to resist. For a zesty twist, a splash of lemon juice adds a refreshing balance. 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 a quick cake mix, but nothing beats this homemade gem. And if you’re feeling a bit extra? Throw on a scoop of vanilla ice cream, and you’re in for a warm yet cooling and creamy treat. Of course, you can always make it a personal preference to turn this into a peach crisp if you’re in the mood for a different texture!
Why I Love This Easy Peach Cobbler
- Easy Preparation: The process is so simple that even novice bakers will find it super simple to make a homemade peach cobbler recipe—just like my apple crumble recipe.
- 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 peach season.
- 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 simple ingredients, many of which you probably already have in your pantry. For the full amounts and thorough directions, please scroll down to the recipe card.
- Fresh Peaches – Substitute with canned or frozen peaches if fresh ones are unavailable.
- Granulated Sugar – Adds sweetness to the peaches and the batter. Feel free to use brown sugar for a deeper, caramelized flavor.
- 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
Follow the step-by-step guide below to create the best cobbler with peaches. 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 dry ingredients for the topping. Mix flour, sugars, cinnamon, nutmeg, and a pinch of salt in a bowl. Stir in the melted butter until the mixture is moist.
- Bake. Sprinkle this batter on top of the peaches and bake at 350˚F for 25 to 30 minutes until it’s bubbly and golden 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 large bowl with ice water to make an ice water bath and set it 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 one (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 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.
More Summer Dessert Recipes
- Strawberry Crumble
- Cherry Peach Brown Betty Recipe
- Apple Cobbler
- Strawberry Blueberry Crumble
- Crock Pot Blueberry Crisp
- Strawberry Shortcakes
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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.
Modified by subbing the sugar for a monk and erythritol mix and brown sugar. Also browned the butter before mixing and it was spectacular.
Not great. Used fresh peaches. Became mushy. Also, crust didnโt seem to cool through. More like a sugary coating, than a crispy crust. Disappointed.
This was so delicious. The peaches were so juicy you definitely need to toss with cornstarch. My family is already begging to make this again. I used fresh peaches.
This is delicious! Did recipe exactly with fresh peaches! Husband said โBetter than peach pie!โ
Definitely not the best peach cobbler. I baked for 30 minutes and top never got crunchy. Maybe I should have left it in longer. Tasted ok but not great. Will look for another peach cobbler recipe.
I have made this twice now, I loved the second one best, I put walnuts on the first one , but too many peaches not enough crust, the second I put pecans and not as much peaches, it was the bomb.