The Best Peach Cobbler Recipe

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The Best Peach Cobbler Recipe – 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 a perfect summer dessert. Add ice cream on top and it’s pure heaven!

Peach Cobbler in a baking dish.

EASY PEACH COBBLER

Easy Peach Cobbler Recipe is the kind of stuff that summer dreams are made of. Juicy, sweet peaches and a fabulous topping that’s sweet with crisp sugary edges, you’ll swear it was made by Grandma. 

This recipe doesn’t scream HEALTHY in any form, but you know what? Sometimes a girl’s gotta eat. You, as well. And if that includes a pan of peach cobbler, then be it. At least it’s mostly fruit that we’re eating, amiright?!  🙌 

Another question you may be asking yourself is if this really is THE BEST. Well, I think so. Please try it and if you think so, too, let me know. Also, if you have a better recipe, send it to me, please. I am a Cobbler Recipe hoarder. 

Fresh peaches sliced and arranged in a baking dish.

HOW TO MAKE A PEACH COBBLER

  • First, you want to peel around 8 average size peaches, and then you will need to cut them into slices. P.S. You don’t have to peel them if you don’t want to.
  • Add the peaches to a buttered baking dish and sprinkle with some sugar; set aside.
  • In a mixing bowl combine flour, brown sugar, sugar, cinnamon, nutmeg, and a pinch of salt. Pour some butter into the flour mix and stir around until entire batter is wet. 
  • Using your hands layer the batter on top of the peaches. 
  • Bake for 25 to 30 minutes, or until bubbly and browned on top.
  • Remove from oven and let stand at least 20 minutes before serving.
  • Serve it warm in a bowl with vanilla ice cream. You can also use whipped cream.

Unbaked peach cobbler with raw topping.

I have tried many different versions of peach cobbler over the years – some made with Bisquik, others made with a cake mix – but none of them were as good as this from-scratch recipe. 

This recipe may not be as easy as the canned peaches version with a Bisquik topping, but that’s why it’s THE BEST. You’ll see.

Scooping out Peach Cobbler from a baking dish.

CAN I USE CANNED PEACHES?

  • Yes, definitely. Include the juices. You will need around 5 cups of sliced peaches.

HOW TO STORE PEACH COBBLER

  • Cover the COMPLETELY COOLED Cobbler with plastic wrap and again with foil. Keep in the fridge for up to 4 days.

HOW TO FREEZE PEACH COBBLER

  • Cover the COMPLETELY COOLED Cobbler with plastic wrap and again with foil. Keep in the freezer for up to 6 months.

Peach Cobbler served in a bowl with ice cream.

MORE SUMMER DESSERT RECIPES

ENJOY!

TOOLS USED IN THIS RECIPE

4.93 from 14 votes
Peach Cobbler in a baking dish.
Easy Peach Cobbler
16
16
16
13
Prep Time
10 mins
Cook Time
35 mins
Resting Time
20 mins
Total Time
1 hr
 

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 a perfect summer dessert.

Course: Breakfast, Dessert, Brunch, Snacks
Cuisine: American, American/Southern
Servings: 8 servings
Calories: 317 kcal
Ingredients
  • 8 average-sized peaches, peeled, cored and sliced
  • 2 tablespoons granulated sugar
  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • pinch of salt
  • 1/2 cup butter, melted
  • 1 teaspoon pure vanilla extract
Instructions
  1. Preheat oven to 350˚F.
  2. Lightly grease a 2-quart baking dish with butter and set aside.
  3. Prepare the peaches and layer them on the bottom of the baking dish. Sprinkle with 2 tablespoons sugar. Set aside.

  4. In a mixing bowl whisk together the flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg and salt.

  5. Melt the butter, then whisk in the vanilla.

  6. Pour butter mixture over flour mixture and stir until everything is incorporated and batter is wet. It will resemble a cookie batter.

  7. Using your hands, layer the batter on top of the peaches.
  8. Bake for 25 to 30 minutes, or until browned on top and bubbly.

  9. Remove from oven and let stand at room temperature for 20 minutes.
  10. Serve warm with ice cream.
Recipe Notes

WW FREESTYLE POINTS: 13

Nutrition Facts
Easy Peach Cobbler
Amount Per Serving
Calories 317 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 7g35%
Cholesterol 31mg10%
Sodium 102mg4%
Potassium 352mg10%
Carbohydrates 52g17%
Fiber 3g12%
Sugar 38g42%
Protein 3g6%
Vitamin A 845IU17%
Vitamin C 9.9mg12%
Calcium 39mg4%
Iron 1.1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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36 Responses
  1. Christin

    I agree with the comment above about being a mix between a cobbler and a crisp. After 40 minutes, mine still hadn’t browned and only bubbles in the corners. I couldn’t wait any longer so I ate it a little runny. Did anyone else have the problem getting it to brown within the 30 minutes?

  2. Peggy J Jackson

    Any reason I couldn’t make it to the point of putting it in the oven, but cover it well and put it in the freezer instead? And bake it a couple weeks from now?

  3. Brittney Good

    Hi there! If I want to make a day ahead – should I wait to bake it until the day we are eating it? Or bake it the day before and then heat up?

    1. Katerina Petrovska

      Hi! Either way works. You can prepare it the day before and then bake it the next day. But, this cobbler will still be just as good if you bake it the day before you want to serve it.

  4. Ashley

    For me, this is taking maybe 45 minutes to get bubbly on the sides and brown on the top (still in the oven!). It smells DIVINE. It’s almost a mix between a peach crisp and cobbler I’d say. It has less cake part than most cobblers I’ve seen.

    1. Katerina Petrovska

      Hi!
      Yep, you can make it a day ahead, just keep it covered. Usually, for things like cobblers made without eggs, or milk, they are fine to leave on the counter, tightly wrapped, for 1 to 2 days.

  5. Joan

    Well, peeling and cutting peaches is a real pain, but OMG this was the BEST dessert ever! Worth the trouble, for sure. I do think the peaches I had weren’t quite ripe enough; I had a really hard time quartering them, and didn’t have very nice even slices. My son is visiting us for 5 weeks and he made dinner tonight, so I went into the kitchen and decided to use up our remaining peaches. We had some vanilla ice cream which was a perfect complement to the cobbler. YUM! Thank you for a great recipe.

  6. Ginger

    This peach cobbler is amazing and so easy to make! You definitely need to use fresh peaches–it’s worth trouble of peeling them! Will make this again! Thanks for posting this recipe!

  7. Ashley

    In your blog post, you mention brown sugar, but in the recipe, I don’t see brown sugar listed.
    How much brown sugar should I include?

    1. Katerina Petrovska

      Hi!
      Sorry about that! Actually, you don’t need brown sugar – I do see it in the post, and I don’t know how it got there 😄, but you won’t need it. Just follow the recipe as is.

  8. Nalo Frazier

    OMG, this was amazing. I had to use canned peaches since we’re not in peach season right now. This crust is amazing. Ready to make another with fresh peaches.

        1. Katerina Petrovska

          Hi!
          Yes, it’s granulated sugar for both. Thank you for letting me know about that – will fix it asap. 🙂

    1. Katerina Petrovska

      Hi!
      I wouldn’t just because I know this recipe works really well just the way it is, but if you want to try it, sure! And, if you have a minute, please come back to let me know how it worked out! 😀

  9. Becky Hardin

    Oh I am a sucker for a good peach cobbler. This looks so amazing. I need a big scoop and top with some ice cream. YUM!

    1. Laura

      I’m using smaller home grown peaches – do you know how many cups of cut/cored peaches I need? I can’t wait to try it!

  10. Beth Pierce

    Such a great dessert after a busy weeknight! Quick, easy and packed with flavor. Definitely making this again later this week!

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