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!
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.
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.
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.
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.
MORE SUMMER DESSERT RECIPES
- Strawberry Crumble
- Cherry Peach Brown Betty Recipe
- Strawberry Blueberry Crumble
- Crock Pot Blueberry Crisp
- Strawberry Rhubarb Crumble
ENJOY!
TOOLS USED IN THIS RECIPE
Easy Peach Cobbler
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
- Preheat oven to 350˚F. Lightly grease a 2-quart baking dish with butter and set aside.
- Prepare the peaches and layer them on the bottom of the baking dish. Sprinkle with 2 tablespoons sugar. Set aside.
- 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 butter mixture over flour mixture and stir until everything is incorporated and batter is wet. It will resemble a cookie batter.
- Using your hands, layer the batter on top of the peaches.
- Bake for 25 to 30 minutes, or until browned on top and bubbly. Remove from oven and let stand at room temperature for 20 minutes. Serve warm with ice cream.
30 Min
Slow Cooker
Freezer Friendly
One Pot
Low Carb
Instant Pot
Gluten Free
Keto
Chicken
Beef
My family LOVES this recipe. The first time I made it was during the lockdown last year with fresh GA peaches. I’m not a big dessert person, but my husband and may have eaten the entire pan that night… LOL. It was delicious. We’ve made it several times since–which is a big deal in our household, because, again, we don’t do a lot of desserts. So thank you!!
I’m making two peach cobblers now because my fresh peaches are starting to go soft. I plan on freezing them after they’re baked. My question is, when I want to reheat the frozen cobblers, what temperature and for how long?
The flavor was great but the dish was quite running. It sat at room temp for about 3 hours, after cooking for 35 minutes. What could I have done differently to thicken the juice?
Luv this recipe!
So easy. So DELISH.
Everyone raved about it and asked for recipe so I sent them to your post!
I wish I could post a pix of how it turned out.
That’s great to hear! I am very glad you enjoyed it! Thank YOU! 🙂
In the written section at the top you mentioned adding sugar and brown sugar. Nowhere else is brown sugar mentioned. Should brown sugar also be used in the topping, and if so, what amount?
Hi!
Thanks for bringing that to my attention! No, there’s no brown sugar, but that’s why there’s plenty of granulated sugar. 😃 I’ll fix that right away. Again, thank you!
my mom and i tried this today and it was pretty good! definitely very easy and beginner friendly although i personally would want more of a crust / crunchier kind of top layer but if thats not for u then i would total recommend this easy recipe! btw we used about 2 cups of sliced peaches for reference 🙂
I’m glad you enjoyed it! Thank YOU! 🙂
Can I put my juicy freezer peaches in this recipe? If so how many and should I drain the juice? Thanks
if u use canned peaches. How many cans andwhat size cans do u use.
I find it best to drain peaches when using canned because when cooking peaches release more juices. This makes it less runny
How much juice do you use from the canned peaches.?
Hi,
You can use all of it.
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?
I had the same issue.
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?
Can you use this crust with blackberry cobbler??
Hello!! I was wondering if you could use peaches that aren’t peeled. I have fresh frozen peaches that I didn’t peel.
Hi! 👋
Yep, you can definitely use peaches with the peel on.
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?
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.
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.
I am very glad you enjoyed it! Thank YOU! 🙂
Can this be made a day ahead?
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.
If using canned peaches, how much juice do I need to use?
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.
I am very glad you enjoyed it!! Thank YOU! 🙂
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!
I’m very glad you enjoyed it! Thank YOU! 🙂
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?
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.
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.
I am very happy you enjoyed it! Thank YOU! 🙂
In the ingredients, you list sugar and then granulated sugar. Is there a difference?
Hi!
Yes, it’s granulated sugar for both. Thank you for letting me know about that – will fix it asap. 🙂
Has anyone used frozen peaches?
Can I add an egg in the flour mixture just to make it a bit more moist.
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! 😀
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!
Oh my goodness! How inviting this cobbler looks! Yum!
I just want a spoon and to dive right in!! Do you deliver???
Wow! So pretty and no doubt fabulously delicious 🙂
Love when peaches come into season for recipes just like this one! Looks like heaven; delish!
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!
This is a must have for summer!! You’ll fall in love with your very first bite.
This peach cobbler recipe is the perfect summer dessert!
Such a great dessert after a busy weeknight! Quick, easy and packed with flavor. Definitely making this again later this week!
My favorite summer dessert! I can’t wait to make it again!
This peach cobbler recipe is so good – the perfect summer dessert!