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The Best Peach Cobbler Recipe

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. 

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

Peach Cobbler in a baking dish.

Easy Peach Cobbler

Katerina | Diethood
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.
4.86 from 21 votes
Servings : 8 servings
Prep Time 10 mins
Cook Time 35 mins
Resting Time 20 mins
Total Time 1 hr

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.

Notes

WW FREESTYLE POINTS: 13

Nutrition

Calories: 317 kcal | Carbohydrates: 52 g | Protein: 3 g | Fat: 12 g | Saturated Fat: 7 g | Cholesterol: 31 mg | Sodium: 102 mg | Potassium: 352 mg | Fiber: 3 g | Sugar: 38 g | Vitamin A: 845 IU | Vitamin C: 9.9 mg | Calcium: 39 mg | Iron: 1.1 mg | Net Carbs: 49 g

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.

Course: Breakfast, Brunch, Dessert, Snacks
Cuisine: American, American/Southern
Keyword: cobbler recipe, crumble dessert, easy dessert recipe, peach cobbler recipe
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59 comments on “The Best Peach Cobbler Recipe”

  1. I just made this recipe for a fun picnic! It came out absolutely perfect! I actually used brown sugar and white sugar. Next time I’ll just use brown sugar! Otherwise I followed the recipe! I could definitely double up on the peaches! All in all my friends loved it! It was gone! ❤️ Can’t wait to make it again!

    1. Katerina - Diethood
      Katerina Petrovska

      I find it best to drain peaches and a big can of sliced peaches should work… you need about 4 to 5 cups of peach slices.

        1. Katerina - Diethood
          Katerina Petrovska

          Absolutely you can, but it may need to cook for a bit longer, or until the peaches are soft and tender.

  2. 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?

  3. 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?

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