Peach cobbler recipe

There is something about a warm peach cobbler straight from the oven that just stops everyone in their tracks. I'm talking about that golden, crumbly topping with sweet juicy peaches bubbling underneath. Honestly? This is the dessert that made Alex say, "Mom, can you make this every weekend?"

Jump to:

• Why You Will Like This Recipe
• Ingredients For This Easy Peach Cobbler
• How To Make This Peach Cobbler Step By Step
• Storage And Reheating
• Tips And Variations For Your Peach Cobbler
• Frequently Asked Questions About Peach Cobbler
• Recipes You May Like
• Time To Bake This Peach Cobbler
• Easy Peach Cobbler Recipe With A Sweet Buttery Topping

I started making this easy peach cobbler recipe a few summers ago when we found the most gorgeous peaches at our local farmers market in Manhattan. I bought way too many (like five pounds worth), and I needed a recipe that would use them all up without taking my whole afternoon. That's how this cobbler became a family tradition.

This recipe is simple, made with real ingredients, and comes together faster than you'd think. The peach filling is soft and sweet, and the buttery cobbler topping gets this amazing crunch that pairs so well with a scoop of vanilla ice cream. Whether you use fresh summer peaches, frozen, or canned, it works every single time.

If you love fruity baked desserts, you should also try my Homemade Apple Pie Bars With A Buttery Crust. They have that same warm, comforting feel that your whole family will love.

Why You Will Like This Recipe

• Simple ingredients you probably already have in your pantry right now
• Ready in about 75 minutes with only 30 minutes of hands on work
• Feeds a crowd because it makes 12 generous servings in a 9x13 pan
• That buttery crumb topping gets golden and crispy while the peaches stay soft and juicy underneath
• Works year round since you can swap fresh peaches for canned or frozen ones
• A total crowd pleaser that disappears at every potluck, barbecue, and family dinner

Ingredients For This Easy Peach Cobbler

For The Peach Filling

• 5 pounds fresh sliced peaches, about 14 medium peaches
• 1 and ½ cups granulated sugar
• ⅓ cup all purpose flour
• ¼ teaspoon cinnamon
• ¼ teaspoon cardamom (or nutmeg)
• ¼ teaspoon kosher salt

For The Cobbler Topping

• 2 and ½ cups all purpose flour, spooned and leveled
• 1 and ½ cups granulated sugar
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• ½ cup buttermilk (cheater version okay, see notes below)
• 1 egg
• ½ cup cold butter, chopped into chunks
• 2 tablespoons sugar (granulated or raw sugar, or both)

Substitution notes: If you don't have buttermilk, just add 1 tablespoon of white vinegar or lemon juice to ½ cup of regular milk. Let it sit for 5 minutes and you're good to go. I've done this more times than I can count.

How To Make This Peach Cobbler Step By Step

Preparing The Peach Filling

Start by getting your peaches ready. If they're firm, peel them with a vegetable peeler. Here's the thing though. If your peaches are really ripe, a peeler will bruise them. I learned this the hard way one summer and ended up with mushy peach pieces everywhere.

For ripe peaches, blanching is the way to go. Bring a large pot of water to a boil, drop in a few peaches at a time (make sure they're fully submerged), and let them sit for about 30 to 45 seconds. Pull them out and once they cool down a bit, the peels slide right off with your fingers. It's honestly so satisfying.

Slice your peaches and you should end up with about 9 cups. Add them to a 9x13 inch casserole dish. No need to grease the pan.

Top the peaches with 1 and ½ cups of granulated sugar. If your peaches aren't super sweet yet, go up to 2 cups. If they're really ripe and sweet, 1 and ¼ cups works great. Sprinkle the flour, cinnamon, cardamom (or nutmeg), and salt on top. Gently stir everything together, but be careful not to break the peach slices. Set this aside while you work on the topping.

Making The Cobbler Topping

Preheat your oven to 375 degrees F.

In a large bowl, whisk together the flour, sugar, salt, and baking powder. In a smaller bowl, beat together the egg and buttermilk, then pour this into the dry ingredients.

Now grab a pastry cutter and cut the wet ingredients into the flour mixture until you get a shaggy dough. Don't have a pastry cutter? A spoon works too, just use a cutting motion instead of stirring. You want it to look rough and crumbly with some dry spots still showing. That's totally fine.

Spread this topping over the peach filling as evenly as you can. Chop your cold butter into small pieces (about ½ inch chunks) and scatter them all over the top.

Baking The Cobbler

Pop it in the oven and bake for about 45 minutes. You'll know it's done when the topping is golden brown and the peach filling is bubbling around the edges. Let it cool for at least 15 minutes before serving. I know it's hard to wait, but it gives the filling time to thicken up.

Sprinkle with that extra 2 tablespoons of sugar right before baking for a little extra crunch on top. Donald always notices when I add this step and says it makes all the difference.

Storage And Reheating

Cover any leftovers with foil or plastic wrap and store in the fridge for up to 4 days. Honestly, the peaches get even more jammy and delicious the next day.

To reheat, warm individual portions in the microwave for about 45 seconds. Or pop the whole dish in the oven at 350 degrees F for about 15 minutes until it's warmed through. The topping stays surprisingly crispy if you reheat in the oven.

You can also freeze this cobbler for up to 3 months. Wrap it tightly in plastic wrap and then foil. Thaw overnight in the fridge and reheat in the oven. It won't be quite as crispy as fresh, but it still tastes amazing.

Tips And Variations For Your Peach Cobbler

• Use canned peaches in a pinch. Drain two 29 ounce cans, skip the blanching, and reduce the sugar to about 1 cup since canned peaches are already sweetened.
• Frozen peaches work great too. Thaw them first, drain the extra liquid, and follow the recipe as written. I've made this with frozen peaches in January and it still tasted like summer.
• Add a handful of fresh blueberries to the peach filling for a pretty color contrast and a little extra sweetness. Sarah loves it this way.
• Swap the cardamom for nutmeg if cardamom isn't your thing. Both work well, but cardamom gives it a slightly more warm and unique taste.
• Want it extra special? Serve with a big scoop of vanilla ice cream or a dollop of fresh whipped cream. Have you ever tried it with a drizzle of caramel sauce? Game changer.
• Don't overmix the topping. You want it rough and shaggy, not smooth. Those lumpy bits of butter and flour are what create the crispy golden texture.

Frequently Asked Questions About Peach Cobbler

Can You Use Canned Or Frozen Peaches For Peach Cobbler?

Yes, absolutely! I've made this both ways and it turns out great every time. For canned peaches, use two 29 ounce cans, drain them well, and cut back on the sugar since they're already in syrup. For frozen peaches, thaw them first and drain off any extra liquid. Fresh peaches give you the best texture, but canned and frozen are lifesavers when peaches aren't in season.

Do You Need To Peel Peaches Before Making Peach Cobbler?

I always peel mine. The skins can get a bit tough and chewy after baking, which isn't the best texture in a cobbler. If your peaches are ripe, blanching makes peeling super quick and easy. For firmer peaches, a regular vegetable peeler does the job. Alex actually helps me with this part, and it goes so much faster with an extra set of hands.

What Is The Difference Between Peach Cobbler And Peach Crisp?

Great question! A peach cobbler has a biscuit like topping that's thick, doughy, and golden. A peach crisp has a crumbly topping made with oats, butter, and brown sugar. Both are delicious, but cobbler feels more like a homemade classic to me. The cobbler topping soaks up some of those peach juices while staying crunchy on top, and it's just so good.

How Do You Know When Peach Cobbler Is Fully Baked?

Look for two things: the topping should be a deep golden brown, and you should see the peach filling actively bubbling around the edges and through any cracks in the topping. This usually happens around the 45 minute mark at 375 degrees F. If the top is browning too fast but the filling isn't bubbling yet, loosely cover it with foil and keep baking for a few more minutes.

Recipes You May Like

• Deliciously Warm Blueberry And Apple Crumble To Savor A warm fruit crumble that pairs perfectly with ice cream, just like this cobbler.
• Bourbon Pecan Peach Crisp Delight If you love peach desserts, this crisp version with bourbon and pecans is a fun twist.
• Gooey Air Fryer Caramel Apple Dump Cake Another fruity dump style dessert that comes together with barely any effort.

Time To Bake This Peach Cobbler

This easy peach cobbler is one of those recipes that just makes everyone happy. Juicy peaches, a sweet buttery crumb topping, and the house smells incredible while it bakes. It's the kind of dessert that brings the whole family to the kitchen before you even pull it out of the oven.

I really hope you give this one a try. It's been one of our go to desserts for years now, and I think it'll become one of yours too. Drop me a comment and let me know how it turns out!

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