This Southern classic peach cobbler recipe is a family favorite and a great way to celebrate the peach season! Made from scratch with fresh ripe peaches and a warm, sweet crust, it’s the perfect treat to enjoy fresh from the oven with a scoop of ice cream!
Recipe For Peach Cobbler Ingredients
There’s something about the aroma of fresh, warm peach cobbler that just draws you in. The sweet smell of baked peaches mixed with cinnamon and sugar is enough to make anyone’s mouth water.
The combination of the flaky, buttery crust and the juicy filling is pure perfection. The peaches are always the star of the show, bursting with flavor in every bite.
You’ll need:
For The Peach Filling:
- 2 tablespoons unsalted butter, room temperature (to butter the baking dish)
- 10 cups peeled and sliced fresh peaches (from approximately 5 pounds or 14-15 fresh ripe peaches)
- ⅓ cup light brown sugar, packed
- 1 ½ tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 ½ teaspoons vanilla extract
For The Cobbler Topping:
- 1 ½ cups all-purpose flour
- ⅓ cup + 1 tablespoon granulated sugar, divided (⅓ cup in the dough mixture, 1 tablespoon for the topping)
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes
- ½ cup buttermilk, cold
- ¼ teaspoon cinnamon
Substitutions And Additions
PEACHES: Cobblers can be made with many types of fruit filling. In this easy cobbler recipe, you could swap out the peaches for many other fruits.
Some of the most common are apples, strawberries, raspberries, cherries, rhubarb, or blackberries. You could also make a mixed berry cobbler and use more than one type of berry.
You can also opt to use canned or frozen fruit instead of fresh fruit. This will make the prep quicker, as you don’t have to peel or slice your fruit.
If you are using frozen peaches, be sure to let them thaw completely. If using canned, be sure to drain the fruit juices.
TOPPING: A popular way to simplify the crust topping in a cobbler recipe is to use cake mix as an alternative to making your own crust topping.
It doesn’t taste quite the same, but for the ease it offers, it can be worth it. I recommend using a vanilla cake mix to do this.
Another popular alternative is to use Bisquick as the base for your crust topping. The Bisquick will still need to be mixed with sugar, butter, and milk or hot water.
How To Make This Peach Cobbler Recipe
The first step in making this classic dessert is to prepare the peaches. We’ll walk you through the easy process below.
Once they are layered in the baking dish, top them with the crumbly crust and cinnamon sugar before popping it in the oven.
For The Peach Filling
STEP ONE: Preheat the oven to 350°F. Spread 2 tablespoons of butter evenly over the sides and bottom of a 9×13 baking dish, then set aside.
STEP TWO: Pit, peel, and slice the peaches into ½ inch thick slices. Add to a large mixing bowl and set aside.
STEP THREE: In a small bowl, whisk together the light brown sugar, cornstarch, ground cinnamon, and ground ginger until the cornstarch is evenly distributed with the other ingredients.
STEP FOUR: Add the sugar mixture and vanilla extract to the sliced peaches. Gently stir to coat all the peaches with the sugar mixture.
STEP FIVE: Transfer the sugar-coated peaches to the prepared baking dish and bake for 15 minutes on the center rack of the oven. While the peaches are baking, prepare the cobbler topping.
For The Cobbler Topping
STEP SIX: In a large bowl, whisk together the all-purpose flour, ⅓ cup granulated sugar, baking powder, and salt.
STEP SEVEN: Cut the butter into the flour mixture using a pastry blender, or two butter knives, until it resembles coarse crumbs.
STEP EIGHT: Add the buttermilk and gently fold the mixture just until no dry pockets remain. The dough will be shaggy, soft, and slightly sticky similar to a buttermilk biscuit dough. Be careful not to overwork the dough, or it can become tough when baked. Drop the cobbler dough evenly over the peaches after their initial 15-minute bake.
STEP NINE: In a small bowl, stir together the remaining 1 tablespoon granulated sugar and ¼ teaspoon ground cinnamon. Sprinkle evenly over the cobbler topping. Return the cobbler to the oven and bake for an additional 35 to 40 minutes or until the cobbler is golden brown and the juices are bubbling.
STEP TEN: Allow the peach cobbler to rest at room temperature for 5 to 10 minutes before serving.
How To Serve
The best way to serve fresh peach cobbler is warm with a scoop of vanilla ice cream and a dollop of whipped cream.
For more tasty cobbler recipes, check out our strawberry cobbler or peach cobbler muffins.
If you’re looking for more things to make with your peaches, use them up with our peach bread pudding, peach pretzel salad, or our amazing peach iced tea.
MORE COBBLER RECIPES
Storage
IN THE FRIDGE: Leftovers of homemade peach cobbler can be stored in the refrigerator if you plan to eat it up quickly in the days following.
Once the cobbler has cooled completely, cover with plastic wrap and refrigerate for up to 3 days. Reheat in a 325°F preheated oven (plastic wrap removed) for 15-20 minutes or just until warmed through.
IN THE FREEZER: Leftover cobbler that has been cooked can also be frozen to increase its shelf life. It will keep in the freezer for approximately 6 to 8 months.
Reheat the frozen cobbler in the oven using the baking directions provided.
Likewise, you can easily store unbaked cobbler in the freezer, which makes for easy enjoyment later on. Uncooked frozen cobbler will last for 2 to 4 months. When ready to bake, add 20 minutes to the baking time. You can bake it from frozen, no need to thaw.
Easy Recipe Peach Cobbler
This easy peach cobbler recipe is quick and simple to make. Peach cobbler is a classic fruit-filled dessert with a homemade crusted top.
Serve it warm with vanilla ice cream, and you’ve got yourself the ultimate comfort food. It’s a sweet treat that’s the perfect end to any meal!
Frequently Asked Questions
You can make cobbler any time of year. Use can use fresh sweet peaches during the summer months and canned or frozen peaches at other times of the year.
This easy recipe can be stored in the fridge for up to 3 days.
Reheat this perfect peach cobbler in the oven at 325°F for about 15 to 20 minutes.
Recipe for Peach Cobbler
Ingredients
Peach Filling
- 2 tablespoons unsalted butter, room temperature (to butter the baking dish)
- 10 cups fresh peaches, peeled and sliced (from approximately 5 pounds or 14 to 15 fresh ripe peaches)
- ⅓ cup light brown sugar, packed
- 1 ½ tablespoons cornstarch
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground ginger
- 1 ½ teaspoons vanilla extract
Cobbler topping
- 1 ½ cups all-purpose flour
- ⅓ cup granulated sugar, in the dough mixture
- 1 tablespoon granulated sugar, for the topping
- 1 teaspoon baking powder
- ½ teaspoon salt
- ½ cup unsalted butter, cold and cut into small cubes
- ½ cup buttermilk, cold
- ¼ teaspoon cinnamon
Instructions
Peach Filling
- Preheat the oven to 350°F. Spread 2 tablespoons butter evenly over the sides and bottom of a 9×13 baking dish then set aside.
- Pit, peel and slice the peaches into ½ inch thick slices. Add to a large mixing bowl and set aside.
- In a small bowl whisk together the light brown sugar, cornstarch, ground cinnamon, and ground ginger until the cornstarch is evenly distributed with the other ingredients.
- Add the sugar mixture and vanilla extract to the sliced peaches. Gently stir to coat all the peaches with the sugar mixture.
- Transfer the sugar coated peaches to the prepared baking dish and bake for 15 minutes on the center rack of the oven. While the peaches are baking, prepare the cobbler topping.
Cobbler Topping
- In a large bowl, whisk together the all-purpose flour, ⅓ cup granulated sugar, baking powder and salt.
- Cut the butter into the flour mixture using a pastry blender, or two butter knives, until it resembles coarse crumbs.
- Add the buttermilk and gently fold the mixture just until no dry pockets remain. The dough will be shaggy, soft, and slightly sticky similar to a buttermilk biscuit dough. Be careful not to overwork the dough or it can become tough when baked. Drop the cobbler dough evenly over the peaches after their initial 15 minute bake.
- In a small bowl stir together the remaining 1 tablespoon granulated sugar and ¼ teaspoon ground cinnamon. Sprinkle evenly over the cobbler topping. Return the cobbler to the oven and bake for an additional 35 to 40 minutes or until the cobbler is golden brown and the juices are bubbling.
- Allow the peach cobbler to rest at room temperature for 5 to 10 minutes before serving.
Notes
- Freestone peaches are the easiest to remove the pit, peel and slice for this recipe. If using yellow cling peaches (a common grocery store variety), you will need to cut around the pit using a small sharp knife before peeling and slicing.
- Choose fresh peaches that are still slightly firm and have a fragrant smell. If the peaches are too firm, they will be hard to remove from the pit. If they are too soft, they will become too mushy when baked.
- Frozen unsweetened peach slices can be used if fresh peaches are out of season and unavailable. Be sure to thaw completely and pat dry with a paper towel before adding to the recipe so they do not give off too much excess moisture when baked.
- I do not recommend using canned peaches as they are typically already sweetened and too soft for a long bake period. They tend to become so soft that they do not hold their shape and fall apart when baked.
- Prebaking the peaches, before adding the cobbler topping, allows the peaches to cook down slightly and soften before being topped. You can skip this part if your peaches are already quite ripe and soft. You may need to reduce your total cook time to 35-40 minutes if doing this.
Nutrition
Comments
Helen says
Yikes! This is yummy! My son said this is way better than the other ones I’ve made. Needless to say I’m saving this one for repeat. Peak peach season here in Ontario 🍑🍑!