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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!
PEACH COBBLER INGREDIENTS
For the Peach Filling:
- 10 cups ripe fresh peaches, sliced into thin wedges
- 2 teaspoons fresh lemon juice
- ¼ cup of sugar
- ¼ cup of brown sugar
- ¼ teaspoon of ground cinnamon
- ⅛ teaspoon of allspice
- 1 teaspoon of vanilla extract
- 2 teaspoon of cornstarch
For the Crust Topping:
- 2 cups all-purpose flour
- ½ cup of white sugar
- ½ cup of brown sugar
- 2 teaspoon of baking powder
- 1 teaspoon of salt
- 12 tablespoons butter, chilled and grated on a cheese grater
- ½ cup hot water
For the Cinnamon Sugar Topping:
- ⅓ cup sugar
- 2 teaspoon cinnamon
SUBSTITUTIONS AND ADDITIONS
PEACHES: Cobbler 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 as delicious, 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
STEP ONE: Preheat the oven to 425°F. Spray a 9×13 deep-sided baking dish with cooking spray and set aside.
STEP TWO: In a large bowl, combine peaches, lemon juice, white sugar, brown sugar, cinnamon, allspice, vanilla extract and cornstarch. Stir well to coat all peach slices.
If you are using canned peaches, make sure to drain them well before adding to the other ingredients.
STEP THREE: Pour peach mixture into the bottom of your greased 9×13 baking dish. Place in the oven to bake the peaches for about 10 minutes while you make the crust and cinnamon sugar topping.
STEP FOUR: In a separate medium bowl, combine flour, sugar, brown sugar, baking powder, salt, and grated butter. Stir to combine. Pour hot water into a bowl and mix flour mixture until a dough forms.
Make sure your butter is really cold! Take it out of the fridge right before you begin this process.
STEP FIVE: In a separate bowl, combine the sugar and cinnamon. Stir well.
STEP SIX: Remove your peaches from the oven and drop spoonfuls of the crust topping mixture on top of peaches. Use a spoon or spatula to spread out the crust topping mixture so it’s evenly covering the peaches. Sprinkle sugar and cinnamon topping evenly over the top of the whole cobbler.
STEP SEVEN: Place back in the oven and let cook for 25-30 minutes, or until the cobbler topping is golden brown and the peach juices are bubbling up on the sides of the cobbler.
STEP EIGHT: Serve warm with vanilla ice cream.
HOW TO SERVE
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. Cooked fruit desserts like peach cobbler will only last in the fridge for about 2-3 days. Be sure to place foil or a lid over your pan before placing it in the fridge.
IN THE FREEZER: Leftover cobbler that has been cooked can also be frozen to increase the 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 bake time. You can bake it from frozen, no need to thaw.
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 other times of the year.
This easy recipe can be stored in the fridge for up to 4 to 5 days.
Reheat this perfect peach cobbler in the oven at 350°F for about 20. minutes.
MORE RECIPES YOU’LL LOVE
- Chocolate Red Wine Cake
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- No-Churn Cotton Candy Ice Cream
- Berry Icebox Cake
- 10 cups peaches sliced into thin wedges
- 2 teaspoons lemon juice
- ¼ cup sugar
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon allspice
- 1 teaspoon vanilla extract
- 2 teaspoon cornstarch
- 2 cups flour
- ½ cup sugar
- ½ cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon salt
- 12 tablespoons butter chilled and grated on a cheese grater
- ½ cup hot water
CINNAMON SUGAR TOPPING
- ⅓ cup sugar
- 2 teaspoons cinnamon
- Preheat the oven to 425°F. Spray a 9×13 deep-sided baking dish with cooking spray and set aside.
- In a large bowl combine the peaches, lemon juice, sugar, brown sugar, cinnamon, allspice, vanilla extract, and cornstarch. Stir well to coat all peaches.
- Pour peach mixture into the bottom of your greased 9×13 baking dish. Place in the oven to bake peaches for about 10 minutes while you make the crust and cinnamon sugar topping.
- In a separate medium bowl combine flour, sugar, brown sugar, baking powder, salt, and grated butter. Stir to combine. Pour hot water into a bowl and mix until a dough mixture forms.
- In a separate small bowl combine the sugar and cinnamon, stir well.
- Remove your peaches from the oven and drop spoonfuls of the crust topping mixture on top of the peaches. Use a spoon or spatula to spread out the crust topping mixture so it’s evenly covering the peaches. Sprinkle the cinnamon-sugar topping evenly over the top of the crust topping.
- Place back in the oven and let cook for 25-30 minutes, or until the crust topping is browned and the peach juices are bubbling up on the sides of the cobbler.
- Serve warm with vanilla ice cream.