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Peach Cobbler

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A close up of food, with Cobbler and Peach
This old-fashioned peach cobbler is a classic Southern dessert made with fresh peaches and a sweet crust.
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This Southern peach cobbler recipe is a family favorite! 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! Celebrate the peach season with this delicious recipe.

Our recipes for this Blueberry Dump Cake or Cherry Danish are two more favorite desserts. They are easy and delicious, just like our peach cobbler. All three would be wonderful when served warm and topped with our homemade No-Churn Vanilla Ice Cream. For another tasty cobbler recipe, check out our blackberry cobbler.

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PEACH COBBLER INGREDIENTS

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You will need:

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
A close up of food on a table, with Cobbler and Peach

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.

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HOW TO MAKE THIS PEACH COBBLER RECIPE

A close up of food, with Cobbler and Vanilla ice cream

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.

PRO TIP: 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.

A plate of food on a table, with Cobbler and Bowl

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.

PRO TIP: 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 the 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 cobbler.

STEP SEVEN: Place back in the oven and let cook for 25-30 minutes, or until the crust topping is golden brown and the peach juices are bubbling up on the sides of the cobbler.

A piece of cake on a table

STEP EIGHT: Serve warm with vanilla ice cream.

HOW TO SERVE

Fresh peach cobbler is best served warm with a scoop of vanilla ice cream and a dollop of whipped cream. Serve with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash it down.

STORAGE

In the Fridge: Leftovers 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 melted 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!

FAQ

What kind of peaches should I use for cobbler

You can make cobbler all year round. Use can use fresh peaches during the summer months and canned or frozen peaches other times of the year.

How do I store peach cobbler?

Peach cobbler can be stored in the fridge for up to 4 to 5 days.

How do I reheat peach cobbler?

Reheat peach cobbler in the oven at 350°F for about 20. minutes.

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A close up of food, with Cobbler and Peach

Peach Cobbler

5 from 6 votes
This old-fashioned peach cobbler is a classic Southern dessert made with fresh peaches and a sweet crust.
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 8

Ingredients
  

PEACH FILLING

  • 10 cups peaches sliced into thin wedges
  • 2 teaspoons lemon juice
  • ¼ cup sugar
  • ¼ cup brown sugar
  • ¼ teaspoon cinnamon
  • teaspoon allspice
  • 1 teaspoon vanilla extract
  • 2 teaspoon cornstarch

CRUST TOPPING

  • 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

  • cup sugar
  • 2 teaspoons cinnamon

Instructions
 

  • 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.

Notes

TIP: If you are using canned peaches, make sure to drain them well before adding to the other ingredients.
 
TIP: Make sure your butter is really cold! Take it out of the fridge right before you begin this process.

Nutrition

Calories: 380kcal | Carbohydrates: 91g | Protein: 5g | Fat: 1g | Saturated Fat: 1g | Sodium: 301mg | Potassium: 553mg | Fiber: 4g | Sugar: 63g | Vitamin A: 628IU | Vitamin C: 13mg | Calcium: 94mg | Iron: 2mg
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  1. Alena says

    What do you do with brummel and brown? do you use the whole box of yellow cake mix or just two cups? Also do you prepare the cake mix first, as it is instructed on the box? TIA

    • Layne Henderson says

      5 stars
      Use two cups of the dry cake mix. Do not make the cake first, just use the dry mix.

      The Brummel and Brown gets mixed into the cake mix, which is shown in the third direction.

      Enjoy 🙂

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