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Fresh peaches, fluffy cake topping, and loads of your favorite spices make a Peach Cobbler that truly celebrates this summertime fruit favorite!
Summer’s here, and my old-fashioned peach cobbler recipe comes loaded with fresh peaches, just the right spices, and an amazing, sugar-crusted cake-like topping! It’s the best peach cobbler I’ve ever had!
It’s perfect for those warm summer evenings spent with friends and family around the table, sharing a delicious meal and lots of laughter!
If you’re as crazy for cobbler as my family is I hope you’ll try my strawberry cobbler, apple cobbler, blueberry cobbler, or blackberry cobbler next! Your family will love them all. I promise! ♥
Let’s bake this cobbler!
What I Love About This Recipe
No dessert says SUMMER quite like a big bowl of steaming, fresh peach cobbler. Top it with a scoop of vanilla bean ice cream and you’ve got heaven!
- Perfect celebration of summer
- Great for parties!
- Delicious cold, hot, alone, or à la mode!
What Is A Peach Cobbler?
Peach cobbler is a baked dessert that features a layer of sliced or chunked peaches, often with sugar and spices, and is then topped with a cakey or biscuit-style layer. It differs from a peach crisp, which has a crispier, less cake-like top layer.
How To Pick The Best Peaches
Pick unblemished fruit that is firm but not mushy. The overall color should be a vibrant yellow or golden hue, often with a reddish tint on one side. There should be some slight give when pressed, and there should be a sweet fragrance.
Can You Use Canned or Frozen Peaches?
Yes, you can! And since peach season doesn’t extend throughout the year, these are nice alternatives when the season is over! Be sure to thaw and drain the frozen peaches and the canned peaches well. Extra moisture can ruin the cobbler, so be careful to watch for it. You may also need to dab the canned or frozen peaches with paper towels as needed.
How To Easily Peel Peaches
Do you have to peel peaches for this cobbler recipe? I say yes! If you leave them with the peel on, the peel will detach from the sliced fruit as it bakes, and you’ll have weird pieces of floating peel in the cobbler. It detracts from the wonderful texture of this cobbler.
Here’s How To Peel Peaches:
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- Bring a large pot of water to a boil.
- Using a paring knife, make an X on the bottom of the peach through the skin.
- Ease the peaches into the boiling water (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
- Plunge peaches into a bowl filled with ice and water.
- Using the tip of the paring knife, grab the edge of the skin at the X and peel.
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Easy Peach Cobbler Ingredients
Fruit Filling
- Peaches: I like making my cobblers with ripe, but not overly ripe fruit. If you try to peel overripe or very ripe peaches, you always lose way too much of the flesh. I think very ripe peaches are best eaten out of hand or used in fruit smoothies.
- Sugar: Granulated sugar.
- Brown Sugar: Light of dark.
- Cinnamon: The perfect spice for peach cobbler.
- Nutmeg: Adds a nice warm undertone.
- Lemon Juice: The addition of lemon juice not only adds a great tang, but it also helps the cooking process by bringing necessary acidity. The final result is tender, delicious peaches!
- Cornstarch: To thicken the filling.
Cake Topping
- All-Purpose Flour:
- Sugar: Granulated sugar.
- Brown Sugar: Light of dark.
- Baking Powder: Gives some rise to the topping.
- Salt: Works with baking powder to get the topping to rise.
- Butter: I use unsalted butter. Make sure the butter is very cold.
- Water: Yes, the water needs to be boiling when you add it.
Tips
- Initial Bake: That initial bake softens the peaches so that the final dish has perfectly soft, melt-in-your-mouth fruit. You can skip that initial bake if your peaches to be a bit more on the solid side — but I love how this bake makes the peaches almost jam-like!
- Cutting Butter: Why should you cut butter into your flour and not just mix it all quickly? You want those chunks of unmelted butter to stick around! That’s what will give you a really tender, moist cake at the end.
- Optional Toppings: Vanilla ice cream, whipped cream, even yogurt — the toppings are endless for peach cobbler! But don’t feel like you have to have toppings — this cobbler is perfect on its own.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Refrigerator? You can store your peach cobbler in the fridge for up to five days. I love eating this straight out of the fridge, but you can also toast up a slice in a toaster oven to get some of that crispiness back in the cake topping.
- Can You Freeze This? Yes! Make sure your cobbler is fully cooled (you don’t want to lower the temperature of your freezer with hot cobbler!) and freeze for up to eight months.
- To thaw, let it sit in the fridge overnight, then give it some life by letting it bake in the oven until the topping resuscitates.
- Make-Ahead: You can prep the peach filling up to a day in advance. I actually love letting the peaches soak in their coating before I bake them — it brings out all the yummy flavors and lets everything really shine!
- Food Safety: If you’d like more food safety info, check out this article. I’ve yet to find an article that specifically lists cobblers and crisps, I use the “fruit pies” under baked goods as my reference.
How To Reheat Classic Peach Cobbler
My family prefers to eat peach cobbler when it’s warm, so if your family is the same, knowing how to reheat it is essential! It can be reheated in the oven or microwave.
For reheating in the oven: Remove it from the fridge and let it come to room temperature. Place it in a preheated 350-degree oven, tightly covered with aluminum foil, until it’s heated through.
For reheating in the microwave: Place in a microwave-safe dish, loosely cover with damp paper towels, and microwave until heated through.
How To Serve Peach Cobbler
We love it warm with a big scoop of vanilla ice cream! Homemade whipped cream works well, too!
How To Make Southern Peach Cobbler Recipe
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Fold the sliced peaches, sugar, cinnamon, nutmeg, lemon juice, and cornstarch.
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Pour it to a baking pan.
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Bake.
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Mix together all the cake topping ingredients, except the boiling water.
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Cut the butter into the dry ingredients until the mixture looks like a coarse meal.
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Pour in the boiling water and stir.
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After the peaches have been baked, pull baking dish from the oven.
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Drop large spoonfuls of the dough/batter topping over the peaches.
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Sprinkle the top of the dough with sugar.
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Bake until golden brown.
***See the full instructions below.
More Peach Favorites
- Peach Moonshine
- Peach Pie –with double pie crust!
- Peaches and Cream Pie
- Peach Pound Cake
- Peach Cobbler Pound Cake
- Peach Bourbon Upside-down Cake
- Peach Cobbler Dump Cake
More Cobbler Recipe Favorites
Because you can never have too many dessert recipes!
- Bisquick Peach Cobbler
- Chocolate Cobbler
- Pear Cobbler
- Bisquick Blueberry Cobbler
- Cherry Cobbler With Cake Mix
- Pecan Pie Cobbler
- Bisquick Apple Cobbler
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Southern Peach Cobbler
Ingredients
- 8 fresh peaches peeled, pitted and sliced into wedges
- 1/4 cup white sugar
- 1/4 cup brown sugar firmly packed
- 1/4 teaspoon cinnamon
- 1/8 teaspoon nutmeg
- 1 teaspoon fresh lemon juice
- 2 teaspoons cornstarch
Cake Topping:
- 2 cups all-purpose flour
- 1/2 cup white sugar
- 1/2 cup brown sugar firmly packed
- 2 teaspoons baking powder
- 1 teaspoon salt
- 12 tablespoons cold unsalted butter cut into small pieces
- 1/2 cup boiling water
Sugar Topping:
- 3 tablespoons white sugar
Instructions
- Preheat oven to 400ºF (2004ºC).
- In a large bowl, fold the peaches, 1/4 cup each of white and brown sugars, cinnamon (1/4 teaspoon), nutmeg (1/8 teaspoon), lemon juice (1 teaspoon), and cornstarch (2 teaspoons) until all ingredients are well combined.
- Pour fruit mixture into a 9X13-inch baking dish.
- Place in the preheated oven and bake for 10 minutes.
- While peaches are in the oven, mix together all the cake topping ingredients, except the boiling water to a medium bowl.
- Use a pastry blender to cut the butter into the dry ingredients (12 tablespoons) until the mixture looks like a coarse meal.
- Pour in the boiling water (1/2 cup) and stir just until the mixture comes together and is just mixed through.
- After the peaches have baked the 10 minutes, pull them from the oven and drop large spoonfuls of the dough topping over the peaches.
- Evenly sprinkle the top of the dough with the 3 tablespoons of sugar.
- Place the baking dish on a rimmed baking sheet in case the cobbler bubbles over and drips, and bake for 30 minutes or until the topping is golden and baked through and the peaches are tender.
Fans Also Made:
Notes
- Initial Bake: That initial bake softens the peaches so that the final dish has perfectly soft, melt-in-your-mouth fruit. You can skip that initial bake if your peaches to be a bit more on the solid side — but I love how this bake makes the peaches almost jam-like!
- Peeled Peaches: I get the best results when I peel my peaches before using them. Here’s how I simplified this often-annoying process:
- Bring a large pot of water to a boil.
- Using a paring knife, make an X on the bottom of the peach through the skin.
- Ease the peaches into the boiling water (not all at once because you don’t want the water temperature to drop too low) for 30 seconds. Remove with a slotted spoon.
- Plunge peaches into a bowl filled with ice and water.
- Using the tip of the paring knife, grab the edge of the skin at the X and peel.
- Cutting Butter: Why should you cut butter into your flour and not just mix it all quickly? You want those chunks of unmelted butter to stick around! That’s what will give you really tender, moist cake at the end.
- Optional Toppings: Vanilla ice cream, whipped cream, even yogurt — the toppings are endless for peach cobbler! But don’t feel like you have to have toppings — this cobbler is perfect on its own.
Have you tried prepping the cobbler and freezing it prior to baking? I have Sooo many peaches and want to put up a second cobbler to make later.
Hi, Becky! You can prep the peach filling up to a day in advance. I actually love letting the peaches soak in their coating before I bake them — it brings out all the yummy flavors and lets everything really shine!
I tweaked the cake part a bit by adding 2 tsp of vanilla and a bit of cinnamon. I also doubled the cake part and used 12 peaches with other filling ingredients increased by ratio. Turned out fantastic. I definitely recommend putting a baking sheet under the 9×13.
This was my first cobbler and I love it. Saving this recipe! Thanks for your creation! And inspiration!
I found that because I double the dough, I had to increase cooking time. I cooked for 40 mins, then increased temp to 425, put a tin foil lid on, and baked for another 15 mins.
This cobbler recipe is amazing! I followed the recipe to a T, besides adding nutmeg. My family, including young kids, loved it! Thanks for sharing!
Wow, that’s amazing! I’m so happy you and your family loved this cobbler 🙂
Anybody tried this recipe with blueberries instead of peaches? I adore this recipe but have a ton of blueberries in the freezer.
Hi, Elizabeth. I have Blueberry Cobbler recipe: https://www.gonnawantseconds.com/easy-blueberry-cobbler/
You can use frozen berries instead. Just keep the berries frozen until you’re ready to assemble and cook.
Enjoy!
made with peaches that I froze last summer and it is sooo good
Wow, Barbara! That’s so awesome <3
Thank you for sharing 🙂
I haven’t tried your recipe yet but it does sound delicious! I was wondering if this cobbler can be made in ramekins. Would I need to make any changes? I’m doing a bridal shower and the bride absolutely loves peach cobbler. Was hoping to serve individually. Can’t wait to try this! Thanks
Hi, Lisa! I haven’t tried making this peach cobbler in ramekins. That sounds fantastic though!
Hmmmm… try to bake a small batch at 350F or 375F first. Then check the doneness from time to time.
I have made this cobbler many times using frozen peaches and it is delicious. I add a little extra corn starch and flour to the peaches. Constancy perfect. Love this recipe, thank you.
Hi, June! Wow, thank you so much for your positive review! I’m glad to know it works well with frozen peaches! Can’t wait to try that.
I used frozen peaches. I let them thaw a little, added a little extra flour and corn starch. It was delicious, constancy was perfect. Love this recipe, thank you.
If using can peaches do I follow the same ingredients are do I lessen the sugar content
Hi, Tammye. I’m not sure. You can also try our Peach Dump Cake, which uses canned peaches. Here’s the link:
https://www.gonnawantseconds.com/peach-dump-cake/
Can I use can peaches
Hi, Tammye. I haven’t tried this with canned peaches, but a reader tried it, here’s her version: “I doubled the cobbler topping, used 2 canned peaches 29oz. since they’re out of season drained one can kept the other’s juices and cooked until golden brown about 45 minutes to an hour.”
Can I use frozen or can peaches I can’t find fresh peaches
Hi, Tammye. I haven’t tried using frozen peaches. I saw some peach cobbler recipes that use frozen. Just thaw them first. I hope this helps and let us know how it turns out!
OMG I made this recipe today and it was soo good. I doubled the cobbler topping, used 2 canned peaches 29oz. since they’re out of season drained one can kept the other’s juices and cooked until golden brown about 45 minutes to an hour. This is a keeper.
Hi Monique! So happy you enjoyed. Your changes sound delicious. Thank you for sharing how you made this with canned peaches! <3
Did you use all of the other ingredients in the recipe for the peaches
Yes, Tammye.
Did you keep the same sugar content or lessen
I kept the sugar the same>
Excellent!! This is a great recipe. Did not think it needed any adjustments.
Yay! Thank you, CC! 🙂
Absolutely amazing! Simple to make. Delicious with vanilla ice cream. Major hit with my boyfriend and my 15 year old son. Made it with fresh Palisade, Colorado peaches!
Hi, Sheila! That’s amazing! I’m so happy you all like it. Thank you for your positive review 🙂
Our supermarket peaches have not been the best can I use frozen peaches for this recipe? I’m bring this to a Shrimp Boil party tomorrow and thought it would be perfect for the occasion. Thanks
Hi, Adrianne. I haven’t tried using frozen peaches. I saw some peach cobbler recipes that use frozen. Just thaw them first. I hope this helps and let us know how it turns out! Thank you!
This is very easy and the taste is wonderful. Will definitely use this recipe again.
Hi, Beth. I’m so happy you liked this cobbler!
Delicious! I have so many peaches on my tree that I decided I would give this a try & im glad I did, but more importantly my husband was in love with it. I have my second one in the oven right now. But this time I did make only a couple of changes, I added more peaches, Quite a bit more actually, and doubled the spices. Other than that I made no other changes. Sure wish I could add a picture
Hi, Charisse! I’d love to see a photo, I wish there’s an option here. Thank you for your positive review! Having a peach tree is amazing, right? 🙂
Came out perfectly and delicious as written, thank you!
You are so welcome, Victoria! I’m happy you enjoyed!!!
Absolutely love this recipe! Every time I make it, I remember why it is one of my favourite summer desserts!!
Yay! Thank you so much, Heather! 🙂
Can I omit the nut Meg and lemon juice?
Hi, Cathy. I haven’t tried that, but you can. Let us know how it turns out. Enjoy! 🙂