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    Home ยป Recipes ยป Summer Recipes

    Peach Cobbler

    Published: July 20, 2022 by Sam Merritt โ€ข 78 Comments

    This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy.
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    collage of two photos of peach cobbler, the top being a single serving topped with ice cream and the bottom being a serving dish with one portion missing

    My juicy, homemade Peach Cobbler recipe is made with fresh peaches and a slightly sweetened cobbler topping. It takes just 20 minutes to prep and feeds a crowd. Recipe includes a how-to video!

    bowl of peach cobbler stopped with vanilla ice cream

    Summer’s Favorite Dessert

    Cobblers are so underrated. They have all the flavors of homemade pie, but they are SO much easier to make. There’s no rolling, crimping, or egg wash-ing, and with my recipes, you don’t even have to pre-cook the filling! Today’s peach cobbler recipe is all this and more; it’s perfectly sweet, completely un-fussy, and bursting with fresh peach flavor balanced by a buttery, biscuit-like cobbler topping.

    This recipe is ideal for those summer nights when you want a simple, homemade dessert. It uses quite a few peaches, so if you tend to be an overzealous peach picker, this was made for you! Of course, you can use frozen or canned peaches if you get a craving and peaches are out of season, but fresh peaches will yield the best flavor.

    I love this recipe because it’s:

    • Quick: takes just 20 minutes to prep!
    • Easy: just toss your peaches, place them in a pan, and cover them with dough.
    • Enough to serve a crowd: feeds 8 people.
    • Perfect for summer: tastes best with fresh peaches!

    What You Need

    overhead view of ingredients including peaches, brown sugar, lemon juice, and more
    Peach filling ingredients
    overhead view of ingredients including flour, sugar, butter, and more
    Cobbler topping ingredients

    Peach cobbler is comprised of two main parts: the juicy, fruity peach filling and the soft, buttery cobbler topping. Here are the key ingredients:

    • Peaches. While you can use frozen or canned peaches (thawed and/or drained), fresh are best. If yours aren’t quite in season yet, that’s okay; we’ll be macerating them in in sugar and spices, which really helps bring out their flavor!
    • Cornstarch. This helps thicken the peach mixture so it’s perfectly jammy, not runny.
    • Butter. I use very cold unsalted butter for my cobbler topping. If you only have salted butter on hand, reduce the salt in the recipe to ¼ teaspoon.
    • Cream. Make sure your cream is also very cold; this will give your biscuit topping a tender texture, golden brown color, and lovely flavor.

    SAM’S TIP: I like to use a food processor to keep things easy, but if you don’t have one, you can always cut the butter into your cobbler dough with a pastry cutter, two knives, or a grater.

    Remember, this is just an overview of the ingredients I used and why. For the full recipe please scroll down to the bottom of the post!

    How to Make Peach Cobbler

    overhead view of peaches being macerated in preparation for cobbler
    1. Combine the peach filling ingredients until the peaches are well-coated, then set this aside.
    2. Combine the dry ingredients in a food processor, scatter butter pieces over the top, and pulse until the mixture resembles coarse crumbs. I love this technique, it’s similar to the way I make my scones and takes all the heavy lifting out of the process.
    3. Stir in the milk and heavy cream until you have a soft batter/dough.
    overhead view of cobbler topping being combined in a food processor
    1. Stir your peaches before pouring them into a lightly buttered dish.
    2. Evenly distribute the cobbler topping over peaches.
    3. Bake until the topping is golden brown and cooked through.
    4. Serve warm with a scoop of vanilla ice cream or a dollop of homemade whipped cream.

    SAM’S TIP: Do your best to evenly distribute the cobbler topping, but don’t worry if there are gaps or holes; this is how cobblers are supposed to look!

    overhead view of cobbler topping being spooned onto peaches

    Frequently Asked Questions

    Should I peel my peaches for cobbler?

    That is 100% up to you! Some people like the color and texture from the peach skins, others prefer to peel them off (I always peel mine, I find the skin can become a bit tough after baking). If you don’t care either way, you can just leave them on to save time.

    What is the difference between peach cobbler and peach crisp?

    Cobblers are usually made with a thick, biscuit-like topping (this cobbler topping actually reminds me of strawberry shortcake). Crisps, on the other hand, have a more crumbly, streusel-like topping that’s often made with oats. If you’re looking for a great crisp recipe, check out my favorite apple crisp!

    What kind of peaches are best for cobbler?

    Fresh, local, and in-season peaches are best. When it comes to baking, I typically recommend a freestone peach for easy slicing. You can use yellow or white peaches, but I prefer using yellow peaches in my baking since they’ve got a brighter, slightly tangy undertone.

    dish of cobbler missing one serving

    If you love this recipe, give my blueberry cobbler, apple crisp, and strawberry cobbler a try too!

    Enjoy!

    Let’s bake together! I’ll be walking you through all the steps in my written recipe and video below! If you try this recipe, be sure to tag me on Instagram, and you can also find me on YouTube and Facebook

    Peach Cobbler with scoop of ice cream, on plate

    Peach Cobbler

    A juicy, made-from-scratch Peach Cobbler recipe made with fresh peaches and a slightly sweetened biscuit topping! 
    Be sure to check out my how-to VIDEO just below the recipe!
    5 from 28 votes
    Print Pin Rate
    Prevent your screen from going dark
    Course: Cobbler, Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 55 minutes minutes
    Total Time: 1 hour hour 15 minutes minutes
    Servings: 8 servings
    Calories: 422kcal
    Author: Sam Merritt

    Ingredients

    Peach Cobbler Filling

    • 3 pounds (1.4 kg) peaches peeled and sliced into ¼” slices, pit discarded
    • ¼ cup (50 g) granulated sugar
    • 2 Tbsp brown sugar firmly packed
    • 1 ½ Tablespoons cornstarch
    • ½ teaspoon ground cinnamon
    • ½ teaspoon salt
    • 1 ½ Tablespoons lemon juice

    Peach Cobbler Topping

    • 2 cups (250 g) all-purpose flour
    • ½ cup (100 g) granulated sugar
    • 1 Tablespoon baking powder
    • ½ teaspoon salt
    • 8 Tablespoons (113 g) unsalted butter* cold cut into pieces
    • ½ cup (120 ml) heavy cream cold
    • ⅓ cup (80 ml) milk cold

    Instructions

    • Preheat your oven to 350F (175C) and lightly butter a 9×13 baking dish. Set aside.
    • In a large bowl, stir together sugar, brown sugar, cornstarch, cinnamon, and salt. Add peaches and drizzle with lemon juice. Toss all ingredients together until all peach slices are coated with the sugar/flour mixture. Set aside while you prepare your peach cobbler topping.
      3 pounds (1.4 kg) peaches, ¼ cup (50 g) granulated sugar, 2 Tbsp brown sugar, 1 ½ Tablespoons cornstarch, ½ teaspoon ground cinnamon, ½ teaspoon salt, 1 ½ Tablespoons lemon juice

    Peach Cobbler Topping

    • Combine flour, sugar, baking powder, and salt in the basin of a food processor¹ and pulse until combined.
      2 cups (250 g) all-purpose flour, ½ cup (100 g) granulated sugar, 1 Tablespoon baking powder, ½ teaspoon salt
    • Scatter (cold) butter pieces over the top of the flour mixture and pulse again until mixture resembles coarse crumbs.
      8 Tablespoons (113 g) unsalted butter* cold
    • Add heavy cream and milk and pulse briefly until mixture clumps together and forms a soft dough.
      ½ cup (120 ml) heavy cream, ⅓ cup (80 ml) milk
    • Stir your peaches once more and then pour peach slices (and any juices) to prepared 9×13 baking dish. Spread peaches so they’re evenly distributed in the pan.
    • Use your hands or a pair of spoons to evenly drop the cobbler batter over the top of the peaches. It most likely won’t completely cover the peaches and that’s fine (see picture in post), but try to arrange the batter so that it is distributed fairly evenly and clumps are approximately equal in size and depth so they cook evenly.
    • Transfer peach cobbler to 350F (175C) oven and bake for 45-55 minutes or until the topping is beginning to turn light golden brown and is cooked through (a toothpick inserted in the center of the thickest part of cobbler topping should come out without any wet batter).
    • Allow peach cobbler to cool for several minutes and then serve! Top with vanilla ice cream or whipped cream, if desired!

    Notes

    ¹If you don’t have a food processor, you can combine the dry ingredients in a large bowl and stir with a spoon, then use a pastry cutter to cut the butter into the mixture until it resembles coarse crumbs.

    Nutrition

    Serving: 1serving (does not include ice cream) | Calories: 422kcal | Carbohydrates: 62g | Protein: 5g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 52mg | Sodium: 487mg | Potassium: 360mg | Fiber: 4g | Sugar: 35g | Vitamin A: 1200IU | Vitamin C: 17.3mg | Calcium: 1050mg | Iron: 0.5mg

    Nutritional information is based on third-party calculations and should be considered an estimate only. Actual nutritional content will vary based upon brands used, measuring methods, cooking method, portion sizes, and more.

    Tried this recipe? Show me on Instagram!Mention @SugarSpun_Sam or tag #sugarspunrun!

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    Reader Interactions

    Comments

    1. Natalie Kaplan

      August 18, 2025 at 12:31 am

      Made tonight, along with the homemade whipped cream, and it was a huge hit! BUT I have leftovers and not sure of the best way to save and re-serve so the topping doesnโ€™t get ruined. Any recommendations?

      Reply
      • Sam Merritt

        August 19, 2025 at 10:26 am

        Hi Natalie! I would just let it cool and cover the dish. I typically just portion out what I am going to eat and microwave it. You could reheat the whole dish in the oven, but that will take a bit longer.

        Reply
    2. Laurel Demond

      August 09, 2025 at 5:10 am

      can’t wait to try ๐Ÿ˜‹

      Reply
    3. Mitchel Boutte

      August 09, 2025 at 12:15 am

      5 stars
      ohh yeah ๐Ÿ‘ I just happened to have a couple pounds of fresh peaches and you posted this recipe I have never peeled peaches before and I googled it.. so easy, I’m a diabetic and I used brown sugar substitute also added some ginger powder with the cinnamon, it’s fantastic!! thank you for the recipe.

      Reply
      • Sam Merritt

        August 09, 2025 at 10:10 pm

        I’m so glad you enjoyed it so much, Mitchel! ๐Ÿ™‚

        Reply
    4. Elizabeth

      August 08, 2025 at 8:13 pm

      Could you make this without a food processor?

      Reply
      • Sam Merritt

        August 09, 2025 at 10:13 pm

        Hi Elizabeth! There is a note below the recipe to make this without a food processor. ๐Ÿ™‚

        Reply
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    5 from 28 votes (9 ratings without comment)

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    The author (Sam) in blue shirt holding donut Hi, I'm Sam! I'm dedicated to bringing you sweet, simple, and from-scratch dessert recipes. My life may or may not be controlled by my sweet tooth. Send help (or chocolate). Read more about me.

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