A juicy, made-from-scratch Peach Cobbler recipe made with fresh peaches and a thick, slightly sweetened cobbler topping! Recipe includes a how-to video!
The Best Peach Cobbler
We’re slowly but surely starting to get settled in the new house.
I finally found where I packed my pants (thank goodness) and the dogs are thrilled with their new big backyard. Exactly ZERO baking has happened since almost one week ago, which I think is a personal record, but I’m headed back to the kitchen tomorrow. Leave any recipe requests (especially fruity, summer-y ones!) in the comments section!
I prepared this Peach Cobbler in advance of the move a few weeks ago, and I basically haven’t stopped thinking about it since. It’s similar (but not identical) to the Blueberry Cobbler I shared last summer, equally as juicy and delicious.
My only regret is that peaches aren’t quite in season yet so the specimen I had to choose from at the grocery store were… sub-par. The end result was still juicy and full of flavor (letting the fruit sit in sugar and spices while you prepare the topping helps with this a lot), but try this one now (and you’ll love it!), but then print it out and save it for when the summer produce really starts to roll in.
How to Make Peach Cobbler (From Scratch!)
Peach Cobbler is comprised of two main parts: The juicy, fruity peach bottom and the soft and buttery cobbler topping.
Fruit Filling:
- Start by making the bottom layer. Toss your peaches in a mixture of sugar, cornstarch, cinnamon, salt, and lemon juice until well-coated.
- Let the peaches sit while you prepare your cobbler topping.
Cobbler Topping:
- Combine flour, sugar, baking powder, and salt in the basin of a food processor (if you don’t have a food processor, whisk everything together in a bowl).
- Scatter butter pieces over the top of the flour mixture and pulse until the mixture resembles coarse crumbs (if you don’t have a food processor, use a pastry cutter or even a grater like I do with my biscuits, see that recipe for more details)
- Stir in milk and heavy cream until you have a soft batter/dough.
Assembly:
- Give your peaches one more good thorough stir and then pour them (and any juices) evenly into a lightly buttered dish.
- Evenly distribute cobbler topping over peaches.
- Bake until topping is golden brown and cooked through.
- Serve warm, topped with vanilla ice cream or whipped cream!
What is the Difference Between a Cobbler and a Crisp?
The most obvious difference is that cobblers and crisps have different toppings. Cobblers are usually made with a thick, biscuit-like topping (this peach cobbler topping actually reminds me of soft, buttery scones) and a cobbler’s appearance out of the oven looks, well, cobbled.
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!
Can I Use Frozen or Canned Peaches to Make Peach Cobbler?
Yes! Frozen or canned peaches can be used in this recipe instead of fresh. In fact, if you’re making this recipe in the winter (or anytime fresh juicy peaches aren’t available) you might even get tastier results using frozen or canned.
Enjoy!
Other Recipes You Might Like:
Be sure to check out my How to Make Peach Cobbler video at the bottom of the recipe! Those of you who follow me on YouTube actually got a sneak peek of this video when I accidentally published early it on Monday 🤦🏼♀️… I did warn you my life is kind of a mess right now!
Peach Cobbler
Ingredients
Peach Cobbler Filling
- 3 pounds peaches peeled and sliced into ¼” slices, pit discarded (1.4kg)
- 1/4 cup granulated sugar 50g
- 2 Tbsp brown sugar firmly packed
- 1 1/2 Tablespoons cornstarch
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1 1/2 Tablespoons lemon juice
Peach Cobbler Topping
- 2 cups all-purpose flour 250g
- 1/2 cup granulated sugar 100g
- 1 Tablespoon baking powder
- 1/2 teaspoon salt
- 8 Tablespoons unsalted butter* cold cut into pieces
- 1/2 cup heavy cream cold (120ml)
- 1/3 cup milk cold (80ml)
Instructions
- Preheat your oven to 350F (175C) and lightly butter a 9x13 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.
Peach Cobbler Topping
- Combine flour, sugar, baking powder, and salt in the basin of a food processor¹ and pulse until combined.
- Scatter (cold) butter pieces over the top of the flour mixture and pulse again until mixture resembles coarse crumbs.
- Add heavy cream and milk and pulse briefly until mixture clumps together and forms a soft dough.
- Stir your peaches once more and then pour peach slices (and any juices) to prepared 9x13 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
Nutrition
Treat yourself to a FREE E-BOOK!
Ash says
Another great recipe. The peaches are perfectly spiced and the biscuit topping is to die for. Divine. Thank you!
Sugar Spun Run says
Thank you so much, Ashlyn! I am so glad that you enjoyed the peach cobbler. Thanks for commenting. 🙂
Jean says
This peach 🍑 cobbler was really good. Just the right amount of sugar and spices. 😋
Sugar Spun Run says
Thank you, Jean! I am so glad that you enjoyed the peach cobbler. 🙂
Erin says
Such a great recipe! This isn’t your grandma’s greasy cobbler. The topping is like a sweet biscuit and the peaches are perfectly seasoned. I took it to work and there wasn’t a crumb left. My food processor is broken so I cut in the butter with a pastry blender and it came out just fine!
Sam says
I’m so happy to hear you enjoyed, Erin!! Thank you so much for commenting!
Debra Graham says
Hi Sam. Yesterday made this cobbler and it was wonderful!!! We had family and friends for dinner and everyone raved about it!! We have so many zucchini from our garden and I am going to use your recipe for zucchini bread today. Thank you for such great recipes!!!
Sam says
I’m so happy to hear the peach cobbler was such a hit! I hope you love the zucchini bread just as much, Debra! 🙂
Marlene says
Made the peach cobbler yesterday and it was really good. Unfortunately my peaches were a bit hard and not too sweet so I added like another Tbsp of granulated sugar to the fruit. Thanks for sharing this recipe, it is definitely a keeper!
Sam says
I am so glad you were still able to enjoy the cobbler, Marlene! Nothing worse than needing a dessert and having unripe fruit! 🙂
helen Simpson says
very good cobbler we like it very much
could you send out devile eggs recipe
Sam says
Hi Helen! I am so glad you enjoyed the peach cobbler! I actually have a million dollar deviled eggs recipe. It has very good reviews. Let me know how you like it! 🙂
Arlene Whelan says
If using frozen peaches should they be defrosted?
Sam says
I’d thaw and drain them. I hope that helps! 🙂
Hillary says
Hi Sam! Would you have any recommendations for making this ahead of time?
Sam says
Hi Hillary! You could make it ahead of time and keep it in the refrigerator and then reheat it. The topping may get a little soggy though.
Lynne says
Hi, Sam
I am such a huge fan of your recipes and also your writing. I can always count on there being lots of wonderful tips and humor abounds as well. Just got my cobbler out of my oven. Smells amazing! Thanks.
Sam says
Thank you so much, Lynne! That means a lot to me. I hope you love the cobbler! 🙂
Mary says
Mmmm. Sounds wonderful. I would like to try this with a very good quality brand of peaches that come in a plastic jar – I guess I shouldn’t say the name, but it starts with a D. I like them more than many fresh peaches I have had. Until August, that is.
Sam says
I bet it would be delicious! I hope you love the cobbler, Mary! 🙂
Mitch wilkins says
Although listed in your “ingredients”, perhaps you need to put in your “instructions” part of the recipe, the addition of the corn starch along with the “flour, sugar, cinnamon, and salt” dry ingredients before adding two your peaches, true? I don’t find the cornstarch added in the instructions and therefore I forgot it. Having made zillions of dishes like this I knew I should have put it in there but of course, I realized it after the fact!
Still, a Great recipe!!
Regards, Mitch
Sam says
I’m so sorry about that, Mitch! Thank you for pointing it out. I have fixed the recipe. 🙂
Barb says
Hi Sam- the cobbler looks amazing! I have some frozen peaches with no added sugar. Would these work?
Sam says
Hi Barb! Frozen peaches will work just fine. 🙂
mitchell wilkins says
Never mind my previous comment, I see it now… It’s way up at the top of the page. This is the problem with reading recipes on your phone! I love a cookbook… Please write one!
Sam says
I hope to do so in the future. 🙂
Betty Bailey says
How big is one serving of peach cobbler by weight or cups?
Sam says
I’m sorry. I didn’t weigh it or measure it out in cups like that. 🙁