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.
- 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.
- 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.
- 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.
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 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)
- 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!
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