Peach Cobbler
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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!
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
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
- Combine the peach filling ingredients until the peaches are well-coated, then set this aside.
- 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.
- Stir in the milk and heavy cream until you have a soft batter/dough.
- Stir your peaches before pouring them into a lightly buttered dish.
- Evenly distribute the cobbler topping over peaches.
- Bake until the topping is golden brown and cooked through.
- 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!
Frequently Asked Questions
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.
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!
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.
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
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
I love peach deserts. Could I use your apple crisp topping on this to make a peach crisp?
Hi Cheryl! The cobbler topping absorbs a little more juice than the crisp topping does so it would turn out a little bit more liquidy, but you could do it. 🙂
Made this last night for dessert and it was good! Quite easy to make too. Thank you again for this recipe!
I am so glad you enjoyed it so much, Mel! 🙂
Very good & easy
Made this cobbler today with fresh peaches. It was fabulous! We loved the consistency of the topping. Thanks for sharing another fabulous recipe.
You’re very welcome, Doreen! I’m so happy to hear you enjoyed!! 🙂
Another great recipe. The peaches are perfectly spiced and the biscuit topping is to die for. Divine. Thank you!
Thank you so much, Ashlyn! I am so glad that you enjoyed the peach cobbler. Thanks for commenting. 🙂
This peach 🍑 cobbler was really good. Just the right amount of sugar and spices. 😋
Thank you, Jean! I am so glad that you enjoyed the peach cobbler. 🙂
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!
I’m so happy to hear you enjoyed, Erin!! Thank you so much for commenting!
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!!!
I’m so happy to hear the peach cobbler was such a hit! I hope you love the zucchini bread just as much, Debra! 🙂
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!
I am so glad you were still able to enjoy the cobbler, Marlene! Nothing worse than needing a dessert and having unripe fruit! 🙂
very good cobbler we like it very much
could you send out devile eggs recipe
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! 🙂
If using frozen peaches should they be defrosted?
I’d thaw and drain them. I hope that helps! 🙂
Hi Sam! Would you have any recommendations for making this ahead of time?
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.
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.
Thank you so much, Lynne! That means a lot to me. I hope you love the cobbler! 🙂
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.
I bet it would be delicious! I hope you love the cobbler, Mary! 🙂
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
I’m so sorry about that, Mitch! Thank you for pointing it out. I have fixed the recipe. 🙂
Hi Sam- the cobbler looks amazing! I have some frozen peaches with no added sugar. Would these work?
Hi Barb! Frozen peaches will work just fine. 🙂
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!
I hope to do so in the future. 🙂
How big is one serving of peach cobbler by weight or cups?
I’m sorry. I didn’t weigh it or measure it out in cups like that. 🙁
I only have Unsweetened Almond milk, vanilla – would this work for the 1/3 cup milk? Would it be better to add half of cream to the almond milk to equal the 1/3 cup. Recipe looks and sounds delicious. My peaches are waiting for me to bake your peach cobbler. I love the way you always show the ingredients and quantity below each instruction- makes it so much easier. Thank you
Hi Laura! I think the unsweetened almond milk will work just fine in place of the milk, that shouldn’t be an issue at all. I’m so excited for you to try this recipe and hope that you love it as much as we do, thank you so much for your feedback! 🙂