Peach Cobbler

Nothing beats homemade Peach Cobbler, especially during peak peach season. This recipe only requires a handful of pantry staples and ripe peaches for a remarkably luscious dessert. Succulent yellow peaches are slow-simmered on the stovetop in a caramelized blend of sugars, then added to the top of a buttery cinnamon-essenced batter. The cobbler is then baked in the oven until golden brown.

This old fashioned peach cobbler recipe requires five minutes of hands-on preparation, and then the oven handles the rest! You’ll have a delicious treat ready to serve in just 40 minutes. Each bite is a sweet celebration of the season’s bounty, and it is extra tasty served with a scoop of creamy vanilla ice cream. For more of my favorite peach recipes, try my Peach Cake, Peach Crisp, or Peach Pie.

What You Need To Make This Recipe

Yellow Peaches — ripe fresh peaches are the cornerstone of this recipe, adding a natural sweetness and vibrant flavor to every bite. Choose peaches that are fragrant with a slight give when gently pressed near the stem end. If desired, use a mix of yellow and white peaches for a different flavor profile.

Granulated Sugar — this white sugar adds sweetness to the peach cobbler to enhance the natural fruit flavor. If your peaches aren’t naturally very sweet, you can increase the amount of sugar up to 3 tablespoons in the fruit filling.

Brown Sugar — gives the fresh peach cobbler filling a rich, caramel-like flavor, adding depth and complexity. Dark brown sugar provides a deeper flavor, but light brown sugar can be used for a classic cobbler taste.

Butter — gives the dessert a rich flavor and helps create a golden, crispy crust. Use unsalted butter to better control the seasoning.

All-Purpose Flour — serves as the base for the cobbler topping for a fluffy, cake-like texture. To suit dietary preferences, you can substitute a gluten-free flour blend following the brand’s substitution guildines.

Baking Powder — helps the cobbler rise and creates a light and fluffy texture. Ensure your baking powder is within its expiration for the best results.

Milk — adds moisture to the cobbler and helps bind the batter together. If possible, use whole milk for the richest flavor and tender texture, though 2% or dairy-free milk works if desired.

Cinnamon — provides the cobbler with a warm, aromatic note that complements the sweetness of the peaches. Alternatively, use ginger or nutmeg for a different flavor profile.

Salt — opt for sea salt or kosher salt for the best flavor enhancer in this recipe. Adjust according to taste. Use less salt if you choose salted butter.

How To Make Peach Cobbler

1. Preheat the oven to 375º F. Cut the butter into a few pats and place them in a 9×13 baking dish. Place the dish into the oven to warm until the butter melts. Meanwhile, peel the peaches. Remove the baking dish from the oven once the butter is melted.

2. Cut the peeled peaches in half and remove the pit. Slice the peach halves into roughly ¼-inch-thick pieces. Transfer the sliced peaches to a large skillet. Sprinkle the peaches with the brown and granulated and mix until well combined. Cook the peach mixture on the stovetop over medium heat for a few minutes until the sugars dissolve, sitting occasionally. Remove the skillet from the heat and set aside.

3. In a separate mixing bowl, combine the flour, baking powder, salt, sugar, and cinnamon and whisk until well combined.

4. Pour the milk into the flour mixture. Mix until the batter is just combined.

5. Transfer the batter to the baking dish on top of the melted butter layer, and spread it out toward the edges – being careful not to mix it with the butter.

6. Transfer the sugar-coated peaches, including any peach juices, on top of the batter, spreading them out evenly. Leave some gaps for the cobbler topping to rise through. Bake for 40-45 minutes or until the cobbler is golden brown and springs back when pressed lightly.

How To Peel, Slice, And Pit Peaches

Some peaches, if nice and ripe, will easily peel with a paring knife or your fingers by gently peeling the peach skin away from the flesh. For those more stubborn or less ripe fruits, cut a small X on the tip of each fruit and place 2-3 peaches in a pot of boiling water for 30-60 seconds. Remove them with a slotted spoon and immediately transfer them to a large bowl of ice water. Peel the cooled peaches using your fingers or a pairing knife and repeat the boiling process as needed.
Slice the peeled peaches at the center until you hit the pits, then rotate the fruit until you’ve cut a full circle around the pit. Gently twist the two halves to separate them and remove the pit, then cut the peach halves into slices.

What Are The Best Peaches To Use?

Ripe peaches from a local farmer’s market are best for the freshest quality and most robust flavor. Some popular varieties that are great for cobblers include Freestone peaches, which are easy to pit and slice; Georgia Belle, known for their juicy texture and sweet flavor; or Elberta peaches, which are larger in size and have a rich, sweet flavor with a slightly tangy undertone. I love using yellow peaches, but white peaches are a great choice, too, and offer a less robust and slightly more floral flavor.

Can You Use Canned Peaches Or Frozen Peaches?

Yes, canned or frozen peaches will work in this recipe! Choose lightly sweetened canned peaches and drain the liquid before adding. If you can only find peaches packed in syrup, reduce the granulated sugar by 2 tablespoons in the fruit filling. Frozen peach slices can be substituted directly for fresh ones without any need to thaw them first. Just cook the peach slices in the skillet for an extra few minutes or until thawed through.

Can I Make This Ahead Of Time To Bake Later?

You can do some of the cobbler prep beforehand to save time, but this recipe is best when fully mixed right before baking. Cook the peaches on the stovetop as outlined. Allow the peaches to cool to room temperature, then transfer to an airtight container and store in the refrigerator for up to 24 hours. Prepare the dry ingredient mixture and store it in an airtight container at room temperature or in the refrigerator. Then, when you’re ready to bake, combine the dry and wet ingredients and assemble the cobbler as outlined in the recipe.

Could I Make This With Apples Or Other Fruit?

Yes, this cobbler recipe is incredibly versatile and can be used with a variety of fruits depending on your taste preference and what’s in season. Peach cobbler is also great with plums, apricots, raspberries, blackberries, blueberries, or apple pieces. Substitute part or all of the amount of peaches to suit your preference.

Pro Tips For Making This Recipe

• Use ripe peaches. Look for fresh, fragrant peaches that are slightly soft to the touch, avoiding overly hard, pithy, or mushy ones. Unripe peach will be hard and lacking in flavor and juiciness.
• Add lemon juice. Balance the sweet, tart flavor of the peaches with up to 1 tablespoon of fresh lemon juice, enhancing the overall flavor of the cobbler with a citrus flare.
• Mind the cooking peaches. Cooking the fresh peaches on the stovetop should only take a few minutes; they are ready when the sugar has dissolved.
• Customize the baking dish size. This recipe works well with a 9×13″ baking dish, any shape 3-quart baking dish, two 8×8″ dishes, or individual ramekins for personal servings.
• Thicken the filling. If the peaches are extra juicy, add 1 tablespoon of cornstarch to the peach mixture to help thicken the juices. This will prevent the cobbler from becoming watery.
• Flavor enhancer. To add a tasty depth of flavor to the peach filling or batter, add a splash of vanilla extract. Also, sprinkle the top of the peaches with cinnamon sugar for an enhanced aromatic touch or sanding sugar for a satisfying crunch.
• Prevent the top from burning. If the top of the cobbler starts to brown too quickly when baking, loosely cover it with aluminum foil to keep it from burning while the filling finishes cooking.
• Let it rest. To help the filling set, allow the cobbler to cool for 20-30 minutes before serving. This makes it easier to serve without falling apart. (And you won’t scorch your mouth on hot peaches!)

Frequently Asked Questions

If you’ve tried this Peach Cobbler recipe, then don’t forget to rate it and let me know how you got on in the comments below. I love hearing from you!