The BEST Peach Cobbler Recipe

This peach cobbler recipe is simple, sweet, and jammy, with a caramelized, tender-crisp topping for the BEST fresh peach cobbler recipe.

When it comes to desserts made with ripe summer fruit, my mind immediately goes to strawberry shortcake, rhubarb and raspberry pie, cherry pie, and cobbler. And as far as cobbler is concerned, it just doesn’t get much better than peach cobbler. This peach cobbler recipe is totally delicious and absolutely addictive. Just like my grandma’s peach cobbler with blackberries, this one also tastes amazing warm with melty vanilla ice cream pooling its edges, at room temp spooned straight out of the pan. While my grandma’s cobbler has more of a cakey texture, this one is crispier and reminiscent of a sugar cookie. This old-fashioned peach cobbler recipe comes from my mom and dad’s neighbor Mrs. Richardson, who you may remember as the originator of my fave shrimp macaroni pasta salad. She was nice enough to share the recipe with me, and with one simple tweak to her original, I’m sharing it with you.

Why You’ll Love It

• This homemade peach cobbler features a perfectly sweet, tender, and caramelized in the middle with a magically crunchy top—the perfect blend of gooey and crispy!
• You don’t even need a mixer or any special equipment
• It’s a total crowd-pleaser and makes plenty, so it’s the ideal dish to bring to a summer cookout or potluck

Peach Cobbler Ingredients List

• Peaches—I use fresh in my recipe but scroll below for how to use frozen or canned peaches instead. Choose firm, but ripe fruit so the cobbler doesn’t become watery as it cooks, saving the extra ripe, drippy peaches for eating over the sink as a snack. Just make sure it isn’t overripe–you don’t want mushy, moldy peaches.
• Brown sugar—light or dark, for caramelizing our peaches
• Cinnamon—for warmth
• Nutmeg—just a hint, to play well with the warm flavor of the cinnamon
• All-purpose flour—to make the tender batter
• Sugar—for the batter
• Butter—for a buttery, fluffy cobbler batter
• Egg—to bind our batter together
• Baking powder—to help the batter rise
• Kosher salt—always, for balanced flavor

How to Make Peach Cobbler

The only tweak I made to Mrs. Richardson’s easy peach cobbler recipe was giving the peaches a caramelized head start in the oven before adding the cookie-like topping. I added the peaches to the butter-greased pan, then tossed them with a mixture of brown sugar, cinnamon, and nutmeg.

• Butter your baking dish. Prepare a 9×13-inch baking dish with 1 tablespoon of soft butter spread to coat the insides of the dish.
• Peel and slice your peaches. Boil your peaches for 30-45 seconds or until the skin softens and easily pulls away. The time will vary depending on how ripe the peaches are. Use a slotted spoon to remove the peaches from the pot to a cutting board. Cool the peaches until you can handle them, then gently rub the skin from the fruit, or use a paring knife to peel the skin from the peaches. Slice the peaches in half and remove the pit, then slice into ¼-inch pieces.
• Caramelize the peaches. Layer the sliced peaches in the baking dish, sprinkle with the brown sugar, cinnamon, and nutmeg, and toss gently to combine. Bake in the oven for 15 minutes then remove. A quick 15 minutes in a 375°F oven is all they need for the brown sugar and natural pectins from the peaches to form a quick caramelization.

Make the Cobbler Dough

Some cobbler toppings are more in the style of a biscuit batter, but this one is more of the cookie variety—thick and doughy—and it is good.

• Melt the butter. Place in a dish and microwave for a quick 30 seconds. Stir to melt any of the unmelted butter so it doesn’t get too hot, and cook the egg when combined.
• Make the easy dough recipe. Mix the flour, sugar, egg, melted butter, baking powder, and salt until the mixture is similar in texture to cookie dough. Drop the dough onto the top of the baked peaches, gently spreading to cover. The dough will spread as it melts into the peaches so you certainly don’t have to be precise.

Bake Until Bubbling and Golden

• Bake the peach cobbler for 35-40 minutes or until it is bubbly and the crust is golden-brown and cooked through. Serve warm or at room temperature. Refrigerate for up to 3 days.

Do You Skin Peaches for Cobbler

Peeling peaches for cobbler isn’t essential, and I’ve made it with and without doing so, but I do it because Mrs. Richardson says so. And it’s really easy to do.

To peel peaches the easy way:

• Bring a pot of water to boil. Gently drop the peaches (3-4 at a time) into the water and boil for 30 to 45 seconds. Use a slotted spoon to remove them from the pot and cool just enough so you can handle them.
• Remove the skin. Once the peaches are cool enough to handle, gently remove the peel from the fruit, or use a paring knife to peel the skin away.

Tip: If the skin doesn’t come away easily, plop the peaches back into the boiling water for another 15-30 seconds. I usually cut my peaches in half first, then begin the peeling process so the peaches aren’t slippery sliding about, in and out of my hands.

FAQ and Recipe Tips

• What’s the difference between crisp and cobbler? Cobblers are topped with a thick batter or dough that spreads and crisps as it bakes, creating a cake-like texture that holds the dessert together. Crisps and crumbles are usually an oat, butter, nuts, and spice mixture that serves as a crisped topping for the fruit below, similar to another German fave, strudel.
• Which is better for peach cobbler: canned or frozen peaches?Frozen or canned peaches work in a pinch, but fresh, ripe, peak-season peaches can’t be beaten. However, because you’ll be craving this recipe all year long, it’s fine to use frozen peaches or canned peaches when you can’t get fresh ones. Use equal amounts of frozen or canned peaches. If using frozen peaches, make sure they’re thawed and drained. If using canned, opt for a high-quality variety, and drain those too. Note that if you’re using canned peaches, many come in s sweet syrup, so I suggest rinsing them before draining.

• Why is my peach cobbler gummy? Your cobbler shouldn’t be gummy, and if it is, you may have overcooked it.
• Use the BEST peaches you can find. This cobbler is made with humble ingredients that all work together to culminate in the BEST peach cobbler. But the main thing that will make this peach cobbler so great is using the best, freshest, in-season peaches you can find. We’re also going full-on homemade because there’s really no need for shortcuts like using a baking mix ala Bisquick in this peach cobbler dessert—it’s already super easy.

What to Serve with Peach Cobbler

I’m a purist when it comes to cobbler—I love nothing more than a generous scoop of vanilla ice cream. However, here are some other ways you could serve it up:

• Top with whipped cream or drizzle with heavy cream
• Drizzle with a touch of cremé anglaise, maple syrup, or salted caramel
• Spoon a dollop of cremé fraiche, sour cream, or mascarpone on the side
• Top with toasted pecans, walnuts, or almonds for a nutty crunch

More Baked Fruit Dessert Ideas to Make Now

• Blueberry Buckle Recipe With Lemon Glaze
• Raspberry Peach Hand Pies
• The Berry Best Four Berry Pie Recipe
• Apple & Blueberry Crumble
• Caramel Apple Pie
• Peach Cobbler with Blackberries

If you make this recipe, please let me know! Leave a  rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.

5 from 18 votes

The BEST Peach Cobbler Recipe

For the very best flavor, use fresh seasonal peaches that are ripe but still firm. Or, substitute the same amount of frozen peaches that have been thawed and drained, or well-drained canned peaches instead.

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Course Dessert

Cuisine American

Keyword peach cobbler

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 8

Calories 357kcal

Ingredients 

1x2x3x

• 3 pounds fresh peaches
• ¼ cup brown sugar
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup all-purpose flour
• 1 cup granulated sugar
• ½ cup melted butter , plus 1 tablespoon butter for preparing the pan
• 1 egg
• 1 teaspoon baking powder
• ½ teaspoon salt

Cook ModePrevent your screen from going dark

Instructions

• Preheat the oven to 375°F. Prepare a 9 X 13-inch baking dish with 1 tablespoon of soft butter spread to coat the insides of the dish.
• First, prepare the peaches. Bring a medium pot of water to a boil. Add a few of the peaches to the water (don't crowd the pot) and boil for 30-45 seconds or until the skin softens and easily pulls away. The time will vary depending on how ripe the peaches are. Use a slotted spoon to remove the peaches from the pot to a cutting board. Cool the peaches until you can handle them, then gently rub the skin from the fruit, or use a paring knife to peel the skin from the peaches. Slice the peaches in half and remove the pit, then slice into ¼-inch pieces.
• Layer the peaches in the baking dish and toss with the brown sugar, cinnamon, and nutmeg. Bake in the oven for 15 minutes then remove.
• While the peaches are baking, in a large mixing bowl, use a fork or whisk to mix the flour, sugar, egg, melted butter, baking powder, and salt until the mixture is similar in texture to cookie dough. Drop the dough onto the top of the baked peaches, gently spreading to cover.
• Bake for 35-40 minutes or until the cobbler is bubbly and the crust is golden, crisped, and cooked through. Serve warm or at room temperature. Refrigerate for up to 3 days.

Notes

To make ahead of time, prepare the cobbler through step 4 and refrigerate until ready to bake. If the cobbler is baked cold and straight from the refrigerator, add a 5-10 additional minutes baking time, or until the top is golden and the fruit is bubbly. 

For a pretty presentation, reserve a few of the cooked peaches before adding the dough, and place them on top of the dough before baking so they sit on top of the cobbler crust. 

Nutrition

Calories: 357kcal | Carbohydrates: 60g | Protein: 4g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 51mg | Sodium: 257mg | Potassium: 407mg | Fiber: 3g | Sugar: 46g | Vitamin A: 939IU | Vitamin C: 11mg | Calcium: 46mg | Iron: 1mg

More Peach Recipe Ideas

• Mountain Fresh Peach Pie Recipe
• Bacon Wrapped Grilled Peaches With Balsamic Glaze
• Grilled Pork Chops With Spicy Balsamic Grilled Peaches
• Peach Panzanella Salad With Burrata And Bacon
• Peach Pie Smoothie
• Pesto Pizza With Balsamic Chicken And Peaches

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