Why You’ll Love This Recipe
I make this peach cobbler all summer long, and again in the winter when I’m craving something warm and comforting. The peaches turn soft and syrupy, the topping bakes up tender on the inside with crisp, sugar-crusted edges, and the whole kitchen smells like cinnamon and butter. It comes together in one baking dish with simple ingredients, and it works with fresh, frozen, or even canned peaches, so you can make it any time of year.
- Juicy, spiced peach filling with a buttery biscuit topping
- Works with fresh, frozen, or canned peaches
- Simple pantry ingredients and one baking dish
- Easy to scale up for a crowd
Ingredients
For the peach filling:
- 6 cups sliced peaches (about 6 to 8 medium peaches, peeled), or 2 bags (16 ounces each) frozen peaches
- ½ cup granulated sugar
- ¼ cup packed light brown sugar
- 2 tablespoons cornstarch
- 1 tablespoon lemon juice
- 1 teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- Pinch of salt
For the biscuit topping:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- ½ cup (1 stick) cold unsalted butter, cubed
- ¾ cup whole milk or buttermilk
- 1 teaspoon vanilla extract
For finishing:
- 2 tablespoons unsalted butter, melted
- 1 tablespoon coarse sugar
- ½ teaspoon ground cinnamon
- Vanilla ice cream or whipped cream, for serving
Directions
- Preheat the oven to 375°F (190°C) and lightly grease a 9 x 13-inch baking dish (or a 3-quart baking dish).
- Prepare the peaches. If using fresh peaches, score the bottoms, blanch in boiling water for 30 to 60 seconds, then transfer to ice water and slip off the skins. Slice into ½-inch wedges. If using frozen peaches, there’s no need to thaw them.
- Season the filling. In a large bowl, toss the peaches with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, nutmeg, vanilla, and salt until evenly coated. Pour into the prepared baking dish.
- Make the topping. In a medium bowl, whisk the flour, sugar, baking powder, and salt. Cut in the cold butter with a pastry cutter or your fingers until the mixture looks like coarse crumbs. Stir in the milk and vanilla until just combined. The batter will be thick and slightly lumpy.
- Top the cobbler. Drop spoonfuls of the batter over the peaches, leaving small gaps so the fruit can bubble through. Don’t worry about covering every spot, since the topping spreads as it bakes.
- Finish and bake. Brush the topping with melted butter and sprinkle with the coarse sugar and cinnamon. Place the dish on a baking sheet to catch any drips. Bake for 45 to 55 minutes, until the topping is deep golden brown and the filling is thick and bubbling around the edges.
- Cool. Let the cobbler rest for 15 to 20 minutes before serving so the juices can thicken. Serve warm with vanilla ice cream or whipped cream.
Servings and Timing
- Servings: 8 to 10
- Prep time: 25 minutes (plus extra time if peeling fresh peaches)
- Cook time: 45 to 55 minutes
- Rest time: 15 to 20 minutes
- Total time: about 1 hour 30 minutes
Variations
- Peach blueberry: Replace 1 cup of the peaches with fresh or frozen blueberries.
- Peach raspberry: Add 1 cup of raspberries for a tart, jammy contrast.
- Bourbon peach: Stir 1 to 2 tablespoons of bourbon into the filling for a deeper, warmer flavor.
- Pie crust cobbler: Use refrigerated pie crust, cut into strips, for a lattice or layered topping.
- Cake mix shortcut: Sprinkle a box of yellow cake mix over the peaches and drizzle with melted butter for a quick dump-style cobbler.
- Oat crumble topping: Replace the biscuit topping with a mix of oats, flour, brown sugar, and butter.
- Canned peaches: Use 3 cans (15 ounces each), drained, and reduce the sugar in the filling to ¼ cup.
- Individual cobblers: Bake in ramekins or mini cast iron skillets for 25 to 30 minutes.
Storage and Reheating
- Room temperature: Cover and store for up to 1 day.
- Refrigerator: Cover and refrigerate for up to 4 days.
- Reheating: Warm individual portions in a 350°F (175°C) oven for 10 to 15 minutes, or microwave for 30 to 45 seconds. The oven keeps the topping crisper.
- Freezing (baked): Cool completely, wrap tightly, and freeze for up to 3 months. Thaw overnight in the fridge and reheat in the oven.
- Freezing (unbaked): Assemble the cobbler in a freezer-safe dish, wrap, and freeze for up to 2 months. Bake from frozen, adding 15 to 20 minutes to the baking time.
FAQs
Do I have to peel the peaches?
I prefer to, since the skins can turn tough and curl up as they bake. If your peaches are thin-skinned and you’re short on time, you can leave them on for a more rustic cobbler.
Can I use frozen peaches?
Yes. I use them often, and they work beautifully. Don’t thaw them first, or they’ll release too much liquid.
Why is my cobbler runny?
The cornstarch needs time to activate, so make sure the filling is bubbling at the edges before you pull it out. A 15 to 20 minute rest also helps it thicken. Very juicy peaches may need an extra tablespoon of cornstarch.
Why is the bottom of my topping doughy?
This usually means the topping was too thick or the oven wasn’t hot enough. Drop the batter in smaller spoonfuls so it bakes through, and make sure the filling is hot and bubbling.
What’s the difference between a cobbler, a crisp, and a crumble?
A cobbler has a biscuit or batter topping, while crisps and crumbles have a streusel-style topping, often with oats. They’re all delicious, so I’d say it comes down to personal preference.
Can I make it ahead?
Yes. Assemble the filling up to a day in advance and refrigerate it, then make the topping just before baking so the leavening stays fresh.
Conclusion
This peach cobbler is the kind of dessert I turn to again and again, because it’s easy, comforting, and always a crowd-pleaser. The juicy peaches and buttery golden topping are hard to beat, especially with a scoop of ice cream melting on top. I hope it becomes a staple at your table too. Enjoy!
Print
This peach cobbler recipe features juicy, cinnamon-spiced peaches baked under a golden, buttery biscuit-style topping with crisp edges and a tender, cake-like center. It is a classic Southern dessert that is easy to make with fresh, frozen, or canned peaches, and it is best served warm with a scoop of vanilla ice cream.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 35 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 6 large ripe peaches (about 2 1/2 pounds), peeled and sliced, or 6 cups frozen peach slices
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 tablespoon fresh lemon juice
- 1 tablespoon cornstarch
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 teaspoon vanilla extract
- 1/2 cup (113 g) unsalted butter, melted
- 1 cup all-purpose flour
- 3/4 cup granulated sugar
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 3/4 cup whole milk
- 1 tablespoon coarse sugar, for sprinkling
- Vanilla ice cream or whipped cream, for serving
Instructions
- Preheat the oven to 350°F (175°C). Pour the melted butter into a 9 x 13-inch baking dish (or a 3-quart casserole) and tilt to coat the bottom.
- In a large bowl, toss the peaches with 1/2 cup granulated sugar, the brown sugar, lemon juice, cornstarch, cinnamon, nutmeg, and vanilla. Let sit for 10 minutes so the peaches release their juices.
- In a separate bowl, whisk together the flour, 3/4 cup granulated sugar, baking powder, and salt.
- Stir in the milk until just combined and the batter is smooth. Do not overmix.
- Pour the batter evenly over the melted butter in the baking dish. Do not stir.
- Spoon the peaches and their juices evenly over the batter. Do not stir. The batter will rise up and around the fruit as it bakes.
- Sprinkle the top with coarse sugar and a pinch of cinnamon, if desired.
- Bake for 45 to 55 minutes, until the topping is deep golden brown and the peach juices are bubbling around the edges.
- Let the cobbler cool for 15 to 20 minutes so the filling thickens. Serve warm with vanilla ice cream or whipped cream.
Notes
- Ripe, fragrant peaches give the best flavor. To peel them easily, blanch in boiling water for 30 to 60 seconds, then transfer to an ice bath and slip off the skins.
- Frozen peaches work well. Do not thaw them first, and add 5 to 10 minutes to the baking time.
- For canned peaches, drain well and reduce the sugar in the filling to 1/4 cup.
- Do not stir the layers. The batter rises through the fruit to create the classic cobbler texture.
- Place a baking sheet on the rack below to catch any bubbling juices.
- Store covered in the refrigerator for up to 4 days. Reheat individual portions in the microwave or in a 350°F (175°C) oven until warmed through.
- To freeze, wrap the cooled baked cobbler tightly and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- For a crunchier top, sprinkle with a mixture of 2 tablespoons sugar and 1/2 teaspoon cinnamon before baking.
- Swap in blueberries, blackberries, or a mix of berries for a variation.
Nutrition
- Serving Size: 1 serving (1/12 of cobbler)
- Calories: 275
- Sugar: 37g
- Sodium: 170mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 51g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg
