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Peach cobbler is an old fashioned dessert fave.
Maybe it’s the bubbling fruit filling. Maybe it’s the golden, cake-like topping that soaks up all those sweet peach juices as it bakes. Or maybe it’s the fact that peach cobbler somehow tastes even better when served warm with a melting scoop of vanilla ice cream on top.
Whatever the reason, this Easy Peach Cobbler is the kind of dessert that never goes out of style. And it’s the best of all the summer dessert recipes.
One of the best things about this peach cobbler recipe is its flexibility. During peach season, you can use fresh, juicy peaches straight from the farmers market. When peaches aren’t in season, frozen peaches work beautifully too. Either way, you’ll end up with a comforting dessert packed with cinnamon-spiced peaches and topped with a soft, buttery crust that’s somewhere between a cake and a biscuit.
Homemade peach cobbler isn’t a fancy dessert, and that’s exactly what makes it so good.
It’s simple, cozy, and the kind of recipe you’ll find yourself making again and again. For the cake mix cobbler option, try our recipe for 3-Ingredient Peach Cobbler.
Ingredient Notes
- Peaches: Fresh peaches are wonderful when they’re in season, but frozen peaches are a fantastic year-round option. Just thaw them before using.
- Brown Sugar: It adds richness and helps create the syrupy peach filling.
- Lemon Juice: A little lemon juice brightens the flavor and balances the sweetness.
- Cinnamon and Nutmeg: These warm spices enhance the peaches without overwhelming them.
- Vanilla: It adds depth to both the filling and the topping.
Tips for the Best Peach Cobbler
- Let the peaches sit long enough to create the syrupy liquid called for in the recipe.
- Use ripe peaches for the sweetest flavor.
- Don’t skip the lemon juice; it helps balance the filling.
- Place the baking dish on a sheet pan if you’re worried about bubbling over.
- Serve warm for the best texture.
- Add vanilla ice cream or freshly whipped cream for an extra-special dessert.
Why You’ll Love This Easy Peach Cobbler
- Great for potlucks, family gatherings, and holiday desserts.
- Works with fresh or frozen peaches.
- Perfect for summer peach season.
- Warm cinnamon and nutmeg add classic flavor.
- Easy enough for beginner bakers.
- Feeds a crowd.
- Delicious served warm with vanilla ice cream. Try making a peach crisp too!
What Makes This Peach Cobbler Special?
Many peach cobbler recipes use a biscuit topping. Others use pie crust.
This version creates a soft, buttery topping that bakes up golden and fluffy while absorbing some of the sweet peach syrup underneath. As the cobbler bakes, the fruit filling becomes thick and jammy while the topping develops a lightly crisp exterior and tender interior.
The contrast between the juicy peaches and the cake-like topping is what makes every bite irresistible.
FAQ
- Can I use frozen peaches? Absolutely. Frozen peaches work very well in this recipe. Just thaw them completely before mixing the filling.
- Do I need to peel fresh peaches? Yes. Peeling the peaches gives the filling a smoother texture. If desired, blanch peaches briefly in boiling water to make peeling easier.
- How do I know when peach cobbler is done? The topping should be golden brown and a toothpick inserted into the cake portion should come out clean.
- Can peach cobbler be made ahead? Yes. Bake the cobbler earlier in the day and gently rewarm before serving.
- How should leftovers be stored? Cover and refrigerate leftovers for up to 4 days.
The Perfect Summer Peach Dessert
When peaches are at their peak, there may be no better dessert than homemade peach cobbler. It’s easy to prepare, filled with warm spices, and guaranteed to bring people back for seconds. Whether you’re using fresh summer peaches or keeping a bag of frozen peaches in the freezer for dessert emergencies, this Easy Peach Cobbler is always a good idea. Use your leftover peaches to make peach turnovers!
Easy Peach Cobbler
Equipment
Ingredients
FILLING:
- 4 to 5 cups thawed or fresh peach slices
- 1 cup lightly packed brown sugar
- 3 tablespoons all purpose flour
- 2 tablespoons freshly squeezed lemon juice
- 4 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon vanilla extract
- ⅛ teaspoon salt
TOPPING:
- ½ cup (1 stick) unsalted butter, melted and slightly cooled
- 1½ cups milk
- 1 tablespoon vanilla extract
- 2 cups all purpose flour
- 1¼ cups granulated white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
Instructions
MAKE THE FILLING:
- Wash, peel, and remove the core of the peaches (or use 24 ounces of frozen peaches). Slice them into ¼-inch thick slices. Add the sliced peaches, brown sugar, flour, lemon juice, cinnamon, nutmeg, vanilla, and salt to a large bowl. Use your hands to gently combine everything so the peaches are well-coated. Let the peaches sit at room temperature until they form a syrupy liquid in the bottom of the bowl, about 1 hour.
MAKE THE TOPPING:
- Whisk together the butter, milk, and vanilla in a large bowl. Whisk in the flour, sugar, baking powder, and salt until combined.
ASSEMBLE AND BAKE THE COBBLER:
- Preheat the oven to 350℉. Spray the inside of a 9×13-inch baking dish with nonstick spray.
- Pour the filling (including the syrupy liquid at the bottom of the bowl) into the prepared baking dish. Pour the topping onto the peach filling.
- Bake until the top is golden, and a toothpick inserted into the cake portion comes out clean, about 45 to 55 minutes. Serve warm, topped with a scoop of vanilla ice cream if desired.
Notes
- Fresh or frozen peaches may be used. If using frozen peaches, thaw completely and drain excess liquid if necessary.
- Ripe peaches will provide the best flavor and natural sweetness.
- The peaches should sit long enough to create a syrupy mixture before baking.
- Baking times may vary slightly depending on the juiciness of the peaches.
- Serve warm with vanilla ice cream, whipped cream or a drizzle of heavy cream.
- Leftovers may be covered and refrigerated for up to 4 days.
- Reheat individual servings in the microwave or warm larger portions in the oven before serving.
Nutrition
This recipe comes from RecipeBoy.com
