Peach Cobbler. This classic southern dessert recipe is perfected and may even be the best cobbler you’ve ever had! Made with fresh peaches and a crispy, buttery, vanilla topping this cobbler recipe is quite possibly perfect!
There is no better dessert dish than a classic peach cobbler! And while there are many recipes and varieties of cobbler, this is my personal favorite! The cobbler topping is between that of a cake and a biscuit. It has a golden crust that forms on top, but then is soft, fluffy almost cake like underneath.
How to Make a Homemade Peach Cobbler:
Prepare the peaches you will be using. You can use fresh, canned or frozen peaches. I have notes on how to use all of these.
Add the peaches to the baking dish, I typically use a rectangle 3 qt baking dish, it measures 8×10. I have also used a deep dish pie dish, but sometimes it spills over the edge, so make sure you place a cookie sheet underneath. You can also use a 9×13 dish, but keep in mind the baking time may be less since the cobbler will be a bit thinner.
Sweeten the peaches: Add the sugar and lemon juice to the peaches and stir around.
Prebake fresh peaches to help them soften.
Make the cobbler batter while the peaches are baking.
Spoon the cobbler topping onto the peaches, spread around. No need to make it perfect, we want a bumpy cobbled look, this is why it’s called cobbler.
Bake for 35-50 minutes, depending on the type of peaches you are using (fresh, frozen or canned) more information in recipe card below.
What Kind of Peaches do I use to make this Cobbler Recipe?
How to make cobbler using fresh peaches:
- Remove skins (optional): Bring a large pot of water to a boil. Carefully lower the peaches into the water using a slotted spoon. Let them boil in the water for 30 seconds, then remove from hot water and place directly into an ice bath. This will allow you to remove the skins easily with just your fingers.
- Slice: Once the peaches are peeled, you can slice the peaches. Make sure to slice them thinly as this will help them bake.
- Pre-bake the peaches when using fresh peaches, since they need a bit more time of baking to soften.
- Thaw: When you remove the frozen peaches from the freezer, add them to the baking dish, add in the sugar and lemon juice. Stir around. Let sit for about 10 minutes for the peaches to slightly thaw, use this time to prepare the batter, then add the cobbler topping and bake for about 45-50 minutes.
If you are using canned peaches, keep in mind that these already have sauce and sugar added.
- Spread the canned peaches in the baking dish, stir in 2 tablespoons sugar.
- Make the topping according to directions and spoon on top of the canned peaches. No need to pre-bake the peaches since they’re already softened.
More Peach Desserts to try:
- This Peach Raspberry Crumb Cake is a fun skillet cake that can pass as a breakfast or a dessert.
- Easy to put together Stone Fruit Salad with Custard Sauce
- Peach Cobbler Oatmeal for a fun breakfast idea the entire family will enjoy!
Homemade Peach Cobbler
- 4 cups fresh peaches, sliced
- ½ cup sugar
- ¼ cup light brown sugar
- 1 tsp lemon juice, fresh squeezed
- Preheat: Preheat oven to 375℉.
- Prepare Peaches: Add the sliced peaches to a 3 qt ceramic baking dish. Add the sugar, light brown sugar, and lemon juice. Stir to coat the peaches in the mixture.
- Prebake Peaches: Bake for 10 minutes. (this step is only done with FRESH peaches. More information in post and notes)
- Prepare Batter: While the peaches bake, in a medium size mixing bowl add the flour, sugar, salt and baking powder. Stir to combine.
- Add Wet Ingredients: Pour in the milk, melted butter, and vanilla extract.
- Batter: Remove the peaches from the oven and spoon the batter over the top of the baked peaches.
- Bake: Continue to bake at 375℉ for another 35 minutes until the top is crispy and golden brown.
- Serve: Serve cobbler warm or room temperature. Pairs wonderfully with vanilla ice cream.
- Peach Skins: it is not a requirement to remove the skins, the peaches bake long enough that there is no texture left. IF you do want to remove the skins briefly boil the peaches (30 seconds), then place in an ice bath, the skins will easily peel off.
- Canned Peaches: drain the juice from the peaches, add to the baking dish, stir in 2 tablespoons of sugar. Do not pre-bake the peaches, add the cobbler topping and bake the entire dish for about 35-45 minutes, until the topping has a nice golden crust.
- Frozen Peaches: let the peaches thaw for about 10 minutes, stir in the sugars, cornstarch, and lemon juice. There’s no need to prebake the peaches, add the topping and bake the dish for about 40-50 minutes.
- Want Cinnamon? Add 1/4 tsp of cinnamon and 1/4 tsp of ground nutmeg to the peaches with the sugars before baking them. You can also create a sugar and cinnamon mixture to sprinkle on top of the topping prior to baking. This will give a wonderful sweet and spicy flavor!
- Pre-baking: Only pre-bake the fresh peaches to give them more time to cook and soften.
- Baking Dish: All baking times have been determined using a ceramic 3 quart baking dish that measures 8×10.5. If using a different size pan please be mindful of baking time. Using a 9×13 pan will need less baking time.
- Storage and Reheating: cover it and store in the refrigerator for up to a week. To reheat: preheat the oven to 375℉, cover the cobbler with foil and bake until it’s warmed to your liking, about 15-20 minutes.
- Make Ahead Directions: Due to the fruit juices and the cake-like topping, freezing can result in a mushy dish. If you want to make this dish ahead of time, the fruit portion can be made, covered and stored in a refrigerator. Make topping and bake for 35-45 minutes when ready.