Peach Cobbler Recipe
A traditional Southern dessert featuring juicy, sweet peaches under a golden, buttery crust that’s perfectly crisp on top and deliciously cake-like underneath. This homemade peach cobbler recipe combines simple ingredients to create a comforting dessert that’s especially wonderful during peach season but can be enjoyed year-round.
Easy Peach Cobbler Recipe
There’s something truly magical about a warm peach cobbler fresh from the oven, with its bubbling fruit filling and that irresistible aroma that fills your kitchen. This classic peach cobbler recipe has been perfected over years of testing to create the ideal balance of sweet, juicy peaches and buttery, tender crust that’s crisp on top while remaining soft and cake-like where it meets the fruit.
What makes this peach cobbler recipe special is its simplicity. Unlike complicated desserts that require special equipment or advanced techniques, this cobbler relies on basic pantry staples and fresh (or frozen) peaches to create a dessert that tastes like it came straight from grandma’s kitchen.
THIS RECIPE:
- Uses simple ingredients you likely already have in your pantry
- Works perfectly with both fresh summer peaches or frozen peaches year-round
- Features the perfect ratio of fruit filling to buttery crust
- Requires only 15 minutes of prep time before baking
| Recipe Details | |
|---|---|
| Prep Time | 15 minutes |
| Cook Time | 45 minutes |
| Total Time | 1 hour |
| Servings | 8 servings |
| Yield | 9×13 inch baking dish |
This homemade peach cobbler recipe is perfect for both novice bakers and experienced cooks. The straightforward preparation ensures consistent results, while the delicious combination of sweet peaches and buttery crust makes it an instant crowd-pleaser. Whether served warm with a scoop of vanilla ice cream or enjoyed at room temperature with a dollop of whipped cream, this peach cobbler is the definition of comfort food.
Ingredients for Peach Cobbler Recipe
The key to an exceptional peach cobbler lies in the quality of your ingredients. While the recipe itself is forgiving, using ripe, fragrant peaches and real butter will elevate your dessert from good to unforgettable.
For the Peach Filling:
- 8 cups fresh peaches, peeled and sliced (about 8-10 medium peaches)
- 1 cup granulated sugar
- ¼ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons fresh lemon juice
- 1 teaspoon vanilla extract
For the Cobbler Topping:
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 cup cold unsalted butter, cubed
- ½ cup boiling water
- 2 tablespoons turbinado sugar (for sprinkling)
Ingredient Quality Table
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Peaches | 8 cups sliced | Choose peaches that yield slightly to gentle pressure and smell fragrant. For peak flavor, use tree-ripened peaches in summer. |
| Flour | 2 ¼ cups total | All-purpose flour works perfectly. For a more tender crust, you can substitute up to ¼ cup with cake flour. |
| Butter | 1 cup | Use unsalted butter for better control of salt content. European-style butter with higher fat content creates an exceptionally rich crust. |
| Sugar | 2 cups total | Standard granulated sugar works well. For deeper flavor, substitute up to ¼ cup with light brown sugar in the filling. |
| Spices | As listed | Freshly grated nutmeg offers significantly more aroma and flavor than pre-ground. |
Pro tip: If using frozen peaches, thaw them completely and drain excess liquid before using, or your cobbler may become too watery.
How to Make Peach Cobbler Recipe
Creating the perfect peach cobbler involves a simple but methodical process that ensures juicy, tender peaches beneath a golden, buttery crust. The technique focuses on properly preparing the fruit filling first, then creating a batter-style topping that transforms during baking into that distinctive cobbler texture.
Step-by-Step Instructions:
Prepare the oven and baking dish
- Preheat your oven to 375°F (190°C)
- Lightly grease a 9×13-inch baking dish with butter
Prepare the peaches
- If using fresh peaches, blanch them in boiling water for 30 seconds, then transfer to an ice bath
- The skins should easily peel away; remove pits and slice peaches into ½-inch wedges
Create the filling
- In a large bowl, combine sliced peaches, 1 cup sugar, ¼ cup flour, cinnamon, nutmeg, lemon juice, and vanilla extract
- Gently toss until peaches are evenly coated
- Pour the mixture into the prepared baking dish and spread evenly
Make the cobbler topping
- In a medium bowl, whisk together 2 cups flour, 1 cup sugar, baking powder, and salt
- Add cold, cubed butter and cut it into the dry ingredients using a pastry cutter or your fingertips until the mixture resembles coarse crumbs
- Pour boiling water over the mixture and stir just until combined (the batter will be thick)
Assemble and bake
- Dollop the batter evenly over the peach filling (it doesn’t need to cover completely as it will spread during baking)
- Sprinkle turbinado sugar over the batter for extra crunch and shine
- Bake for 40-45 minutes, until the topping is golden brown and the filling is bubbling around the edges
- If the top browns too quickly, loosely cover with aluminum foil
Cool before serving
- Allow the cobbler to rest for at least 20-30 minutes before serving
- This cooling period allows the filling to set and thicken properly
Technical tip: When mixing the cobbler topping, be careful not to overmix after adding the hot water. A few lumps are perfectly fine and will create a more tender crust.
Tips for Making Peach Cobbler Recipe
Expert Advice for Perfect Results
- Peach selection is crucial: For the most flavorful cobbler, choose peaches that are ripe but still firm enough to hold their shape when baked.
- Don’t skip the lemon juice: Even if your peaches are sweet, the acidity balances the sweetness and enhances the natural peach flavor.
- Watch your bake time: The cobbler is done when the topping is golden and the filling is bubbling at the edges, not when the topping feels completely firm.
- Let it rest: Allowing the cobbler to cool for at least 20 minutes helps the filling thicken to the perfect consistency.
Technique Recommendations Table
| Technique | Recommendation | Why It Works |
|---|---|---|
| Peeling Peaches | Blanch peaches in boiling water for 30 seconds, then transfer to ice water | Creates clean, easy peeling without wasting fruit |
| Mixing Batter | Use pastry cutter or fingertips to incorporate butter | Keeps butter cold, resulting in a flakier crust |
| Topping Application | Drop batter in dollops rather than spreading | Creates the characteristic cobbled appearance that gives cobbler its name |
| Testing Doneness | Look for bubbling around edges and golden color | Ensures proper cooking of both filling and topping |
Pro tip: If your peaches aren’t quite ripe, place them in a paper bag with a banana for 1-2 days. The ethylene gas from the banana will speed up the ripening process.
Make-Ahead Instructions
This peach cobbler recipe works beautifully as a make-ahead dessert, allowing you to prep components in advance for easy assembly later.
You can prepare the peach filling up to 24 hours in advance. Simply combine all filling ingredients, cover tightly, and refrigerate. The sugar will draw out juices from the peaches, creating an even more flavorful base. When ready to bake, give the filling a good stir before adding to your baking dish.
The dry ingredients for the topping can be mixed and stored in an airtight container at room temperature for up to 3 days. When ready to bake, simply add the cold butter and hot water as directed in the recipe.
For a completely assembled but unbaked cobbler, you can prepare the entire dessert up to 3 hours before baking. Cover with plastic wrap and refrigerate until ready to bake. You may need to add 5-10 minutes to the baking time to account for the chilled ingredients.
Pro tip: If making the filling ahead, add an extra tablespoon of flour to account for the additional juice released during storage.
Storing Leftovers
Proper storage ensures your peach cobbler maintains its delicious flavor and texture for as long as possible.
After baking, allow the cobbler to cool completely to room temperature before storing. This prevents condensation from making the topping soggy. Cover the cobbler with plastic wrap or transfer portions to airtight containers.
Refrigerate leftover cobbler within two hours of baking for food safety. Properly stored, peach cobbler will keep well in the refrigerator for up to 4 days, though the topping will gradually soften over time.
For best results when enjoying leftovers, reheat individual portions in a 350°F oven for 10-15 minutes to restore some crispness to the topping. Microwave heating works in a pinch (about 30-45 seconds per serving) but won’t revive the topping’s texture as effectively.
Freezing Peach Cobbler Recipe
This peach cobbler freezes beautifully, allowing you to enjoy homemade dessert with minimal effort whenever the craving strikes.
For best results, freeze peach cobbler after baking and cooling completely. Portion the cooled cobbler into serving-sized containers or freeze the entire cobbler in a freezer-safe baking dish. Cover with a layer of plastic wrap pressed directly onto the surface, followed by a layer of aluminum foil or an airtight lid.
Properly wrapped peach cobbler can be frozen for up to 3 months without significant quality loss. Label your container with the date and contents for easy identification.
To thaw and reheat, transfer the cobbler to the refrigerator overnight. Once thawed, reheat in a 350°F oven until warmed through (about 20-25 minutes for a whole cobbler or 10-15 minutes for individual portions). To prevent excess browning, cover with foil for part of the reheating time.
Pro tip: Freeze individual portions in oven-safe ramekins for quick single servings that can go straight from freezer to oven.
Serving Suggestions
A warm peach cobbler is delicious on its own, but these serving suggestions will elevate it to an unforgettable dessert experience.
For the classic presentation, serve warm peach cobbler topped with a scoop of vanilla ice cream that slowly melts into the fruit filling. The contrast between the warm cobbler and cold ice cream creates a delightful temperature and texture combination.
Other wonderful toppings include freshly whipped cream (perhaps with a hint of cinnamon), a drizzle of caramel sauce, or a sprinkle of toasted sliced almonds for crunch. For an extra-special touch, serve with crème fraîche or mascarpone cheese sweetened with a touch of honey.
This dessert pairs beautifully with coffee or tea. For an elegant dinner party finish, consider serving small portions alongside glasses of dessert wine such as Sauternes, late-harvest Riesling, or Moscato d’Asti.
Presentation idea: For individual servings, use a round biscuit cutter to portion the cobbler, then carefully transfer to dessert plates and top with your chosen accompaniments.
FAQ
Can I use canned peaches for this cobbler recipe?
Yes, you can substitute canned peaches when fresh aren’t available. Choose peaches packed in juice rather than heavy syrup, and drain them well before using. Reduce the sugar in the filling by about ¼ cup since canned peaches are typically already sweetened. You’ll need about 2-3 cans (15-16 oz each) to equal 8 cups of fresh peaches.
Do I need to peel the peaches?
While peeling is recommended for the best texture, it’s not absolutely necessary if you’re short on time. The peach skins will soften during baking but will remain noticeable in the finished cobbler. If using unpeeled peaches, be sure to wash them thoroughly to remove any residue or fuzz.
Why is my peach cobbler runny?
Several factors can cause a runny cobbler: underripe peaches contain more pectin and hold their shape better; overripe peaches release more juice. If your peaches are very juicy, add an extra tablespoon of flour to the filling. Also, remember that cobbler continues to thicken as it cools, so allow it to rest for at least 20-30 minutes before serving.
Can I make this recipe with other fruits?
Absolutely! This cobbler recipe works wonderfully with other stone fruits like nectarines, plums, or a mixture of summer berries. For apple cobbler, increase the cooking time by about 15 minutes to ensure the apples soften properly. Keep the same proportions of fruit to sugar and thickener, adjusting sugar levels for particularly tart or sweet fruits.
Is there a gluten-free version of this peach cobbler?
Yes, you can make this cobbler gluten-free by substituting the all-purpose flour with a 1:1 gluten-free flour blend designed for baking. Be sure to check that your baking powder is also gluten-free. The texture may be slightly different, but the flavor will be just as delicious.
