Peach Cobbler

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    The warm peach filling paired with the sugary crust in this peach cobbler recipe is seriously to die for! Serve warm with vanilla ice cream on top. Makes the most perfect summer dessert!

    peach cobbler with ice cream

    Peach desserts are my absolute favorite to enjoy in the summer time. I especially look forward to a homemade peach cobbler every year. Sometimes I use cake mix to make a peach dump cake instead, but nothing compares to a true cobbler from scratch.

    One of my favorite summer desserts to make is homemade peach cobbler. While I love a good strawberry rhubarb crisp in the summer time, you just can’t beat a cobbler. The warm peach pie filling paired with the sugary crust is seriously to die for! I love to serve mine warm with vanilla ice cream on top. Whipped cream would also be yummy too. :) It is the most perfect summer dessert!

    Peaches for cobbler

    I like to use fresh yellow peaches for this cobbler. However, you can use frozen or canned peaches for this recipe. With canned peaches, they may be a little mushier because of the extra syrup, but they’ll still taste great. I usually try to drain any extra juices beforehand.

    sliced peaches in a glass baking dish

    How to make peach cobbler

    Add peaches: Place the sliced peaches on the bottom of a greased 9×9″ baking dish.

    Make the dough: Cream together the butter, sugar and vanilla and beat just until combined. Then mix in the flour, baking powder and cinnamon if desired.

    Scoop dough: I like to use a large cookie scoop (or spoon) to place spoonfuls of the dough on top of the peaches. You can also flatten it out first with your hands. Then gently press down on the dough with your hands, spreading it out to cover most of the peaches.

    Bake in oven. Bake at 350°F for about 35 to 45 minutes, or until the crust is lightly golden.

    scooping dough on top of sliced peaches

    Serving tips

    Before serving, let the cobbler rest in the pan for about 10-20 minutes. This allows the juices to set and the crust to harden a bit. Then scoop it out onto a plate or into bowls and add any of the following:

    peach cobbler with ice cream on top

    More fruity desserts for summer:

    Peach cobbler recipe

    Peach Cobbler Recipe

    Course: Dessert
    Cuisine: American
    Keyword: peach cobbler
    Prep Time: 10 minutes
    Cook Time: 35 minutes
    Rest: 10 minutes
    Total Time: 55 minutes
    Servings: 9
    Calories: 237
    Author: Jamielyn Nye
    The warm peach filling paired with the sugary crust in this peach cobbler recipe is seriously to die for! Serve warm with vanilla ice cream on top. Makes the most perfect summer dessert!


    Peach filling:

    • 3 cups sliced yellow peaches (fresh, frozen or canned)
    • 2 Tablespoons brown sugar

    Crumble topping:

    • 1/2 cup salted butter (slightly melted)
    • 3/4 cup granulated sugar (reserve 1 Tablespoon for the top)
    • 1 teaspoon pure vanilla extract
    • 1 cup all-purpose flour
    • 1 teaspoon baking powder
    • 1/4 teaspoon cinnamon (optional)

    For serving (optional): vanilla ice cream or whipped cream


      • Preheat oven to 350°F. Butter a 9x13" or 9x9" (for a thicker crust) baking dish. Line with fresh peaches and sprinkle brown sugar on top. Set aside.
      • Mix the butter, sugar (reserve 1 Tablespoon) and vanilla in a medium size bowl. Once it's creamy, add in the flour and baking powder. Add cinnamon if desired. Mix just until combined.
      • Flatten the dough to place on top or use a large cookie scoop to place spoonfuls of cookie dough over the top. Gently press down with your hands. Sprinkle the remaining sugar over top.
      • Bake for 35-45 minutes, or until lightly browned. Remove from the oven and let rest 10 minutes before serving.
      • Serve while warm with vanilla ice cream or whipped cream. 


      For fresh peaches: I usually use about 4-5 peaches. You can add extra peaches if you're adding to a 9x13" pan. Feel free to leave the skin on or peel it off. 
      If using canned peaches: make sure to drain the peaches very well before adding to pan. 
      Recipe change: I took the egg out of the filling as I felt it made the crust too thick. 


      Calories: 237kcal | Carbohydrates: 35g | Protein: 2g | Fat: 10g | Saturated Fat: 7g | Cholesterol: 27mg | Sodium: 92mg | Potassium: 157mg | Fiber: 1g | Sugar: 24g | Vitamin A: 482IU | Vitamin C: 3mg | Calcium: 30mg | Iron: 1mg
      peach cobbler

      peach cobbler on a white plate

      More Desserts For Summer

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