This easy peach cobbler is made with sweet, juicy peaches and a golden buttery topping. Use fresh, frozen, or canned peaches for a homemade dessert any time of the year!
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Easy Peach Cobbler
Peach season is one of my favorite times of year, and this homemade peach cobbler is always the first dessert I bake once those juicy peaches hit the stands. It’s warm, buttery, and filled with sweet, caramelized peaches, everything you want in a classic summer dessert.
While I sometimes make a quick peach dump cake with cake mix, nothing compares to the flavor and texture of a from-scratch cobbler. Best of all, this version works with fresh, frozen, or canned peaches, so you can enjoy it year-round. Top with a scoop of homemade ice cream or whipped cream for the ultimate treat.
Ingredient Notes
Find the full printable recipe with specific measurements below.
- Peaches: Use fresh, frozen, or canned peaches—whatever you have on hand! Fresh is best in season, but thawed frozen or well-drained canned peaches work great too.
- Brown sugar: Brown sugar sprinkled on the peaches helps create an easy peach pie filling.
- Butter, flour, sugar, and baking powder: These pantry staples come together for the classic golden cobbler topping.
- Vanilla: Adds a warm depth of flavor to the topping.
Best Peaches for Cobbler
In summer, I love using fresh yellow peaches because they’re extra juicy and flavorful. But the great thing about this cobbler is that it works just as well with frozen or canned peaches, so you can enjoy it any time of year!
- Fresh: Use 4 to 5 ripe yellow peaches that are soft to the touch and smell fragrant. I usually peel them, but you can leave the skin on if you prefer.
- Canned: Drain the peaches well before using. If they’re packed in heavy syrup, you may want to reduce the added sugar slightly.
- Frozen: Thaw slightly and drain any excess liquid before adding to the pan. Just note, frozen peaches tend to release more juice while baking, so your filling may be a bit saucier.
How to Make Peach Cobbler
Preheat the oven to 350°F. In a buttered dish, add the peaches and sprinkle with brown sugar.
In a medium bowl using an electric mixer, cream together the butter and sugar until smooth. Mix in the vanilla then add the flour, baking powder, and cinnamon, if desired, and stir mixture until combined.
Scoop the dough on top or flatten the dough into a rectangle before placing it on top. Sprinkle with sugar.
Bake until lightly browned. Let cool 10 minutes before serving with a scoop of vanilla ice cream or whipped cream.
Expert Tips
- Prefer a thicker topping? Use a 9×9″ baking dish instead of a 9×13″ for a deeper layer of golden crust.
- Make it a crisp-style cobbler. Swap the dough topping for this easy crumble topping to create a texture more like my peach crisp.
- Evenly scoop the topping. Use a large cookie scoop or spoon to portion the dough into about 9 scoops across the pan, then gently spread to cover the fruit. This helps it bake evenly and brown nicely.
- Mix in more fruit. Add fresh blueberries or strawberries for a burst of extra flavor and color.
- Let it rest. Resist digging in right away! Let the cobbler cool for 10–20 minutes to allow the juices to set and the crust to firm up.
How to Store and Reheat Peach Cobbler
This dessert tastes best if served on the first day. The topping tends to soften the longer it sits, so it’s best to enjoy warm, right after it’s baked.
Any leftovers can be stored in an airtight container in the refrigerator for about 2-3 days. Then reheat in the microwave or oven until warm. If using the oven, you may need to cover the crust with foil so that it doesn’t burn.
Other fruit dessert favorites we love include strawberry crumb bars, blackberry cobbler and apple cobbler.
More Peach Dessert Recipes
Easy Peach Cobbler
Video
Ingredients
- 3 cups sliced yellow peaches , fresh (about 4 to 5 peaches), frozen, or canned
- 2 Tablespoons light brown sugar
- ½ cup salted butter , slightly melted
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- ¼ teaspoon ground cinnamon , optional
For serving (optional): Vanilla ice cream or Whipped cream
Instructions
- Preheat the oven to 350°F. Butter a 9×13-inch or 9×9-inch (for a thicker crust) baking dish.
- Line the bottom with 3 cups peach slices. Sprinkle 2 Tablespoons brown sugar evenly over the top.
- In a medium bowl, cream 1/2 cup salted butter and 3/4 cup sugar (reserving 1 Tablespoon) together with an electric mixer on medium speed until smooth. Mix in 1 teaspoon vanilla. Add 1 cup flour, 1 teaspoon baking powder, and 1/4 teaspoon cinnamon, if desired, and mix just until combined.
- Using a large cookie scoop, spoon topping over the peaches (or using your hands, flatten the dough into a large square to place on top of the peaches). Gently press the dough down your hands. Sprinkle the reserved 1 Tablespoon sugar over the top.
- Bake 35 to 45 minutes, or until lightly browned. Let rest 10 minutes before serving with vanilla ice cream or topped with whipped cream.
Last step: Please leave a comment and rating after you make the recipe.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Recipe FAQs
This is a personal preference. Since the peaches are sliced, the peels will become tender while baking. If you prefer to peel them, it’s easy to do!
To peel peaches, simply place peaches in boiling water to blanch for 30 seconds. Transfer to a bowl with ice water. Once cooled, the skins should slip off easily.
Your cobbler may be more juicy depending on the type of peaches used! If you forgot to thaw your frozen peaches then drain the excess this will add more juices to the pan. If you prefer your cobbler less juicy, wait until it has cooled completely which will give the extra juices a chance to be reabsorbed into the filling and topping.
Next time you make the cobbler, you may want to toss your peaches with a small amount of flour to help absorb the extra juice while baking.
To prevent your cobbler from being wet and soggy you can add flour to the filling, leave some room in the cobbler topping for the peaches to ‘breathe’ and ensure you are cooking your cobbler the full amount of time. A fully cooked crust has less chance to become doughy or gummy.
Yes, but the dough topping won’t be its best. If you want to freeze it baked, wrap it tightly after it is completely cooled and freeze up to 3 months.
Jimbo
AMAZING- this is a keeper for sure. Made exactly as recipe. Thank you- has anyone made with frozen fruit? I want to try frozen mixed berries and unsure if consistency will change dramatically. I will thaw slightly- as if using frozen peaches described, but if any input- I’ll take it. Thanks again!
Ms. Dinah F.
Hello, i just made the peach cobbler on his afternoon and it was delicous, my family almost ate it all in one day, ihave only a taste left, i will make another , this time with a little less peach juice, but it was very good, and we loved it , Thanks for this recipe, we are in Louisiana, this is the second recipe that i have tried and they loved both of them, the other one was the Lasagna, it was great too.