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Peach Cobbler Recipe

The warm homemade peach filling paired with the buttery sugary topping in this easy peach cobbler recipe is seriously to die for. It’s the best summer dessert served warm with vanilla ice cream on top or make it year round with fresh, frozen or canned peaches!

Peach cobbler and ice cream in a bowl.
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Easy Peach Cobbler Recipe

Peach desserts are my absolute favorite to enjoy during the summer. 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.

The warm and caramelized peach pie filling paired with the sugary golden crust is seriously to die for! You can also swap out the crust for a sweet streusel topping instead and it will be more like my easy peach crisp. I love to serve this dessert warm with vanilla ice cream on top. Whipped cream would also be yummy too. :)

This is the most perfect fruit dessert for summer plus is simple to prep in only 10 minutes! If I have any leftover peaches, this freezer peach jam or grilled peach recipe are two other favorites to make, you can never have too many peach recipes to rotate through during the season!

Why You’ll Love This Homemade Peach Cobbler

  • Easy to make: With foolproof directions, this peach cobbler recipe is perfect for both expert and novice bakers.
  • Simple and quick: Only 10 minutes of prep and then it’s oven baked until the peaches are warm and tender and the topping golden brown.
  • Enjoy it year round: While I love using fresh peaches in this homemade cobbler, you enjoy a taste of summertime anytime of the year by using canned peaches or frozen peaches!
  • Crowd pleasing: Whether you make it on a weeknight for your family or need to whip it up at the last minute for guests, this peach cobbler warm out of the oven will steal the show!

Recipe Ingredients

Peach cobbler ingredients on the counter.

Find the full printable recipe with specific measurements below.

  • Peaches: Fresh, canned, or frozen all work well in this fruity dessert.
  • Brown Sugar: Topping the peaches with brown sugar adds a depth of sweetness to the fruit.
  • Butter: Softened butter is used as a binder for the dough topping.
  • Granulated Sugar: A little bit of sweetness makes the topping shine.
  • Vanilla: One of my favorite ways to make any dessert shine.
  • Flour: All-purpose brings the dough together.
  • Baking Powder: This leavening agent gives the dough a bit of rise.
Slicing peaches on cutting board.

Best Peaches for Cobbler

During the summer, I love to use fresh yellow peaches for this cobbler because they are super ripe and juicy. However, year round you can use frozen or canned peaches. Each tastes delicious, so it’s all about preference and what’s most convenient for you.

  • Fresh: In my opinion, fresh peaches are the best! Look for about 4 to 5 fresh, yellow peaches that are soft when you press on them and have a fragrant aroma. I usually like to peel my peaches before slicing them, but you could leave the skin on if you’d like.
  • Canned: 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 very well beforehand. And because they have been sitting in heavy syrup, you may also want to mix in a little less sugar so that it’s not overly sweet.
  • Frozen: These work great and still taste fresh and delicious. Remove them from the freezer and let them thaw slightly. Then drain any extra juices before adding them to the pan. Your filling may be a tad juicier with frozen peaches since they release more liquid as they cook, but that’s nothing to complain about! ;)

How to Make Peach Cobbler

Showing how to make peach cobbler in a 4 step collage.
  • Add peaches to baking dish: Preheat the oven to 350°F. In a buttered dish, add the peaches and sprinkle with brown sugar.
  • Make peach cobbler topping: 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
  • Spoon batter over peaches: Scoop the dough on top or flatten the dough into a rectangle before placing it on top. Sprinkle with sugar.
  • Bake and serve: Bake until lightly browned. Let cool 10 minutes before serving with a scoop of vanilla ice cream or whipped cream.

Expert Tips

  • Thicker crust. If you prefer a topping that’s thicker, I’d recommend using a 9×9″ baking dish instead of a larger 9×13″ baking dish.
  • Topping. For an even easier topping, sprinkle on this simple 3-ingredient crumble topping instead. You can even use a box of cake mix, like I did when making this easy peach dump cake.
  • Scoop. I’ve found it helpful to use a large cookie scoop (or spoon) to scoop the peach cobbler topping equally over the peaches. There is usually enough room for about 9 large scoops. Then gently press down on the dough with your hands, spreading it out to cover most of the peaches.
  • Extra fruit. Peaches also taste delicious when mixed with other fruit, so feel free to add in some fresh blueberries or strawberries to give it extra flavor.
  • Let rest. 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 for the best peach cobbler. As tempting as it is, waiting a few minutes before serving really does make a difference.
Peach cobbler baked in a glass dish.

Recipe FAQs

Do I need to peel peaches for cobbler?

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.

What is the difference between a fruit cobbler, crumble and crisp?

A fruit cobbler, like this peach cobbler recipe, has a biscuit topping. A crumble will have a streusel topping and crisps have a streusel topping with oats.

Why is my peach cobbler runny?

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 extra juicy while baking.

How do I keep peach cobbler from becoming soggy?

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.

Can I freeze a baked peach cobbler?

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.

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 (but don’t forget to let it rest for about 10 minutes first though).

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.

Peach cobbler and ice cream in a bowl with spoon.

More fruity desserts we love to make year round include strawberry crumb bars, blackberry cobbler and apple crisp!

More Peach Dessert Recipes

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Peach cobbler and ice cream in a bowl with spoon.

Peach Cobbler Recipe

5 from 32 votes
↑ Click stars to rate now!
Author: Jamielyn Nye
The warm homemade peach filling paired with the buttery sugary topping in this easy peach cobbler recipe is seriously to die for. It's the best summer dessert served warm with vanilla ice cream on top or make it year round with fresh, frozen or canned peaches!
Prep Time: 10 minutes
Cook Time: 35 minutes
Cool Time: 10 minutes
Total Time: 55 minutes
Servings: 9

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 peach slices. Sprinkle brown sugar evenly over the top.
    • In a medium bowl, cream the butter and sugar (reserving 1 Tablespoon) together with an electric mixer on medium speed until smooth. Mix in the vanilla. Add the flour, baking powder, and 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. 

    Notes

    Fresh peaches: You can add extra peaches if you’re adding to a 9×13-inch pan. Feel free to leave the skin on or peel it off. 
    Canned peaches: Make sure to drain the peaches very well before adding to pan. 
    Baking tips:
    • Thicker crust. If you prefer a crust that’s thicker, I’d recommend using a 9×9-inch baking dish instead of a larger 9×13-inch baking dish.
    • Topping. For an even easier topping, sprinkle on this simple 3-ingredient crumble topping instead. You can even use a box of cake mix, like I did when making this easy peach dump cake.
    • Scoop. I’ve found it helpful to use a large cookie scoop (or spoon) to scoop the topping equally over the peaches. There is usually enough room for about 9 large scoops (see picture below). Then gently press down on the dough with your hands, spreading it out to cover most of the peaches.
    • Extra fruit. Peaches also taste delicious when mixed with other fruit, so feel free to add in some fresh blueberries or strawberries to give it extra flavor.
    • Let rest. 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. As tempting as it is, waiting a few minutes before serving really does make a difference.
    Storage: 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 fridge up to 3 days. 
    Freeze: You can freeze the cobbler, 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.
    Reheat: 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.
    Recipe change: I took the egg out of the filling as I felt it made the crust too thick. 

    Nutrition

    Calories: 239kcal | Carbohydrates: 35g | Protein: 2g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 27mg | Sodium: 89mg | Potassium: 130mg | Fiber: 1g | Sugar: 24g | Vitamin A: 483IU | Vitamin C: 2mg | Calcium: 29mg | Iron: 1mg

    Nutrition provided is an estimate. It will vary based on specific ingredients used.

    Course: Dessert
    Cuisine: American

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