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Easy Homemade Peach Cobbler
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.
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, if you’d like. I love to serve mine warm with vanilla ice cream on top. Whipped cream would also be yummy too. :) This is the most perfect fruit dessert for summer and is simple and quick to make.
Peaches for Cobbler
I like to use fresh yellow peaches for this cobbler, especially when they’re in season in the summer time and are super ripe and juicy. However, you can use frozen or canned peaches for this recipe as well. Each tastes delicious, so it’s all about preference and what’s most convenient for you.
- Fresh: In my opinion, fresh is best! Frozen or canned peaches still taste delicious, but nothing beats the real thing. 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! ;)
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.
Tips + Variations
- Thicker crust. If you prefer a crust 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 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.
How to Make Peach Cobbler
- Preheat the oven to 350°F. In a buttered dish, add the peaches and sprinkle with brown sugar.
- Mix together the butter, sugar, and vanilla before adding the flour and baking powder.
- Scoop the dough on top or flatten it before placing it on top. Sprinkle with sugar.
- Bake until lightly browned. Let cool 10 minutes before serving with ice cream or whipped cream.
Absolutely! Since the peaches are sliced, the peels will become tender while baking. If you prefer to peel them, try my easy method below.
Simply place peaches in boiling water to blanch 30 seconds. Transfer to a bowl with ice water. Once cooled, the skins should slip off easily.
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.
Storing and Reheating
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 fridge 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.
More Delicious Summer Desserts
- 3 cups sliced yellow peaches , fresh, frozen, or canned
- 2 Tablespoons light brown sugar
- ½ cup salted butter , slightly melted
- ¾ cup granulated sugar , reserve 1 Tablespoon for the top
- 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
- Preheat oven to 350°F. Butter a 9×13" or 9×9" (for a thicker crust) baking dish. Line with fresh peaches and sprinkle brown sugar on top. Set aside.
- Place the peaches in the dish and sprinkle with sugar.
- In a medium bowl, mix the butter, sugar (reserving 1 Tablespoon). Once it's creamy, add in the flour, baking powder, and cinnamon, if desired. Mix just until combined.
- Use a large cookie scoop to spoon topping over the top or flatten the dough to place in one large square top. Gently press down with your hands. Sprinkle the remaining 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 whipped cream.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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