Peach Cobbler Recipe
This Peach Cobbler recipe features a sweet peach filling topped with a biscuit-like dough. It’s a classic and popular dessert beloved for its combination of sweet, juicy peaches and a comforting, crispy topping, making it a favorite at gatherings and celebrations.
This post may contain affiliate links. Read my disclosure policy.
The Ingredients You Will Need To Make Peach Cobbler
The main ingredient is peaches. Peach season in the US goes from May all the way to September, so this dish is very popular during the summer when you can get the best peaches.
- Yellow peaches. You can use fresh (my favorite), canned, or frozen.
- Sugar. White sugar adds sweetness and enhances the flavor of the peaches. While brown sugar gives the syrup a caramel-like texture.
- Cinnamon. It adds warm and earthy notes to this dessert.
- Cornstarch. It gives the syrup a wonderful thick consistency.
- All-purpose flour. The basic ingredient used for the delicious topping.
- Baking powder. It gives the topping a wonderful biscuit-like texture.
- Salt. Balances the sweetness in this peach cobbler.
- Butter. It is used for making the crispy topping.
- Vanilla. Gives the topping an extra layer of flavor.
How To Make Peach Cobbler
I make this recipe very similar to my apple pie recipe which has a delicious caramel syrup and is also very easy to make.
- Peel and cut the peaches into thick slices or large chunks.
- In a large bowl mix the peaches with the sugar, cinnamon, and cornstarch and place them in a prepared baking dish.
- In a separate bowl, mix the flour, sugar, baking powder, salt, melted butter, and vanilla. Sprinkle or spoon this mixture over the peaches.
- Bake until golden brown and let it cool slightly before serving.
Watch The Peach Cobbler Video
Frequently Asked Questions
What kind of peaches can I use to make peach cobbler?
Always use yellow peaches to make peach cobbler. I prefer to use fresh peaches because I find that they have the best flavor. Pick peaches that give slightly when you touch them and that also have a deliciously sweet peach smell. If not ripe enough, just let them sit on the counter for a few days before using them.
Another thing to keep in mind is that there are two types of yellow peaches, clingstone and freestone. Clingstone peaches are peaches where the flesh attaches to the pit making it more difficult to cut and slice. Unfortunately, these are usually the type of peaches that I can find, so I just deal with it. Freestone peaches on the other hand are peaches where the flesh is not attached to the pit. These are so easy to cut and slice, so if you can get a hold of them, go ahead and grab them!
Can I use canned or frozen peaches to make peach cobbler?
Yes, you can! I prefer to use fresh peaches but canned or frozen are a great option for this dessert when they are not in season. Just use about four cups of sliced canned or frozen peaches.
What is the easiest way to peel a peach?
I always use a potato peeler before cutting the peaches open because it’s so easy to use and the peel comes right off. I do this with other fruits like kiwis, mangos, and apples, as well. You can also use a paring knife if you prefer.
Another method is by blanching the peaches in boiling water for about 30 seconds and then shocking them in ice water. Wait a few seconds for them to cool and then just peel the peaches with your fingers or a paring knife.
Why is it called peach cobbler?
The reason is simple, and it’s because the topping resembles a cobblestone street. By sprinkling or spooning the dough on top of the filling, you end up with a dessert that has that cobblestone appearance. This method of baking was popular hundreds of years ago when people used open-fire cooking since it required less precision and care.
Tools Needed To Make Peach Cobbler
- OXO Good Grips Peeler
- WÜSTHOF Classic 3.5″ Paring Knife
- TTU Nesting Mixing Bowl Set
- NCUE Kitchen Utensils Set
- DOWAN 9×13″ Ceramic Baking Dish
More Delicious Dessert Recipes
- Apple Pie
- Maria Luisa Cake
- Blueberry Muffins
- The Perfect Pound Cake
- Magnolia Bakery’s Banana Pudding
¡Buen Provecho!
Print
Peach Cobbler Recipe
- Prep Time: 30 min
- Cook Time: 40 min
- Total Time: 1 hr, 30 min
- Yield: 8–10 servings 1x
- Category: Desserts
- Cuisine: American
Description
This Peach Cobbler recipe features a sweet peach filling with a biscuit-like dough making it a favorite at gatherings and celebrations.
Ingredients
- 6–8 large yellow peaches, sliced or cut into large chunks
- ¼ cup (56 g) white sugar
- ¼ cup (50 g) brown sugar, packed
- ¼ tsp ground cinnamon
Topping
- 1 cup (140 g) all-purpose flour
- ¼ cup (56 g) white sugar
- ½ cup (100 g) brown sugar, packed
- 1 tsp baking powder
- ¼ tsp salt
- ½ cup (113 g) butter, melted
- ½ tsp vanilla extract
- Turbinado sugar to taste for topping (Optional)
Instructions
- Preheat the oven to 350°F (180°C).
- Spray a 9×13 baking pan with baking or cooking spray and set aside.
- In a large bowl mix the peach slices or chunks with the white sugar, brown sugar, and ground cinnamon making sure the peaches are coated evenly. Pour the peaches into the prepared baking pan.
- Now let’s make the topping. Mix the flour, white sugar, brown sugar, baking powder, and salt in a medium bowl. Add the melted butter and vanilla and mix until everything is well combined.
- Sprinkle or spoon the topping over the peaches. There is no need to be precise, so feel free to use your hands or a spoon if you prefer. You can also sprinkle it with turbinado sugar to taste for added shine and crunch.
- Bake for 40-45 minutes or until the topping turns golden brown. Let it cool slightly before serving it with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- You can use fresh, canned, or frozen peaches for this recipe. You will need about 4 cups of sliced peaches.
- If after 40-45 minutes the peach cobbler is still light in color, you can place it under the broiler for a few minutes. Make sure it doesn’t burn!
- You can store peach cobbler covered in the fridge for about 3-5 days. Then reheat it in the microwave for a few seconds before serving.
