Peach Cobbler

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My friends know me well. They know if they invite me over and I see that they have bushels of fresh-picked peaches just waiting for a home, that I will offer my own kitchen counter space to take some of those gorgeous peaches off their hands. Such sacrifice, yes, I know. ;-)

Peaches, nectarines, and all manner of stone fruit are glorious in summer. Here is a simple and delicious peach cobbler recipe slightly adapted from Sunset Magazine that we’ve used for several years. Feel free to experiment with the ratios and the fruit in this peach cobbler recipe. You can easily add in some blueberries or nectarines.

VIDEO! How to Make Peach Cobbler

The Best Peaches for Cobbler

Use ripe, sweet, flavorful, firm yellow peaches. The cobbler will only be as good as the fruit going into it, so taste test your fruit first. The best peaches to use with this recipe are yellow peaches. White peaches, although delicious on their own, are too delicate and don’t hold their flavor as well as the yellow when cooked.

Adjusting the Sweetness of Your Peach Cobbler

Tart fruit makes the best filling for a cobbler like this and depending on how ripe your peaches (or other fruit) are, you may need to adjust the sugar levels up or down for your peach cobbler.

From the editors of Our Site

How to Peel Fresh Peaches

To remove the peels from fresh peaches, just bring a pot of water to a boil, drop in 4-5 peaches, and boil for 30-60 seconds. Remove them with a slotted spoon and continue working in batches until all the peaches are boiled.

Let the peaches cool briefly, then peel off the skins with a paring knife. They should come right off.

Peach cobbler is really best with the skins removed, but if you're in a hurry or you don't mind the texture (or you like the texture!), feel free to leave them on.

Can You Use Frozen Peaches?

Yes, it's fine to use frozen peaches. Let them thaw in a colander before making your cobbler.

The Peach Cobbler Topping

This cobbler topping is a simple mix of flour, baking powder, butter, and heavy cream. We add a pinch of nutmeg for spice.

We leave the topping in big crumbles. If you prefer a more biscuit-like topping, just pat the crumbles into biscuit shapes and layer them onto the cobbler.

What to serve with peach cobbler

Peach cobbler is best eaten right away, while still hot from the oven. A scoop of ice cream or a dollop of sweet whipped cream is about all it needs. Serve it with any of the following:

  • Vanilla Ice Cream
  • Cinnamon Ice Cream
  • Whipped Cream
  • Caramel Sauce

Can You Make Peach Cobbler Ahead?

If you like, you can mix together the peach filling, mix together the cobbler topping, and store them separately up to a day in advance. Assemble then bake.

Baked peach cobbler is best served the day its made and doesn't tend to travel well (the juices slosh around and the cobbler topping sinks).

We haven't tried freezing this cobbler, but it should work in theory, though we suspect the cobbler topping will be softer and chewier. Let it cool completely, then wrap in plastic followed by foil. Freeze for up to three months and thaw in the fridge before serving.

Storing Leftover Cobbler

While no longer guest-worthy, leftover cobbler is still delicious! Store it in the fridge for up to five days. Eat cold or reheat briefly in the microwave.

Want more cobbler? Try these!

  • Plum Cobbler
  • Blackberry Cobbler
  • Apple Cobbler
  • Sweet Cherry Cobbler
  • Strawberry Rhubarb Cobbler

Updated July 23, 2020 : We added a new video and some extra info to help you make the best cobbler ever. No changes to the original recipe.

Peach Cobbler Recipe

Use ripe, sweet, flavorful, firm yellow peaches. White peaches, although delicious on their own, are too delicate and don't hold their flavor as well as the yellow when cooked.

Adapted from


Peach filling:

  • 4 pounds ripe yellow peaches (about 12 medium-sized peaches), peeled, pitted, and sliced into 1/2 inch thick wedges
  • 1 cup sugar, divided 2/3 cup and 1/3 cup
  • 1/2 cup instant tapioca (grind in a food processor for better texture)
  • 1 teaspoon lemon zest
  • 1 1/2 tablespoons lemon juice
  • 2 teaspoons vanilla extract

Cobbler topping:

  • 2 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1/2 teaspoon ground nutmeg
  • 3/4 cup (6-ounces) butter, cut into 1/2 inch chunks
  • 2/3 cup heavy cream


1 Make the filling: Place the peaches, 2/3 cup of the sugar, instant tapioca, lemon juice, lemon zest, and vanilla in a large bowl and stir to evenly coat the peach slice with everything.

Let sit for 30 minutes for the peaches to macerate and the tapioca to soften, stirring occasionally.

2 Preheat oven to 350°F.

3 Make cobbler topping: In a separate bowl, vigorously whisk together the flour, 1/3 cup of sugar, baking powder, and nutmeg.

Cut the butter into the flour with your fingers or a fork until the mixture has the texture of a coarse meal. Add the cream and stir with a fork until the dough mixture just comes together.

4 Assemble the cobbler: Butter a 2 1/2 to 3 quart casserole baking dish. Spread the sliced peaches out in an even layer. Crumble the dough mixture over the peaches.

5 Bake: Bake at 350°F until the peaches are bubbly and the topping is well browned, about 50-60 minutes.

6 Cool and serve: Let cool 10 minutes before serving. Serve with vanilla ice cream or whipped cream.

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Easy Peach Cobbler

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Peach Cobbler is the ultimate Southern comfort food dessert classic with sweetened cinnamon sugar baked peaches topped with buttery cinnamon sugar biscuit topping.

Fruit desserts like Easy Fruit Salad don’t need all the glory during the summer, you can make this Peach Cobbler or even a delicious Mixed Berry Pie or Apple Crisp.

Comfort Food Desserts hit a soft spot in our hearts and stomachs around here and this Southern Peach Cobbler recipe is the perfect mix of warm, comforting flavors and sweet and juicy summer flavors.

This peach cobbler is actually award winning too! It won an award amongst over 50 other baked fruit desserts in a Washington DC Summer Fruit Bake-Off.

This easy Peach Cobbler recipe is just like your Grandma used to make. And I bet she’d even call you peachy as she served it to you as a kid. These are the food memories dishes like cobbler bring back to us.

A great recipe like cobblers or tarts or even pie crusts all have family ties for most of us, and this cobbler recipe is one of those for me. This recipe came from the family of a private chef client. Her mother would make a melt-in-your-mouth peach raspberry cobbler with an old-fashioned buttery biscuit topping.

Topped with a spoonful of ice cream, it was the most kid-friendly fruit dessert you could ever make. We love serving this cobbler with Homemade Vanilla Ice Cream and Easy Whipped Cream.

You can even mix 1/8th teaspoon of cinnamon into the whipped cream in the last five seconds of whipping for a cinnamon whipped cream topping.

When are peaches in season?

Peach season starts in the beginning of May and goes through the end of September. You’ll find the peak of the season, however, is in July and August.

Making this recipe after Peach season is over? Frozen peaches are perfect for this recipe!

How to Make the Best Peach Cobbler

Start your summer right with this fresh, fruity dessert.

Peach cobbler is one of our all-time favorite summer desserts. We love it with a big ol' scoop of ice cream or some freshly whipped cream right on top (or maybe even both!). There are two different styles of cobbler and both are equally delicious. Ree Drummond makes both versions: Her famous Blackberry Cobbler has a cake-like topping, and this yummy peach version has a sweet biscuit topping. We love a biscuit-style cobbler for peaches&mdashespecially when you have juicy summer fruit. Of course, you can always substitute frozen peaches or even fresh plums for a plum cobbler, but there's just something about a fresh, homemade peach cobbler.

The name cobbler comes from the way you drop the dough onto the fruit filling&mdashit resembles a walkway of cobblestones. (Take a look when you pull this cobbler out of the oven and you&rsquoll see what we mean!) One of the best things about a cobbler is that it's insanely easy to make. We love a good fruit pie in summer (Ree's Peach Galette is perfection), but dealing with pie dough requires a lot more energy. Cobblers are also super versatile&mdashyou can experiment with so many different types of fruit. Try Ree&rsquos Rhubarb Cobbler and Mini Raspberry Cobblers next! So, what are you waiting for? Grab your favorite casserole dish and some fresh juicy peaches and learn how to make peach cobbler below.

What's the difference between a cobbler and a crisp?

Both of these desserts have a fruit base, but the difference is the topping: A cobbler is made with a biscuit dough topping that's dropped by the spoonful over the fruit the topping on a crisp is usually a mix of flour, butter, sugar, and oats or nuts and it's sprinkled over the fruit.

Do you have to peel peaches for peach cobbler?

Your choice! You don&rsquot have to peel the peaches if you don&rsquot want to, but you certainly can&mdashit won't make or break your cobbler either way. The skins will soften in the oven, so if you don&rsquot have the extra time, no need to bother with peeling.

Paula’s Famous Southern Peach Cobbler Recipe

Warm, gooey, and perfectly sweet—Paula’s peach cobbler is the trifecta! Peach cobbler, being a Southern institution, is a staple on the dessert menu at all of Paula’s restaurants. People from all over the world rave about Paula’s rendition of this Southern sweet, and since August is National Peach Month, we thought now is the perfect time to share how to make this peachy keen recipe.

Start by gathering your ingredients. You’ll need the following:

  • 1 ½ cups self-rising flour
  • 1 stick butter
  • ½ cup water
  • 2 cups sugar, divided
  • 4 cups peeled and sliced peaches
  • 1 ½ cups milk
  • ground cinnamon (optional)

Now that you’ve got your ingredients prepped and ready, it’s time to get cookin’!

First, preheat your oven to 350˚F. While you wait for your oven to heat up, combine the peeled and sliced peaches with the water and a cup of the sugar in a saucepan, making sure to mix it up well. Bring the peach and soon-to-be syrup to a boil and then it simmer for 10 minutes then, remove the pan from the heat. If you don’t have fresh peaches, you can use this same process with frozen peaches or skip this part and use canned peaches—just be sure not to dump out the syrup from those canned peaches!

Next, you’ll want to put the butter in a 3-quart baking dish and toss the dish in the oven so the butter can melt.

In a separate bowl, mix the remaining cup of sugar with the self-rising flour and the milk slowly to prevent it from clumping. Once your butter is melted, remove the baking dish from the oven, and pour the flour mixture over the melted butter. Now this part is incredibly important: do not stir the flour mixture into the butter.

Next spoon the fruit on top of it all and then gently pour in the syrup—again, don’t stir. How much syrup you use is up to you. Obviously the more syrup you pour in, the wetter and gooier your finished cobbler will be. Paula likes lots of syrup in her cobbler! Finally, if you’re choosing to use it, sprinkle the top with ground cinnamon. Paula’s sprinkle tends to be more on the heavy side, but you can decide how much or how little cinnamon you and your family like.

Lastly, bake it in your oven for 30 to 45 minutes—the batter will rise to the top during baking.

Boy, are you in for a treat! This cobbler is so good any way you serve it, but we like it topped with fresh whipped cream or, our personal favorite, vanilla ice cream.

How many of you have had Paula’s cobbler before? Have you tried making it yourself? Let us know what you think of it in the comments below.

Peach Cobbler Recipe

Real Restaurant Dessert Recipe

Preparation time:ꀒ minutes. Serves 8.

  • 1/4 pound butter
  • 3/4 cup milk
  • 1 tablespoon baking powder
  • 1 cup sugar
  • 1 cup flour
  • 1/4 teaspoon cinnamon
  • One 13 ounce can of peaches with juice
  • Melt 1/4 pound of butter in a 9 X 11 inch baking pan
  • In a separate mixing bowl, mix until blended the milk, baking powder, sugar, flour and cinnamon
  • Place the mixture in the pan with the melted butter
  • Add the peaches with the juice (do not stir)
  • Bake for 45 minutes at 350 degrees F

਍o NOT serve right out of the oven. Allow the Peach Cobbler to cool a bit and then serve while still warm.

And, oh, Bob liked to top the cobbler with vanilla ice cream if there was any in the freezer or at least whipped cream!

Thanks for everything, Bob. Thanks for working at the restaurant and sharing recipes.

Enjoy your dessert - your Peach Cobbler Recipe from Big Bob and the company of those you share it with! The restaurant guests do!

Did you know? Studies suggest peaches originated in China. Peaches were mentioned in Chinese writings as far back as the 10th century BC.

The peach was brought to the Americas by Spanish explorers in the 16th century.

All-Season Peach Cobbler

Pie dough
2 cans of peaches in syrup (13 ounces each)
1 whole stick of unsalted butter
1 cup white sugar
1/2 cup light brown sugar
1 tablespoon ground cinnamon
1 tablespoon vanilla extract
1 teaspoon nutmeg
1 teaspoon corn starch
1/2 teaspoon allspice
1/4 teaspoon salt

Pre heat over to 375 degrees.

In a heavy bottom pot combine canned peaches with their syrup and one stick of butter. Cook over medium heat until peaches begin to gently boil, about 7 minutes.

Add in both sugars, as well as cinnamon, nutmeg, allspice vanilla extract and corn starch. Continue cooking until mixture thickens. About 10 minutes.

Separately, prepare pie dough and roll out two separate sheets. Place one sheet on the bottom of a deep baking dish generously coated in non-stick spray.

Remove peaches and juices from heat and pour into baking dish. Top with remaining layer of pie dough.

Bake for 45 minutes until crust is golden brown.

From fresh strawberries to decadent chocolate, Southerners will make a cobbler out of anything in order to get as much out of the season as possible. There is no doubt however that peach cobbler reigns supreme.

Easy Peach Cobbler Recipe

If you ask people what they love the most about summers in the South, more than likely &ldquofresh fruit cobblers&rdquo will be in your list of top five answers. Along with long, lazy weekends, minor league baseball games, going to the lake, and making homemade ice cream, a sweet, simple cobbler made with juicy, seasonal fruit is about as close to heaven as you can get on a summer&rsquos afternoon. Pies are fantastic for when you want to impress your guests&mdashit can take a real baker&rsquos talent and a lot of time in the kitchen to make excellent homemade crusts&mdashroll them out, place them in the pie pan without tearing them, then cut strips and place them into a lattice top. A cobbler is much easier the crusts or toppings are very simplified and it doesn&rsquot take nearly as much time. This unpretentious six-ingredient recipe comes together in just 10 minutes, and you don&rsquot have to fuss over fitting a pastry crust into a pan. Simply melt butter in the baking dish, then mix flour, sugar, milk, and vanilla together and pour onto the butter. Then spoon peaches over the batter mixture and bake. It can&rsquot get any easier, or any more delicious. This deliciously simple recipe from Jessica and Stephen Rose, of The Peach Truck, will serve six people. &ldquoOr, probably more accurately, two&mdashif I&rsquom one of them,&rdquo Stephen says.

Can I Use Frozen Peaches?

This recipe calls for canned peaches, but yes, you can definitely use frozen, too.

In fact, I love using frozen peaches to make cobbler. They&rsquore always sweet because they&rsquore frozen at peak ripeness.

Also, just like canned peaches, they require zero peeling!

Fresh is best, so you can use fresh peaches, as well. You can sweeten them up a little by sprinkling them with sugar.

Let them sit as you prepare the cobbler and add when ready.

Except being so tasty, this Peach Cobbler is so simple to make that it will be an easy job even for a person that never visited the kitchen. Count it yourself! How much time do you need to mix a cup of flour, a cup of milk, a cup of sugar and a teaspoon of baking powder, and then pour that mix over melted butter and over all that, add the peaches from the can? All in all two or three minutes and you are ready for baking it in the oven.

What is also a big plus for this recipe is the price of this fruit. If you take into consideration that the most expensive thing is butter and that ,except maybe the peaches, you already have everything in your pantry, it’s clear that Peach Cobbler is a super economic recipe.

And now, count everything up and you get a simple solution – super delicious, super easy and economic! If you have doubted until now, I’m sure that this beautiful Peach Cobbler will surely be one of your favorite recipes for this summer! Anyway, enough talk! Let the baking begin.


This is a great recipe with simple ingredients. No need to fuss it up with fancier recipes. The biscuits were tender and cake-like, perfect for juicy peaches. Based on the comments, I used an extra peach and cut them into 1/8ths. I wish I made the recipe as written the peaches didn't cook down all the way, but it's because I sliced them thick. With farmers' market peaches, the fruit layer was very sweet. Next time I'll reduce the sugar a bit.

I've been using this recipe for years. Tonight, I took it to the next level by using a Meyer lemon. I added the zest to the crust, too. Eight peaches, peeled and cut into eight wedges each. Two tsp corn starch. No other spices. You do need to bake the peaches first (as another reviewer wanted to skip) because the peaches need to be hot to cook the biscuit dough all the way through. Sprinkle sugar over the dough before baking. Best cobbler I've ever made!

Love the simplicity of this recipe. The peaches do the heavy lifting here, for sure. I followed the instructions exactly. I didn't have the most ripe peaches, still the dish came out great. Everyone wanted to know what was in it. Next time I definitely want to try with farmer's market peaches. This will be a summer staple in our house!

Delicious! A few alterations: 8 peaches/ nectarines. A little vanilla. I cut peaches into small chunks not slices. Topped w vanilla ice cream.

The crust was fabulous. If you need more peaches then add them, don't shoot the recipe. It is a well balanced desert as designed. I've also made this substituting a large 29 oz can of sliced cling peaches in heavy syrup (pour off the juice for breakfast tomorrow). Nobody can tell.

Always use this recipe as a base. Sometimes I add some Penzey's dried lemon peel or freshly grated nutmeg or cinnamon to the peaches. It just adds a more complex flavor. The biscuit topping is VERY good especially with a little sugar sprinkled on top before baking. The sugar adds just a little crunch and it's pretty. The key to flavor is very ripe fresh peaches which are allowed to ripen on the tree.

Good recipe, very tasty, easy. Oven temp of 425 is a little too hot, though, the peaches almost got burned around the edges. Definitely less cook time than called for.

This was a great and very speedy recipe. I cut the baking time initially to five minutes so the peaches wouldn't be too soft. I would add a bit more starch and cut small pats of butter before adding the crust on top.

My 11 year old makes this every summer. Like other commenters say, add more peaches and slice a little thicker. We love this.

Delicious . but I think next time I wouldn't cut the peaches so thinly, nor would I cook them for 10 minutes prior to adding the biscuit topping to them. My peaches were very ripe and from a farmer's stand, and they were a bit too mushy for my liking after the extra cooking time. It also needed a bit more time in the oven.

Sooooooooooooooo good! Use Red Haven peaches if you can. End of July and Aug. in MD. Thank you!

This is a great and easy peach cobbler recipe. Made exactly as described - made the topping in a food processor and it went very quickly.

Really great, go to cobbler recipe. I added cherries since I did not have enough peaches. And I sprinkled sugar on the top of the biscuit layer. I might have decreased the amount of sugar in the filling, since the peaches were so sweet.

Used almost 2 cups of peaches, macerated them for 2 hours. Came out perfect and delicious. Will always make this in the future instead of the standard cobbler recipe.

This was really easy to make but 6 peaches weren't enough. Would make again but with more peaches.

The biscuit topping dominates the peaches, even though I used seven instead of six. Don't make unless you want A LOT of topping.

Very easy and tasty. The only change I might make is to add more peaches and make more topping. It seemed as if the quantity wasn't quite enough for my 9" x 9" pan. Other than that, two very enthusiastic thumbs up!

Super Easy and Super Delicious. 1

Just made this -- and even with a couple of "oops" moments like, "oh, it says one TEAspoon of corn starch" and getting the unsalted butter straight from the freezer, it was a breeze to make, and the cobbler is really delicious. I used a Cuisinart for the frozen butter -- took seconds. If you have delicious fruit, and about 10 minutes to assemble, call it good!

This was absolutely amazing. I added cinnamon and nutmeg to the peaches, but didn't make any adjustments for high altitude (I'm at 6,000 feet). It turned out absolutely perfect!

Step 1

Melt 1/2 stick butter and grease 13x9-inch metal baking pan, leaving any remaining butter in the pan.

In heavy saucepan, combine 1 (28-ounce) can peaches with liquid, 1 cup sugar, and 1/2 cup water. Bring to a boil.

In small bowl, combine 3/4 cup water and 1 heaping tablespoon cornstarch, and add to peach mixture. Return to boil.

In mixing bowl, combine 1 1/2 cups sugar, 1 1/2 cups self-rising flour, 2 teaspoons vanilla and enough milk to make a thin batter. The mixture should be a little thinner than a pancake batter.

Pour hot peaches into pan with melted butter and pour batter all over peach mixture. Top with cinnamon-sugar mixture made from combining 1/2 cup sugar and 1/2 teaspoon cinnamon. Bake for 30 minutes or until golden brown.