I love peach cobbler any time of the year, but my favorite time to make it is definitely during the summertime. Juicy, ripe, peaches combined with a buttery, sweet cobbler is simply heaven on earth! This homemade peach cobbler recipe is always a crowd-pleaser during the holidays, potlucks, and of course Sunday dinners. It can easily be made with fresh or frozen peaches and simple ingredients. I’m sure you’ll fall in love with this delicious, buttery, classic peach cobbler recipe every single time!
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What’s in This Peach Cobbler Recipe?
- Peaches: I’m using fresh peaches for this recipe, but you can certainly use frozen peaches as well. You’ll need about 6-7 large, ripe peaches or roughly 7 cups of frozen sliced peaches.
- Sugar: A combination of granulated white sugar and brown sugar sweetens the peach filling and the cobbler.
- Cornstarch: Helps thicken the peach juices in the filling giving them a syrupy consistency.
- Lemon Juice: Balances the sweetness of the peach filling.
- Flour: All-purpose flour creates the batter for the cobbler.
- Baking Powder: A leavening agent to help the cobbler rise.
- Milk: Whole milk is mixed in with the flour to create the batter.
- Butter: Salted butter gives this peach cobbler a super rich and delicious flavor.
- Cinnamon + Vanilla: Both cinnamon and vanilla extract are used to add flavor and extra richness to the peach cobbler.
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Can I Make Peach Cobbler With Canned Peaches?
The short answer is yes; however I prefer to make peach cobbler with fresh or frozen peaches. Canned peaches are very soft and oftentimes disappear in the cobbler after it bakes. Fresh or frozen peaches will hold their shape a lot better allowing you to experience delicious peaches in every bite. If using frozen peaches, make sure to thaw the peaches first before mixing them with the other ingredients.
Should You Peel The Peaches?
You don’t have to peel the skin on peaches each time you make peach cobbler. It’s really just a personal preference. Sometimes if I have the extra time I will peel the peaches and other times I just prefer to leave the skin on. Leaving the skin on also gives your cobbler a beautiful reddish hue that will absolutely steal the show. But if the texture of peach skin bothers you then you can certainly peel them.
If you do prefer to peel your peaches, here’s the best method. Using a sharp knife, score each peach by marking an X across the bottom. Place the peaches in boiling water for 60 seconds. Then carefully remove them from the boiling water and quickly place them in an ice water bath. The skin on the peaches should then peel right off!
Recipe Tip!
When picking peaches for peach cobbler, make sure to pick peaches that are ripe, but not too soft or mushy. They should be slightly firm, but not hard, and the flesh should give a little bit when pressed. If the peaches are too soft, then your filling will be mushy after it bakes.
How to Store and Reheat
Peach cobbler is definitely best served the same day when the cobbler texture is perfectly crisp. However you can certainly enjoy any leftovers for up to 3-4 days. Just make sure to store them in an airtight container in the refrigerator. Reheat in the oven at 350°F or in the microwave until warmed through and hot.
Peach Cobbler
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Ingredients
For the Peaches
- 6-7 large peaches about 900 grams, sliced
- ½ cup granulated sugar 100 grams
- 2 teaspoons cornstarch 6 grams
- ¼ teaspoon ground cinnamon
- 1 tablespoon lemon juice 14 grams
For the Cobbler
- 8 tablespoons salted butter 113 grams (1 stick)
- 1¼ cups all-purpose flour 150 grams
- 1½ teaspoons baking powder 6 grams
- ½ teaspoon kosher salt
- ½ cup granulated sugar 100 grams
- ½ cup brown sugar 107 grams
- ½ teaspoon ground cinnamon
- ¾ cup milk 170 grams
- 2 teaspoon pure vanilla extract 8 grams
Recommended Equipment
- Kitchen Scale (optional)
Instructions
- Preheat the oven to 350°F. Wash the peaches well then slice them into wedges.6-7 large peaches
- In a large bowl add the sliced peaches, sugar, cornstarch, cinnamon, and lemon juice. Gently stir the peaches together and set the bowl to the side. As they sit the sugar will start to bring out the juices from the peaches.½ cup granulated sugar, 2 teaspoons cornstarch, ¼ teaspoon ground cinnamon, 1 tablespoon lemon juice
- Now add the butter to a 9×13-inch baking dish and place the dish in the preheated oven to melt the butter.8 tablespoons salted butter
- While the butter is melting, prepare the batter. In a separate large bowl, whisk together the flour, baking powder, salt, granulated sugar, brown sugar, and cinnamon until combined.1¼ cups all-purpose flour, 1½ teaspoons baking powder, ½ teaspoon kosher salt, ½ cup granulated sugar, ½ cup brown sugar, ½ teaspoon ground cinnamon
- In a measuring cup stir together the milk and vanilla extract. Pour the milk into the bowl with the dry ingredients. Stir together to combine.2 teaspoon pure vanilla extract, ¾ cup milk
- Now carefully remove the baking dish from the oven. Pour the batter evenly over the butter and do not stir.
- Using a large spoon begin to place the peaches on top of the batter covering the entire baking dish. Make sure to get some of the juices released from the peaches as well.
- Place the baking dish in the preheated oven and bake for 40-45 minutes or until the cobbler is golden brown and the peaches are bubbling around the edges.
- Remove the cobbler from the oven. Allow it to cool for about 5 minutes before serving. Serve with a big scoop of vanilla ice cream and enjoy!
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
Nutrition Information
How to Make Peach Cobbler Step by Step
Slice the Peaches: Preheat the oven to 350°F. Wash 6-7 large peaches well then slice them into wedges.
Macerate the Peaches: In a large bowl add the sliced peaches, ½ cup of granulated sugar, 2 teaspoons of cornstarch, ¼ teaspoon of ground cinnamon, and 1 tablespoon of lemon juice. Gently stir the peaches together and set the bowl to the side. As they sit the sugar will start to bring out the juices from the peaches.
Melt the Butter: Now add 8 tablespoons of butter to a 9×13-inch baking dish and place the dish in the preheated oven to melt the butter.
Whisk the Dry Ingredients: While the butter is melting, prepare the batter. In a separate large bowl, whisk together 1¼ cups of all-purpose flour, 1½ teaspoons of baking powder, ½ teaspoon of kosher salt, ½ cup of granulated sugar, ½ cup of brown sugar, and ½ teaspoon of ground cinnamon until combined.
Mix the Batter: In a measuring cup stir together ¾ cup of milk and 2 teaspoons of vanilla extract. Pour the milk into the bowl with the dry ingredients. Stir together to combine.
Pour the Batter: Now carefully remove the baking dish from the oven. Pour the batter evenly over the butter and do not stir.
Spoon the Peaches: Using a large spoon begin to place the peaches on top of the batter covering the entire baking dish. Make sure to get some of the juices released from the peaches as well.
Bake the Cobbler: Place the baking dish in the preheated oven and bake for 40-45 minutes or until the cobbler is golden brown and the peaches are bubbling around the edges.
Cool and Serve: Remove the cobbler from the oven. Allow it to cool for about 5 minutes before serving. Serve with a big scoop of vanilla ice cream and enjoy!
I just made this recipe this week. I husband and I really liked it. The peaches I used were very ripe. When baked they were very soft. The batter also was moist. My husband and I both thought that this dish was delicious!
I made this recipe against my better judgement and found that I had guessed correctly that this cobbler recipe leaves a lot to be desired and IS DRY and CHOKEY!!!!I never heard of NOT peeling the peaches
Hi Sharon, it sounds like you may have skipped macerating the peaches, which is an important step for adding moisture to the recipe. You can certainly peel the peaches if you prefer as well.