This easy peach cobbler is sweet, jammy, and just a bit caramelized with a perfectly tender-crisp topping making it the BEST comfort food dessert you’ll crave all summer-long (and probably after).
When it comes to desserts made with ripe summer fruit, it just doesn’t get much better than a cobbler. This peach cobbler recipe is totally delicious and absolutely addictive. My husband claims he could eat it ’til he’s sick, and I might be right there with him. It’s crispy. It’s gooey. It’s perfectly sweet and caramelized in the middle with a magically tender crunch on top. Just like my grandma’s peach cobbler with blackberries, this one also tastes amazing warm with melty vanilla ice cream pooling its edges, at room temp spooned straight out of the pan, or eaten as a stolen bite while nobody’s looking with the fridge door swung wide open. While my grandma’s cobbler has more of a cakey texture, this one is crispier and reminiscent of a sugar cookie. The recipe comes from my mom and dad’s neighbor Mrs. Richardson, who you may remember as the originator of my fave shrimp macaroni pasta salad. Mrs. Richardson knows my dad has a sweet tooth, and that’s why each year as Utah’s sweetest peaches come on, this cobbler is hand-delivered to my parents’ door. Forget Mr. Rogers. You want Mrs. Richardson as your neighbor! Mrs. Richardson was nice enough to share the recipe with me, and with one simple tweak to her original, I’m sharing it with you. And maybe, just maybe, you’ll make it and share it with a neighbor to make their day, too.
What’s in This Peach Cobbler
This cobbler is made with humble ingredients that all work together to culminate in the BEST peach cobbler. But the main thing that will make this peach cobbler so great is using the best, freshest, in-season peaches you can find. We’re also going full-on homemade because there’s really no need for shortcuts like using a baking mix ala Bisquick in this peach cobbler dessert—it’s already super easy.
Here’s what you’ll need to make this peach cobbler:
- Peaches. I use fresh in my recipe but scroll below for how to use frozen or canned peaches instead. Choose firm fruit so the cobbler doesn’t become watery as it cooks, saving the extra ripe, drippy peaches for eating over the sink as a snack.
- Brown sugar
- All-purpose flour
- Melted butter. Place in a dish and microwave for a quick 30 seconds. Stir to melt any of the unmelted butter so it doesn’t get too hot, and cook the egg when combined.
- Baking powder
How to Make Peach Cobbler
The only tweak I made to Mrs. Richardson’s easy peach cobbler recipe was giving the peaches a caramelized head start in the oven before adding the cookie-like topping. I added the peaches to the butter-greased pan, then tossed them with a mixture of brown sugar, cinnamon, and nutmeg.
Here’s how to make this homemade peach cobbler:
Butter your baking dish. Prepare a 9×13-inchbaking dish with 1 tablespoon of soft butter spread to coat the insides of the dish.
Peel and slice your peaches. Boil your peaches for 30-45 seconds or until the skin softens and easily pulls away. The time will vary depending on how ripe the peaches are. Use a slotted spoon to remove the peaches from the pot to a cutting board. Cool the peaches until you can handle, then gently rub the skin from the fruit, or use a paring knife to peel the skin from the peaches. Slice the peaches in half and remove the pit, then slice into ¼-inch pieces.
Caramelize the peaches. Layer the sliced peaches in the baking sheet and toss with the brown sugar, cinnamon and nutmeg. Bake in the oven for 15 minutes then remove. A quick 15 minutes in a 375°F oven is all they need for the brown sugar and natural pectins from the peaches to form a quick caramelization.
Make the Cobbler Dough
Some cobbler toppings are more in the style of a biscuit batter, but this one is more of the cookie variety—thick and doughy—and it is good. You don’t even need a beater to mix this dough. A simple fork or whisk will do.
Make the easy dough recipe. in a large mixing bowl, use a fork or whisk to mix the flour, sugar, egg, melted butter, baking powder, and salt until the mixture is similar in texture to cookie dough. Drop the dough onto the top of the baked peaches, gently spreading to cover. The dough will spread as it melts into the peaches so you certainly don’t have to be precise.
Bake Until Bubbling and Golden
Bake the peach cobbler for 35-40 minutes or until it is bubbly and the crust is golden-brown and cooked through. Serve warm or at room temperature. Refrigerate for up to 3 days.
What to Serve with Peach Cobbler
I’m a purist when it comes to cobbler—I love nothing more than a generous scoop of vanilla ice cream. However, here are some other ways you could serve it up:
- Top with whipped cream
- Drizzle with a touch of cremé anglaise, maple syrup, or salted caramel
- Spoon a dollop of cremé fraiche, sour cream, or mascarpone on the side
- Top with toasted pecans, walnuts, or almonds for a nutty crunch
Do You Skin Peaches for Cobbler
Peeling peaches for cobbler isn’t essential, and I’ve made it with and without doing so, but I do it because Mrs. Richardson says so. And it’s really easy to do.
To peel peaches the easy way:
Bring a pot of water to boil. Gently drop the peaches (3-4 at a time) into the water and boil for 30 to 45 seconds. Use a slotted spoon to remove them from the pot and cool just enough so you can handle them.
Remove the skin. Once the peaches are cool enough to handle, gently remove the peel from the fruit, or use a paring knife to peel the skin away.
If the skin doesn’t come away easily, plop the peaches back into the boiling water for another 15-30 seconds. I usually cut my peaches in half first, then begin the peeling process so the peaches aren’t slippery sliding about, in and out of my hands.
What is the Difference Between a Peach Crisp and a Peach Cobbler
Both cobblers and crisps are a great intro to baking and an easy way to serve baked fruit for dessert. There’s hardly any skill needed to make them and their rustic appearance is just part of their charm. Typically baked casserole-style in a large baking dish, both are an easy way to serve a crowd, although they’re so flexible they can be made into individual portions too.
Cobblers are topped with a thick batter or dough that spreads and crisps as it bakes, creating a cake-like texture that holds the dessert together.
Crisps and crumbles are usually an oat, butter, nuts, and spice mixture that serves as a crisped topping for the fruit below, similar to another German fave, strudel.
Rustic Can Still Be Pretty
People are enticed with knowing what they’re digging into so I pluck out a few of the peaches and top the raw cobbler dough before putting it back into the oven to bake.
The result is a dessert that’s ready to be served right at the table or straight from the oven— if you can resist it that long.
Serve the peach cobbler with vanilla bean ice cream or whipped cream. However, this dessert is so good all on its own you really don’t need to doctor up a thing.
Is it Better to Use Canned or Frozen Peaches for Cobbler
Frozen or canned peaches work in a pinch, but fresh, ripe, peak-season peaches just can’t be beat. However, because you’ll be craving this recipe all year long, it’s fine to use frozen peaches or canned peaches when you can’t get fresh ones.
Use equal amounts of frozen or canned peaches and if using frozen peaches, make sure they’re thawed and drained. If using canned, opt for a high-quality variety if you can, and drain those as well. Keep in mind if you’re using canned peaches, many come in s sweet syrup, so I suggest rinsing them before draining.
Do Peaches Need to be Ripe for Cobbler
Yes, you definitely want to use ripe fruit in this recipe (just make sure it isn’t overripe–you don’t want mushy, moldy peaches).
More Baked Fruit Dessert Ideas to Make Now
- Blueberry Buckle Recipe With Lemon Glaze
- Raspberry Peach Hand Pies
- The Berry Best Four Berry Pie Recipe
- Apple & Blueberry Crumble
- Caramel Apple Pie
- Peach Cobbler with Blackberries
If you make this recipe, please let me know! Leave a rating on this recipe below and leave a comment, take a photo and tag me on Instagram with #foodiecrusheats.
The BEST Peach Cobbler Recipe
- 3 pounds fresh peaches
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 cup all-purpose flour
- 1 cup granulated sugar
- ½ cup melted butter , plus 1 tablespoon butter for preparing the pan
- 1 egg
- 1 teaspoon baking powder
- ½ teaspoon salt
- Preheat the oven to 375°F. Prepare a 9 X 13 baking dish with 1 tablespoon of soft butter spread to coat the insides of the dish.
- First, prepare the peaches. Bring a medium pot of water to a boil. Add a few of the peaches to the water (don't crowd the pot) and boil for 30-45 seconds or until the skin softens and easily pulls away. The time will vary depending on how ripe the peaches are. Use a slotted spoon to remove the peaches from the pot to a cutting board. Cool the peaches until you can handle, then gently rub the skin from the fruit, or use a paring knife to peel the skin from the peaches. Slice the peaches in half and remove the pit, then slice into ¼-inch pieces.
- Layer the peaches in the baking sheet and toss with the brown sugar, cinnamon and nutmeg. Bake in the oven for 15 minutes then remove.
- While the peaches are baking, in a large mixing bowl, use a fork or whisk to mix the flour, sugar, egg, melted butter, baking powder, and salt until the mixture is similar in texture to cookie dough. Drop the dough onto the top of the baked peaches, gently spreading to cover.
- Bake for 35-40 minutes or until the cobbler is bubbly and the crust is golden, crisped, and cooked through. Serve warm or at room temperature. Refrigerate for up to 3 days.
More Peach Recipe Ideas
- Mountain Fresh Peach Pie Recipe
- Bacon Wrapped Grilled Peaches With Balsamic Glaze
- Grilled Pork Chops With Spicy Balsamic Grilled Peaches
- Peach Panzanella Salad With Burrata And Bacon
- Peach Pie Smoothie
- Pesto Pizza With Balsamic Chicken And Peaches
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