This peach cobbler is simple, sweet, and jammy, with a caramelized, tender-crisp topping. Made with just 10 ingredients, it’s a total crowd-pleaser and makes plenty, so it’s the ideal dish to bring to a summer cookout or potluck.
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“This recipe immediately went into my gold star keep category. Totally delicious. I doubled the brown sugar and the cinnamon but left the nutmeg at ½ t. I made it for my book club lunch for a bunch of serious cooks and everyone thought it was the best cobbler they had ever had. The crust part is great!!!” ~Ellen, FoodieCrush reader
A No-Frills, Super Easy Cobbler Everyone Loves
When it comes to desserts made with ripe summer fruit, my mind immediately goes to strawberry shortcake, rhubarb and raspberry pie, cherry pie, and cobbler. And as far as cobbler is concerned, it just doesn’t get much better than peach cobbler.
This peach cobbler recipe is totally delicious and absolutely addictive. Just like my grandma’s blackberry peach cobbler, this one also tastes amazing warm with melty vanilla ice cream pooling its edges, at room temp spooned straight out of the pan. While my grandma’s cobbler has more of a cakey texture, this one is crispier and reminiscent of a sugar cookie.
This old-fashioned 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. She was nice enough to share the recipe with me, and with one simple tweak to her original, I’m sharing it with you.
Enjoy! Heidi
My Tips for Making Peach Cobbler
- Use the BEST peaches you can find. This recipe 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!
- Do you peel 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. Detailed instructions on how to prep peaches for cobbler are provided in the recipe card below.
You’ll Need Just 10 Basic Ingredients
The full recipe, with amounts, can be found in the recipe card below.
Peaches
I use fresh peaches in my recipe, but scroll below for how to use frozen or canned peaches instead. Choose firm, but ripe 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.
The peaches are tossed with brown sugar and spices for a decadent flavor.
Cobbler Topping
The buttery, sugar cookie-esque topping is made by whisking together some flour, sugar, melted butter, and an egg. A little baking powder gives the topping some lift, so don’t omit it!
How to Make Peach Cobbler
Heidi’s Tip: The only tweak I made to Mrs. Richardson’s simple 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.
- Peel and slice your peaches. You can skip this step if you’re in a rush, but we prefer peeling our peaches so there’s no skin to chomp down on after they’ve finished baking. The quickest way to peel peaches is by blanching them in boiling water, then removing the skin with a paring knife (instructions in the recipe card below!).
- Caramelize the peaches. In a buttered baking dish, you’re going to layer the peeled and sliced peaches with brown sugar, cinnamon, and nutmeg. 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.
- Assemble and bake. There’s no need to be precise when dropping the dough over the peaches. Just use a spoon to spread it as evenly as you can and then pop the whole thing back into the oven.
Only Have Canned or Frozen Peaches? Here’s What You Should Do
Frozen or canned peaches will work in a pinch! You’ll still need 3 pounds of peaches total.
If using frozen peaches, make sure they’re thawed and drained. If using canned, opt for a high-quality variety, and drain those too. Note that if you’re using canned peaches, many come in s sweet syrup, so I suggest rinsing them before draining.
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating below, leave a comment to tell us what you think, and tag me on Instagram @foodiecrush.
The BEST Peach Cobbler Recipe
Ingredients
Peaches:
- 3 pounds fresh peaches
- ¼ cup brown sugar
- ½ teaspoon cinnamon
- ½ teaspoon nutmeg
Topping:
- 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
Instructions
- Preheat the oven to 375°F. Prepare a 9 X 13-inch 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 them, 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 dish and toss with the brown sugar, cinnamon, and nutmeg. Bake in the oven for 15 minutes then remove.3 pounds fresh peaches, ¼ cup brown sugar, ½ teaspoon cinnamon, ½ teaspoon nutmeg
- 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.1 cup all-purpose flour, 1 cup granulated sugar, ½ cup melted butter, 1 egg, 1 teaspoon baking powder, ½ teaspoon salt
- 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.
Notes
Nutrition
Serving Suggestions
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 up the best homemade peach cobbler of your life:
- Top with whipped cream or drizzle with heavy 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
More Recipes to Make with Summer Peaches
- Raspberry Peach Hand Pies
- 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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Jo Coffey
This looks great! I May have missed it, but will be using canned peaches. How much should I use for this recipe? Thank you ! Happy Thanksgiving.
Hayley
Thanks, Jo, we hope you enjoy it! We’ve never made this with canned peaches, but we think you could probably do an equal swap (be sure to rinse and drain the canned peaches though). So 1 can of peaches is about 15 oz, so not quote a pound. We think you could probably get by with using 4 cans. We hope this helps!
Vera
Several of my friends are diabetic. I’d like to make a version of this that everyone (diabetic or not) will enjoy. How would you adjust the recipe?
Hayley
Hi Vera! You could certainly try reducing the sugar but reducing it significantly (as you would need to do to make it more diabetic-friendly) will affect the texture of the cobbler.
Mary D
Fresh peaches are available now, but not always. Would I have to make any adjustments if frozen peaches are used?
Hayley
Hi there, if using frozen peaches for this, just make sure they’re thawed and drained before using. Hope this helps!
Chantelle Mark
Foodie Crush is my go-to for recipes! Utah peaches and your recipe….
home fun! Thanks, friend!!
Ellen Powers
This recipe immediately went into my gold star keep category. Totally delicious. I doubled the brown sugar and the cinnamon but left the nutmeg at 1/2 t. I made it for my book club lunch for a bunch of serious cooks and everyone thought it was the best cobbler they had ever had. The crust part is great!!!
I’m glad you enjoyed Ellen!
monica
if i use canned peaches would I still do step 3 of the recipe; wouldn’t they get over cooked? Does the topping have a crispy or chewy texture after baking & will it get soggy if this cobbler has leftovers? thank you
Hayley
Hi Monica! We haven’t tried this with canned peaches ourselves and really recommend fresh, but if you make this with canned, just be sure to drain and rinse the peaches first. You should be able to follow the recipe exactly (draining and rinsing the canned peaches should keep them from getting too sweet or soggy). Hope this helps!
Sabrina
nice dish and always conflated cobblers and crisps so good to know the difference thank you
Glad to provide the distinction :) but they’re both delish :)
Kerry
Delicious!
Glad you liked it Kerry. THX for the rating!
Shirley Thompson
I am not familiar with your recipes and have some questions, please.
Re: The Best Peach Cobbler
In your recipes, when you call for salt, would that be table salt or kosher salt? I assume you mean table salt since you do not designate kosher.
Do you use salted or unsalted butter in the recipe?
I assume you use large eggs?
Thank you.
Hi Shirley, I usually use kosher salt in all of my cooking. You can use salted or unsalted butter in this recipe and yes large eggs. Hope you give the recipe a try.