Craving the warm, comforting taste of a homemade peach cobbler, but fresh peaches are nowhere in sight? This is the recipe you’ve been searching for. This incredible peach cobbler with frozen peaches delivers all the classic, bubbly, sweet flavor you love, using simple pantry staples. It’s the perfect dessert to enjoy that peak-summer taste any day of the year.
We’ve perfected this recipe to ensure you get a thick, jammy fruit filling and a soft, cake-like topping that bakes to a perfect golden brown. Forget watery, disappointing results. This guide will show you exactly how to get it right every time.
Why You’ll Love This Recipe
- Year-Round Comfort: Using frozen peaches means you can whip up this delightful dessert in the middle of winter or the height of summer. No peeling or pitting required!
- Incredibly Easy: With simple ingredients and straightforward steps, this recipe is perfect for bakers of all skill levels. It’s a true “mix and bake” dessert.
- Perfectly Textured: We’ll show you the secret to avoiding a soggy cobbler, resulting in a bubbly filling and a tender, biscuit-like crust.
- Crowd-Pleasing Flavor: The warm, sweet peaches paired with hints of cinnamon and a rich, buttery topping is a timeless combination everyone adores.
The Secret to Using Frozen Peaches (Thaw or Not?)
This is the most common question when making a peach cobbler with frozen peaches. Should you thaw them completely? Use them straight from the freezer? The answer is somewhere in the middle for the best results.
The secret is a partial thaw. Let your frozen peaches sit on the counter for about 20-30 minutes before you start. You don’t want them fully thawed and mushy, but you do want to take the deep chill off. This allows you to drain any excess water that has collected, which is the number one key to preventing a watery filling. It also helps the peaches cook more evenly with the topping.
Ingredients You’ll Need
This recipe uses simple, accessible ingredients. Here’s what you’ll need to gather:
For the Peach Filling
- Frozen Sliced Peaches: The star of the show! No need to peel or slice.
- Granulated Sugar: To sweeten the fruit filling. You can adjust based on the sweetness of your peaches.
- Cornstarch: Our secret weapon to thicken the filling and prevent it from becoming watery.
- Lemon Juice: Brightens the flavor of the peaches.
- Cinnamon & Nutmeg: These warm spices are classic additions that complement the peaches beautifully.
For the Cobbler Topping
- All-Purpose Flour: Provides the structure for our soft, cake-like topping.
- Granulated Sugar: For sweetness in the crust.
- Baking Powder: Helps the topping rise and become light and fluffy.
- Salt: Balances all the sweetness.
- Milk: Binds the batter together. Whole milk provides the best richness.
- Unsalted Butter: Melted butter is poured into the pan first, creating an incredibly rich and delicious bottom crust.
- Vanilla Extract: Adds a touch of warmth and depth to the topping.
How to Make Peach Cobbler with Frozen Peaches
Ready to bake? Follow these simple steps for a dessert that’s guaranteed to impress.
Step 1: Prepare the Peaches
First, preheat your oven to 375°F (190°C). While the oven heats, place your frozen peaches in a large bowl. Let them sit for 20-30 minutes to partially thaw. Drain off any excess liquid that accumulates. Add the sugar, cornstarch, lemon juice, cinnamon, and nutmeg to the bowl with the peaches and gently toss until everything is evenly coated.
Step 2: Assemble the Base
Place the stick of butter in a 9×13-inch baking dish (or a similar 3-quart dish). Put the dish in the preheating oven for a few minutes until the butter is completely melted. Once melted, carefully remove the dish from the oven.
Step 3: Mix the Topping
In a separate medium bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. Pour in the milk and vanilla extract, and whisk until just combined. Be careful not to overmix; a few small lumps are perfectly fine. Pour this batter evenly over the melted butter in the baking dish. Do not stir!
Step 4: Add the Peaches and Bake
Spoon the prepared peach mixture evenly over the batter. Again, do not stir. The batter will magically rise up and around the peaches as it bakes, creating the perfect cobbler topping. Bake for 45-55 minutes, or until the topping is a deep golden brown and the peach filling is hot and bubbly. Let it cool for at least 15 minutes before serving. This allows the filling to set up properly.
Expert Tips for the Best Frozen Peach Cobbler
- Don’t Skip the Cornstarch: Frozen fruit releases more water than fresh fruit. The cornstarch is essential for thickening those juices into a luscious, syrupy sauce rather than a watery pool.
- Watch for a Golden Top: The visual cue is key. The topping should be beautifully browned and cooked through. If it’s browning too quickly, you can tent it loosely with aluminum foil for the last 10 minutes of baking.
- Let It Rest: This is crucial! Letting the cobbler cool on a wire rack for 15-20 minutes before serving allows the molten filling to thicken and set. It will still be perfectly warm.
- Serving Suggestion: This peach cobbler with frozen peaches is absolutely divine on its own, but a scoop of vanilla bean ice cream or a dollop of fresh whipped cream takes it to the next level.
Recipe Variations
While this classic recipe is fantastic as is, feel free to customize it! Here are a few ideas:
- Add Spices: A pinch of cardamom or ground ginger in the filling can add a lovely, complex warmth.
- Go for a Different Topping: If you prefer a more biscuit-like texture, check out this classic Southern peach cobbler. For a crunchy texture, try a delicious crumble topping instead.
- Cast Iron Skillet: For a rustic presentation and wonderfully crisp edges, you can bake this in a 10 or 12-inch cast iron skillet. Just melt the butter in the skillet right on the stove before adding the batter and filling.
Storing and Reheating
Leftover peach cobbler is a wonderful treat! To store, let it cool completely, then cover the dish tightly with plastic wrap or foil. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days.
To reheat, you can warm individual portions in the microwave for 30-60 seconds. For the best result, reheat the entire cobbler in a 350°F (175°C) oven for 15-20 minutes, or until warmed through. This helps re-crisp the topping.
Easy Peach Cobbler with Frozen Peaches
Peach Cobbler with Frozen Peaches (Easy Year-Round Recipe)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, allow frozen peaches to thaw for 20-30 minutes. Drain any excess liquid. Add 1/2 cup sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to combine and set aside.
- Place the 1/2 cup of unsalted butter in a 9x13-inch baking dish. Place the dish in the preheating oven until the butter is fully melted, about 3-5 minutes. Remove carefully.
- In a separate medium bowl, whisk together the flour, 1 cup of sugar, baking powder, and salt. Pour in the milk and vanilla extract. Whisk until just combined (do not overmix).
- Pour the batter evenly over the melted butter in the baking dish. Do not stir. Spoon the prepared peach mixture over the top of the batter. Do not stir.
- Bake for 45-55 minutes, or until the topping is deep golden brown and the filling is thick and bubbly. Let the cobbler cool on a wire rack for at least 15 minutes before serving to allow the filling to set.
Notes
Serve warm with a scoop of vanilla ice cream for the ultimate dessert experience.
This recipe can also be made in a 10-12 inch cast iron skillet for a rustic look.
Frequently Asked Questions
Yes, you can, but you will need to make adjustments. Use two 15-ounce cans of sliced peaches in juice or light syrup, and be sure to drain them very well. You may also want to reduce the amount of sugar in the filling, as canned peaches are often pre-sweetened.
For the best results, we recommend a partial thaw. Let your frozen peaches sit at room temperature for 20-30 minutes and drain any excess liquid before using. This prevents the filling from becoming too watery while still keeping the peaches firm.
Your cobbler is done when the topping is a deep, even golden brown and the fruit filling is thick and bubbling vigorously around the edges of the dish. A toothpick inserted into the center of the topping should come out with moist crumbs, but no wet batter.
The key is using a thickening agent. This recipe calls for cornstarch, which mixes with the peach juices as it bakes to create a thick, luscious syrup instead of a watery pool. Draining the partially thawed peaches is also a crucial step.
Let the cobbler cool completely, then cover it tightly. It can be stored at room temperature for up to 2 days or in the refrigerator for up to 5 days. Reheat in the oven at 350°F (175°C) for 15-20 minutes to re-crisp the topping.
Enjoy This Year-Round Treat!
This easy peach cobbler with frozen peaches recipe proves you don’t need fresh, in-season fruit to enjoy a spectacular homemade dessert. It’s a simple, reliable, and utterly delicious treat that will bring warmth and smiles to your table.
If you make this recipe, I’d love to hear about it! Leave a comment and rating below. And don’t forget to save it to your dessert board on Pinterest!
