There’s nothing that says “summer” quite like a warm, bubbling dish of homemade peach cobbler. This is the ultimate comfort dessert, pairing juicy, sweet peaches with a soft, cake-like biscuit topping. If you’ve been searching for a reliable and incredibly delicious homemade peach cobbler recipe that comes out perfect every time, you’ve found it. It’s simple, uses pantry staples, and tastes like a warm hug.
This recipe is designed to be your go-to guide, whether you have a bounty of fresh summer peaches, a few cans in the pantry, or a bag of frozen fruit in the freezer. We’ll walk you through every step to ensure your cobbler is a stunning success.
Why You’ll Love This Homemade Peach Cobbler Recipe
This isn’t just any cobbler recipe. Here’s why it will become a family favorite:
- Incredibly Easy: The steps are simple and straightforward, making this a perfect recipe for bakers of all skill levels.
- Perfectly Textured: We’ve perfected the balance between a thick, jammy fruit filling and a light, tender, cakey topping. No soggy bottoms here!
- Amazingly Versatile: It works beautifully with fresh, canned, or frozen peaches. You can enjoy this dessert all year round.
- Classic Southern Flavor: With hints of cinnamon and nutmeg, it has that nostalgic, old-fashioned taste you know and love.
Key Ingredients for The Best Peach Cobbler
The magic of this recipe lies in its simple, high-quality ingredients. Here’s what you’ll need to create this masterpiece.
For the Peach Filling:
- Peaches: The star of the show! We’ll cover how to use fresh, canned, or frozen below.
- Sugar: A mix of granulated and brown sugar adds sweetness and a hint of molasses flavor.
- Cornstarch: This is the secret to a thick, luscious filling that isn’t runny.
- Lemon Juice: Brightens the flavor of the peaches and prevents them from browning.
- Spices: A touch of cinnamon and nutmeg gives the cobbler a warm, comforting aroma.
For the Cobbler Topping:
- All-Purpose Flour: Provides the structure for our tender topping.
- Granulated Sugar: For sweetness and a beautiful golden-brown crust.
- Baking Powder: Gives the topping its light, fluffy lift.
- Salt: Balances the sweetness and enhances all the other flavors.
- Unsalted Butter: Melted butter creates a rich, tender crumb.
- Milk: Binds the dough together and adds moisture.
Fresh, Canned, or Frozen Peaches?
One of the best things about this recipe is its flexibility. You can make a delicious cobbler any time of year. Here’s how to adapt for each type of peach:
Using Fresh Peaches
This is the classic choice during peach season. Look for ripe but firm peaches. You’ll need about 6-8 medium peaches. While you can leave the skin on, for the best texture, we recommend peeling them. Check out our guide to the best old-fashioned peach cobbler for tips on peeling.
Using Canned Peaches
A fantastic pantry-friendly option! You’ll need two (15-ounce) cans of sliced peaches. Be sure to drain them very well to control the liquid in your filling. If they are packed in syrup, you may want to reduce the sugar in the filling by a couple of tablespoons.
Using Frozen Peaches
Perfect for an out-of-season craving. Use about 5-6 cups of frozen sliced peaches. Let them thaw completely and drain off any excess liquid before using, just as you would with canned peaches. This is a crucial step to avoid a watery cobbler.
The Ultimate Homemade Peach Cobbler Recipe
Homemade Peach Cobbler Recipe (The Easiest & Best!)
Ingredients
Equipment
Instructions
- Preheat oven to 375°F (190°C). In a large bowl, combine the sliced peaches, 1/2 cup granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Toss gently to coat. Pour the peach mixture into a 9x13 inch baking dish and spread evenly.
- In a separate medium bowl, whisk together the all-purpose flour, 3/4 cup granulated sugar, baking powder, and salt. Pour in the melted butter and milk, and stir with a spatula until just combined. Do not overmix.
- Drop spoonfuls of the batter over the peach filling. It will not cover the entire surface. Optional: Sprinkle the top with a tablespoon of coarse or granulated sugar for a crunchy crust.
- Bake for 35-45 minutes, until the topping is golden brown and the filling is thick and bubbly. Let cool for at least 15-20 minutes before serving. This allows the filling to set.
Notes
Drain Canned/Frozen Peaches Well: Patting them dry is a great extra step to prevent a soggy cobbler.
Let It Rest: Allowing the cobbler to cool for at least 15 minutes is crucial for the filling to thicken and set properly.
Serving Suggestion: Serve warm with a large scoop of vanilla ice cream or fresh whipped cream.
Step-by-Step Instructions
Ready to bake? Let’s break it down into three simple stages: preparing the filling, mixing the topping, and putting it all together.
Step 1: Prepare the Peach Filling
First, preheat your oven to 375°F (190°C). In a large bowl, gently toss your prepared peaches (whether fresh, canned, or frozen) with the granulated sugar, brown sugar, cornstarch, lemon juice, cinnamon, and nutmeg. Stir until the peaches are evenly coated. Pour this mixture into a 9×13 inch baking dish or a 10-inch cast iron skillet and spread it into an even layer.
Step 2: Make the Cobbler Topping
In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt. Pour in the melted butter and milk. Stir with a spatula until just combined—be careful not to overmix! A few lumps are perfectly fine and lead to a more tender topping.
Step 3: Assemble and Bake
Drop spoonfuls of the cobbler topping batter evenly over the peach filling. It doesn’t need to be perfect; the gaps allow the beautiful fruit filling to bubble up. For a crunchy, bakery-style finish, sprinkle the top with a little extra granulated sugar or coarse sugar. Bake for 35-45 minutes, or until the fruit filling is bubbly and the topping is a deep golden brown. Let it cool for at least 15-20 minutes before serving. This allows the filling to set up properly.
Pro Tips for a Perfect, Non-Soggy Cobbler
- Don’t Skip the Cornstarch: This is essential for thickening the peach juices and creating that perfect syrupy consistency.
- Drain Canned/Frozen Peaches Well: Excess water is the enemy of a good cobbler. Patting them dry with a paper towel is a great extra step.
- Let It Rest: Serving the cobbler piping hot is tempting, but letting it cool for 15-20 minutes is crucial. This gives the filling time to thicken and set.
- Check for Doneness: The topping should be golden brown and cooked through, and the filling should be thick and bubbling vigorously around the edges.
Variations and Substitutions
Feel free to make this recipe your own! Here are a few ideas:
- Spice it Up: Add a pinch of cardamom or ginger to the filling for a different flavor profile.
- Add a Crumble: If you love a crunchy texture, check out this peach cobbler recipe with a crumble topping.
- Bourbon Peaches: Add a tablespoon of bourbon to the peach filling for a rich, complex flavor note.
- Go Gluten-Free: You can experiment with a 1-to-1 gluten-free baking flour blend for the topping. Check out our dedicated gluten-free peach cobbler recipe for more detailed instructions.
Serving and Storing Your Peach Cobbler
How to Serve
Peach cobbler is best served warm. The absolute classic pairing is a generous scoop of vanilla bean ice cream, which melts into the warm, bubbly fruit. A dollop of fresh whipped cream or a drizzle of heavy cream is also delicious.
How to Store
Cover the baking dish tightly with plastic wrap or foil and store it at room temperature for up to 2 days, or in the refrigerator for up to 4-5 days. To reheat, simply warm individual portions in the microwave or place the entire dish in a 350°F oven until heated through.
Can You Freeze Peach Cobbler?
Yes, you can! You can freeze it baked or unbaked. For a baked cobbler, let it cool completely, cover tightly, and freeze for up to 3 months. For an unbaked cobbler, assemble completely, cover, and freeze. When ready to bake, you can bake from frozen, adding about 20-25 minutes to the total bake time.
Frequently Asked Questions
Absolutely! This recipe is very versatile. If using canned peaches, drain them very well. If using frozen peaches, allow them to thaw completely and drain off all the excess liquid before using to prevent a watery cobbler.
The two most important steps are using cornstarch in the filling to thicken the juices and ensuring you thoroughly drain any canned or thawed frozen peaches. Also, letting the cobbler rest for 15-20 minutes after baking allows the filling to set and thicken properly.
Your cobbler is done when the fruit filling is thick and bubbling vigorously around the edges of the dish, and the biscuit topping is a deep golden brown and cooked through. You can insert a toothpick into the center of the topping to ensure it comes out clean.
Cover the cobbler tightly and store it at room temperature for up to 2 days or in the refrigerator for up to 5 days. It can be reheated in the microwave or in the oven at 350°F until warm.
For the best, most tender texture, we highly recommend peeling fresh peaches. While you can technically leave the skins on, they can become tough and separate from the fruit during baking, which can be unpleasant to eat.
More Summer Dessert Recipes To Try
If you loved this homemade peach cobbler, you’ll adore our easy peach cobbler dump cake or this show-stopping peach cobbler cheesecake.
We Hope You Love It!
This homemade peach cobbler recipe is a true crowd-pleaser, perfect for summer gatherings, family dinners, or any time you need a sweet treat. If you make it, please leave a comment below and let us know how it turned out! We love hearing from you. For more cozy and delicious recipes, be sure to follow us on Pinterest!
