Treat yourself to the best of summer flavors when you make homemade Peach Cobbler! Fresh, juicy peaches are baked to tender perfection under a buttery, sweet, and warm topping. This cobbler is even better than your grandma’s!
What’s in this Peach Cobbler Recipe?
What’s the best part of this Peach Cobbler – the juicy, tender, summery peaches, or the buttery, sweet, and warm topping? There’s so much to love about this classic dessert!
- Peaches: Fresh peaches lend so much more flavor to this cobbler than frozen or canned ever could!
- Sugar: A mixture of granulated sugar and brown sugar sweetens both the peaches and the cobbler topping, adding a rich, molasses-y flavor.
- Cornstarch: Helps thicken up the peach filling so it scoops more easily.
- Vanilla Extract: Enhances the peachy flavor!
- Lemon Juice: Adds just a touch of acidity to balance the sweetness.
- Spices: Cinnamon and nutmeg add a rich warmth to this dish!
- Flour: All-purpose flour forms the base of the cobbler crust.
- Baking Powder: Ensures the crust isn’t too dense.
- Salt: Enhances the flavors.
- Water: Boiling water is the secret to a crunchy, crackly cobbler crust.
Pro Tip: If using frozen or canned peaches, be sure to thaw (frozen) or drain (canned) well and pat dry before using.
Variations on Easy Peach Cobbler
- Fruit: Feel free to substitute the peaches for whatever fruit is fresh and in season! You can also use a variety of frozen fruits as well, such as blueberries, raspberries, or cherries.
- Spices: You can switch up both the nutmeg and the cinnamon in this recipe. Try swapping for allspice, pie spice, or Chinese 5 spice.
- Flour: You can use an equal amount of gluten-free 1:1 flour in place of the all-purpose for a gluten-free cobbler.
A crisp usually has a crumbly, less dense topping, while a cobbler has more of a cakey/biscuity batter-based topping.
To make this cobbler gluten-free, use a gluten-free 1:1 flour blend, such as Cup4Cup or Measure for Measure, in place of the all-purpose flour.
Use your favorite variety of peaches for this recipe. Yellow peaches are a bit less sweet, while white peaches tend to be sweeter. Saturn peaches have a lovely floral aroma.
I like to use the boiling method to remove my peach skins. To do this, bring a large pot of water to a boil. Cut a small x at the top of each peach. Place the peaches into the pot of water for about 30 seconds. Remove the peaches from the pot and add them to a bowl of ice water; allow the peaches to cool. Once the peaches are cool, you can peel the skin right off the peaches with your hands, starting at the x.
Frozen peaches are a great option to use in place of fresh peaches. Canned peaches will work, but they will have a different texture to them once they’re cooked. If you are going to use canned peaches, you will need to drain the peaches from the juice and make sure you’re not using the canned peaches in heavy syrup.
That’s fine; as it cools, it will thicken up a bit due to the cornstarch.
How to Make Ahead and Store
You can pit and slice the peaches up to 1 day in advance to save some time. Toss them with a little bit of lemon juice and store them in an airtight container in the refrigerator until ready to use.
The entire crisp can be made up to 1 day in advance and stored, tightly wrapped, at room temperature. Reheat before serving.
Store leftover peach cobbler tightly covered at room temperature for up to 2 days or in the refrigerator for up to 4 days.
How to Freeze and Reheat
Freeze peach cobbler in an airtight container or tightly wrapped in 2 layers of plastic wrap and 1 layer of aluminum foil for up to 3 months. Let thaw overnight in the refrigerator and remove the plastic wrap before enjoying.
Reheat single slices in 30-second increments in the microwave until hot. Reheat the entire baking pan in a 425°F oven for 10-15 minutes.
Serve this homemade Peach Cobbler at any occasion this summer to be everyone’s favorite person at the party! The peach filling and delicious buttery topping are a match made in heaven that always pleases a crowd. After all, who doesn’t love Peach Cobbler?!
Peach Cobbler Recipe
For the Filling
- 9 fresh peaches peeled, pitted, and sliced (about 3 pounds)
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- 2 teaspoons cornstarch 5 grams
- 2 teaspoons pure vanilla extract 8 grams
- 1 teaspoon fresh lemon juice 5 grams
- ½ teaspoon ground cinnamon
- 1 pinch ground nutmeg
For the Topping
- 2 cups all-purpose flour 240 grams
- ½ cup brown sugar 107 grams
- ½ cup granulated sugar 100 grams
- 2 teaspoons baking powder 8 grams
- 2 teaspoons ground cinnamon 6 grams
- ½ teaspoon kosher salt
- ½ cup unsalted butter 113 grams, cold and cut into small pieces (1 stick)
- ¼ cup boiling water 57 grams
- Kitchen Scale (optional)
- Preheat oven to 425°F.
- In a large bowl, stir the peaches, brown sugar, sugar, corn starch, vanilla, lemon juice, cinnamon, and nutmeg together. Pour the mixture into a 2-quart (8×8-inch) baking pan.9 fresh peaches, ½ cup brown sugar, ½ cup granulated sugar, 2 teaspoons cornstarch, 2 teaspoons pure vanilla extract, 1 teaspoon fresh lemon juice, ½ teaspoon ground cinnamon, 1 pinch ground nutmeg
- Cover the pan with aluminum foil and bake for 10 minutes.
- While the filling bakes, make the topping: In a medium bowl, whisk the flour, sugars, baking powder, cinnamon, and salt together. Add in the butter and pinch the butter into the flour mixture until the butter pieces are pea-size. Pour in the boiling water and stir just until it starts to come together but still leaving chuncks.2 cups all-purpose flour, ½ cup brown sugar, ½ cup granulated sugar, 2 teaspoons baking powder, 2 teaspoons ground cinnamon, ½ cup unsalted butter, ½ teaspoon kosher salt, ¼ cup boiling water
- Once baked, remove the filling mixture from the oven. Spoon the crumble mixture over the filling and return it to the oven.
- Bake for 30-35 minutes, until the topping is golden brown.
- Let cool for at least 15 minutes before serving.
- Feel free to substitute the peaches for whatever fruit is fresh and in season! You can also use a variety of frozen fruits as well, such as blueberries, raspberries, or cherries.
- You can switch up both the nutmeg and the cinnamon in this recipe. Try swapping for allspice, pie spice, or Chinese 5 spice.
- You can use an equal amount of gluten-free 1:1 flour in place of the all-purpose for a gluten-free cobbler.
- If you choose to use frozen peaches, you may wish to thaw and drain them before adding them to the cobbler. This will eliminate any excess moisture that could lead to a runny cobbler or a soggy topping.
- If you choose to use canned peaches, I recommend draining and rinsing them to remove any syrup and excess moisture. Keep in mind that canned peaches will have a different texture than fresh or frozen.
- Do NOT stir the peaches and topping together. They are meant to be in distinct layers so that the topping can brown in the oven.
- The cobbler is done baking when the filling is hot and bubbly and the topping is golden brown. This may take more or less time depending on your oven and the type of baking pan you use.
- If you like your topping extra brown and crispy, feel free to broil the cobbler for 2-3 minutes. Keep a close eye on it, though!
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