Making a homemade Peach Cobbler from scratch is easier than you might think. This delicious summer dessert is replete with fresh fruit and a buttery, crumbly topping; it's best served warm with a scoop of vanilla ice cream. YUM!
What is a Fruit Cobbler?
Fruit cobblers are a popular dessert in the US and UK. They consist of a sweet fruit filling - e.g. one made from peaches, blackberries, blueberries, apricots or apples - that is topped with dough and baked like a casserole.
Essentially, cobblers are like pies without crusts. The result is a messy, homestyle treat that is delightfully cozy. Not having to deal with rolling out a pie dough is just one benefit. There's also no chance of a soggy bottom!
Unlike fruit crisps, the topping of a cobbler can resemble cake, biscuit or scone dough. In this particular recipe, I favor a topping that is biscuit-y, crumbly and downright addictive.
About This Homemade Peach Cobbler
Juicy, fresh, summery peaches are a culinary delight. When paired with a buttery sweet topping, they become a true marvel. I just can't wait for you to try this yummy peach cobbler - it'll simply make your day!
This peach dessert recipe is perfect for any occasion: birthdays, barbecues, holiday cookouts, dinner parties, or even "just because." It can also be easily doubled or tripled to meet your party needs!
This fuss free peach cobbler can also be gluten free or vegan, making it the perfect dish for sharing! Beloved by adults and children alike, this is truly the perfect end to any meal.
Not only this homemade cobbler dessert but peach smoothie, frozen yogurt, crisp, chutney as well as peach pie is on repeat in our home when this stone fruit is in season.
While I opted to use fresh peaches for this recipe, you can easily swap in any seasonal fruit that you prefer. Berry cobblers are just as popular! And if neither of those options is available to you, feel free to use frozen fruit instead. As an added bonus? The frozen peaches are already peeled and sliced for you, making this simple dessert even easier to pull off.
While there are several styles of cobblers, I like my peach cobbler topping to be a thick, crispy, biscuit-like pastry. If we're of the same dessert disposition, I discovered that broiling the cobbler for an extra 4-5 minutes at 400F yields the best cobbler around.
NOTE: Broiling the cobbler is an optional step, but I recommend it for those of you who like a deep golden pasty and a crunchy topping. And honestly, who doesn't?
Aside from the peaches, this quintessential cobbler is made with mostly pantry staples. Here's everything you'll need to make the fruit filling:
- Fresh Peaches - Any variety of ripe peaches (I prefer yellow over white) works good in this recipe. Feel free to swap in frozen peaches instead. They're already peeled and sliced for you, and there's no need to defrost!
- Cornstarch - If corn isn't part of your diet, feel free to swap in either flour (all purpose or a gluten free substitute) or arrowroot powder instead.
- Sugar - I used granulated sugar for this cobbler recipe. You can also use brown sugar or coconut sugar if you prefer.
- Lemon Juice - I don't know why, but lemon juice seems to make peaches taste peachier. I recommend using fresh lemon juice, but bottled will work just fine.
- Cinnamon & Nutmeg - These warming spices are a natural fit for peaches. Feel free to swap in ground ginger for the nutmeg if you'd like.
- Salt - It's essential for every course, even dessert.
As far as the topping goes, I'm on Team Biscuit. Here's what I use for the perfect crumbly, crusty cobbler:
- Butter - Make your cobbler vegan by swapping in your favorite plant-based butter instead.
- Flour - Use either all purpose flour or a gluten free all purpose flour mix. You can also use self-rising flour instead, but omit the baking powder if you do.
- Baking Powder - This is a leavening agent. If you use self-rising flour in this recipe, omit it.
- Cinnamon - Like I said before, cinnamon and peaches play very nicely together. This is optional, but I recommend it.
- Sugar - I used regular granulated sugar, but brown or coconut sugar will work just as well.
- Salt - It's there to balance out the sweetness. Don't omit it!
- Vanilla Extract - Vanilla extract gives the biscuit topping a distinctly cookie vibe. I promise you'll like it. You can also try swapping in half the amount of almond extract.
How to make Peach Cobbler?
Pre-heat the oven at 350°F. In a large bowl, toss peeled & sliced peaches, sugar + salt, cornstarch, nutmeg, cinnamon and lemon juice. NOTE: Using frozen peaches? Don't bother defrosting them for this step.
Transfer the tossed peaches into 9*13 baking dish (casserole) and bake for 10-12 minutes.
Cobbler Topping + Baking
While peaches are in the oven, make the cobbler topping. Add flour, sugar, salt, baking powder, cinnamon, and vanilla extract to a bowl. Mix together until uniform.
Now, add butter chunks and start mixing to form a crumbly, cookie-dough like mixture. NOTE: As you can see below, I used my fingers to mix the topping. There's no need to get fancy tools for this step, which is yet another reason why fruit cobbler is simply the best.
Once the dough is ready, sprinkle it atop the baked peaches. You can also form small, rough cookie dough balls to top the fruit if you prefer.
Bake the cobbler for 35 minutes, or until the fruit is bubbly. NOTE: I prefer a bit of browning and crunchy biscuit like top, so I have broiled the cobbler for 4-5 minutes at 400°F - this is an optional step.
Once baked, take the casserole dish out of the oven and let it rest for 15 minutes. Serve the peach cobbler warm (or at room temp) with a scoop of vanilla ice cream or lightly sweetened whipped cream. Enjoy!
I prefer peeled peaches for this recipe because peeling results in a more tender fruit filling.
However, if peeling peaches seems daunting, don't let that be a reason to skip out on this fabulous dessert recipe! You can absolutely leave the peel on and still yield a delicious result.
Peel using a sharp vegetable peeler or paring knife ~ or ~ blanch in boiling water for 45 seconds and plunge into an ice bath. The skins will slide right off, making it my preferred method.
Technically, yes, you can. But I don't recommend it! Canned peaches result in a cobbler that I find to be too sweet and gooey.
No, it keeps well for up to 2 days when covered on the counter. And after 2 days, if you still have any leftovers (which never happens at my house lol), pop it into the fridge where it will keep for up to 5 days.
I wouldn't recommend freezing the cobbler once baked, as you risk getting a soggy topping. Have I mentioned that I like a crispy, crunchy topping yet?!?
That said, an assembled and un-baked cobbler can be frozen. Make yourself an extra and Future You will reap the benefits! Seal it well with plastic wrap and foil, then freeze for up to 4 months. Increase baking time by a few minutes.
Absolutely! Just reach for plant-based butter and/or a gluten-free all purpose flour mix. Easy peasy!
- In my opinion, fresh peaches make the best cobbler. However you can use frozen peaches in a pinch - no need to thaw, just follow the recipe and proceed.
- Fresh peaches are a thing of beauty, so learn to spot the good ones. They should be firm, but yield gently to the squeeze of a thumb. Avoid using uripe or sour peaches.
- Feel free to customize your cobbler by adding berries like raspberries, strawberries or blueberries along with peaches.
- This dessert tastes best when warm, served with a scoop of vanilla ice cream or sweetened whipped cream for temperature contrast. That said, it's also pretty delicious when eaten at room temperature for breakfast. You know, just in case you were wondering.
More Yummy Recipes
If you tried my delightfully easy homemade Peach Cobbler recipe, please be sure to star-rate it and review it below!
Easy Peach Cobbler Recipe
- 7 Fresh Peaches (peeled, pitted and sliced)
- ½ cup Sugar
- ¼ Salt
- 1 tablespoon Cornstarch
- ¼ teaspoon Nutmeg (grated)
- ¾ teaspoon Ground Cinnamon
- 1 tablespoon Lemon Juice
- 1 cup All-Purpose Flour
- ¾ cup Sugar (you may increase or decrease it as per liking)
- ¼ teaspoon Salt
- 1½ teaspoon Baking Powder
- ¾ teaspoon Ground Cinnamon
- 1 teaspoon Vanilla Extract
- ½ cup Unsalted Butter (cold and cut in chunks)
- Pre-heat the oven at 350°F.
- In a large bowl, toss peeled and sliced peaches, sugar + salt, cornstarch, nutmeg, cinnamon and lemon juice.
- Transfer the tossed peaches into 9*13 baking dish (casserole) and bake for 10-12 minutes.
- While peaches are in the oven, make the cobbler topping. In a bowl add flour, sugar, salt, baking powder, cinnamon, vanilla extract, and mix.
- Now, add butter chunks, and start mixing to form crumbly cookie-dough like mixture. (I used my fingers to mix, no need to get fancy tools for this step). You can also form rough small cookie dough balls to top over the peaches. I simply went with spreading the batter on top.
- Bake the cobbler for 35 minutes or until the fruit is bubbly. NOTE: I prefer a bit of browning and crunchy biscuit like top, so I have broiled the cobbler for 4-5 minutes at 400°F - this is an optional step.
- Once baked, take the dish out and let it rest for 15 minutes. dish out and serve warm with a scoop of vanilla ice-cream or whipped cream, enjoy!
- Keeps well for up to two days at room temperature (covered), or up to 5 days in the refrigerator.
- Best served warm with a scoop of vanilla ice cream or sweetened whipped cream.
- Feel free to use frozen peaches.