Peach Cobbler is a traditional dessert in the south and all over the world. Made with warm, sweet peaches and a decadent cobbler style crust, it's the perfect treat for any occasion. Whether you use canned, frozen, or fresh peaches, learn how to make the best southern peach cobbler recipe!
If you're craving juicy, sweetened and spiced peaches then you have to try this Peach Cobbler Stuffed French Toast for breakfast!
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Peach cobbler brings back so many amazing memories for me. Living in the South for over 15 years, I was afforded the opportunity to eat some of the most amazing comfort food, and peach cobbler is one of my favorites.
About this peach cobbler recipe:
Since this cobbler recipe has been in my family for so long, I have learned to make it with my eyes closed! It is truly special to make a dessert from scratch, without having to worry about the outcome. Several generations of aunts and grandmas have helped perfect this treat.
Another one of my favorite cobbler recipes is Ree Drummond's from the Pioneer Woman on the Food Network. One of the reasons it is my favorite is because she took a couple of easy shortcuts, using frozen peaches being one of them. We love ours with a lot of cobbler (crust) though!
How to make homemade peach cobbler:
This recipe calls for a bit more for the topping- because that's the favorite part of peach cobbler in this house!
This easy peach cobbler recipe uses frozen peaches instead of fresh peaches. This simple swap cuts out a lot of time and labor. Fresh peaches can most certainly be substituted in place of the frozen, but I can assure you, this is just as tasty!
I have also made the recipe using canned peaches, but try to avoid the ones that are in heavy syrup. Even more important, do not use the ones that are made for "pie filling."
The cobbler topping may or may not cover the entire dish. Nonetheless, it will spread out when it bakes. Top it with french vanilla ice cream or whipped cream for the ultimate dessert.
My cobbler is too watery what do I do?
Using this recipe should ensure that the cobbler doesn't come out too watery. Sometimes using fresh and frozen peaches will yield more juices than we want. With that said, the addition of cornstarch helps thicken the juices in this recipe.
Furthermore, baking the peaches prior to adding the cobbler topping will help gauge the viscosity of the peaches. If there is still too much liquid for your liking after it bakes, use a turkey baster to remove it, or gently pour it out. It is also important to remember that the cobbler will thicken up as it cools down.
Cobbler vs. pie crust vs. crumble:
A cobbler is a biscuit (bread) like texture. Cobbler is often used for deep dish style fruit desserts, such as this peach cobbler. The topping for the cobbler is a sprinkle of cinnamon and sugar combined.
Pie crust is a dough that is formed and bakes completely. Most pies will have a crust on the bottom, and the top. The crust is typically more firm and crispy than that of a cobbler.
For crumbles, a streusel-like dough is formed and sprinkled on the top of a dessert. Typically crumbles are made with some sort of flour, sugar, butter, and sometimes oats or nuts.
Although all three types of toppings can be used for desserts, this particular variation uses the cobbler style topping. Although the photos may look like the topping is "crumbly," it is in fact more of a biscuit/dough-like consistency.
How do you store and reheat the peach cobbler:
If (and when) our household has leftovers, we simply put them in an airtight container, or cover the dish with aluminum foil and place it in the refrigerator. When it's time to reheat, simply pop it in a microwave, in a safe dish of course, and reheat for 30 seconds to 1 minute.
Can I use canned peaches instead of frozen?
Yes, you can! If you only have canned peaches on-hand, they will work just as well. Both frozen and canned peaches are perfect for when the fruit is out of season so can enjoy southern peach cobbler year-round.
The most important thing though, make sure that the peaches are in their own juices. Do not get the peaches for pie filling, or peaches in heavy syrup. If you get these types, it will drastically change the flavor of the peach cobbler.
Using fresh peaches:
Peaches are in season in the summer so they are prime for peach cobbler. Follow all of the steps exactly as shown. About three fresh peaches (depending on the size), are equal to about one pound of frozen peaches.
You will add an additional five to seven minutes to the pre bake time. This is t ensure that the peaches get nice and tender.
📖 Recipe
Southern Peach Cobbler
Peach cobbler is a traditional dessert in the south and all over the world. Warm, sweet peaches with a decadent cobbler style crust is the perfect treat for any occasion.
Ingredients
Peaches
- 2 bags Frozen peaches, 20 ounces each
- 1 cup Granulated sugar
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- ½ teaspoon Almond extract, (optional but recommended)
- ½ tablespoon Cinnamon
- ½ teaspoon Nutmeg
- 2 teaspoons Corn starch
- 1 teaspoon Cream of tartar
- ½ stick Butter, unsalted room temperature
- 2 tablespoons Water
- 1 teaspoon Fresh lemon juice
Cobbler topping
- 2 cups Flour
- ½ cup Granulated sugar
- ½ cup Brown sugar
- 2 tablespoons Baking powder
- 1 tablespoon Cinnamon, reserve ½ for garnishment
- 1 stick Butter, unsalted cold
- ¼ cup Boiling hot water (see notes)
- ½ teaspoon Salt
- 3 tablespoons Granulated sugar, to dust top of cobbler
Instructions
- Preheat oven to 375 degrees
- Spray a 9x13 baking dish with non-stick spray. In the same dish, add peaches, sugars, vanilla and almond extract, cinnamon, nutmeg, corn starch, cream of tartar, butter, water, and lemon juice. Mix it until combined.
- Cover the dish with foil and cook mixture in the oven for 20 minutes.
- While peaches are cooking, combine flour, both sugars, baking powder, salt, and ½ tablespoon of the cinnamon.
- Work the cold stick of butter into the flour mixture by breaking it up with a pastry cutter or with hands. Work it in until it looks like coarse meal or crumbles.
- Add the hot water and stir together with a spoon until it's just combined. Cobbler should have a drop biscuit-like texture.
- Remove peaches from the oven and spoon dough mixture over the peaches. Make each dough droplet about the size of a golf ball leaving a tiny bit of space between each one (see photo and notes below) to ensure they cook through.
- Peaches will not be fully covered. Combine sugar and and remaining ½ tablespoon cinnamon and sprinkle the mixture over dough.
- Place the dish back in the oven uncovered and cook for an additional 30-45 minutes, until crust is golden brown.
Notes
Substitute 8 fresh peaches in place of frozen peaches if desired. Fresh peaches are likely to yield more liquid.
Add more hot water to the cobbler if needed to achieve a doughy "drop-biscuit" like texture. Add 1 tablespoon at a time, no more than ½ cup total.
Cooking times may vary depending on oven settings. If cobbler is not cooked through, bake an additional 15-20 minutes.
If too much liquid remains, remove some using a turkey baster, or gently pour it out. Cobbler will thicken as it sits.
VIDEO IS A SYNOPSIS OF THE RECIPE- IT IS NOT THE FULL RECIPE.
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Nutrition Information:
Yield:
6Serving Size:
6 peopleAmount Per Serving: Calories: 1130Total Fat: 41gSaturated Fat: 26gTrans Fat: 2gUnsaturated Fat: 12gCholesterol: 111mgSodium: 855mgCarbohydrates: 191gFiber: 4gSugar: 150gProtein: 6g
This website provides approximate nutrition information as a courtesy and for convenience only.
Be sure to tag me on Instagram or Facebook when you make this recipe! I would love to see your creation, and give you a shoutout!
*VIDEO IS A SYNOPSIS OF THE RECIPE MEANT TO SHOW STEPS TAKEN- IT IS NOT THE FULL RECIPE.
Sheena
In the video it says to bake the peaches for 10min. But the instructions say to bake for 20min. Which is best? Thanks!
Tamara J.
Hello! There is this disclaimer in bold in the recipe: VIDEO IS A SYNOPSIS OF THE RECIPE- IT IS NOT THE FULL RECIPE.
Hope that helps!
Michelle
can I use canned peaches
Tamara J.
Yes you can. I go into detail about substitutions in the post above as well.
Stephanie
Can I make this in a cast iron skillet?
Tamara J.
Absolutely! I love baking in my cast iron. Remember to check it periodically because cast irons hold way more heat.
Kathy George
can the peach cobbler be made the day before it is served? If so, refrigerated? Haven't prepared ,yet but sounds delicious.
Tamara J.
Yes certainly. I wrote instructions in the post above for making it ahead of time. I hope you enjoyed it!
Danita
This is the first time I have ever made a peach cobbler and it was delicious 😋. My family love it too. I will use this recipe again!!!!!
Tamara J.
Awww YAY! Thanks Danita 🙂
Leslie
When using fresh peaches how long do you cook in oven.
Tamara J.
Until the peaches are tender- so 5 mins longer than frozen peaches should work!
Kasia
Omg! Best peach cobbler recipe I've made yet. Definitely a keeper.
Tamara J.
I love it! Glad you enjoyed. 🙂
Carol
Hadn't made a cobbler in over 20 years. This was perfect. Fresh peaches were so sweet, I cut waay back on the sugar. Excellent finished product. Thank you
Tamara J.
That’s awesome! Thanks for the kind review!
Carolyn
Delicious recipe. Instead of adding water l added a small cup of diced peaches w/juices.
Tamara J.
That sounds amazing! Glad you enjoyed it!
Gloria H
I made this earlier today. Ohmygoodness it was soo good. Definitely will make again.
Tamara J.
Awesome! I’m so happy you enjoyed it 🙂
Ali
I made this dessert with fresh, very ripe peaches. It’s delicious, but very, very sweet! I’m wonder If there is a way to cut back on some of the sugar without ruining the recipe? Maybe cutting out the brown sugar in the topping? The peach mixture is sweet enough. A less sweet topping might be better.
Tamara J.
Hi Ali, you can most certainly adjust the sugar without compromising the recipe. Just like salt, sugar is a level of preference. So feel free to scale it back a couple tablespoons or so until you find your "sweet spot!"
Sherri Burns
Made this peach cobbler recipe today out of fresh Georgia peaches & everyone said it was delicious. Thank-you so much for sharing your recipe.
Tamara J.
Yay! Thanks for trying it out!
Heidi
This was the most incredible dessert!! It was so rich and yummy and we served with vanilla ice cream it was incredible - mine turned out juicy/saucy so we used that scrumptious sauce to top even more ice creams later!!
Definitely making this for every cookout!!
Tamara J.
That sounds AMAZING! Thank you 🙂
Debby
How many fresh peaches do you use instead of the 20 Oz bag of frozen ? Ty!
Tamara J.
Five to Six should work, depending on their size!
Crys
Made this for family Sunday dinner, and it was a huge hit. Used fresh peaches, which I peeled. Thanks for the recipe - will definitely make again!
Tamara J.
I love this so much! Thanks for the feedback Cry’s!! ♥️
Tammy Martellini
Made this for my hubby I don’t like cooked fruit, used fresh peaches. He said it turned out amazing. I’m not a baker so thanks for giving me a simple recipe.
Tamara J.
That’s awesome! I’m so glad you guys enjoyed it.
Eric
Do you let the peaches thaw first or just throw them in frozen?
Tamara J.
You can start from frozen!
Patty
I bakes your recipe for family dinner last night. I am not a cook nor a baker and everyone loved the cobbler but my crust did not look like yours. Not sure what went wrong.
Like I said everyone raved about the cobbler.
Thank you!
Tamara J.
I’m so glad you enjoyed it!
Sylvia Hall
If I use canned peach do I drain them?
Thank you
Tamara J.
Yes you should drain the liquid that is in the can.
Michelle
Hi,
Just wondering...if using fresh peaches do you take the skin off first? TIA!
Tamara J.
Hi Michelle, It is really a preference thing here! I personally like to peel them first. The skin will soften during baking though if you want to leave them on!