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
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 teaspoons 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
Nutrition
*VIDEO IS A SYNOPSIS OF THE RECIPE MEANT TO SHOW STEPS TAKEN- IT IS NOT THE FULL RECIPE.
Kellie says
This recipe is fantastic! I was hesitant about adding the almost extract but wow! I am so glad I didn’t leave it out! I’ll defiantly make this again!
Tamara J. says
I’m so happy you enjoyed it. The almond extract definitely adds that lil’ Razzle Dazzle! ☺️
Hannah says
I’m curious if you’ve tried this with a different fruit like apples?
Tamara J. says
I have made it with blueberries. Just as delicious!
Zoe Harris says
Perfect! Best I've ever had!
Belinda says
I made this cobbler and it was delish. And coming from me a very good cook and an even better baker( don’t mean to toot my on horn) BEEP BEEP. My husband favorite dessert I’m getting ready to make it again,
Tamara J. says
Haha!! I’m so happy you guys liked it! Thank you 😊
Elc says
so yummy!! i halfed the sugar in the peaches because I didn't want that much but it was still super delicious. will definitely be making again.
Tamara J. says
Perfect! Glad you enjoyed it!
Danielle says
If I’m using fresh Peaches, should I peal them first?
Tamara J. says
Yes you should.
Dawn says
a bit too sweet for me.
Tamara J. says
Cut the sugars in half, that will make it less sweet. 🙂
Sherri Truett says
I’m fixing to make it for my grandson for his birthday on July twenty then, I will comment back.
Tamara J. says
I hope you guys enjoyed it!
Suzan says
I followed the recipe as written, but the dough was not biscuit like. 2 cups of flour and a quarter cup of water doesn't make it anything, it was still just crumbs. I added almost a cup before it looked anything like dough. any idea what I got wrong?
Tamara J. says
Well the cobbler topping will be a bit crumbly, it won’t be smooth like a typical dough. Once it’s baked, it is a delicious, fluffy, cobbler texture vs. a pie or biscuit texture. If you follow the recipe as directed, you should get these results! Hope this helps.
Jeannie says
Can you make it ahead of time and bake it right out of the freezer? Temperature and time?
Tamara J. says
You can make the peach cobbler ahead of time and cook it on the same temperature and time stated in the recipe card.
Dolores says
Can I add Berries mixed with the peaches?
Tamara J. says
Sure! I've never tried it, but it might be amazing!
Nanette says
I just made this with canned peaches. I guessed 700g drained weight, but 500g would probably be enough. I also cut the sugar by half in both the peaches and dough, and it's still plenty sweet. I used almond flavoring, but I'm not a fan. Overall, it turned out nice -- not like my mom's (recipe died with her 30 years ago) but still very good. Thanks for the recipe!
Brianna says
Steps 2 and 4 say to add “sugars,” could you provide more clarification on that? As I only see two types of sugar and both steps are plural.
Claire Enemark says
You are using both granulated sugar and brown sugar for both of the steps. Step 2 is the sugar for the peach mixture, and step 4 is the sugar for the cobbler dough mixture. Both mixtures use two types of sugar.
Hana says
It looks tasty but 2 glasses of sugar with the fruits? Not too sweet?
Tamara J. says
You can cut back on some of the sugar if that is too sweet for your taste. There are hundreds of reviews from people that love it the way it is though 🙂
Haley says
Step 2 has sugars for the peachy goodness. Step 4 has sugars for the crumbly topping.
makayla says
can i put this in the toaster oven? if so, does it still need to bake at 375 degrees and the time too?
Aurora says
For the half a stick of butter, does that mean 1/4 cup?
Vi says
Hi it means 4 tablespoons or 1/4 cup
Tamara J. says
Hello, 4 tablespoons = 1/4 cup
Fria says
Can I make this in the crockpot?
Carolyn says
This is my favorite 🍑 cobbler recipe! I replace water with 1 small cup of chopped peaches, it’s excellent 😉
Kara says
I have made this twice already and everyone loves it! Only thing I did different was cut the sugars some and it was still delicious!
Tamara J. says
I love to hear that!
Jean Villarreal R.N., WCC says
Amazing!!
Tamara J. says
Thank you!
Cheryl says
Wondering if you're thawing the peaches first or putting them in oven frozen.
Tamara J. says
You can start them from frozen.
Connie says
can you bake these in individual ramakins..if so approx how many will you need
Tamara J. says
Yes you can, but I have never split them individually so I'm not sure how many you will need exactly.
Sandra says
Can I make this without cream of tartar?
Tamara J. says
Hi Sandra! You can leave the cream of tartar out, it won't change the outcome too drastically.
Jess says
just made mine and it looks a little disappointing. even though I drained the peaches it cooked pretty liquify. also the crumble on top I wish covered more, my favourite part. wish I could attach a photo, it's just not what I pictured
Tamara J. says
Sorry to hear that. Not sure what went wrong for you. Feel free to email me with any questions, I’d be happy to help.