This Peach Cobbler is loaded with gooey, sweet peaches and topped with a crispy crumbly topping. Made using frozen peaches, this summer classic is prepped in just 15 minutes.
You guys. This is seriously the best homemade peach cobbler recipe EVER…if I do say so myself. 😉
I love this recipe because, since I use frozen peaches, it can be made all year round! No scouring the fruit section at the grocery store to find perfectly ripe peaches. No peeling, no slicing; just grab a couple bags of prepped frozen peaches and before you know it you’ve got a warm, delicious, ooey-gooey, fruity dessert.
What is peach cobbler?
Cobbler is a dish made with a sweet (or sometimes savory) filling that’s poured into a large baking dish then covered with batter, biscuits, or dumplings and baked to golden gooey perfection!
Today we’re making a sweet cobbler. Although there are many sweet, fruit cobblers, today’s cobbler is peach: a thick, gooey peach filling covered in a delicious, almost sugar cookie-like topping and crunchy turbinado sugar!
My secret to making this the easiest peach cobbler recipe ever is to use frozen peaches. No peeling, no slicing, no trying to find perfectly ripe peaches. They’re just ready to go!
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Today’s recipe has two components: the topping and the filling—and both are SO EASY.
- Butter – helps hold the topping ingredients together.
- Brown Sugar – adds a delicious caramel-y flavor for the cobbler.
- Flour – adds structure to the topping to create an almost slightly crispy sugar cookie-like texture.
- Vanilla Extract – adds warmth.
- Baking Powder – prevents the topping from being too dense.
- Salt – cuts the sweetness and enhances other flavors.
- Frozen Peaches – I love using frozen peaches since they’re already peeled and sliced. This keeps the prep-time WAY down and bonus: it allows you to make this cobbler when peaches aren’t in season.
- Brown Sugar – provides a thick, caramel-y texture for the filling.
- Cinnamon and Nutmeg – adds delicious, warm flavors and a subtle spice and coziness.
- Cornstarch – helps thicken the peach filling and creates a gooey texture.
- Lemon Juice – cuts the sweetness with its bright flavor.
- Turbinado Sugar – sprinkled over the top for added crunchy texture and sweetness.
How to make
Make the topping, toss together the filling, bake, add vanilla ice cream, DEVOUR.
- Use a hand-mixer to whip together melted butter, brown sugar, vanilla, flour, baking powder, and salt for your filling.
- Toss peaches, brown sugar, cinnamon, nutmeg, cornstarch, and lemon juice together.
- Pour peach mixture into prepared baking dish.
- Use a small cookie scoop to place the cobbler topping over the filling and press down. Sprinkle turbinado sugar over the top
- Bake for 60-75 minutes, let cool slightly, then serve and enjoy!
How long to bake
Bake peach cobbler in a preheated 350 degrees F oven for 60-75 minutes. You’ll know it’s done when the topping is cooked through and the filling has thickened and is bubbling around the edges.
These are instructions for frozen peaches (which I recommend), but if you’re using fresh peaches, your cook time may vary.
What peaches to use
I highly recommend using peeled and sliced frozen peaches for super easy prep! Simply let them thaw according to package directions before incorporating them into the filling.
Easy as pie…or cobbler in this case. 😉
Why use frozen peaches? Because there’s less prep (no peeling, pitting, or slicing) and you can make this year round when fresh peaches aren’t in season.
Do you need to drain the peaches?
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You do not need to drain the thawed frozen peaches before baking. Any excess moisture from the frozen peaches just adds moisture to the cobbler. When the peach juices combine with the cornstarch, it creates an amazing ooey gooey texture that we’re looking for in a great cobbler.
Can you use canned peaches?
I don’t recommend using canned peaches for this recipe. Since they’re already so much softer than frozen or fresh, they tend to get a bit gummy or completely break down in a cobbler.
Can you use fresh peaches?
You can use fresh peaches in a cobbler, but the reason why I don’t recommend using fresh is that it’s somewhat difficult to find perfectly ripe peaches. Too ripe and they’ll be too mushy in your cobbler; not ripe enough and they’ll be too hard and not sweet, even when cooked. Another concern is that the peaches will overcook and the topping won’t be cooked enough.
I also don’t think it’s worth the prep. If you use frozen peaches, you simply thaw and they’re ready to go. If you use fresh peaches, you need to boil, peel, pit, and slice the peaches.
If you do decide to go the fresh peach route, keep in mind the cook time will be affected and you will have to prep the peaches yourself.
To tell if a peach is ripe, look at its yellow hues. It should be a deep golden, not a pale yellow. You can also give it a little squeeze. It should have quite a bit of give. If it’s firm, it’s not ripe enough!
How to peel peaches
If you decide to use fresh peaches, you’ll need to peel and slice them yourself.
- To peel them easily, you’ll start by scoring the skin. Make a shallow 2-inch wide “X” on the bottom of each peach.
- Then lower the peaches into a pot of boiling water, let them sit for 10-30 seconds, or until you see the score mark on the skin start to peel away from the flesh.
- Immediately put them into an ice water bath. This shocks the peaches and keeps the flesh from cooking but the skin will be super easy to peel off.
- From there, use your fingers to peel the skin away from the peach and slice (be sure to discard the pit).
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Can you use a different fruit?
I love peaches so I definitely recommend sticking to the original recipe, but if you’re looking for flavor variations you could absolutely sub the peaches out for frozen blueberries, strawberries, blackberries, cherries, rhubarb, you name it! Or mix it up by combining some flavors—mixed berry, strawberry rhubarb, peach blueberry, etc.
Not a peach fan? Give my slow cooker cherry cobbler recipe a try!
How to store peach cobbler
This peach cobbler is best served right away while it’s still warm, but any leftovers will keep in an airtight container in the fridge for 4-5 days or in the freezer for up to 6 months.
To reheat in the oven, remove from the fridge (or thaw in the fridge, if frozen) then let it come to room temperature and bake at 350ºF for 20 minutes or until warmed through. If the top is browning too much in the oven, cover the dish with foil then continue to bake.
You can also microwave single servings but it won’t be as crispy.