Peach Cobbler Recipe

Peach cobbler and ice cream in a bowl with spoon.

This peach cobbler recipe is easy to make with a homemade peach filling or make it year round using frozen or canned peaches!

Prep Time: 10

Cook Time: 35

Cool Time: 10

Total Time: 55

Servings:

Ingredients

3 cups sliced yellow peaches , fresh (about 4 to 5 peaches), frozen, or canned
2 Tablespoons light brown sugar
½ cup salted butter , slightly melted
¾ cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1 teaspoon baking powder
¼ teaspoon ground cinnamon , optional

For serving (optional): Vanilla ice cream or Whipped cream

Instructions

Preheat the oven to 350°F. Butter a 9x13-inch or 9x9-inch (for a thicker crust) baking dish.
Line the bottom with peach slices. Sprinkle brown sugar evenly over the top.
In a medium bowl, cream the butter and sugar (reserving 1 Tablespoon) together with an electric mixer on medium speed until smooth. Mix in the vanilla. Add the flour, baking powder, and cinnamon, if desired, and mix just until combined.
Using a large cookie scoop, spoon topping over the peaches (or using your hands, flatten the dough into a large square to place on top of the peaches). Gently press the dough down your hands. Sprinkle the reserved 1 Tablespoon sugar over the top.
Bake 35 to 45 minutes, or until lightly browned. Let rest 10 minutes before serving with vanilla ice cream or topped with whipped cream.

Notes

Fresh peaches: You can add extra peaches if you're adding to a 9x13-inch pan. Feel free to leave the skin on or peel it off.

Canned peaches: Make sure to drain the peaches very well before adding to pan.

Baking tips:

Thicker crust. If you prefer a crust that's thicker, I'd recommend using a 9x9-inch baking dish instead of a larger 9x13-inch baking dish.

Topping. For an even easier topping, sprinkle on this simple 3-ingredient crumble topping instead. You can even use a box of cake mix, like I did when making this easy peach dump cake.

Scoop. I've found it helpful to use a large cookie scoop (or spoon) to scoop the topping equally over the peaches. There is usually enough room for about 9 large scoops (see picture below). Then gently press down on the dough with your hands, spreading it out to cover most of the peaches.

Extra fruit. Peaches also taste delicious when mixed with other fruit, so feel free to add in some fresh blueberries or strawberries to give it extra flavor.

Let rest. Before serving, let the cobbler rest in the pan for about 10-20 minutes. This allows the juices to set and the crust to harden a bit. As tempting as it is, waiting a few minutes before serving really does make a difference.

Storage: This dessert tastes best if served on the first day. The topping tends to soften the longer it sits, so it's best to enjoy warm, right after it's baked. Any leftovers can be stored in an airtight container in the fridge up to 3 days.

Freeze: You can freeze the cobbler, but the dough topping won't be its best. If you want to freeze it baked, wrap it tightly after it is completely cooled and freeze up to 3 months.

Reheat: Reheat in the microwave or oven until warm. If using the oven, you may need to cover the crust with foil so that it doesn't burn.

Recipe change: I took the egg out of the filling as I felt it made the crust too thick.

Nutrition