Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade peach cobbler recipe you’ll ever need.
This cobbler is filled with fresh juicy peaches and then topped with a generous cinnamon sugar crust that manages to be both buttery and flaky while never becoming soggy, even after a day or two in the refrigerator.
Almost ten years ago, I made it my mission to find the perfect southern peach cobbler recipe. I tried several that weren’t bad at all, but I wanted a truly perfect one. Peaches are my favorite fruit and peach cobbler rates pretty close to heaven in my book.
Peach Cobbler
It was a hardship, but we ate a LOT of homemade peach cobblers that summer. I think I played with a new cobbler recipe every week for at least 2 or 3 months.
When I finally found this recipe on Allrecipes.com, I made it several times in a row, tweaking it along the way, before putting a huge star on it and saving it in my recipe binder.
While I adore a warm fruit cobbler with cold vanilla ice cream, this cobbler truly stands on its own as well.
I’ve made this recipe countless times and this peach cobbler is simply perfect. I’m updating the recipe I first shared on the blog over 3 years ago with the frequently requested gluten-free substitutions.
To make this peach cobbler gluten free, I substituted the all purpose flour in the original recipe with a combination of brown rice flour, tapioca starch and potato starch
With fresh peaches at my fingertips once again, I can’t get enough of this cobbler. I made peach cobbler twice this past weekend, at our guests’ request, along with several batches of the best and easiest Homemade Ice Cream and it is sure to be made again while the peaches are still in season. Can you have too many fruit cobblers?
In the perfect combination of fresh peach cobbler and homemade ice cream, you’ll want to set aside some cobbler for the most incredible ice cream ever, Peach Cobbler Ice Cream. Or better yet, double the recipe now to make sure you have plenty leftover.
How to Make Peach Cobbler
Peach cobbler from scratch isn’t too difficult to make. Unlike a pie, there’s no finicky crust to roll out or mess with and all it takes is a few steps.
Peach cobbler starts by combining sliced fresh peaches with lemon juice, brown and white sugar, and tapioca starch (or cornstarch) along with cinnamon and nutmeg. While the cobbler filling baked, combine the ingredients for the crust topping.
The crust topping in this recipe is absolutely perfect. In addition to grating cold fresh butter into flour to create the crumb texture I love in cobbler, just a touch of boiling water helps the whole thing attain a crusty texture as it bakes.
A simple cinnamon sugar combination is added to the top of the cobbler crust. This cinnamon sugar topping adds a little crisp to the cobbler that’s so satisfying to bite into.
How To Freeze Peaches for Cobbler
Homemade Peach Cobbler is a classic summer dessert but I love it too much to limit my cobbler consumption to three months of the year.
I try to freeze a few cobblers worth of peaches each year, so we can enjoy this fresh taste of summer year round. To freeze peaches for cobbler, combine the filling ingredients: peaches, sugar, brown sugar, cinnamon, nutmeg, and cornstarch in a gallon size zipclose freezer bag.
Add the lemon juice to the peach mixture and stir to combine. Alternatively, you can seal the bag and shake gently to coat the peaches. Place the bag flat in the freezer. I like to prepare and stack several bags of the cobbler filling in the freezer each peach season.
When you’re ready to bake the cobbler, thaw the peaches in the refrigerator. Pour the peaches and all liquid from the bag into the baking pan. Bake the fruit and proceed with the recipe as written.
This method of freezing the peaches in advance means it’s even easier to have a cobbler fresh from the oven any time a craving for a perfect peach dessert strikes. It’s also a perfect way to use up leftover peaches aside from the standard canning and preserving methods.
How to Store Peach Cobbler
One of my other favorite things about this peach cobbler aside from the delicious flavor and taste is how well it holds up in the fridge.
I’ve stored the finished cobbler covered tightly in the fridge for up to three days and found it didn’t get soggy.
Peach Desserts
This Summer Pound Cake with Peaches and Almond Glaze is a showstopper. When this pound cake is in the house, you can bet that I’ll be eating a slice every chance I get.
Baked Peaches and Raspberries with Lemon Curd is a delicious treat when topped with Whipped Cream or served on its own.
How about a pan of these Peach Oatmeal Bars by BakerMama? I bet they’d be even more amazing with a scoop of Honey Roasted Peach Frozen Yogurt on top.
Not in the mood to turn on the oven? Try grilling fresh peaches. The result is a rich, sweet, almost caramelized peach flavor reminiscent of the cobbler filling without any of the effort.
Peach Breakfast Recipes
Craving peaches for breakfast? I’ve got you covered with this Peaches and Cream Oatmeal and the much-loved Peaches and Cream French Toast Casserole.
There aren’t many things I love more than blueberries and peaches, so this Blueberry Peach Bread by Big Bear’s Wife is calling my name. Wouldn’t that bread be great with a cup of coffee in the morning?
And speaking of things that would be great with a cup of coffee, these Almond Peach Scones by Saving Room For Dessert would be divine in the morning or as a late afternoon snack.
That’s not to say that you can’t have Peach Cobbler for breakfast. Because I often do and I highly recommend it.
Cooking Tips for Peach Cobbler
Using a cheese-grater to “grate” cold butter is my favorite hassle-free wait to cut in the butter. It takes just a moment and I think it’s simpler than the more traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture, using a pastry blender or your fingertips.
It is entirely up to you whether or not you choose to peel the peaches for this cobbler. For years, I took the time to peel the peaches and loved the recipe like mad. About a year ago, I stopped peeling the peaches and I’ve never looked back.
Peach skin is soft enough that it almost melts into the peaches as they bake. I can hardly tell a difference and I doubt I’ll ever again peel the peaches for a dessert. Anything that saves me a few minutes of preparation time on my way to enjoying my favorite dessert is a win as far as I’m concerned.
This southern peach cobbler is equally good served with a cold scoop of vanilla ice cream, fresh made Vanilla Bean Whipped Cream or all on its own. My family loves when I bring this dessert out of the kitchen at the end of the meal and it’s also a hit at parties, potlucks and special occasions of all kinds.
Just a warning: if you get a reputation for having fresh peach cobbler in your kitchen you might find that friends start unexpectedly popping over for a bowl full of cobbler and a cup of coffee.
Peach Cobbler Recipe
- Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
- In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
- Bake the peach mixture in the preheated oven for 10 minutes.
- While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
- Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.)
- Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.
Can I Freeze Peach Cobbler
The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems.
Combine the peach filling ingredients in a large zip-close bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
The whole cobbler can also be frozen, however, the topping may soften a bit when thawed.
Southern Peach Cobbler
Ingredients
Peach Filling
- 8 medium-size fresh peaches sliced into thin wedges or bite size chunks – about 9-10 cups
- 1 teaspoon fresh lemon juice
- ¼ cup white sugar
- ¼ cup brown sugar
- ¼ teaspoon cinnamon
- ⅛ teaspoon nutmeg
- 2 teaspoons cornstarch or arrowroot
Crust Topping
- 2 cups all-purpose flour*
- ½ cup white sugar
- ½ cup brown sugar
- 2 teaspoon baking powder
- 1 teaspoon kosher salt
- 12 tablespoons butter chilled and grated
- ½ cup boiling water
*Gluten-Free Variation
- 1¼ cup brown rice flour
- ⅔ cup tapioca starch
- ⅓ cup potato starch
Cinnamon Sugar Topping Ingredients
- ⅓ cup white sugar
- 2 teaspoons cinnamon
Instructions
- Preheat oven to 425°F. Place a large baking sheet covered in foil on the lowest rack in the oven. This cobbler overflows a bit almost every time I make it. The baking pan will catch the drips and prevent a mess in the oven.
- In a large bowl, combine the peaches and the lemon juice and then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
- Bake the peach mixture in the preheated oven for 10 minutes. While the peaches are baking, combine the dry topping ingredients and whisk to combine. Toss the grated butter in the flour mixture. Stir in the boiling water, just until combined, leaving plenty of little lumps of butter.
- Remove the peaches from the oven and drop the topping over them in spoonfuls. (I like to use my smallest cookie scoop to do this.) Sprinkle the cobbler topping with the cinnamon sugar topping. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
- FREEZER DIRECTIONS: The peach filling can be prepared and frozen in advance. I have frozen it for up to a year without any problems. Combine the peach filling ingredients in a large ziploc bag, press the air out and freeze flat. When you are ready to bake the cobbler, thaw in the refrigerator and then pour into the baking dish and proceed with the recipe.
Notes
Nutrition
{originally posted 5/25/12 – recipe notes and photos updated 6/17/21}
CC says
Delicious with a light biscuit topping. Always takes a little longer to bake, but I’m higher altitude so that may be why. Works great to freeze the fruit mixture, don’t even need to defrost first. Just bake the fruit on low for 20 minutes before proceeding with the recipe.
Mary Younkin says
I’m so glad you like it!
Nancy says
WOW!!! VERY YUMMY!!!!! My family LOVED, LOVED, LOVED this recipe!
Mary Younkin says
Love to hear that, Nancy.
Shauna Stafford says
If I use frozen peaches, do I defrost them first. If so, do I drain the liquid or use it?
Mary Younkin says
I typically set them out when I start the recipe and just add them as needed. There’s no need to thaw them first.
Shauna Stafford says
I need to make about 10 batches of this cobbler for a wedding reception. Is there any way to cook the cobblers the day before and then warm them on the day of the reception?
Mary Younkin says
I’ve never tried that, Shauna.
Lashonta says
Hi can I use frozen peaches for this peach cobbler recipe?
Mary Younkin says
Sure thing. Frozen peaches will work fine.
Macey says
Can I use rice flour instead of regular?
Mary Younkin says
If you’re avoiding all-purpose flour, I recommend the listed blend of GF flours and starches, Macey.
Shonda says
Camn I use canned peaches if I don’t have access to fresh or frozen peaches? If so how many cans?
Mary Younkin says
You’ll just want to swap in the same total amount, pouring off some of the liquid from the cans.
Shonda Crandoll says
I made this using canned peaches(1)29 oz can and (4)15oz cans because that was what was available to me. It came out good according to my sister. A little sweet, so for the next time I wouldn’t add 1/3 of a cup of sugar on the top. Maybe 1/4 of a cup of sugar with the 2 teaspoons of cinnamon for the topping.
diana says
this was way way too sweet
Mary Younkin says
Feel free to adjust to suit your tastes, Diana.
Natalie says
This is absolutely the best cobbler I have ever had!!! It is now my go to cobbler. So glad I found it!!!
Mary Younkin says
Natalie – I agree it is soooo good!!!
Janet says
This is the absolute best recipe! I freeze the bags of filling so we are able to have this anytime!
Brenda Shamblin says
This was delicious I actually like the crunchier top and I did reduce the sugars amount since my husband is diabetic he still eats some sweets once in awhile, no nutmeg since I just don’t like that spice. I have tried other recipes trying to find a pie crust type topping and this recipe hit the mark its a keeper!
Mary Younkin says
Brenda, That is great that you found a version you both enjoy. I love hearing how readers customize my recipes to make them work for their dietary needs and tastes. That is the best part of cooking and baking.
Nancy says
Hi Mary, I just got some beautiful Colorado peaches to make cobbler today. Your recipe looks great. Glad you included the GF variation to all-purpose flour. Now I can make a 2nd recipe for my daughter’s GF needs.
Mary Younkin says
I hope that you love it as much as we do, Nancy!
Nancy says
Mary, the cobbler was wonderful, so delicious!
Mary Younkin says
I’m so happy you love it too, Nancy.
SCC says
I made this recipe today and it was everything! I did halve the recipe because I didn’t need a big 9×13 pan for my family of 3 and it was still perfect. I do prefer a thicker syrup so I think I’ll add another 1/4 to 1/2 teaspoon of cornstarch to make it slightly thicker.
Mary Younkin says
It really is that good isn’t it?
Nancy says
This has been my go to Peach Cobbler for a few years now. I always use local Texas peaches. Sometimes we eat it that day, sometimes I freeze some. I only prepare the crust topping. I don’t add the extra cinnamon sugar. Everybody always loves it. Bringing one today while visiting my son and daughter in law; divided it and leaving a smaller one at home for my husband.
Mary Younkin says
Nancy I am delighted your family enjoys this as much as we do!
Carol Howard says
It was very good and easy to make . The best I have eaten ever .!!
Mary Younkin says
Thank you, Carol. I am glad you enjoyed it.
Jerry and Linda Allison says
My Mom used to make a sweet potato cobbler. We cannot find her recipe. Have you ever made one, it had a bottom and top crust. Thank you for your emails and recipes. My wife tries a lot of them.
Mary Younkin says
Sweet potato cobbler – that is a new one for me. I will ask some of my recipe-writing friends and let you know. I am delighted your family enjoys this site and the recipes.
Barbara Gallagher says
This has now become my go to peach cobbler recipe. I love the warm, spiced peaches, and the crust is so buttery. The cinnamon and sugar topping adds another level of deliciousness. It’s divine with vanilla ice cream and great alone for breakfast the next day. Thanks for a great recipe!
Mary Younkin says
I love hearing this, Barbara! I’m so glad you like the cobbler.
Jina says
Made this tonight to take to dinner at my son’s house for dinner with the in-laws. There were seven adults, three had seconds. Everyone loved it. I have never made cobbler and found this recipe easy to follow and make. It was delicious.
Mary Younkin says
Aww thank you for sharing, Jina. I am glad everyone enjoyed it so much.
Dee Weeder says
I’m an Alabama girl who wound up in Utah where the sweet fresh peaches aren’t available until September. We just bought a big box of John Henry freestones the day after they were picked, and my husband, who at 84 spent the last 12 months beating lung cancer, requested a “scratch” peach cobbler. My first ever is in the oven now, with filling for two more in the freezer. I chose your recipe because of the great reviews, the freezer instructions, and the easy step-by-step process. I may have a hit on my hands!
Mary Younkin says
Dee- What a blessing your husband is doing well. You picked the perfect recipe to make for him. Enjoy!
Lura says
Delicious fresh peach cobbler!!
But, most of all, thanks for the awesome tip about catching the overflow! For any cooks out there that have had the unexpected cobbler cook-over, the resulting charcoal yuck on the oven, and the pleasure of ear-deafening smoke alarms—we are grateful for the tip/reminder!😊
Mary Younkin says
So you’ve done that before too? LOL! And oh the smell. UGH! Not going to let that happen again and if I can save someone else that misery, you know I will.
Robin DeSue says
The crust was so good! Everything was good! I kinda did my own thing with my peach filling I just needed a good crust recipe!
Mary Younkin says
YAY! I’m glad it was a hit, Robin.