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}
Cory says
The cobbler tasted great, but I felt like the filling was a little dry. It didn’t have enough of that luscious juice that most cobblers have or from your picture. I followed the recipe exactly. Is there a way to make it a little more juicy?
Liston says
Mine was dry as well. It would have been delicious if it hadn’t been so dry. 😪
Mary says
I honestly have no idea how it could have turned out dry. It tends more towards “soupy” with lots of juices than dry at all. Did you possibly substitute an ingredient? Or were your peaches not yet ripe? (If they aren’t fully ripe, they don’t tend to provide much at all in the way of juices for this recipe.)
Lillian says
Excellent
Mary says
So glad you liked it, Lillian!
Layla says
First time ever making peach cobbler and I know how difficult it is to decide on a recipe…well this one is it! It came out deliciously. Not too dry and not runny. Thank you!
Mary Younkin says
I’m so happy you love the cobbler, Layla!
Kristina says
I made this today for father’s day and everyone absolutely loved it! I used canned peaches (2.5 large cans in light syrup) and it tasted great using canned. I went a little lighter on the sugar in the filling since I didn’t use fresh peaches. The flavor was great and the crust topping was light and fluffy. It was still warm when I served it which made it even better! I was told by my mom to keep the recipe for later use. Thanks for a wonderful cobbler recipe!
Mary Younkin says
I’m so happy that you’re enjoying the cobbler, Kristina!
J says
Had fresh peaches on hand & decided to try this recipe. Delicious! I’ll be baking this again this summer.
Thank you!
Mary Younkin says
I’m so glad that you’re enjoying the recipe, J.
Anne says
We Love this!! Might cut some sugar from the crust but I love the cinnamon sugar topping. Thank you for this amazing recipe!!
Mary Younkin says
I’m so happy to hear that you love the cobbler recipe, Anne!
B says
You mentioned to sprinkle the cinnamon sugar topping before baking but the picture shows a dry sugary topping. Were we supposed to save a small amount for once it’s cooled?
Mary Younkin says
You did it right. The cinnamon sugar topping is sprinkled on before baking. It will form a lightly sugared crust topping.
B says
Thanks! 🙂
Joan says
I’m making this tonight! I like the fact that you no longer peel the peaches! I’ve done the boiling/ice water method, but this will save a lot of time. Thanks for your tips!
Mary Younkin says
I hope you love it as much as we do, Joan. I’m impatient for peach season to arrive here!
Michelle says
This recipe deserves six stars! Absolutely perfect. I have looked for a cobbler topping that balances soft & crunchy, and this is IT. Also perfect topping to fruit ratio. Made no changes other than adding 1/4 teaspoon to the peaches. Will try it with blackberries soon, and cherries next. Absolutely the best I have ever had.
Mary Younkin says
I am thrilled that you love the cobber so much, Michelle! I feel the exact same way about it.
Patty says
This is absolutely fantastic- the best peach cobbler recipe I’ve ever encountered. As stated, the crust does not get soggy even after three days in the fridge and skipping the peach peeling really works!! Ok. To be honest, I added some to my fat free Greek yogurt for breakfast this morning (defeating the purpose of the fat free yoghurt, of course) but it was delicious! Try this recipe!
Mary Younkin says
I am SO excited that you love the cobbler so much, Patty! Thanks for taking the time to tell me.
Jennifer says
Hi Mary. This recipe is amazing! But I’m not gonna lie, I cannot leave a recipe alone. So in lieu of the boiling water, I used the syrup from the canned peaches. Three 15 ounce cans of peaches yielded just a little over a cup of syrup. I obviously cannot compare the flavor when using water because I never tried it. But I’ll tell you what, your recipe with the peach syrup is a keeper! Thank you!
Mary Younkin says
I’m sure that was delicious, Jennifer! I’m so happy you enjoyed the cobbler.
Catherine Mihm says
This is delicious. I made the gluten free version. It is almost gone. Family and I loved it. This has got to be one of the best cobbler recipes I’ve ever made and eaten. Thank you for sharing the recipe.
Sarah says
It’s already my third time baking this mouth-watering cobbler. Very easy to make and with ingredients you’ll find in anyone’s pantry all year round.
Mary Younkin says
Hooray! I’m so very happy to hear that, Sarah. We love this peach cobbler so much.
aida Barken says
Mary – good morning!
Please let your readers know what is the best peach to use for this delicious recipe. Also, do you have any recipes for the best use of white peaches?
Thank you, AB
Mary Younkin says
I’ve never had great success baking with white peaches, Aida. But that is likely because I haven’t tried really great ones. If you have sweet white peaches they should work well for this recipe too.
Althea in Wyoming says
I just had to make this today, but unfortunately I had no fresh peaches. So I improvised and used 3 (15.25 oz) cans of peaches and made a half batch of cobbler.
I placed the canned peaches in a colander, rinsed them in cold water, and then followed the directions as described. It turned out DELICIOUS. I can’t wait to use fresh peaches to see what I missed by using canned peaches.
I live at high altitude (4300 ft) and made NO adjustments to any of the ingredients, oven temperature, or baking time (28 minutes as mentioned in recipe).
Mary Younkin says
I’m so happy you love it, ALthea! I make it with whichever peaches I have on hand, but fresh is definitely my favorite. You’re going to love that even more!
Lucy says
Do you use salted or unsalted butter for this recipe?
Mary Younkin says
I use salted butter for all of my recipes, Lucy.
Lucy says
Made this recipe twice today and both times they came out absolutely delicious! Thank you for sharing this recipe!
Amanda says
Just made this tonight, but used a mix of fresh peaches (with skin) and blueberries. Followed the rest of the recipe as written. I did use unsalted butter, because that’s what I had more of. It was great! Love the crunchy cinnamon sugar topping too. Will definitely save this to make again.
Mary Younkin says
I am so very happy you love the cobbler, Amanda!
Pam says
Dear Mary, thia recipe looks divine!! I pledge to try it oUT as soon as our local peaches cone in which will not be long now;) I am always fascinated by the regional differences in deserts. I am from Maryland but, my dear Aunt who was from West Virginia passed down a cobbler recipe that the women in my family have made for decades. Imagine my surprise when I came across the southern type of cobbler on several cooking shows that I enjoyed watching. From my point of view the southern cobbler is merely a pie without a bottom crust. When you add oatmeal into this top crust they are and make it a crumb layer it becomes a crisp. If there is no oatmeal it is simply a pie without a bottom crust. The addition of the hot water or the absence of water only makes it a more interesting top crust. And more delicious I’m sure! The cobbler that we call home, does not require pre cooking, goes into a 9 by 13 pan containing only a stick or so of melted butter, which the sweetened fruit goes directly into. Then a very simple batter is poured on top and the whole thing is baked. I can’t tell you how amazing and wonderful it is! At any rate, the best thing about these regional differences that are called cobbler is that they are all so delicious! 😉 no one has to give me a reason to make another version of peach cobbler! Looking forward to trying yours! Thanks for sharing .:)
Mary Younkin says
I love your version as well, Pam! My grandmother made her fruit cobblers the same way you described.
Robbin says
you should try this cobbler recipe sometime…
Lazy Man Pie
2-3 cups of fruit…self-canned with or without sugar w/ juice….set aside
Melt 1 stick of real butter in the bottom of a medium-sized iron skillet…set aside
In a bowl mix…1 cup self-rising flour – 1 cup milk – 1 cup sugar…mix until well blended but not too long or it gets tough when cooked.
Pour flour mixture on top of butter – DO NOT STIR/MIX
pour fruit on top of batter …original recipe said to pour all in the middle but I have started pouring about 1/2 of fruit in the middle and then dot the rest on the outside edges so that it is all filled with some fruit…
Bake at 375 for approximately 45 minutes….til crust is done and browned…
Serve warm or cold…with or without ice cream.
This is the first recipe I ever baked alone and I had memorized it on the half hour drive from my Grandmother’s house. A family favorite
Hope you enjoy!!!! If you think of it and have the time, please let me know if you liked this!
Mary Younkin says
This is very similar to my Grandmother’s Cherry Flop. It’s awesome with so many different varieties of fruit. It’s definitely a family favorite here too!
Julie says
Made this with nectarines (no peaches available). Outstanding as is!
Mary Younkin says
I’m so happy to hear that you like it, Julie!