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}
Kim Johnson says
Added 1 t. Vanilla. Tried not peeling peaches for the first time! Makes sense—can’t wait to taste this! Such fun to make with my 4 1-2 year old grandson.
Mary Younkin says
I hope that you love it as much as we do, Kim!
Juanda Krebs says
In order to freeze the Peach Cobbler filling do I need to cook the filling first or just put the uncooked peaches and ingredients in a ziplog bag and freeze?
I am anxious to try this for the holidays.
Kindest regards,
Mary Younkin says
I freeze the uncooked filling, Juanda. Enjoy!
Dominique says
For the gluten free substitute is it ok if I just use gluten free flour instead of the brown rice flour, tapioca starch and potato starch?
Mary Younkin says
I haven’t tested that myself, but I’m guessing that it will work fine for this recipe, Dominique.
Kel says
Great recipe. Is it supposed to come out dough like still? I noticed it’s still doughy near the peaches
Mary Younkin says
Hi Kel! It might need a few more minutes in the oven. The cobbler should be about the consistency of biscuits when it has finished baking.
Julia says
Best cobbler recipe. I have always been a fan of the more biscuity type of topping, but this one blows doors. I add a spoonful of ginger marmalade for an extra flavor. My favorite part might be scooping the topping on with a small ice cream/cookie scoop, so quick and easy.
Mary Younkin says
I am so happy to hear that you love the cobbler, Julia!
Kimberly says
Are you able to use canned peaches in this recipe? BTW, it looks delicious!
Mary Younkin says
Yes, this will work with canned peaches, Kimberly.
David Bickel says
Sounds good. And I don’t think the recipe is that hard.
Mary Younkin says
I’m glad you’re enjoying the cobbler recipe, David!
Deb Pierce says
I made the Southern Peach Cobbler three times. The first time, I followed the recipe exactly. The next two times I made one minor change, as I felt the peaches were too soft. I cut the fresh peaches into bite size pieces and skipped the initial baking time of the peaches before adding the cobbler topping. I am so happy with this recipe! It is the best cobbler I have ever eaten!! Thank you.
Mary Younkin says
I am so very happy that you love this cobbler as much as we do, Deb!
Nicole D says
this really is the BEST peach cobbler. I am ice cream obsessed and think ice cream makes any dessert better, except this! This cobbler is SO GOOD on its own that I honestly like it better without ice cream getting in my way. Plus I can eat more cobbler if I don’t waste calories on ice cream, right? 😉
I made this as a freezer meal for a post-baby care package. I froze the peaches as noted then prepared the topping up until adding the boiling water. All the new parents had to do was add boiling water to the topping mix and bake. It worked great. Thank you for such an amazing recipe!
Mary Younkin says
Awe!!! I feel the same way about this cobbler, Nicole. I’m so happy you are enjoying it!
Barbara says
Hi Mary! We love peaches at home too. Considering the season was coming to a close, we recently bought as many as we could. Aside from many fruit salads with peaches, I’ve made and frozen a very hefty peach pie for a family dinner in a couple of weeks. Still, with much to do before and in preparation of our Canadian Thanksgiving just around the corner, I had been looking for the best ‘freeze ahead’ peach cobbler recipe. And, then I came across yours! The idea of prepping the peaches into a Ziploc bag is perfect! Looking forwarded to baking your recipe. Thank you so much for sharing. xx
Mary Younkin says
I hope you love it, Barbara!
Jonnie says
After reading and reading, I never did find the exact recipe as to portions. Would love to try it if you can send to me. Thanks
Mary Younkin says
Hi Jonnie, I’m not sure what you mean. The recipe ingredients and directions are listed above this comment at the bottom of the post.
Angela Jenkins says
Made this for our neighborhood chili cook off and the praises are still coming!! This was so flavorful and baked perfectly through. I have 2 questions.
1) Can you use a disposable foil pan to make this?
2) If you can’t get fresh peaches, can you use canned for this recipe and if so would you just swap the canned for fresh or would u need to change the recipe/directions?
Mary Younkin says
Yes, you can use a disposable pan. Yes, you can use canned peaches, but it will taste different. It’s still tasty, but it’s different with canned peaches.
Kristy says
Hi do you drain the juice from the canned peaches first?
Mary Younkin says
When I use canned peaches, I actually like to use the juice, but you can make it either way, Kristy.
Michelle Price says
This is the best recipe for a cobbler topping ever. I was so surprised when I made this and the dough was like pillows, fluffy and tender. I will never use another recipe for cobbler. I am going to use this recipe for all my fruit cobblers and never look back.
Mary Younkin says
I’m so happy that you love it, Michelle! That is how I feel about it as well.
Sharon says
Hello: I cannot get fresh peaches in New York right now so what amount of canned peaches should I used and/or what amount of frozen peaches. Thank you. The recipe sounds amazing and I’d really love to make this.
Mary Younkin says
You’ll need about 10 cups worth of sliced peaches. That amount will be the same whether they are frozen or fresh. Happy baking!
Joylan Y. Netter says
Michelle’s post answered my “crust” question- thanks!!
Joylan Y. Netter says
Wondering if the cobbler topping will work as a pie crust. I’m new to making crust and know ‘how’ I want the texture, but don’t yet know how to make it. I love peach cobbler crust when it chews soft, not so much flaky. Any thoughts?
Mary Younkin says
This is more of a biscuit topping. It definitely won’t work as a pie crust, Jolan.
Bob says
When you use the juice from canned peaches, how much of it do you use? I don’t see any liquid in the recipe for the filling. Thanks!
Mary Younkin says
I would use all of it, Bob. Fresh peaches release a good bit of liquid as they bake, so I typically use all of the liquid from the can when baking with canned fruit.
Bea says
Does the cobbler go on the bottom rack too or the one above it?
Mary Younkin says
I bake on the middle rack, Bea.
Thelma Young says
Can you used the delmonte peaches in heavy syrup?
Mary Younkin says
Yes, those will work fine.
Unyque says
This recipe looks amazing but I don’t have access to fresh peaches 😞 and I hate using canned fruit. Will Frozen peaches work for this recipe?
Mary Younkin says
Yes, frozen will work.
Reggie says
I got two questions do you recommend
Can you use ready made pie crust ?
Can you do a double crust peach cobbler with the ready made pie crusts?
Mary Younkin says
Hi Reggie. This is a cobbler, not a pie. So, a pie crust won’t give you the same result. This topping is more like a sweet biscuit.
Rosario says
Hello I could t fond yes peaches I went to five different Market and they all was out . So I bought cams of peaches can I use that ? How many cams for this recipe
Mary Younkin says
You’ll just need to make sure the total amounts are equal, Rosario. I’m not sure how many cans that will add up to. I typically include the juices as well, when baking with canned peaches.