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}
Carey says
Thanksgiving
I used my own Colorado Palisade canned peaches
This was totally the best desert
Everyone loved it
I did a corner with some oats and liked that portion too.
Mary Younkin says
I’m so glad you enjoyed the cobbler, Carey!
J. Dawkins says
I just made this for Thanksgiving this year (as I have done for nearly 10 years) & this was THE BEST cobbler I’ve ever made!! It was simple, but yummy!! Awesome recipe.. I’m going to play around with it & use it for an Apple cobbler for Christmas.
Mary Younkin says
I’m so glad that you love it that much!
christophe says
oui christophe il a manger des crêpes avec du beurre et du sirop d’érable oui christophe il a manger des gaufres avec du beurre et du sirop d’érable oui christophe il a manger des crêpes avec de la margarine et du sirop d’érable oui christophe il a manger des gaufres avec de la margarine et du sirop d’érable oui christophe il a manger de la salade de fruits avec de la crème fouettée oui christophe il a manger de la tarte au sucre avec de la crème fouettée oui christophe il a manger de la crème glacée rouler au snickers avec de la crème fouettée
Shane says
Do the directions change when using canned peaches, specifically baking the peach mixture before adding the topping? All the ingredients to the filling mixture would be the same?
Mary Younkin says
I’m thinking you can skip baking the peaches first, Shane. I baked them out of habit, but they were so soft, I’m thinking they’d stay a tiny bit firmer without baking.
Jennifer says
So freakin’ good!
Mary Younkin says
I couldn’t agree more, Jennifer. I am glad you like the cobbler!
Lori Hall says
I am making 12 cobblers using this recipe. I am using 60 ounce can of peaches though instead of fresh peaches. Do you think that is too big of a can for a 9×13 pan? Please Help! Thank you
Mary Younkin says
Hi Lori, I honestly can’t guess. If I were you, I’d make just one cobbler and test it first. I’m guessing it will be fine, but I always prefer to be on the side of too much fruit in a cobbler vs too little!
Simone Briggs says
Hi Mary, curious to know if you experimented using milk instead of water for the crust? If so, what were your results like? If you haven’t tried, any reason not to that you can think of? Thanks, Simone
Mary Younkin says
I have never made this with milk in the crust, Simone. I imagine it will probably work fine, just be sure to heat it as you would the water.
Mary says
Looks wonderful! Can frozen peaches (thawed) from the grocery be used? I’ve never been able to get juicy, flavorful peaches here in FL.
Mary Younkin says
Yes, frozen will work fine, Mary.
Earnie Davenport says
Good afternoon, If using canned or frozen peaches, do I still need to use the lemon juice and cornstarch?
Mary Younkin says
Yes to both. Happy baking!
Jen says
So so good! Due to the Coronavirus flour bandits 😑 all I had available was gluten free flour (cup for cup). Was still AMAZING, we ate it so fast I didn’t get a pic!
I used frozen peaches cut in chunks and topped with vanilla bean ice cream. My mother in law who isn’t a fan of sweets had two servings! Perfect Easter dessert.
Mary Younkin says
I’m so glad that you loved it, Jen.
Charles says
Please revise this recipe. The topping has to much cinnamon and sugar and burns at 425 degrees prior to being done.
Mary Younkin says
Hi Charles, I’ve been making this recipe for at least a dozen years or longer. I’ve never had the topping burn and as you can see from the reviews, it’s typically raved about. You might want to test or calibrate your oven.
Wendy says
Or YOU could revise it yourself to your liking, seeing as how the majority of the people on here rave about it. Can’t please everyone.
Tonya says
This was perfect! I tweaked it a lil and added rum!
Thank you for sharing, it was bomb!
Mary Younkin says
I bet it was awesome with the rum, Tonya.
Ashley says
Where did you add rum?!
Mary Younkin says
You can add rum with the peaches and it will help create the liquid for the cobbler, Ashley.
Sharon A Brooks says
Hello Mary,
If using canned peaches should I drain them or keep the juices? Thank you
Mary Younkin says
I use all the juices because I really like it saucy. If you want it more like the original, you’ll want to use about half of the canned juices, Sharon.
John Momon III says
Just tried this recipe and it was EVERYTHING I needed it to be! This will be my go to recipe for the next 150 years! 😃 Thank you!
Mary Younkin says
What an awesome review! Thanks, John!
Tara Vance says
Can you do a variation using frozen blackberries?
Mary Younkin says
Sure thing. That sounds delicious, Tara.
Tara says
Can I use this recipe for a berry cobbler?
Mary Younkin says
Yes, you can, Tara.
Holly says
This was AMAZING!! My husband said, “peach? Why didn’t you make strawberry shortcake(his favorite). He ate it and said, “this is better than strawberry shortcake!” Huge fans! Will be a “go to” recipe.
Mary Younkin says
Awe! That is great to hear, Holly. I’m so glad you all liked it!
Sandra P. says
For the peach filling, can you sub the cornstarch with the potato starch instead of arrowroot?
Also for the flour, when you sub you need all 3 ingredients correct (brown rice flour, potato, tapioca starch?
Mary Younkin says
Yes to both questions, Sandra. Happy baking!
Cayla says
What a delicious recipe!
I had a jar of peaches from Trader Joes (about 3 whole peaches in the jar) and was planning to half the recipe. Ended up not halving it, but it was excellent (we like the filling part best anyways haha). I splashed a little rum with the peach filling and I included half a cup of oats to the crumble topping.
After seeing some of the Pinterest reviews, I checked it after 18 minutes and took it out at 20 minutes and it was cooked perfectly.
Mary Younkin says
I’m thrilled that you love the cobbler, Cayla.
Cynthia S Pickard says
I did 1/2 batch and just popped it in the oven hope it turns out okay. will let y’all know later.
Mary Younkin says
I hope you love it, Cynthia.