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}
Bonnie Hawley says
Oh honey. This cobbler is irresistible. The 1st one was gone in 24hrs. The second one will also be gone in 24hrs. Just fixed 2 bowls of peaches for more. Making tomorrow. Grating butter into flour is genius! Thank you neighbor-NC Baker here.
Mary Younkin says
I’m so happy that you love the cobbler, Bonnie!
Sian says
The best Peach Cobbler I’ve ever had! Thank you for sharing!
Mary Younkin says
I’m thrilled to hear that, Sian!
Theresa says
This is the best cobbler I have ever made. My husband is in love.
Mary Younkin says
I’m so very happy to hear it, Theresa.
Janet Ray says
This is definitely a WINNER…my husband loves it!!! The only problem is my peach syrup is VERY RUNNY. I followed the recipe exactly except used 10 peaches to get 10 cups sliced peaches. Any suggestions? Should I use more cornstarch? If so how much more?
Mary Younkin says
Sure, Janet, you can try adding an additional tablespoon or so of cornstarch.
yvonne says
The flavor taste so good warm or cold even better. My husband likes warm, but I like cold or cool cobbler. It is so good that want to make again and again. You can never get tired of this recipe.
Mary Younkin says
Glad you enjoy it, Yvonne.
Susan Moore says
Absolutely Wonderful. As close to my ideal as I’ve ever found on a website.
Loved the treatment for the topping. My personal taste is even more streusel-like, so I’m going to try cutting the flour down a bit.
Thanks, very grateful for your hard work on this one.
P.S. I have to search (Your Site or Google) for the title of your recipe. When cut/paste your link onto my prep notes, the link won’t work.
Mary Younkin says
I’m glad you enjoyed the recipe, Susan.
Rose says
How to use this recipe if I used canned peaches
Mary Younkin says
Just make sure the quantities are the same, Rose.
Madison says
Hi! I am going to be attempting this recipe tomorrow for 4th of July. What butter did you use? Salted or unsalted? Does either work? Thanks!
Mary Younkin says
I use unsalted butter in everything, Madison.
Michaele says
I would like the peach cobbler receipe please
Mary Younkin says
If you scroll to the bottom of the blog post, you’ll see the recipe card, Michaele.
Tabbie says
Can I use this recipe in a crockpot?
Mary Younkin says
I have no idea how that might work, Tabbie.
Paige says
Just made this on Monday! Super addictive! I was wondering if you have ever done your cobbler with strawberry and rhubarb?
Mary Younkin says
Yes, I have, Paige! There’s a strawberry cobbler recipe on this website. Enjoy.
Christi says
Do you use cooking spray on the pan prior to baking?
Mary Younkin says
I usually grease with butter, but cooking spray will work.
Jysika Hill says
Oh my gosh this is SO GOOD. I used the exact recipe except 3- 16oz cans of sliced peaches and drained/diced them. I took it out at around 23 minutes. I was scared of this recipe because it’s my first homemade cobbler but this was so simple to follow. The crust is yummy, it’s a different texture than I’m used to though ( I usually have mine with a pie crust or crumble). It’s cake-like underneath the crunchy part but it’s a good kind of different! I think I’ll add another can of peaches and a bit more sugar next time. And thankfully this recipe didn’t bubble over in my oven haha.
Mary Younkin says
I’m glad the recipe worked well for you. It’s a tasty dessert.
Jane says
Perfect!
Mary Younkin says
I’m so glad you like the cobbler, Jane.
Leslie Scoren says
Mary, all the comments are superlative for this recipe and mine is right in line with the rest. Its such an easy and delicious cobbler that it will be my go to from now on. I usually make the kind where the crust rises to the top but I like this one better! Thank you for your recipe testing and hard work.
I added an extra slurry of tapioca flour and water to mine because my peaches threw off so much juice, I was worried it wouldn”t thicken. Well, it came out just right. I”m so glad for your reminder to place a sheet pan in the lower rack of the oven because it did bubble over a bit! Once it was cool, all that juice had become delicious filling. The cinnamon sugar was the perfect top finish.
Mary Younkin says
I’m thrilled that you love the cobbler as much as we do, Leslie!
Megan says
I made your recipe a few months ago for my dads birthday and it was great! I want to make it again but was curious if anyone has tried doing it with vegan or non-dairy butter and how that may affect it?
Thanks for sharing!
Mary Younkin says
This should work nicely with a vegan butter, Megan.
Alecia says
Can I use canned peaches instead of fresh? If I can would I need to change anything about cooking the peaches?
Mary Younkin says
This will work nicely with canned peaches, Alecia. I usually drain off about half the liquid from the canned peaches and measure by quantity.
Jacquelyn says
Better than grandma’s recipe! Looking forward to trying the Gluten Free substitution recipe for a friend.
Mary Younkin says
I’m so glad that you like the cobbler, Jacquelyn.
Eileen says
Could this be baked individually in 8 separate containers. I take meals to 4 people in a nursing home. All contained have to be disposable and this would be such a nice dessert during these difficult times for nursing home patients and their families. My ? is baking time?
Mary Younkin says
You’ll need to watch for the baking time, but it will bake nicely in individual containers. I’m guessing about 10-15 minutes less than the full-size dish.
Laura says
Couldn’t she cook the peaches as instructed in the recipe, then dish out the individual servings, then place the dough on top in equal portions? Then the dough would still require the same amount of time to cook.
I think it’s a great idea by the way.
Mary Younkin says
That would work fine, Laura.
Pat Syvester says
I made the Southern Peach clobber it’s a great recipe but the peaches were way too juicy,,
What variety of Peach should I use? I want to make it again But use the right peach.
Thank you for your reply!
Mary Younkin says
Hi Pat, I’ve never had a problem with peaches that were too juicy and I’ve used pretty much every variety. You could add a bit of cornstarch to thicken it if you’d like it less juicy.