Home > Desserts > Peach Cobbler Peach Cobbler September 19, 2019 | 6 Comments SAVE TO RECIPE BOX Jump to Recipe This post may contain affiliate links. Please read my disclosure policy. The ultimate Peach Cobbler with juicy sweet peaches and a crispy cinnamon cookie topping is delicious and surprisingly so easy to make! This post will cover everything you ever wanted to know about how to make Peach Cobbler, how to prepare the peaches, all my tips for the best cobbler, and even how to make it ahead of time. Let’s get started! I know, I know. Everyone is looking for pumpkin spice or caramel apples and here I am fitting in just *one more* summer recipe. I thought I was done sharing peaches after these Grilled Peaches and this Peach Pie, but then I visited a peach orchard with a good friend and ended up with a ginormous box of peaches. And with that box, I ended up testing Peach Cobblers with my boys for the better part of last weekend. And while I was going to save the recipe we came up with for next year, it’s too good not to share right now. You know, in case you also have an abundance of peaches! But if you’re totally done with peach season and onto apples or pumpkin, bookmark this Peach Cobbler recipe for next year, and head on over to this Apple Fritter Bread or Pumpkin Cake recipe! <3 How to make Peach Cobbler Pictured above, I’ve broken up the steps for making this cobbler, and below is a description of what’s happening in each photo, along with a few tips! The filling ingredients. My biggest “secret” for making this peach cobbler? Chop the peaches instead of slicing them. It’s a secret I shared with this Apple Crumble recipe, and trust me, it makes for the best Peach Cobbler, as well. I also recommend adding dark brown sugar to the filling, because it gives this cobbler a richer flavor. The filling ingredients are tossed together. Toss gently to avoid breaking down the peaches or turning them mushy. The filling ingredients are transferred into a ceramic 9×13-inch pan. (Avoid metal pans; they can sometimes cause the fruit to taste metallic.) Make sure to add all the accumulated juices to the pan as well. Bake the peaches without the topping for 10 minutes. The dry ingredients for the topping are flour, baking powder, salt, and white sugar. Toss these ingredients together and… Add in melted butter. You want the butter melted, but not piping hot. Melt the butter and allow it to return to room temperature before adding it in. If the melted butter is too hot, it will melt the sugar and cause a greasy topping. Stir the topping ingredients together. Make sure to not over-mix! Stir until *just* combined. How your topping should look With your fingers, crumble the topping over the peach filling. All of the cobbler topping is added to the peach filling. Don’t press down this crumble topping; sprinkle it on evenly and don’t touch it! Peach cobbler partially baked for 35 minutes. Now it’s time to add… (Picture below) The cinnamon and coarse sugar topping. This is what makes the top of this cobbler crunchy AND it adds a nice hint of cinnamon flavor. Return the cobbler to the oven to finish, and then… (Picture below) DIG IN. This is good. Preparing the peaches There are a few ways you can prepare peaches for the cobbler. Here are some options: Use a paring knife to cut off the peach skins. Then, halve the peaches, remove the pit, and chop for this dessert. Briefly boil (blanch) the peaches: For unripe (firm) peaches: Using a paring knife, score a small “X” in the bottom of the peach and then place the peach in boiling water for about 60 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, use a paring knife to remove the softened skin (it should slide off pretty easily). For ripe (soft) peaches: Place the peach in boiling water for about 30 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, gently peel off the softened skin with your fingers. (It should slide right off.) Once the peaches have been peeled, cut in half around the pit and gently twist them to separate the two halves. Remove the pit and chop the peaches into 1.5 to 2-inch pieces (see photos). Peach Cobbler tips Use ripe, fresh peaches for best results. The better the peaches, the better the cobbler will taste! If the peaches are hard and unripe, you’ll need a longer bake time and more sugar to compensate. How do you know if your peaches are ripe? Give the peach a firm yet gentle squeeze. If there is a little bit of give, the peach is likely ripe or close to it. Next, you want to check the color. The perfect ripe peach will be deep golden/yellow, not pale. Finally, look at the texture of the peach. A ripe peach will have shriveled skin around the stem. The wrinkles are a great sign of a ripe peach. And, you should be able to smell a delicious peachy aroma around the stem area. When mixing the filling together, stir gently to keep the peaches from breaking down. It’s important to give the cobbler time to cool sufficiently and subsequently thicken — 20-30 minutes should do it! QUICK TIP Make sure to serve this cobbler with some vanilla bean ice cream or fresh whipped cream (how to make whipped cream tutorial here). Peach Cobbler FAQs Do you have to peel peaches for cobbler? You don’t have to peel the peaches. When you cook the cobbler, the skins will soften up. However, I do recommend that for this recipe, peel the peaches. With my tips above on preparing the peaches, I share a shortcut way to quickly blanch the peaches so the skin comes right off! How many peaches do you need for 4 cups? Here is a great resource on converting whole peaches to cups. Two medium peaches is approximately 1 cup of chopped peaches. Four medium peaches convert to 2 cups of chopped peaches. Eight medium peaches convert to 3 cups of chopped peaches. Can I use canned peaches for Peach Cobbler? I don’t recommend using canned peaches in this recipe. Stick with fresh, ripe peaches. I don’t recommend frozen peaches, either. This is a recipe where freshness makes a huge difference! Why is my Peach Cobbler so runny? A runny cobbler usually means that the fruit used was extra juicy, or that you haven’t let it cool long enough. Make sure to let the cobbler sit after baking to fully thicken up. How do you know when a cobbler is done? If you have a food thermometer, it should read 200 degrees F in the thickest part of the cobbler. The filling should be bubbly around the sides and edges (see photos), and the top should be a deep golden brown. Do you need to refrigerate Peach Cobbler? If you are going to eat the cobbler within a day of making it, you do not need to refrigerate it. Simply cover it with plastic wrap and leave it at room temperature. I recommend enjoying this Peach Cobbler within 1-2 days of making it; it’s not a dessert that stays great after that. (Truly, it’s best the same day it is made!) Making Peach Cobbler ahead of time You can prepare this cobbler up to a day in advance. Here’s how: Prepare the topping and store it in an airtight container in the fridge for up to 1 day. Combine all of the filling ingredients except for the peaches; toss together and store in an airtight container in the fridge for up to 1 day. Prepare the peaches (peel, pit, and chop) and store them in an airtight container in the fridge for up to 1 day. With everything prepared ahead of time, but stored separately, it only takes minutes to assemble. Toss together the peaches with filling ingredients and transfer to a prepared 9×13-inch pan. Bake for 10 minutes. Add the crumble topping and follow the rest of the instructions for baking. Note: It may take an extra 5-10 minutes of baking with chilled ingredients. More delicious dessert recipes Fruit Tart with a sugar cookie crust Peaches and Cream Cake has four ingredients Cherry Scones with dried cherries or cranberries Banana Crepes with vanilla bean custard Key Lime Pie reader favorite FOLLOW ALONG! Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for the latest updates, recipes and content. Peach Cobbler 5 from 3 votes - Review this recipe The ultimate Peach Cobbler with juicy sweet peaches and a crispy cinnamon cookie topping is delicious and surprisingly easy to make! SAVE TO RECIPE BOX Print Recipe Peach Cobbler 5 from 3 votes - Review this recipe SAVE TO RECIPE BOX Print Recipe The ultimate Peach Cobbler with juicy sweet peaches and a crispy cinnamon cookie topping is delicious and surprisingly easy to make! Course Dessert, Vegetarian Cuisine American Keyword peach cobbler, peach cobbler recipe Prep Time 30 minutes minutes Cook Time 55 minutes minutes Setting Time 20 minutes minutes Total Time 1 hour hour 45 minutes minutes Servings 12 - 16 servings Chelsea Lords Calories 366kcal Author Chelsea Lords Cost $7.12 IngredientsFilling▢ 8 CUPS (~8-10 large peaches) fresh and ripe peaches peeled, pitted and cut into 1.5-2 inch chunks NOTE 1▢ 1 tablespoon fresh lemon juice▢ ¼ cup dark brown sugar (light brown works)▢ ¼ cup white sugar▢ ¼ teaspoon ground cinnamon▢ ⅛ teaspoon ground nutmeg▢ 1 tablespoon cornstarch▢ ⅛ teaspoon fine sea salt▢ 1 teaspoon vanilla extractCrumble Topping▢ ¾ cup (12 tablespoons) salted butter, melted and cooled to room temperature▢ 1 ½ cups white all-purpose flour▢ 1½ teaspoons baking powder▢ ⅛ teaspoon fine sea salt▢ 1 cup + 2 tablespoons white granulated sugar▢ 1 ½ teaspoons vanillaCrunchy Topping▢ 3 tablespoons turbinado sugar (white sugar also works ok; less crunchy)▢ ¾ teaspoon ground cinnamonUS - Metric USMetric InstructionsPREP: Preheat the oven to 350 degrees F. Lightly grease a 9x13-inch ceramic or glass pan. Do not use metal; it can cause the fruit to have a metallic flavor. FILLING: Prepare the peaches (SEE NOTE 1). Add chunks of peaches to a large bowl. Toss gently with lemon juice. Add in the dark brown sugar, white sugar, cinnamon, nutmeg, cornstarch, salt, and vanilla. Stir gently until combined and then transfer to the prepared pan along with any accumulated juices. Bake filling (without topping) for 10 minutes.CRUMBLE TOPPING: Melt the butter and allow plenty of time for it to come back to room temperature. If it is too hot, it will melt the sugar and make the topping greasy. In a large bowl, combine the flour, baking powder, salt, sugar, and vanilla; stir. Add the room temperature melted butter into the mixture and stir until just combined. Do not over-mix. Crumble with your fingers and sprinkle over the partially baked peaches. Do not press the crumble mixture down . Return to the oven for 35 more minutes.CRUNCHY TOPPING: In a small bowl, stir together the sugar and cinnamon. Sprinkle evenly on top of the crumble topping. Return to the oven for 10 minutes. If desired, broil for 2-3 minutes on HIGH for a super-crisp topping. Remove from the oven and let stand for 20-30 minutes to thicken and gel. Serve with fresh whipped cream or vanilla bean ice cream. (See Note 2.) Video Recipe NotesNOTE 1: Peach prep: Use a paring knife to cut off the skin; halve the peaches, remove the pit, and chop for this dessert. Briefly boil (blanch) the peaches: For unripe peaches: Using a paring knife, score a small "X" in the bottom of the peach and then place the peach in boiling water for about 60 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, use a paring knife to remove the softened skin (it should slide off pretty easily). For ripe peaches: Place the peach in boiling water for about 30 seconds. Using a slotted spoon, remove the peach from the boiling water and place it in a large bowl filled with ice and cold water. As soon as the peach is cool enough to handle, gently peel off the softened skin with your fingers. (It should slide right off.) Note 2: Broiling: Broiling the Peach Cobbler at the end of the baking time makes it crispy and crunchy. Use caution, though, depending on the type of pan you use. Some types are not suitable for the broiler. Nutrition FactsServing: 16servings | Calories: 366kcal | Carbohydrates: 63g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 219mg | Potassium: 224mg | Fiber: 3g | Sugar: 47g | Vitamin A: 884IU | Vitamin C: 7mg | Calcium: 48mg | Iron: 1mg We do our best to provide accurate nutritional analysis for our recipes. Our nutritional data is calculated using a third-party algorithm and may vary, based on individual cooking styles, measurements, and ingredient sizes. Please use this information for comparison purposes and consult a health professional for nutrition guidance as needed. DID YOU MAKE THIS RECIPE? I love hearing from you when you've made one of my recipes! Tag me on Instagram at @ChelseasMessyApron or leave me a comment below.