Peach Cobbler

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!

The Best Peach Cobbler

I know, I know. While everyone is searching for pumpkin spice or caramel apples, I’m here sharing just one more summer recipe. I thought I was finished with peaches after introducing Grilled Peaches and Peach Pie, but a visit to a peach orchard with a good friend left me with a huge box of peaches. Consequently, I spent a good part of last weekend testing Peach Cobblers with my boys.

Although I initially planned to save the recipe we developed for next year, it’s too delightful not to share immediately, especially if you also have an abundance of peaches! However, if you’re done with peach season and moving on to apples or pumpkin, bookmark this Peach Cobbler recipe for next year. In the meantime, you might enjoy this Apple Fritter Bread or Pumpkin Cake recipe!

Ingredients

Filling Ingredients:

• Peaches: Provide natural sweetness and fruitiness.
• Lemon Juice: Balances sweetness with tartness.
• Brown Sugar & White Sugar: Sweeten the filling, with brown sugar adding richness.
• Cinnamon & Nutmeg: Offer warm, aromatic flavors.
• Cornstarch: Thickens the filling.
• Salt: Enhances overall flavor of peach cobbler.
• Vanilla Extract: Adds fragrance and flavor.

Crumble Topping Ingredients:

• Butter: Brings richness and binds the topping.
• Flour: Creates the crumble’s structure.
• Baking Powder: Helps the crumble rise.
• Salt: Balances sweetness.
• Sugar: Sweetens the topping for your peach cobbler.
• Vanilla: Flavors the topping.

Crunchy Topping Ingredients:

• Turbinado Sugar & Cinnamon: For a crunchy, spiced topping.

How To Make Peach Cobbler

1. Preheat Oven: Set to 350°F and grease a 9×13-inch ceramic or glass pan.
2. Filling: Toss chopped peaches with lemon juice, sugars, cinnamon, nutmeg, cornstarch, salt, and vanilla. Place in the pan and bake for 10 minutes.
3. Crumble Topping: Mix cooled melted butter, flour, baking powder, salt, sugar, and vanilla until crumbly. Sprinkle over peaches.
4. Bake: Return to oven for 35 minutes.
5. Crunchy Topping: Combine turbinado sugar and cinnamon, sprinkle on top, then bake another 10 minutes. Optional: broil for 2-3 minutes for crispness.
6. Serve: Let cool for 20-30 minutes. Serve with whipped cream or ice cream.

Chunks Not Slices For Peaches

1. Paring Knife Method: Peel skins with a paring knife, halve, remove the pit, and chop for this peach cobbler.
2. Blanching Method:
   • For Unripe Peaches: Score an “X” at the bottom, blanch in boiling water for 60 seconds, then transfer to ice water. Once cool, peel off the skin with a paring knife.
   • For Ripe Peaches: Blanch in boiling water for 30 seconds, transfer to ice water, then peel off the skin when cool enough to handle.

More Delicious Dessert Recipes

• Fruit Tart
• Peaches and Cream Cake
• Cherry Scones
• Banana Crepes
• Key Lime Pie

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5 from 3 votes

Peach Cobbler

By Chelsea Lords

Peach Cobbler at its best—juicy peaches topped with a crispy cinnamon cookie crust. Easy to make and absolutely irresistible!

Prep Time: 30 minutes minutes

Cook Time: 55 minutes minutes

Setting Time: 20 minutes minutes

Total Time: 1 hour hour 45 minutes minutes

Servings: 14 servings

Equipment

• Baking pan ceramic or glass, 9 x 13-inch

Ingredients 

USMetric

 

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Filling

• ▢ 8 cups fresh and ripe peaches 8 to 10 large peaches, peeled, pitted and cut into 1.5–2 inch chunks, see note 1
• ▢ 1 tablespoon lemon juice
• ▢ 1/4 cup dark brown sugar light brown works
• ▢ 1/4 cup granulated sugar
• ▢ 1/4 teaspoon ground cinnamon
• ▢ 1/8 teaspoon ground nutmeg
• ▢ 1 tablespoon cornstarch
• ▢ 1/8 teaspoon salt
• ▢ 1 teaspoon vanilla extract

Crumble Topping

• ▢ 12 tablespoons salted butter 3/4 cup, melted and cooled to room temperature
• ▢ 1-1/2 cups all-purpose flour
• ▢ 1-1/2 teaspoons baking powder
• ▢ 1/8 teaspoon salt
• ▢ 1 cup + 2 tablespoons granulated sugar
• ▢ 1-1/2 teaspoons vanilla

Crunchy Topping

• ▢ 3 tablespoons turbinado sugar granulated sugar also works ok; less crunchy
• ▢ 3/4 teaspoon ground cinnamon

Instructions 

• Preheat oven to 350°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 dark brown sugar, granulated sugar, cinnamon, nutmeg, cornstarch, salt, and vanilla. Stir gently until combined, 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 flour, baking powder, salt, sugar, and vanilla; stir. Add room-temperature melted butter and stir until just combined. Do not overmix. Crumble with your fingers and sprinkle over the partially baked peaches. Do not press the crumble mixture down. Return to 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 oven for 10 minutes. If desired, broil for 2–3 minutes on high for a super crisp topping. Remove from oven and let stand 20–30 minutes to thicken and gel. Serve with fresh whipped cream or vanilla bean ice cream (see note 2).

Video

Recipe Notes

Note 1: Peach prep: 

• Use a paring knife to cut off the skin; halve the peaches, remove the pit, and chop.
• Briefly boil (blanch) the peaches:
  • Unripe peaches: Using a paring knife, score a small “X” in the bottom of the peach, 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).
  • 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 (should slide right off). 

Note 2: 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.

Storage: Store cooled peach cobbler in the fridge for up to 3–4 days. Before baking, keep prepared topping, filling (without peaches), and chopped peaches in separate airtight containers in the fridge for up to 1 day.

Nutrition

Serving: 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

Nutrition information is automatically calculated, so should only be used as an approximation.

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