Peach Cobbler

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The ultimate Peach Cobbler with juicy sweet peaches and a crispy cinnamon cookie topping is delicious and surprisingly easy to make!

This post will cover everything you ever wanted to know about how to make peach cobbler, how to prepare peaches for the cobbler, all my tips for the best peach cobbler, and how to make it ahead of time. Let’s get started! 

Overhead image of Peach Cobbler in a bowl with ice cream on top.

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

Process shots-- images of Peach Cobbler being made, including the peach filling and crumble topping.

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!

  1. 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.
  2. The filling ingredients all tossed together. Toss gently to avoid breaking down the peaches or turning them mushy.
  3. The filling ingredients 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.
  4. The dry ingredients for the topping: flour, baking powder, salt, and white sugar. Toss these ingredients together and…
  5. 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 cobbler topping.
  6. Stir the topping ingredients together. Make sure to not overmix! Stir until *just* combined. 
  7. How your topping should look 
  8. With your fingers, crumble the topping over the peach filling.
  9. All of the cobbler topping is added to the peach filling. Make sure not to press down this crumble topping; sprinkle it on evenly and don’t touch!
  10. Peach cobbler partially baked for 35 minutes. Now it’s time to add…
  11. (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 and then…
  12. (Picture below) DIG IN. This is good.

Image of the baked Peach Cobbler, fresh from the oven.

Preparing the peaches

There are a few ways you can prepare peaches for the cobbler. Below are some options:

  • Use a paring knife to cut off the skin. Then, halve the peaches, remove the pit, and chop for this dessert.
  • Briefly boil 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 (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 likely 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.
  • 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!
  • Make sure to serve this cobbler with some vanilla bean ice cream or fresh whipped cream (how to make whipped cream tutorial here).

Up-close image of a spoonful of peach cobbler being scooped out of the casserole dish.

Peach Cobbler FAQs

I don’t recommend using canned peaches in this recipe. Stick with fresh, ripe peaches. I also don’t recommend frozen peaches for this particular recipe. 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!)

Overhead image of the Peach Cobbler in a bowl with a spoon on the side, ready to be eaten.

Making Peach Cobbler ahead of time

You can prepare this cobbler ahead of time — up to a day in advance. Here are the directions:

  • Prepare the topping and store 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 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.

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Peach Cobbler

5 from 2 votes
The ultimate Peach Cobbler with juicy sweet peaches and a crispy cinnamon cookie topping is delicious and surprisingly easy to make!
Print Recipe

Peach Cobbler

5 from 2 votes
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
Cook Time 55 minutes
Setting Time 20 minutes
Total Time 1 hour 45 minutes
Servings 12 - 16 servings
Calories 218kcal
Cost $7.12

Ingredients

Filling

  • 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
  • 1/4 cup (38g) dark brown sugar (light brown works)
  • 1/4 cup (38g) white sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 tablespoon cornstarch
  • 1/8 teaspoon fine sea salt
  • 1 teaspoon vanilla extract

Crumble Topping

  • 3/4 cup (12 tablespoons) (170g) salted butter, melted and cooled to room temperature
  • 1 and 1/2 cups (183g) white all-purpose flour
  • 1 and 1/2 teaspoons baking powder
  • 1/8 teaspoon fine sea salt
  • 1 cup + 2 tablespoons (209g) white granulated sugar
  • 1 and 1/2 teaspoons vanilla

Crunchy Topping

  • 3 tablespoons turbinado sugar (white sugar also works ok; less crunchy)
  • 3/4 teaspoon ground cinnamon

Instructions

  • PREP: 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 at 350 degrees F.
  • CRUMBLE TOPPING: Melt the butter and allow plenty of time for the melted butter 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 overmix. 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.

Video

Recipe Notes

NOTE 1: How to prepare the peaches: 
  • Use a paring knife to cut off the skin; halve the peaches, remove the pit, and chop for this dessert.
  • Briefly boil 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 (should slide right off). 

Nutrition Facts

Serving: 16servings | Calories: 218kcal | Carbohydrates: 34.6g | Protein: 1.6g | Fat: 8.9g | Cholesterol: 22.9mg | Sodium: 2.6mg | Fiber: 1.4g | Sugar: 26.9g

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4 Comments

  1. 5 stars
    This came out sooo good!! I also layered crumble topping on the bottom, then put filling, then layered with crumble topping on the top. Oh my goodness so so good.

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