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
A few ingredients to note:
- Peaches: Use ripe peaches for the best flavor.
- Brown Sugar: I love the flavor dark brown sugar adds but regular brown sugar works.
- Cinnamon & Nutmeg: Adjust to your personal preference
- Cornstarch: Stir gently to avoid lumps.
- Butter: Let the melted butter cool to room temperature to prevent a greasy topping.
- Turbinado Sugar: Use regular granulated sugar if you don’t have turbinado sugar.
How To Make Peach Cobbler
- Preheat Oven: Set to 350°F and grease a 9×13-inch ceramic or glass pan.
- Filling: Toss chopped peaches with lemon juice, sugars, cinnamon, nutmeg, cornstarch, salt, and vanilla. Place in the pan and bake for 10 minutes.
- Crumble Topping: Mix cooled melted butter, flour, baking powder, salt, sugar, and vanilla until crumbly. Sprinkle over peaches.
- Bake: Return to oven for 35 minutes.
- Crunchy Topping: Combine turbinado sugar and cinnamon, sprinkle on top, then bake another 10 minutes. Optional: broil for 2-3 minutes for crispness.
- Serve: Let cool for 20-30 minutes. Serve with whipped cream or ice cream.
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).
Chunks Not Slices For Peaches
- Paring Knife Method: Peel skins with a paring knife, halve, remove the pit, and chop for this peach cobbler.
- 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.
Storage
Making Peach Cobbler Ahead Of Time And Storage
Make-Ahead Instructions for Peach Cobbler:
- Topping: Prepare and refrigerate in an airtight container for up to 1 day.
- Filling (Except Peaches): Combine and refrigerate in an airtight container for up to 1 day.
- Peaches: Peel, pit, chop, and refrigerate in an airtight container for up to 1 day.
- Assembly: Toss peaches with filling, transfer to a pan, and bake for 10 minutes. Add crumble topping and bake as instructed. Allow 5-10 extra minutes for baking if ingredients are chilled.
Storage:
- Before Baking: Store prepared topping, filling (without peaches), and chopped peaches separately in airtight containers in the fridge for up to 1 day.
- After Baking: Cool peach cobbler completely, then cover and store in the fridge for up to 3-4 days. Reheat in the oven or microwave before serving.
More Delicious Dessert Recipes
Peach Cobbler
Peach Cobbler at its best—juicy peaches topped with a crispy cinnamon cookie crust. Easy to make and absolutely irresistible!
Equipment
- 9 x 13-inch baking pan ceramic or glass
Ingredients
Filling
- 8 cups peaches ripe, 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 extract
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 9×13-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).
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.
Best peach cobbler ever! I loved it the best fresh out of the oven, but still ate most of it over the next day or two. Couldn’t keep my kids out of it either. I loved the sugar broiled on top! Recipe well worth the effort!
YAY!! So happy to hear this was a hit! Thanks Kylee! 🙂
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.
So happy to hear this was a hit! Thanks Leah 🙂
perfection! loved it very much!
So happy to hear it! Thanks Cheryl!