Easy Peach Cobbler

8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Peach Cobbler is the ultimate Southern comfort food dessert classic with sweetened cinnamon sugar baked peaches topped with buttery cinnamon sugar biscuit topping.

Fruit desserts like Easy Fruit Salad don’t need all the glory during the summer, you can make this Peach Cobbler or even a delicious Mixed Berry Pie or Apple Crisp.


Comfort Food Desserts hit a soft spot in our hearts and stomachs around here and this Southern Peach Cobbler recipe is the perfect mix of warm, comforting flavors and sweet and juicy summer flavors.

This peach cobbler is actually award winning too! It won an award amongst over 50 other baked fruit desserts in a Washington DC Summer Fruit Bake-Off.

This easy Peach Cobbler recipe is just like your Grandma used to make. And I bet she’d even call you peachy as she served it to you as a kid. These are the food memories dishes like cobbler bring back to us.

A great recipe like cobblers or tarts or even pie crusts all have family ties for most of us, and this cobbler recipe is one of those for me. This recipe came from the family of a private chef client. Her mother would make a melt-in-your-mouth peach raspberry cobbler with an old-fashioned buttery biscuit topping.

Topped with a spoonful of ice cream, it was the most kid-friendly fruit dessert you could ever make. We love serving this cobbler with Homemade Vanilla Ice Cream and Easy Whipped Cream.

You can even mix 1/8th teaspoon of cinnamon into the whipped cream in the last five seconds of whipping for a cinnamon whipped cream topping.

When are peaches in season?

Peach season starts in the beginning of May and goes through the end of September. You’ll find the peak of the season, however, is in July and August.

Making this recipe after Peach season is over? Frozen peaches are perfect for this recipe!

How to make Peach Cobbler:

  • Wash, pit and slice peaches (skins can be left on)
  • Mix peaches with spices, lemon juice, sugar and cornstarch.
  • Bake peaches for 15 minutes uncovered in baking pan.
  • While baking make cobbler topping in food processor.
  • Top over peaches and bake additional 30 minutes.
  • Serve with vanilla ice cream or whipped cream.

Peach Cobbler with Cake Mix:

If you’re looking to make a peach cobbler with cake mix you can use my Cherry Pineapple Dump Cake recipe and swap out the cherry and pineapple filling for the filling in this recipe and bake as directed.

Souther Peach Cobbler on white plate

Troubleshooting Peach Cobbler:

  • Don’t use canned peaches in this recipe, use fresh peaches or frozen peaches for best flavor and texture.
  • Canned peaches will add a mushier texture, more metallic flavor and less fresh flavors than fresh peaches.
  • Some recipes call for melted butter in the topping, use cold diced butter instead.
  • Even better, you can freeze the butter before dicing.
  • If replacing sugar for splenda or another sugar substitute please be sure you use a baking splenda.
  • Make your easy peach cobbler in a casserole dish or baking dish with higher sides, the sugar mixture will become bubbly and could boil over.
  • You can make a Bisquick topping instead of a fresh cobbler topping if you’d like. If you do, brush with melted butter before adding cinnamon sugar.
  • If using Bisquick mix your topping will be more cake-like than if you follow the recipe below.
  • Make sure you defrost frozen peaches if using frozen. If undrained they’ll add much more liquid to your baking mixture.
  • If you don’t have baking powder you can use flour and self-rising flour and also skip the salt. Self-rising flour is just all-purpose flour, baking powder and salt.
  • Dot the batter on top of the fruit, do not spread it over as a layer, this allows the fruit to bubble up between the cobbler topping.
  • Next time you make this recipe try adding in an additional fruit. Raspberries, blueberries and strawberries are all great options (1 cup).
  • This cobbler recipe can also be made into two pies. Bake the peaches and topping in the pie crusts for 40-45 minutes at 350 degrees until golden brown.’

Slow Cooker Peach Cobbler Recipe:

  • Add peach mixture in first, dot with topping and sprinkle cinnamon sugar over the top.
  • Cover and cook on low for 6 hours.
  • If too runny, cook on high uncovered for one additional hour.

How to store Peach Cobbler:

  • To serve: You can keep fresh peach cobbler at room temperature for up to 2 hours. After two hours it becomes unsafe and bacteria can start forming.
  • Refrigerator: You can store this easy peach cobbler in your refrigerator for up to 4 days in an airtight container.
  • Freezer: You can freeze peach cobbler for up to 3 months in an airtight container.

Peach Cobbler and Vanilla Ice Cream on plate

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Peach Cobbler

Peach Cobbler is the ultimate Southern comfort food dessert classic with sweetened cinnamon sugar baked peaches topped with crispy biscuit dough.
Yield 8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder


  • 32 ounces sliced peaches , (6 cups fresh sliced peaches)
  • 1/2 cup sugar
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1 teaspoon fresh lemon juice
  • 1 tablespoon cornstarch
  • 1 cup flour
  • 1/2 cup brown sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 6 tablespoons unsalted butter , chilled and cut into small pieces
  • 1/4 cup water
  • 1/4 cup cinnamon sugar , (¼ cup sugar, 1 teaspoon cinnamon)


  • Preheat oven to 400 degrees.
  • Mix together peaches, sugar, cinnamon, nutmeg, lemon juice and cornstarch and put into 8x8 baking dish and bake for 15 minutes.
  • In a food processor add the flour, brown sugar, baking powder, salt and butter and pulse until it makes coarse crumbs, about 15 times.
  • Add in water in 1 tablespoon amounts at a time and pulse each time.
  • When peaches come out add the topping then sprinkle cinnamon sugar over it.
  • Bake for 30 minutes, uncovered.


Calories: 306kcal | Carbohydrates: 56g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 23mg | Sodium: 152mg | Potassium: 301mg | Fiber: 2g | Sugar: 42g | Vitamin A: 630IU | Vitamin C: 7.8mg | Calcium: 45mg | Iron: 1.2mg

Southern peach cobbler in a pan and on a white plate.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. If you enjoyed the recipe and would like to publish it on your own site, please re-write it in your own words, and link back to my site and recipe page. Read my disclosure and copyright policy. This post may contain affiliate links.


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  1. This turned out fabulous, today’s my husband’s birthday and with it being peach season and they’re his favorite fruit it just made sense to make a peach cobbler!

  2. I do not prefer this topping. It was not like a crust or cake. The brown sugarmixture does not spread well. I would have rather had a cake like topping.

  3. Sabrina, does the 8×8 dish give enough room for this recipe without it bubbling over? Also, I will be using frozen peaches and wondered if 32 ounces would still be the correct amount?

    1. It is plenty of room for the peaches to cook. If you are using frozen peaches, make sure to thaw completely so they don’t add a ton of liquid. You should still use the same amount. Hope this helps!

  4. I love this awesome peach cobbler!! Warm out of the oven with a scoop of ice cream … oh yes please!