Easy Peach Cobbler

by Sabrina Snyder

Published on Last updated

20 Comments

5 from 9 votes
8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
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Easy Peach Cobbler is the ultimate Southern comfort classic with cinnamon sugar and crispy biscuit dough. Try baking it today!

Fruit Desserts don’t need all the glory during the summer, you can make the Peach Cobbler here in this recipe, or try my Strawberry Cobbler and enjoy these recipes year round!

plate of peach dessert with ice cream

Sabrina’s Peach Cobbler Recipe

This Southern Peach Cobbler recipe is the perfect mix of warm, comforting flavors and sweet and juicy summer flavors. It is actually award-winning too! It won an award amongst over 50 other baked fruit desserts in a Washington DC Summer Fruit Bake-Off. Topped with a spoonful of Homemade Vanilla Ice Cream it is one of the most kid-friendly fruit desserts you could ever make.

Dinner, then Dessert

Peach Cobbler

Easy Peach Cobbler is the ultimate Southern comfort classic with cinnamon sugar and crispy biscuit dough. Try baking it today!
Yield 8 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Author Sabrina Snyder
dessert and Vanilla Ice Cream on plate
PrintRate

Ingredients
 

  • 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)

Instructions

  • Preheat oven to 400 degrees.
  • Mix together peaches, sugar, cinnamon, nutmeg, lemon juice and cornstarch and put into 8×8 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.

Nutrition

Calories: 309kcal | Carbohydrates: 57g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 219mg | Potassium: 178mg | Fiber: 2g | Sugar: 42g | Vitamin A: 633IU | Vitamin C: 5mg | Calcium: 52mg | Iron: 1mg

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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!

Tips and Tricks

  • Cinnamon Whipped Cream Option: You can mix 1/8th teaspoon of cinnamon into Easy Whipped Cream in the last five seconds of whipping for a cinnamon whipped cream topping.
  • Avoid Canned Peaches: 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. Make sure you defrost frozen peaches if using frozen. If undrained, they’ll add much more liquid to your baking mixture.
  • Butter Tip for Topping: Some recipes call for melted butter in the topping, use cold diced butter instead. Even better, you can freeze the butter before dicing.
  • Sugar Substitute: If replacing sugar for Splenda or another sugar substitute, please be sure you use a baking Splenda.
  • Choose the Right Dish: Make your cobbler in an 8×8 casserole dish or baking dish with higher sides, the sugar mixture will become bubbly and could boil over.
  • Bisquick Topping: 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, your topping will be more cake-like than if you follow the recipe below.
  • No Baking Powder? No Problem: 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.
  • How to Add the Batter: 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.
  • Try Adding More Fruit: Next time you make this recipe, try adding in an additional fruit. Raspberries, blueberries, and strawberries are all great options (1 cup).
  • Make It Into Pies: 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 Version

  • 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

  • To serve: You can keep your cobbler at room temperature for up to 2 hours.
  • Store: You can store this cobbler in your refrigerator for up to 4 days in an airtight container.
  • Freeze: You can freeze it for up to 3 months in an airtight container.

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collage of fruit dessert in a pan and on a white plate.

Photos used in previous versions of this post.

dessert on white plate
baked dessert in baking dish

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.

See more posts by Sabrina

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. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

    1. Peaches are perfect for Summer! Well, really any time :). Thank you Ann for the five star vote of confidence 🙂

      Reply

  4. 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!

    Reply

  5. 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.

    Reply

  6. 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?

    Reply

    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!

      Reply

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

    Reply