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You are going to love this Easy Peach Cobbler recipe that’s made from scratch! It uses fresh, canned or frozen peaches and is definitely the best way to enjoy this yummy summer fruit!
This post is sponsored by Challenge Butter, but all opinions are my own.
Best Peach Cobbler
I really love a good cobbler. You just can’t go wrong. And while cobblers aren’t the prettiest or fanciest dessert around, that’s part of their appeal. They are easy and delicious and there’s no need to be super fancy when you taste this good!
Aside from taste, the best part of cobbler is how easy it is to put together. You’re basically making three parts and just dumping it all into a pan and letting it bake. You’ve got the batter, the peaches and the cinnamon sugar topping, which is technically optional. If you leave off the topping it gets even easier, but I LOVE cinnamon so I really wouldn’t leave it off if I were you.
This Peach Cobbler is the JAM! I’m so in love with it. I spent SO MUCH TIME testing various versions out there and getting this one just right. Whether you’re using fresh, canned or frozen peaches, I’ve got tips for you because I tested them all. You can’t go wrong with this recipe!
Cobbler Versus Crisp
The difference between a cobbler and a crisp lies is the topping/batter. A crisp has a more crisp and crumbly topping and is typically made with oats. Cobblers have more of a cakey or bicuity topping and typically include baking powder or something similar to help it rise. They are both full of fruit and delicious, but different in texture because of the topping.
How To Peel Peaches
So the place to start when making peach cobbler is your peaches. First, you want to make sure they’re ripe. They should be firm still, but give slightly when you squeeze them. If they don’t give at all, they are not ripe enough and even this boiling method won’t help them peel easily.
By far the easiest way to peel them is to boil them gently first, called blanching. It’s a bit of a process but it WORKS. Once you try it, you’ll never go back.
Bring a pot of water to a boil and then gently boil 2-3 peaches at a time. Leave them in the water for about 30 seconds, then remove them and place them directly into an ice bath to flash cool them and keep them from cooking too much. The skin will practically melt right off. Just a little tug and it’ll come off without using a knife or peeler. Beautiful!
Ingredients in Peach Cobbler
As mentioned before, there are three parts to this cobbler. All use simple ingredients you likely have on hand.
For the Peach Filling
- Peaches: You’ll need 4 1/2 cups of peached, which should be about 6-8 fresh peaches, depending on their size.
- Sugar: While peaches are naturally wonderful and sweet and reducing the sugar can be tempting for that reason, the sugar is needed for more than sweetness here. It actually melts into the syrup that becomes the base of the peach filling and takes on the flavor of the peaches. If you reduce it, you’ll end up with less peachy moisture in your cobbler. That said, the amount I use varies depending on the kind of peaches you’re using. Fresh peaches naturally have more moisture and sweetness, so I use a little less for those. With canned or frozen peaches, you’ll use a little more.
- Lemon juice: This amplifies the flavor of the peaches, plus the pectin in the lemon juice helps to thicken the filling.
- Cinnamon and Nutmeg: For excellent flavor. I can’t imagine peaches without them.
- Salt: For flavor. Never underestimate the power of salt.
For the Batter:
- Butter: Always important for great flavor. I used my favorite Challenge Butter. Challenge Butter is a high quality butter that goes from farm to fridge in just two days, ensuring that it’s nice and fresh. It has no added hormones, artificial flavors or fillings, so you can feel good about feeding it to your family. If you haven’t tried it before, you definitely need to. The flavor is wonderful and it will definitely elevate your baking and cooking. Their spreadable butter is also a favorite in our house.
- All-Purpose Flour: Do not substitute with self-rising flour.
- Baking Powder: This was something I played with a good bit in my testing. The baking powder is important for helping the batter rise above the peaches while it bakes. Too much will make it rise too far above the peaches and make it really cakey. Too little will result in a texture that’s too moist because it doesn’t rise enough and ends up mostly engulfed in the peach juices. I found that one teaspoon of baking powder was just right in most cases. The batter rises just enough so that the peaches are nestled in the middle of it. If you wanted the batter to rise a little more and pretty much cover the peaches, you could increase it to 1 1/4 teaspoons.
- Salt: For flavor.
- Milk: I use 2% milk, but whole milk would work well too. I played around with the amount of a milk a bit in my testing and found that too much milk kind of watered down the flavor of the cobbler a bit.
- Egg yolk: This isn’t used in every cobbler, but I liked the way it helped the batter rise. With the addition of the egg yolk, you don’t have to use quite as much baking powder and the cobbler has a lighter texture and holds together better.
- Vanilla extract: For flavor.
For the Topping:
- Cinnamon and Sugar: I don’t think peach cobbler is complete without plenty of cinnamon and I like the addition of the sugar to be keep it from having clumps of cinnamon that are too strong, but feel free to leave it off if you prefer. In fact, the video below shows the peach cobbler without the cinnamon topping at all!
How to Make Peach Cobbler
Prep: Preheat oven to 375 degrees Fahrenheit.
Cook Peaches: Add all the ingredients for the peaches to a saucepan and stir to combine. Cook over high heat, stirring frequently, until the sugar melts and the mixture comes to a boil. Remove from heat and set aside.
Melt Butter: Slice the butter and add to a 9×13 baking dish. Put the pan in the oven for 3-5 minutes, while it melts. Remove pan from the oven and set aside.
Make Batter: In a large mixing bowl, combine the flour, sugar, baking powder and salt. Add the milk, egg yolk and vanilla extract and mix until combined.
Pour Into Pan: Pour the batter over the melted butter, then spoon the peaches and juices over the top. I like to be sure I have peaches all around the pan, so they aren’t all clumped in the middle.
Add Topping: Combine the cinnamon and sugar for the topping and sprinkle over the top of the peaches.
Bake and Serve: Bake for 30-40 minutes or until lightly browned on top and bubbly. Remove from the oven to cool for 5-10 minutes, then serve warm.
How to Store and Reheat Peach Cobbler
Peach cobbler is best served warm with a scoop of vanilla ice cream, but you can also serve it later. It’ll be fine at room temperature for up to 24 hours, but after that it should be refrigerated. You can cover and store it in the fridge for up to 4-5 days.
To reheat peach cobbler, scoop some out and heat it in the microwave for 20-30 seconds.
Can I Use Frozen or Canned Peaches?
You can use fresh, frozen or canned peaches in this recipe. There are just a couple things to keep in mind for each.
Fresh Peaches: This recipe is written for fresh peaches and you’ll need 6-8 of them, depending on their size. Fresh peaches release more moisture, so I use less sugar (3/4 cup, as written in the recipe) than with the canned and frozen peaches.
Canned Peaches: You’ll need four 15 ounce cans of peaches, but you won’t use all of the fourth can. Canned peaches have less moisture and sweetness than fresh peaches, so I recommend increasing the sugar to one cup. Canned peaches are a great option when fresh peaches aren’t in season or you don’t feel like dealing with them. They actually have great flavor in this cobbler and make a great year-round option. You may also notice that the batter rises above the fruit a touch more with canned and frozen peaches because of the lower moisture content they have.
Frozen Peaches: These bake similarly to the canned peaches, so I recommend increasing the sugar to one cup for these as well. Thaw them out before using. That said, these were my least favorite of the peaches. It may have just been the bag I had, but they definitely lacked flavor compared to the others.
Can I Use Other Fruits?
This is actually something I’m looking forward to trying too. The short answer is yes, other fruits should be fine. The long answer is that other fruits will have varying amounts of moisture and sweetness. As a result, you may want to use more or less sugar.
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You are going to love this Easy Peach Cobbler recipe made from scratch! It can use fresh, canned or frozen peaches and is definitely the best way to enjoy this yummy summer fruit!
For the Peach Filling
- 4 1/2 cups (788g) peaches, peeled, cored and sliced (6–8 peaches, depending on their size)
- 3/4 cup (155g) sugar
- 1 tbsp fresh lemon juice
- 1/4 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 tsp salt
For the Batter
- 1/2 cup (112g) unsalted Challenge Butter
- 1 cup (130g) all-purpose flour
- 1 cup (207g) sugar
- 1 tsp baking powder
- 1/4 tsp salt
- 3/4 cup (180ml) milk
- 1 large egg yolk
- 1/2 tsp vanilla extract
For the Topping, optional
- 1 tbsp sugar
- 1 tsp ground cinnamon
- Preheat oven to 375 degrees F.
- Add all the ingredients for the peaches to a saucepan and stir to combine. Cook over high heat, stirring frequently, until the sugar melts and the mixture comes to a boil. Remove from heat and set aside.
- Slice the butter and add to a 9×13 baking dish. Put the pan in the oven for 3-5 minutes, while it melts. Remove pan from the oven and set aside.
- In a large mixing bowl, combine the flour, sugar, baking powder and salt.
- Add the milk, egg yolk and vanilla extract and mix until combined.
- Pour the batter over the melted butter, then spoon the peaches and juices over the top. I like to be sure I have peaches all around the pan, so they aren’t all clumped in the middle.
- Combine the cinnamon and sugar for the topping and sprinkle over the top of the peaches.
- Bake for 30-40 minutes or until lightly browned on top and bubbly. Remove from the oven to cool for 5-10 minutes, then serve warm.
This cobbler is written for fresh peaches, but you can use canned or frozen peaches as well. If using canned or frozen peaches, increase the sugar in the peach filling to 1 cup (207g), since they have less moisture and sweetness than fresh peaches.
If using canned peaches, you’ll need four 15 ounce cans. You can use peaches in heavy syrup or 100% juice, just drain and rinse them before using.
The amount of baking powder in this recipe can be increased to 1 1/4 teaspoons if you’d prefer the batter to fully rise above the peaches, rather than having the peaches nestled among the batter.
- Serving Size: 1 serving
- Calories: 386
- Sugar: 53.8 g
- Sodium: 159.6 mg
- Fat: 12.5 g
- Carbohydrates: 67.8 g
- Protein: 3.7 g
- Cholesterol: 54 mg
Keywords: easy peach cobbler