Classic and Delicious Peach Cobbler

I can’t believe I’ve left you high and dry for this many years of blogging without a classic and delicious peach cobbler recipe. I hope you can forgive me. Perhaps peach cobbler can heal all hurt feelings?

This is my favorite version thanks to my sister’s neighbor in Montana, Debbie, who passed on this recipe years ago. The original recipe has a fruit filling that is quite different than my version below (incorporates blueberries and requires cooking the filling prior to baking) but it’s the topping that sold me. Tender and fluffy and buttery with just the right hint of sweetness. Yum. Cobbler topping forever.

I know there are about one million three hundred and forty seven variations of fruit cobblers hanging around. But peach will always be my favorite. Always. Peach and cobbler just belong together and this very classic, very delicious, very simple version is the one in my “favorites” folder. And just in case you are new to the world of cobblers in general, don’t even think of serving a warm helping of this delectable peach cobblerΒ without vanilla ice cream. That would be a travesty of epic proportions.

Classic and Delicious Peach Cobbler

Classic Peach Cobbler

Yield: Serves 6-ish

Classic Peach Cobbler

If using frozen peaches, use the same amount as in the recipe; thaw them completely, reserving any liquid that drains off to use for the 1/2 cup liquid in the peach layer (if it's not quite enough to equal 1/2 cup, supplement the rest with water). The peach layer will be juicier if using, well, juicy peaches. Using underripe or firm peaches (fresh or frozen) might result in a cobbler that is more dry. UPDATE: If you are looking for a thicker, more syrupy filling consider cutting down the water amount (or leaving it out if your peaches are extra juicy).

For those interested, I have used white whole wheat flour for the recipe before; it's tasty, but the topping isn't quite as light and fluffy as using unbleached all-purpose flour.

This recipe can easily be doubled for a 9X13-inch pan.


    Peach Layer:
  • 3 - 4 cups peeled and sliced peaches (about 1.5 - 2 pounds), see note above about using frozen peaches
  • 1/3 cup (about 2.5 ounces) lightly packed brown sugar
  • 1 tablespoon flour
  • 1/2 cup water (see note above)
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon butter
  • Cobbler Topping:
  • 1 cup (5 ounces) all-purpose flour
  • 1/3 cup (2.5 ounces) granulated sugar
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1/2 cup milk
  • 1/4 cup (4 tablespoons, 2 ounces) butter or coconut oil, melted


  1. Preheat the oven to 325 degrees F. Lightly grease a glass 8X8-inch baking pan with cooking spray and set aside (if using an aluminum baking pan, bake at 350 degrees).
  2. In a medium bowl, combine the peaches, brown sugar, and flour and mix. Add the water and lemon juice and stir to combine. Pour the mixture into the prepared pan. Dot with the tablespoon of butter.
  3. In the same bowl (make sure it's scraped clean, no need to wash) or in another medium bowl, combine the flour, sugar, baking powder, and salt for the topping.
  4. Make a well in the dry ingredients and pour in the milk and melted butter. Stir just until combined. Don't overmix; it's ok if it's a little lumpy.
  5. Dollop the topping by spoonfuls over the peaches.
  6. Bake for 40-45 minutes until the topping is set and baked through and the filling is bubbly. Let rest for a few minutes before serving warm with vanilla ice cream (this is delicious served at room temperature, too).

Recipe Source: inspired by a recipe from my sister’s sweet neighbor, Debbie

33 Responses to Classic and Delicious Peach Cobbler

  1. Megan says:

    This was super good! The best homemade cobbler topping I’ve ever had! I added cinnamon and vanilla to the topping, and used my home bottled peaches just as is- I didn’t add any sugar or liquid other than the canning juice because I figured that would only be necessary for fresh peaches. I can’t wait to try it this summer with fresh peaches because I bed the filling is divine with that brown sugar and butter!!

  2. Laura says:

    Hi there! Can you prep this the night before? Thanks so much!

  3. Paula says:

    I love a bit of cinnamon and sugar sprinkled on top. That’s how my mom always made peach cobbler.

  4. Tiffany says:

    Made this today and oh my goodness… It is SOOOO GOOD! I love your recipes. πŸ™‚

  5. Kat says:

    I normally don’t like peach cobbler. I’d much rather have peach crisp. But your recipes have never failed me, so I tried it. I despise mushy cobbler (hence the preference of crisps), so to be on the safe side I omitted the water. It turned out wonderful! I had fresh, ripe Brigham City peaches, and they were plenty juicy. It took about 50 minutes for my topping to bake through, but it was worth the wait. Finally! A cobbler I can enjoy. Thanks Mel!

  6. Audra says:

    Seriously. …AMAZING!!!!

  7. Melissa says:

    I had the perfect peaches for this recipe and it was delicious! My only problem was that it seemed quite watery, so I will put less water in next time. πŸ™‚

  8. Suzy says:

    I tried this last night (using fresh peaches) and it was delicious! However it was quite soupy. Next time I will reduce or even omit the water. Thanks for a tasty recipe!

  9. Lauren says:

    Farm stands abound in New England, so when I couldn’t find peaches at the first one I went to, I tried another one in the next town over that had perfectly ripe beauties that I was thrilled to see. Unfortunately, my husband was unaware of my cobbler plans for the peaches & ate some! No worries, I stopped at the market got a big can of peaches. I’d say I did a little over a pound of fresh peaches & a little over a pound of canned. O My Goodness! The result was amazing…so much so that I will be making this peach cobbler again over the weekend! I noticed that the grocery store peaches were on the hard side, so I’m remembering that I’ve had great luck putting not-so-ripe fruit in a paper bag on the counter for a day to soften up. Oh, & cutting up the peaches was a breeze! I just did it the way I cut up apples, & it worked perfectly. Thx again, Mel. I heart you & totally consider u a bff!

  10. Teresa says:

    I made this last night and loved it. I used canned peaches with the juice and it was perfect. I just chunked up the 1 T. of butter for the peach layer and it was fine. I did not see what to do with that in the instructions, so I just added it in pieces to melt in. Is that correct? Love this recipe. Hate peeling peaches and trying to find ripe, non-mealy ones, so next time will try frozen to compare to the canned, thanks so much.

  11. Melanie says:

    I have always been saddened by the fact that we don’t grow peaches in MN. I would trade every single one of my 12 apple trees for one peach. With that said, I have the worst luck with buying fresh peaches, and I would love to make this. Does anyone have any tips for me on what to look for in the grocery store? I always look for brightly colored peaches that give slightly when you press into the flesh, and I make sure they smell good. However, even when I think I have a great peach, I get home and they are dry and grainy. Is there any way to predict which peach will be juicy and which will be grainy without cutting them open first?

    • Mel says:

      Good question, Melanie. I tend to be hit and miss with peaches, too. I’ve actually had the best luck buying pretty firm peaches and letting them ripen for a few days on the counter. Hardly ever have a grainy one when I do that but it requires a bit of patience. πŸ™‚

      • Melanie says:

        Thank you, Mel, I will try that! I never really thought about it, but my canning peaches always arrive hard and green, and they usually end up tasting great when they ripen. I will try the same for eating peaches! And your reply never showed up in my email again πŸ™ I’m not sure what I am doing wrong.

        • Mel says:

          Hey Melanie – you aren’t doing anything wrong. I actually had to disable that part of the comment thread for a while but it should be up and running again soon (so reply comments go to your email if you are subscribed).

  12. Maureen says:

    Made this last night for the boys — two enthusiastic thumbs up! The topping was probably the best I’ve ever had on a cobbler. I doubled the recipe and it was very good — my fresh peaches were juicier than I thought though, so next time I would not double the water. It would have been moist enough with just the 1/2 cup. Thanks for a great recipe Mel! πŸ™‚

  13. Amber says:

    Wowie! There is a Peach Cobbler fairy. Just yesterday I was searching your site like crazy trying to look for a Peach Cobbler recipe because I was so sure you would have posted something so classic already. Clearly I was wrong. So I made Apple Crisp instead. (Which was perfect in every way, just not peach cobbler.) Lucky for me I didn’t have to wait long to get what I really wanted. I already know it’s gonna be great! Bring on the fresh peaches!

  14. Sarah says:

    Mel!! I can’t tell you how many times I have searched your blog for peach recipes hoping to turn up a missed peach cobbler recipe! My husband’s favorite is cobbler and I don’t have a great recipe for one so where did I constantly turn? Here, of course, and this is my lucky day! Guess I’ll be picking up more peaches tomorrow since we finished off the last yesterday with roasted peaches – yummy but definitely no cobbler from Mel’s Kitchen!

  15. Tammy says:

    could you use canned peaches in this recipe and just use the juice from the can?

    • Mel says:

      Yes, I think that would work (although of course I must add here that fresh in-season juicy peaches will probably the most delicious ever). πŸ™‚ Just make sure the peaches are well-drained before using them in the recipe (reserve the liquid to use for the water amount). I haven’t tried it with canned peaches so report back if you make it that way!

  16. Anne says:

    I needed this recipe Monday! We have a bunch of scrawny white peaches off our tree that were begging to be baked into a dessert. I ended up making a peach blueberry crisp instead, but what I really wanted was cobbler… because, yes, peaches belong in cobbler. Probably won’t be quite as delicious as yellow peaches (less pronounced peach flavor), but that topping looks divine!

  17. Paige says:

    I’ve seen a lot of peach cobbler on the internet, but yours looks incredible! I’m going to have to pick some peaches up at the store so I can make this soon!


  18. Holly W says:

    My favorite fruit is fresh peaches and one of my favorite fall desserts is peach cobbler! I can’t wait to try your version. It looks yummy!

  19. Laurel says:

    Ooh yummy! I’m going to try this in our Dutch oven this weekend when we’re camping!

  20. Lucy says:

    A Mel-approved peach cobbler–my life is a little more complete than it was yesterday! Thanks for all the great recipes.

  21. I’m definitely not ready to say goodbye to peach season. Looks perfect!

  22. Liz says:

    Thank you, Mel. Sounds really good.

  23. I’m definitely a “crisp” fan, but hey, if you say this is dreamy then I’ll give it a try.

  24. Teresa R. says:

    I love cobbler with vanilla bean ice cream. I’m going to try this recipe with frozen peaches. Thanks!

  25. Teresa says:

    This looks fantastic. I am going to try this tonight with canned peaches for a quick dessert. Thanks!

  26. Kristy tidwell says:

    Can I use just plain old canned peaches from the canned fruit aisle?

    • Mel says:

      I think you definitely could – just make sure they are well-drained (and then use some or all of the drained liquid for the water amounts in the recipe perhaps?).

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