Classic and Delicious Peach Cobbler
Peach and cobbler just belong together and this very classic, very delicious, very simple version is the best.
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 cobbler without vanilla ice cream. That would be a travesty of epic proportions.
Classic Peach Cobbler
Ingredients
Peach Layer:
- 3 – 4 cups peeled and sliced peaches, about 1.5 – 2 pounds, see note about using frozen peaches
- ⅓ cup (71 g) lightly packed brown sugar
- 1 tablespoon flour
- ½ cup water (see note)
- 1 tablespoon fresh lemon juice
- 1 tablespoon salted butter
Cobbler Topping:
- 1 cup (142 g) all-purpose flour
- ⅓ cup (71 g) granulated sugar
- 1 ½ teaspoons baking powder
- ¼ teaspoon salt
- ½ cup milk
- ¼ cup (57 g) salted butter or coconut oil, melted
Instructions
- 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).
- 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.
- 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.
- 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.
- Dollop the topping by spoonfuls over the peaches.
- 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).
Notes
Recommended Products
Recipe Source: inspired by a recipe from my sister’s sweet neighbor, Debbie
This was good, but my sweet tooth wanted more sugar. The vanilla ice cream topper was necessary to add the additional sweetness. Like others, I left out the water. I will definitely make again, but will add more sugar next time.
Super yummy! I would leave out the 1/2 cup of water next time. My picky 11 year old even loved this!
This was very good. I enjoyed it! Not too sweet.
Made this gluten-free with Bob’s 1:1 flour and it worked perfectly!!
I also seasoned the peaches with a tsp of cinnamon and 1/2 tsp nutmeg:)
I tried your sour cream pie crust and it was amazing! Can I substitute other stone fruits for this recipe? Thanks!
I haven’t tried subbing other fruits, but I believe you could!
Here’s hoping this thread is still being moderated! I made your blackberry crisp recently and everyone loved it! Naturally, I looked to you for first for a peach crisp. Can I use this peach filling with your crisp topping? Thanks for making life delicious!
I think that would work beautifully!
I came here looking for a peach crisp recipe! I’d love to see the blueberry crisp recipe so I could pull the same switch. Searching didn’t bring anything up. Could you point me in the right direction? Thanks!
Just realized it was BLACKBERRY, not blueberry. Found it! Thanks!
Any idea if you could freeze this? I just got a crate of peaches and would love to save some.
I’m not sure as I haven’t tried it, but I believe anything is worth freezing once – might work!
I slice mine and freeze them all measured out and then make it as written. It works great and I love having peach cobbler in the middle of winter!
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!!
Hi there! Can you prep this the night before? Thanks so much!
I’m not sure; I haven’t tried that and am afraid the topping might get a little soggy.
I love a bit of cinnamon and sugar sprinkled on top. That’s how my mom always made peach cobbler.
Made this today and oh my goodness… It is SOOOO GOOD! I love your recipes. 🙂
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!
Seriously. …AMAZING!!!!
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. 🙂
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!
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!
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.
Good catch, Teresa – I dot the tablespoon of butter over the peaches before adding the cobbler topping. Glad you loved it!
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?
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. 🙂
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 🙁 I’m not sure what I am doing wrong.
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).
Yes peaches are usually hard in store. Put in a brown paper bag on counter and check every day for just the right ripeness!
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! 🙂
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!
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!
could you use canned peaches in this recipe and just use the juice from the can?
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). 🙂 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!
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!
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!
Paige
http://thehappyflammily.com
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!
Ooh yummy! I’m going to try this in our Dutch oven this weekend when we’re camping!
A Mel-approved peach cobbler–my life is a little more complete than it was yesterday! Thanks for all the great recipes.
I’m definitely not ready to say goodbye to peach season. Looks perfect!
Thank you, Mel. Sounds really good.
I’m definitely a “crisp” fan, but hey, if you say this is dreamy then I’ll give it a try.
I love cobbler with vanilla bean ice cream. I’m going to try this recipe with frozen peaches. Thanks!
This looks fantastic. I am going to try this tonight with canned peaches for a quick dessert. Thanks!
Can I use just plain old canned peaches from the canned fruit aisle?
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?).