This peach cobbler is made with ripe yellow peaches with warming spices and a soft, cake-like topping. It's a quick and easy dessert to throw together with fresh or canned peaches!
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My favourite thing about this easy peach cobbler is the topping. It has the texture of a fluffy cake. Just mix the ingredients together and pour the mixture on top before baking!
This peach cobbler is like a mix between a peach cake and a peach pie. The best part: you can whip it up in less than 30 minutes.
The hardest and longest part is just waiting for it to bake. But it's worth it! Those peaches become so juicy, soft, and fragrant just like a pie filling.
Why you'll love this recipe
- This recipe is so quick and easy to make! It's almost a one-bowl recipe - technically one bowl and one baking dish.
- This homemade peach cobbler tastes delicious!
- The peaches become so juicy and soft after baking. The warming spices complement the peaches well!
- The cobbler topping is simple, soft, and cakey.
- It's the perfect recipe for peach season and the Fall season!
Tools
- 9" baking dish - This recipe is scaled for a 9" round baking dish. You can also use a square or rectangular dish. Use a dish that is small enough to layer the peaches on top of each other rather than spreading them out into one thin layer in a big dish.
Ingredients
As always, the full recipe card with ingredient amounts and instructions is at the bottom of this post! Keep reading for more details on each ingredient.
- All-purpose flour
- Granulated sugar
- Baking powder - This makes the cake topping rise and puff up nicely.
- Salt
- Milk - Use any dairy or non-dairy milk you prefer. It doesn't matter what kind you use here!
- Unsalted butter - Melt your butter in the microwave or on the stovetop before using it.
- Vanilla extract
- Yellow peaches - Use ripe, fresh peaches for the best results. You can also use canned or frozen peaches. If using frozen peaches, thaw them before using them or add a few extra minutes to the baking time.
- Lemon - Lemon juice enhances the flavour of the peaches and adds a freshness to the cobbler.
- Brown sugar - This adds a warm, caramelized flavour that works well with the spices we're also adding.
- Cornstarch - This soaks up excess juices that the peaches release as they cook to prevent the fruit filling from being too watery. You can add a little bit extra cornstarch if you're using frozen peaches as they will release more moisture than fresh or thawed peaches.
- Ground cinnamon - Cinnamon and the other spices we're using make this peach cobbler taste warm and cozy, like the perfect Fall dessert. Your house will smell amazing as it's baking!
- Ground ginger
- Ground nutmeg
How to make peach cobbler
Prep - Preheat oven to 350°F.
Mix dry ingredients - In a large mixing bowl, add flour, sugar, baking powder, and salt. Whisk to combine.
Add wet ingredients - Add milk, melted butter, and vanilla extract. Whisk again until just combined. Set aside.
Blanche peaches - Prepare a large bowl of ice water and set aside. Bring a large pot of water to a boil and then turn the heat down to a simmer. Lower peaches into the boiling water and blanche for 30-60 seconds. Remove the peaches from the pot and immediately submerge them in ice water until completely cooled.
Peel and slice peaches - Pinch at the skin of the peaches to create an opening or use a knife to score a line to get it started. Peel the skin off of the peaches. It should come off easily. Cut peaches into ½" slices.
Mix filling - Add the sliced peaches to a 9" round baking dish. Add lemon juice, brown sugar, vanilla extract, cinnamon, ginger, and nutmeg. Toss together until all the peaches are coated.
Top with batter - Pour the topping mixture on top of the peaches. Any bald spots are fine as it looks nice when you can see some of the peaches underneath.
Bake - Place the baking dish on top of a baking tray to catch any juices that spill over. Bake peach cobbler for 60-65 minutes or until the top is golden brown and the filling is bubbling.
Cool - Let cool for at least 1 hour for the filling to set. Serve warm with a scoop of ice cream!
Storage
This peach cobbler can be stored at room temperature for 1-2 days or in the fridge for up to 4 days. Store it in an airtight container or wrapped in plastic wrap.
Peach cobbler can be frozen by storing it in an airtight container or wrapped well in plastic wrap and/or aluminum foil and frozen for up to 1 month. Thaw in the fridge overnight and reheat in the oven.
Tips for success
- Blanche and peel the peaches. This step is optional if you don't mind peach skins. But I would recommend peeling them for a better texture.
- Let the cobbler cool for at least an hour. You should serve this peach cobbler warm but not piping hot straight out of the oven. I'd recommend letting it cool for at least an hour or two or until you can touch the bottom of the baking dish with your bare hand. The filling needs time to set and firm up so that it's not a watery mess when you scoop it out.
- Serve this cobbler with ice cream! This is the best way to enjoy this dessert! It honestly makes it even better.
Frequently asked questions
Yes, you can easily scale this recipe by halving it or doubling it. The filling is pretty forgiving. You can easily eyeball how many peaches to use based on your dish and adjust the amount of spices to your liking. Since the peaches will lose volume as they bake, you should be filling your dish about ¾ full with fruit rather than spreading them out in a thin layer.
Use cornstarch to thicken any fruit cobbler and soak up excess juices. Use more cornstarch with juicier fruits like berries and frozen fruits.
You don't have to peel peaches in a cobbler if you don't mind the skin. I prefer to peel them just so there aren't any random tough pieces in the dessert.
More peach recipes to try
Recipe
Peach Cobbler
Equipment
Ingredients
Topping
- 140 g all-purpose flour
- 100 g granulated sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- 175 g milk
- 100 g unsalted butter, melted
- 2 teaspoons vanilla extract
Peach Filling
- 3 yellow peaches
- ½ a lemon, juiced
- 50 g brown sugar
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon ground nutmeg
Instructions
- Prep: Preheat oven to 350°F.
Topping
- Mix dry ingredients: In a large mixing bowl, add flour, sugar, baking powder, and salt. Whisk to combine.
- Add wet ingredients: Add milk, melted butter, and vanilla extract. Whisk again until just combined. Set aside.
Peach Filling
- Blanche peaches: Prepare a large bowl of ice water and set aside. Bring a large pot of water to a boil and then turn the heat down to a simmer. Lower peaches into the boiling water and blanche for 30-60 seconds. Remove the peaches from the pot and immediately submerge them in ice water until completely cooled.
- Peel and slice peaches: Pinch at the skin of the peaches to create an opening or use a knife to score a line to get it started. Peel the skin off of the peaches. It should come off easily. Cut peaches into ½" slices.
- Mix filling: Add the sliced peaches to a 9" round baking dish. Add lemon juice, brown sugar, vanilla extract, cinnamon, ginger, and nutmeg. Toss together until all the peaches are coated.
- Top with batter: Pour the topping mixture on top of the peaches. Any bald spots are fine as it looks nice when you can see some of the peaches underneath.
- Bake: Place the baking dish on top of a baking tray to catch any juices that spill over. Bake peach cobbler for 60-65 minutes or until the top is golden brown and filling is bubbling.
- Cool: Let cool for at least 1 hour for the filling to set. Serve warm with a scoop of ice cream!
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