The Easy peach cobbler is a bit magical. Sweet, juicy peaches bubbling under a thick, buttery cloud of golden topping, that’s what it takes protocol stir together This recipe has been in my family for generations and it’s the best peach cobbler recipe ever!
Why You’ll Love This Easy Peach Dessert
- Ridiculously easy. I can’t stress this enough. The dough is made from milk, eggs and sugar. Pour into a hot casserole dish with melted butter, then spoon the filling over and bake. SO. SIMPLY.
- Celebrates peaches. Fresh summer peaches are among the most valuable gifts of the summer. Like my other favorite peach desserts (Peach Crisp and Baked Peaches), Southern Peach Cobbler will get the justice it deserves.
- Spoonfully from heaven. The crispy lid that the cobbler forms on top; the (in a good way) sticky butter topping; the sweet peaches underneath. This cobbler is so delicious my sister wanted it instead of the birthday cake.
- A true classic. I learned this old-fashioned peach cobbler recipe from my grandma. Three generations have made it, and it’s as wonderful now as ever.
5 star rating
“This is the best peach cobbler ever! So easy to prepare!”
– Maria –
About that old-fashioned peach cobbler
When someone says “cobbler,” they can refer to a number of different desserts, all of which involve a sweet fruit filling cooked beneath a baked topping.
There are numerous regional variations (some peach cobblers have pie crusts, others bread cubes!), but in general cobblers fall into two categories.
- Northern Cobbler. The fruit is baked under a cookie-like topping that has been leavened with baking soda. The surface is denser and (in my opinion) drier.
- Southern shoemaker. The topping is more like pancake batter; Its taste and texture are reminiscent of a super moist yellow cake.
Southern cobblers are my favorite because they’re so much easier and I just love that juicy topping!
Another name for this style of cobbler is Magic Peach Cobbler.
The dough begins under the peach filling in the casserole dish; In the oven, the two swap places as if by magic! It’s super fun to make (and of course, it’s especially fun to eat).
Pumpkin Pecan Cobbler and Pecan Pie Cobbler are two other wonderful magical cobblers.
You can also call this lazy girl the peach cobbler. I agree 1,000% on that.
The best way to peel peaches
While you can make peach cobblers with unpeeled peaches, I prefer to peel them first to give the filling the best texture.
To peel peaches quickly and easily:
- Cut out an “X”..” Using a sharp knife, score the bottom of each peach lightly.
- Boil the peaches. Only for 1 minute!
- ice bath. Place the peaches in an ice bath to stop cooking.
- Peel. The skins slip off immediately!
How to make peach cobblers easily
- peaches. The crown jewel of this magical dessert. Ripe, juicy peaches are sweet, flavorful, and absolutely delicious.
- Flour. Helps thicken batter and create a perfect cobbler crust.
- baking powder. Baking soda makes the cobbler rise.
- Salt. Needed to balance the sweet.
- milk. The liquid basis for the dough.
- butter. For rich buttery flavor and goodness.
- Sugar. This is dessert after all!
- Seven. Sift flour, baking powder and salt.
- Add the sugar. Mix until incorporated.
- stir in milk. Watch the dough form.
- Melt the butter. Butter makes the cobbler so delicious!
- Fill in the dough. Right above the butter. Don’t stir!
- Make the filling. Mix the peach slices with the sugar.
- Spoon in the peaches. Place them directly on the dough.
- Bake. Bake Easy Peach Cobbler at 350 degrees F for 1 hour. Top as desired and ENJOY!
- camping peach cobbler. Make my Dutch Oven Peach Cobbler.
- blueberry peach cobbler. Swap half the peaches for fresh blueberries.
- Canned Peach Cobbler. If possible, I recommend avoiding canned peaches and sticking with fresh peaches. However, I think that would work just fine. Use two drained 16-ounce cans of peaches. Skip the steps for cooking and peeling the peaches.
- To store. Store Cobbler in an airtight storage container in the refrigerator for up to 4 days.
- To warm up. Reheat leftovers in a casserole dish in the oven at 180 °C or in the microwave.
- Freeze. Freeze Cobbler in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Recipe tips and tricks
- ripe peaches. Make sure your peaches are ripe and slightly soft. Ripe peaches are a better cobbler and definitely worth the wait. For ease of transportation, place them on the countertop in a brown paper bag for a few days.
- let it rest. While it may be tempting to serve the cobbler as soon as it comes out of the oven, you need to let it rest before serving. As it cools, the juice from the peach filling thickens to sweet, syrupy perfection.
- Choose your own adventure. As my Slow Cooker Triple Berry Crisp can attest to, combining different fruits can create something truly awesome. So make it your own! Replace some of the peaches with blueberries, blackberries, or any other fruit you love.
- Time for toppings. While this easy peach cobbler recipe is delicious enough on its own, nothing beats a slice of warm cobbler with a scoop of vanilla ice cream on top. Or try my family’s favorite: a dash of whipped cream! A little sprinkling of cinnamon would also add a fun touch.
- 3/4 Cup all purpose flour
- 1/8 teaspoon Salt
- 2 teaspoon baking powder
- 1 3/4 Cup Sugar divided
- 3/4 Cup milk
- 1/2 Cup unsalted butter (1st floor)
- 3 Pound fresh ripe peaches* (5-6 peaches)
- *Ingredient tip: Make sure the peaches are ripe and slightly soft. If needed, place them in a brown paper bag on the countertop for a few days to ripen.
- TO STORE: Store Cobbler in an airtight container in the refrigerator for up to 4 days.
- TO WARM UP: Reheat leftovers in a casserole dish in the oven at 350 degrees F or in the microwave.
- FREEZE: Freeze Cobbler in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Portion: 1(of 6)Calories: 526kcalCarbohydrates: 95GProtein: 5GFat: 17GSaturated Fatty Acids: 10GPolyunsaturated fat: 1GMonounsaturated fatty acids: 4Gtrans fats: 1GCholesterol: 42mgPotassium: 481mgFiber: 4GSugar: 79GVitamin A: 1270IUVitamin C: 9mgCalcium: 111mgIron: 2mg
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frequently asked Questions
Yes, frozen peaches are a great way to enjoy peak-season peaches year-round! Just make sure they are fully thawed and patted dry before beginning the recipe.
If your peach pie is soggy, there are a few possible explanations. Firstly, maybe your fruit was extra juicy or you didn’t use enough flour. Second, the cobbler may need to bake longer. Finally, you may have sliced your cobbler too quickly (it will thicken if you let it sit for a few minutes after baking).
If your cobbler has gotten watery, don’t panic! It will still taste wonderful. Serve it with some ice and no one will notice.
No. If you’d rather leave the skins on your peaches, you can skip the peeling steps. Appearance and texture are the reason peaches are peeled for cobbler, but this is not essential.