Baked Peach Cobbler With Cake-Like Topping

Favorite Peach Cobbler

Diana Rattray

Prep: 55 mins
Cook: 35 mins
Total: 90 mins
Servings: 8 servings
Nutrition Facts (per serving)
292 Calories
12g Fat
44g Carbs
4g Protein
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Nutrition Facts
Servings: 8
Amount per serving
Calories 292
% Daily Value*
Total Fat 12g 15%
Saturated Fat 7g 34%
Cholesterol 73mg 24%
Sodium 220mg 10%
Total Carbohydrate 44g 16%
Dietary Fiber 2g 7%
Total Sugars 29g
Protein 4g
Vitamin C 6mg 32%
Calcium 89mg 7%
Iron 1mg 8%
Potassium 225mg 5%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Peaches may mean summer to you, but you can make this delicious peach cobbler any time of the year with fresh, frozen, or canned sliced peaches. If you don't like the fuss of rolling out pie dough (not to mention cleaning up afterward), making a cobbler is an easy choice. The cake-like topping is sweet and delicious when paired with the spiced peaches. Serve this wonderful cobbler warm, with cream or ice cream.

For a gluten-free version, try this easy gluten-free peach cobbler recipe.


For the Peach Filling:

  • 5 cups peaches, peeled, pitted, thinly sliced, from about 10 medium peaches

  • 1/3 cup granulated sugar

  • 2 tablespoons all-purpose flour

  • 1/4 teaspoon almond extract

  • 1 teaspoon pure vanilla extract

  • 3/4 teaspoon ground cinnamon

  • 1/4 cup water

  • 1 tablespoon unsalted butter, cut into small pieces

For the Topping: 

  • 1 cup all-purpose flour

  • 1/2 cup granulated sugar

  • 2 teaspoons baking powder

  • 2 large eggs, beaten

  • 6 tablespoons (3 ounces) unsalted butter, melted

Steps to Make It

  1. Gather the ingredients.

  2. Prepare your peaches. Fresh peaches will need to be peeled, pitted, and thinly sliced.

  3. Lightly butter an 8-inch-square or round baking dish. Heat the oven to 375 F.

  4. Combine the sliced peaches with the 1/3 cup sugar, 2 tablespoons flour, flavorings, cinnamon, and water and blend together.

  5. Pour the filling into the prepared baking dish. Dot the filling with the 1 tablespoon of butter, cut into pieces.

  6. Combine the topping ingredients and stir until they are well blended.

  7. Spoon the topping evenly over the peaches, spreading it gently to cover as much as possible.

  8. Bake the cobbler for 30 to 40 minutes until topping is golden.

  9. Serve warm with cream or ice cream.


  • When using fresh peaches, you will want them to be as ripe as possible but not yet gone bad. That can be a short window of time after you buy a crate of peaches or harvest them from your own tree.
  • Blanching the peaches will help you peel them. Place them in a pot of boiling water for about 40 seconds, then quickly remove them to an ice water bath for one minute. They will be much easier to peel and you will be less likely to mangle the fruit.
  • If you buy a crate of peaches, you may want to do all of the blanching and peeling at once. Then you can freeze peach halves to use in cobblers throughout the year.
  • You will get the best result if you freeze them on a cookie sheet before transferring them to freezer bags.
  • Place 10 halves in each bag to be ready to make peach cobbler without needing to measure.
  • You can substitute frozen thawed peaches or 2 large cans (1 pound, 13 ounces each) drained sliced peaches for the fresh sliced peaches. If you are using canned peaches, reserve 1/4 cup of the syrup to use in place of the water.