Fresh Peach Cobbler

Home fresh peach cobbler recipe

​The Spruce / Diana Chistruga

  • Total: 45 mins
  • Prep: 15 mins
  • Cook: 30 mins
  • Yield: 6 to 8 servings
Nutritional Guidelines (per serving)
251 Calories
16g Fat
26g Carbs
4g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
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Nutrition Facts
Servings: 6 to 8 servings
Amount per serving
Calories 251
% Daily Value*
Total Fat 16g 20%
Saturated Fat 7g 36%
Cholesterol 24mg 8%
Sodium 358mg 16%
Total Carbohydrate 26g 9%
Dietary Fiber 2g 8%
Protein 4g
Calcium 178mg 14%
*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.)

Nothing seems quite so summery as peach cobbler. The sweet juiciness of a perfectly ripe peach tastes like a mouthful of sunshine. With this recipe, you can use thawed frozen peaches in place of fresh ones, allowing you to enjoy this seasonal treat all year long. Feel free to vary the amount of sugar to suit your own preference.

Yellow peaches make the most flavorful peach cobbler, and Freestone and Semifreestone peaches are best for baking. Some of the sweetest peach varieties include Elberta, Redhaven, and Red Globe. Sweet white peaches, while a bit milder, may be used as well. When shopping for peaches, make sure they are free from bruises and damage. If they are very fragrant, the peaches are probably over-ripe.

Ingredients

  • For the Filling:
  • 5 to 6 large peaches (about 4 cups when sliced), peeled, if desired
  • 3 tablespoons sugar
  • 1/2 teaspoon cinnamon
  • 1 tablespoon lemon juice
  • For the Top Crust:
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 1/2 tablespoons sugar
  • 1/4 cup shortening (cold)
  • 1/4 cup butter (cold)
  • 3/4 cup milk
  • Optional: 1 egg white whisked with 1 tablespoon of water
  • Optional: cinnamon sugar

Steps to Make It

Note: while there are multiple steps to this recipe, this dish is broken down into workable categories to help you better plan for preparation and cooking

Prepare the Filling

  1. Gather the ingredients.

    Prepare filling
    ​The Spruce / Diana Chistruga
  2. Heat the oven to 450 F. Butter an 11 by 7-inch baking pan or 9-inch-square baking dish.

    Grease pan
    ​The Spruce / Diana Chistruga
  3. Slice the peaches and discard the pits. Toss the peach slices with 3 tablespoons of sugar, the cinnamon, and the lemon juice; set them aside.

    Peaches sliced
    ​The Spruce / Diana Chistruga

Make the Crust and Assemble the Cobbler

  1. Gather the ingredients.

    Crust
    ​The Spruce / Diana Chistruga
  2. In a medium bowl, combine the flour, baking powder, salt, and 1 1/2 tablespoons of sugar. Cut in the shortening and butter until well combined. The mixture should resemble a coarse meal.

    Flour
    ​The Spruce / Diana Chistruga
  3. Add the milk and mix just until the dough holds together.

    Add milk
    ​The Spruce / Diana Chistruga
  4. Put the peaches in the prepared baking dish. Roll the dough out just a little bigger than the baking dish. Fold it in half or quarters to make it easier to transfer to the baking dish; place it on top of the peaches on one end of the baking dish and unfold it to cover the other end. Crimp the edges around the baking dish, then prick the dough several times with a fork.

    Put peaches in crust
    ​The Spruce / Diana Chistruga
  5. Brush the top with the egg wash then sprinkle it lightly with cinnamon sugar.

    Brush the top with egg
    ​The Spruce / Diana Chistruga
  6. Put the cobbler in the oven on the center rack. Put a baking sheet on the bottom rack underneath it to catch any drips.

  7. Bake the cobbler for 10 minutes at 450 F. Reduce heat to 350 F and bake the cobbler for about 25 to 30 minutes longer, until it turns nicely browned and bubbly.

    Bake the cobbler
    ​The Spruce / Diana Chistruga
  8. Serve with a scoop of ice cream if you'd like.

    Ice cream on peach cobbler
    ​The Spruce / Diana Chistruga

What's the Difference Between a Cobbler and a Crisp?

Cobblers and crisps have the fruit filling in common, but the toppings are different. A crisp is baked with a crunchy crumb topping, while a cobbler is topped with a biscuit dough, or in some cases, a cake-like topping.

For an attractive finish to your cobbler, brush the crust with the optional egg wash and then sprinkle it with a little cinnamon sugar before you put it into the oven to bake. Serve the cobbler warm with the contrasting coolness of vanilla ice cream or whipped topping.

How Do You Peel Peaches Quickly?

Peach skins soften when baked, so it's fine to leave them unpeeled for pies and cobblers. If you prefer peeled peaches, here's how to peel them quickly and easily: Bring a large pot of water to a boil. Drop the peaches in and let them boil for about 15 seconds, or until the skin begins to split. Remove the peaches to ice water. Peel with a small, sharp knife.

How to Store

  • Refrigerate leftover peach cobbler well wrapped or in an airtight container for up to 3 to 4 days.

Recipe Variation

  • Mix other stone fruits such as cherries, apricots, or plums with the peaches, adjusting the ratio to stay at a total of 4 cups of fruit.
  • Add blueberries, which pair particularly well with peaches.
  • Instead of peaches, make the cobbler with nectarines.
  • Get creative and top each serving with a swirl of raspberry sauce for a peach melba cobbler or add a drizzle of Sriracha or your other favorite hot sauce for a surprising bite of spice.