Peach Cobbler

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There’s no better summer dessert than a warm Peach Cobbler, fresh from the oven, with a scoop of ice cream. This from-scratch recipe is ready to bake with just 10 minutes of prep and you’ll love the golden brown topping with bubbly peaches beneath.

A plate of peach cobbler with vanilla ice cream.

When stone fruits are in season, Peach Cobbler is always the first dessert I make. I love the golden brown topping (crunchy on top, soft underneath) and the fresh, juicy peaches in their prime.

Recipe ingredients

Ingredients labeled for peach cobbler.

At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.

Ingredient notes

  • Peaches: To peel the peaches, bring a large pot of water to boil. Set a large bowl of ice water nearby. Score the blossom end (bottom) of each peach with an X. Submerge the peaches in boiling water just until the skins pull back and wrinkle, about 30 to 40 seconds. Plunge into an ice bath to stop the cooking. Once the peaches have cooled, you should easily be able to remove the skin.
  • Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
  • Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.

Step-by-step instructions

  1. Preheat oven to 375 degrees. In a medium bowl, add peaches, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
Peaches in a baking dish for cobbler.
  1. In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
Cobbler topping in a bowl.
  1. Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition. Drop rounded tablespoons of batter over the peach mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
Unbaked peach cobbler in a baking dish.
  1. Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.
A baking dish of peach cobbler.

Recipe tips and variations

  • Yield: This recipe makes about 6 cups of Peach Cobbler, enough for 6 (1-cup) servings.
  • Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
  • Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.
A plate of peach cobbler with vanilla ice cream.

Recipe FAQs

What is a cobbler?

A cobbler is an American fruit dessert with a biscuit-like dough that is dropped by the spoonful onto the fruit and baked. The topping looks like a bumpy cobblestone road, thus the name “cobbler.”

Can I use frozen peaches in cobbler?

Yes, no problem. Just thaw frozen peaches overnight in the refrigerator and proceed as directed.

Do I need a scoop to add cobbler topping?

I love the easy-release and portion size simplicity (and you can find them on Amazon for about $16), but if you don’t already have one, you don’t need to buy one just for this. Just substitute a regular tablespoon (or any spoon you want, really).

Does this cobbler recipe work for other fruits?

Yes it sure does. Substitute 3 cups of blueberries or raspberries (or a mix of different berries) and proceed with the recipe as directed. Or, use 3 cups pitted cherries or 4 cups (3 pounds) fresh peaches, peeled, pitted, and sliced. You can also make a Strawberry Cobbler with 2 pounds of hulled strawberries (omit the orange juice).

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A plate of peach cobbler with vanilla ice cream.

Peach Cobbler

There's no better summer dessert than a warm Peach Cobbler, fresh from the oven, with a scoop of ice cream. This from-scratch recipe is ready to bake with just 10 minutes of prep and you'll love the golden brown topping with bubbly peaches beneath.
Author: Meggan Hill
5 from 7 votes
Prep Time 20 mins
Cook Time 55 mins
Cooling time 30 mins
Total Time 1 hr 15 mins
Servings 6 servings (1 cup each)
Course Dessert
Cuisine American
Calories 386

Ingredients 

For the filling:

  • 3 pounds fresh peaches peeled and sliced (about 4 cups, see note 1)
  • 1/3 cup orange juice
  • 3 tablespoons granulated sugar

For the topping:

Instructions 

  • Preheat oven to 375 degrees. In a medium bowl, add peaches, orange juice, and sugar, and stir to combine, then pour into a 9-inch square or round baking dish.
  • In a small bowl, whisk together flour, baking powder, and salt. In a medium bowl, cream butter and sugar together until pale and fluffy, about 5 minutes.
  • Beat in egg and vanilla extract. Working in batches, add ⅓ of the flour mixture at a time, beating well after each addition.
  • Drop rounded tablespoons of batter over the peach mixture (I like to use the OXO small scoop, a #70 portion scoop, heaped).
  • Bake until the topping is golden brown and the filling is hot and bubbly, about 35 to 40 minutes. Cool 10 minutes before serving. Serve with ice cream if desired.

Recipe Video

Notes

  1. Peaches: To peel the peaches, bring a large pot of water to boil. Set a large bowl of ice water nearby. Score the blossom end (bottom) of each peach with an X. Submerge the peaches in boiling water just until the skins pull back and wrinkle, about 30 to 40 seconds. Plunge into an ice bath to stop the cooking. Once the peaches have cooled, you should easily be able to remove the skin.
  2. Butter: To soften butter in the microwave, cut each stick of butter in half, unwrap, and place on a microwave-safe plate. Then cook the butter at 10% power for 1 minute. Gently press on the butter with your finger, and if it still feels too firm, cook for another 40 seconds at 10% power.
  3. Vanilla ice cream: Store-bought or homemade; either is a treat. Whipped cream would also be dreamy.
  4. Yield: This recipe makes about 6 cups of Peach Cobbler, enough for 6 (1-cup) servings.
  5. Storage: Leftover cobbler is safe covered at room temperature the same day you bake it. Beyond that, store covered in the refrigerator for up to 3 more days. Reheat if desired before serving.
  6. Freezer: Bake the cobbler according to the recipe, then cool completely, wrap in freeze-safe plastic wrap or foil, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat before serving.

Nutrition

Serving: 1cupCalories: 386kcalCarbohydrates: 58gProtein: 5gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 68mgSodium: 180mgPotassium: 335mgFiber: 4gSugar: 43gVitamin A: 1279IUVitamin C: 16mgCalcium: 31mgIron: 2mg
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Executive Chef and CEO at | Website | + posts

Meggan Hill is the Executive Chef and CEO of Culinary Hill, a popular digital publication in the food space. She loves to combine her Midwestern food memories with her culinary school education to create her own delicious take on modern family fare. Millions of readers visit Culinary Hill each month for meticulously-tested recipes as well as skills and tricks for ingredient prep, cooking ahead, menu planning, and entertaining. She graduated from the University of Wisconsin-Madison and the iCUE Culinary Arts program at College of the Canyons.

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