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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.
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.
Table of Contents
Recipe ingredients
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
- 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 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.
- Homemade Apple Cobbler Recipe: With a from-scratch topping that is ready in minutes and bakes up soft, chewy, and golden brown. It’s the perfect dessert to wind down a chilly fall day.
- Pear Cobbler: Transform fresh pears into a luscious dessert worthy of any dinner party, brunch, or weeknight meal. It’s a great way to celebrate this juicy fruit during their short seasonal window.
Recipe FAQs
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.”
Yes, no problem. Just thaw frozen peaches overnight in the refrigerator and proceed as directed.
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).
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).
More cobblers to try
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Blueberry Cobbler
Fruit Dessert Recipes
Blackberry Cobbler
Fruit Dessert Recipes
Cherry Cobbler
Fruit Dessert Recipes
Strawberry Cobbler
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Peach Cobbler
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:
- 2/3 cup all-purpose flour
- 1/4 teaspoon baking powder
- pinch Salt
- 1/2 cup butter softened (see note 2)
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- Vanilla ice cream for serving, optional (see note 3)
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
- 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.
- 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.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
