Peach Cobbler

A scrumptiously easy Peach Cobbler with a quick eight-ingredient topping with subtle flavors of cinnamon and vanilla. Bake until the fruit’s natural juices are bubbling and the topping is browned.

For an over-the-top taste treat, serve with a scoop of vanilla ice cream or fresh whipped cream. We love cobblers, crisps, and crumbles. This is one of our favorite desserts. Sun-ripened fresh peaches are just so flavorful. If you love peaches, try my peach crisp, peach smoothie, or peach dump cake.

Ingredient Notes and Substitutions

See the complete list of ingredients below on the recipe card.

• Peaches: For optimal flavor, I prefer to use fresh peaches, but sometimes all that is available is frozen. If using frozen peaches, do not thaw.
• Brown sugar: You can use light or dark brown sugar.
• Butter: Unsalted or salted butter. If using salted butter, reduce the amount of added salt to ¼ teaspoon.
• Vanilla extract: Always use the pure stuff. It is well worth the money.

How to Make Peach Cobbler

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

1. Mix the peach slices with sugar in a large bowl.
2. Pour the mixture into the bottom of a baking dish.
3. Whisk the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt in a medium bowl. Stir in the butter and the vanilla extract. Drop the batter in small dollops onto the peaches.
4. Bake until the fruit is bubbly and the cobbler is golden brown.

Preparation Tips

• It is a matter of personal preference whether to peel the peaches. I like to split the difference and peel half of the peaches.
• This recipe also works well with apples, blueberries, blackberries, and strawberries.
• Store this southern peach cobbler covered for up to 2 days on the counter. After 2 days, store it in the fridge for an additional 2 days. However, the refrigerator can make the topping soggy. Reheat in the microwave at reduced power.
• Freeze the fully cooled, well-wrapped cobbler for up to 2 months. Reheat from a frozen state covered at 350 degrees for 20 minutes. Then remove the cover and continue baking until hot all the way through.

More Delicious Dessert Recipes

Easy Peach Cobbler Recipe

A quick and easy fresh Peach Cobbler with a juicy jam-like base and a biscuit-like topping with hints of cinnamon and vanilla.

5 from 20 votes

Print Pin Rate

Course: Dessert

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Servings: 8 servings

Calories: 276kcal

Author: Beth Pierce

Ingredients

Peach Filling

• 8 large fresh peaches pitted and sliced
• ½ cup granulated sugar

Topping

• 1 cup all purpose flour
• ⅓ cup granulated sugar
• ⅓ cup brown sugar
• 1 teaspoon baking powder
• 1 teaspoon ground cinnamon
• ½ teaspoon salt
• ½ cup unsalted butter melted
• 1 teaspoon vanilla extract

Instructions

•  Preheat oven to 350 degrees.  Grease a 9×13-inch baking pan with butter.
• Mix the slices of peaches with the granulated sugar and place them in the bottom of the casserole dish.
• In a bowl, mix together the flour, granulated sugar, brown sugar, baking powder, cinnamon, and salt. Stir in the melted butter and the vanilla. Using your hands drop the batter in small dollops onto the peaches.  Sprinkle a little bit of cinnamon over the dough. 
• Bake for 35-40 minutes or until the fruit is bubbly and the cobbler is golden brown.

Notes

• Store this southern peach cobbler covered for up to 2 days on the counter. After 2 days, store it in the refrigerator for an additional 2 days. Although the refrigerator can make the topping soggy.
• Freeze the fully cooled, well-wrapped cobbler for up to 2 months. Reheat from a frozen state covered at 350 degrees for 20 minutes. Remove the cover and continue baking until hot all the way through.

Nutrition

Calories: 276kcal | Carbohydrates: 42g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 31mg | Sodium: 203mg | Potassium: 35mg | Fiber: 1g | Sugar: 30g | Vitamin A: 355IU | Vitamin C: 0.01mg | Calcium: 46mg | Iron: 1mg

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