Best 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.

Course Dessert

Cuisine American

Keyword easy peach cobbler, how to make peach cobbler, recipe for peach cobbler

Prep Time 15

Cook Time 40

Servings servings

Calories 276kcal

Author Beth Pierce

Preheat oven to 350 degrees. Grease a 9x13-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.

I prefer to use fresh peaches, but sometimes all that is available is frozen. Frozen peaches work well too. If using frozen peaches, thaw them first.
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. 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. Then remove the cover and continue baking until hot all the way through.