Fresh Peach Cobbler just may be the ultimate summer dessert comfort food. It's simple, easy and a timeless classic with a buttery cobbler topping, fresh juicy peaches, and hints of cinnamon in a rich, sweet syrup. This fresh peach cobbler is the best I have ever eaten. It has a perfectly wonderful crust that is crisp on top but is also soft and moist and chewy thanks to the juicy peaches bubbling below it.
Obviously we're big on peaches at our house. They are my favorite fruit and some of our other favorite peach recipes are Southern Peach Pie, Old-Fashioned Fresh Peach Ice Cream, and Raspberry Peach Italian Cream Sodas.
Table of Contents
- What makes this the Best Ever Peach Cobbler
- What is Peach Cobbler?
- Peach Cobbler ingredients
- How to make this Fresh Peach Cobbler Recipe
- How to serve Fresh Peach Cobbler
- How to store Peach Cobbler with Fresh Peaches
- Homemade Peach Cobbler FAQs
- More Peach Recipes For Peach Season
- Best Ever Peach Cobbler Recipe
- More States I Have Visited in my American Eats Series
What makes this the Best Ever Peach Cobbler
I love anything that is a crumble, cobbler, crisp or pie. One of the first recipes ever posted on House of Nash Eats was a delectable Blackberry Nectarine Crumble (which is also wonderful with peaches in place of nectarines).
But as of yet, no cobblers! That changes today with this Fresh Peach Cobbler that is the epitome of summer dessert (okay, possibly tied with Strawberry Shortcake).
What is Peach Cobbler?
Now, before anybody gets up in arms, I'm making any claims about this being an authentic Southern peach cobbler. I'm not from Georgia and I can't say whether this is authentic or not.
I've seen recipes for "Southern" peach cobbler that are basically peach pies with only the top crust, and others that involve pouring a cake batter made with self-rising flour over melted butter, then spooning syrupy cooked peaches over the top of that where the batter rises up to the top as it bakes.
Still other versions of quote-unquote traditional "Southern" peach cobblers have a topping that is more biscuit-like.
I don't know that anyone can really say what a traditional Southern peach cobbler may be with much authority and it honestly might depend on what part of the South you were raised in!
Peach Cobbler ingredients
One thing I DO know is that when making a classic, Southern peach cobbler, it's important that it tastes like perfectly ripe summer peaches. The kind where if you eat them out of hand the juice drips pink and sticky down your wrists.
You don't want to overload your cobbler with spices or thicken the peach filling too much! Cobbler is supposed to be juicy and more syrupy than a pie since there's no bottom crust in a cobbler that you need to worry about cooking through and becoming soggy.
And while, technically, you could make this peach cobbler with canned peaches or frozen peaches, just...don't. It's called FRESH Peach Cobbler for a reason and it's one of those dishes that just don't taste nearly as good with out-of-season or canned or frozen ingredients.
- Fruit filling
- Ripe fresh peaches - pitted and sliced
- Light brown sugar
- Granulated sugar
- Cornstarch - helps to thicken the filling
- Lemon juice
- Cobbler Topping
- Granulated sugar
- Light brown sugar
- Baking powder
- Chilled butter cut into small pieces
- Boiling hot water
- Additional sugar for sprinkling on top
What are the best peaches for cobbler?
Sometimes you don't have a choice with the types of peaches your store has or ones you can find at the farmers market, but if you can find Freestone peaches, they are the best for baking. Freestone peaches are good for baking and cooking because the flesh easily separates from the pit making this peach easy to peel and slice.
How to make this Fresh Peach Cobbler Recipe
- Prep the peaches. Preheat your oven to 400 degrees F. Gather your peaches and peel, pit, and slice the peaches into thick slices. A trick to peeling peaches is to boil them for thirty seconds then stick them in cold water to cool down. The skin will peel right off. After prepping the peaches, melt ¼ cup of butter and pour into a large 9X13” pan.
- Mix the filling and pour into pan. In a large bowl, combine the sliced peaches, sugars, cinnamon, cornstarch and lemon juice. Toss everything together until nicely coated. Don’t worry if the filing seems to runny. The cornstarch will help thicken the filling while baking but the filing will not set up like a peach pie. This filling will be more on the runny side. Pour the peach mixture into the pan over the melted butter. Bake for 10 minutes in the preheated oven while preparing cobbler topping.
- Prep the cobbler topping. While the peach filling is baking in the oven, prepare the cobbler topping by combining the flour, both sugars, baking powder, and salt in a large bowl. Stir together.
- Mix cobbler topping. Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs. Next, microwave ½ cup of water until it starts to boil. About a minute and a half. Grab your hot water and pour into the flour mixture. Stir until everything is combined. The hot water helps speed up the cooking process and keeps the cobbler fluffy.
- Distribute cobbler on peach filling. After the peaches have cooked for 10 minutes, remove the pan from oven. Drop spoonfuls of the cobbler over the peaches. Don’t worry if the cobbler doesnt completely cover the peaches, the topping will spread and rise as it cooks. Just try to dollop the cobbler as evenly as you can over the peaches.
- Bake cobbler for thirty minutes. Sprinkle the cobbler with the additional 3 tablespoons of sugar. This adds a nice sugar crust on the top. Return the pan to the oven and bake for 30 minutes, until the topping is golden brown and the peach filling is bubbling up around the edges. Sometimes the fruit juices can bubble over so you may want to bake the cobbler on a baking sheet to catch the excess juice.
- Let the peach cobbler cool. Remove the cobbler from the oven and allow it to cool for at least 30 minutes to an hour. I know it's going to be difficult to wait, but you have to wait at least half an hour to give the cobbler a little time to set up so the syrup can thicken and the peaches won’t burn your tongue with the first bite. Serve with vanilla ice cream when ready.
Notes to make the Best Ever Peach Cobbler
Know going into this that peach cobbler filling won't set up as much as peach pie filling. We're going light on the cornstarch here - just enough to barely thicken the filling so it isn't totally runny but not enough to make it gummy or more jelly-like.
You are going to be scooping out juicy peaches and pieces of cobbler topping with a spoon rather than a spatula. It's not going to hold up because it's not intended to.
Cobbler is a much less formal affair than other desserts and I'm totally okay with that.
That said, the peach filling and the syrup at the bottom of the cobbler will thicken slightly after pulling the cobbler out of the oven.
It's going to be difficult with the heavenly aroma and the sight of the bubbling juices and beautifully golden topping to resist devouring the cobbler on the spot, but you have to wait at least half an hour to give the cobbler a little time to set up so the syrup can thicken and the peaches don't scorch your tongue at first bite.
Just don't fret if it looks like there is too much juice in the bottom of the pan as you are serving. It will all get soaked up by the sweet cobbler topping that is sort of a cross between a cake and a biscuit.
Another thing to know about cobbler is that you are in control of the fruit to topping ratio. I always go on the high side with the fruit but a lot of cobbler-making will depend on whether you have gigantic peaches the size of a baby's head or little bitty peaches that come off a tree in your yard if you are lucky enough to have a peach tree!
I aim for between 8-10 cups of peeled and sliced peaches, but in all honesty, I don't usually measure the fruit when making a cobbler. I just start peeling and slicing until it looks like a lot of peaches and then call it good.
A good fresh peach cobbler is also the perfect dessert as we transition into fall as peaches come into season on the tail end of summer in most places and this cobbler has hints of the ubiquitous fall-favorite seasoning of cinnamon.
We go really light on the cinnamon here since we're still clinging to summer with this peach cobbler. But that little bit of cinnamon is just enough to remind you that Fall is around the corner, like when you are outside in the evening and realize there is a cooler breeze than you thought and you might need a sweater for the first time in months!
How to serve Fresh Peach Cobbler
Serve your fresh peach cobbler warm with a big scoop of ice cream. Some people opt for whipped cream over ice cream but either way the warm cobbler with the contrast of the cold cream is just about perfect.
How to store Peach Cobbler with Fresh Peaches
I would recommend storing your fresh cobbler in the refrigerator once the cobbler has cooled completely. Cover it in plastic wrap or tin foil and it will stay good for 2 or 3 days. Any longer than that and it might start turning a bit soggy.
Homemade Peach Cobbler FAQs
Technically, no, although we have a strong preference for peeled peaches in baked goods! But peaches have such a soft skin that the skin will soften during baking and become tender enough that they don’t bother you. Really, it’s just your preference!
If you have stubborn peaches that are hard to peel, the trick is to blanch them. Lower your peaches into boiling water and allow them to sit in the hot water for 60 seconds. Next, transfer them to an ice bath to cool them down. Once cooled the skin should come off very easily. If the skin is still being stubborn, the peaches are either just not very ripe or you can try keeping the peaches in the water a little longer.
For the best tasting cobbler, make sure your peaches are nice and ripe. A riper peach will be juicier and produce a sweeter flavor. If they are hard, you may need to extend your bake time and add a little bit more sugar to the filling of the cobbler.
The cornstarch in the filling will help thicken the peaches so it doesn’t come out too runny. Also, make sure your cobbler cools a bit before scooping a big piece. This will help the filling set up even more and not be a soggy mess. Also, cobbler is best consumed within a couple of days of it being baked.
More Peach Recipes For Peach Season
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Best Ever Peach Cobbler
- ¼ cup salted butter, melted
- 10-12 fresh ripe peaches, peeled, pitted and sliced thick (about 8-10 cups)
- ¼ cup firmly packed light brown sugar
- 2 Tablespoons granulated sugar
- ¼ teaspoon ground cinnamon
- 1 Tablespoon cornstarch
- 1 teaspoon lemon juice
- 2 cups all-purpose flour
- ½ cup granulated sugar
- ½ cup firmly packed light brown sugar
- 2 teaspoons baking powder
- 1 teaspoon table salt
- 12 Tablespoons salted butter, chilled and cut into small pieces
- ½ cup boiling hot water
- 3 Tablespoons additional granulated sugar for sprinkling over top
- Heat oven to 400°F. Peel, pit and slice peaches into thick slices. Melt butter and pour into a large 9x13" pan.
- In a large bowl, combine the sliced peaches, sugars, cinnamon, cornstarch and lemon juice and toss to coat. Pour into the pan right over the melted butter. Bake for 10 minutes in the preheated oven while preparing cobbler topping.
- While the peach filling is baking, prepare the cobbler topping by combining the flour, sugars, baking powder and salt in a large bowl.
- Use a pastry cutter or your fingers to cut the cold butter into the flour mixture until it resembles coarse crumbs, then stir in the boiling hot water just until everything is combined.
- After peaches have cooked for 10 minutes, remove from the oven and drop spoonfuls of the cobbler topping over the peaches. The topping will rise and spread as it cooks, so no need to worry about spreading it around. Just try to cover the peaches evenly with dollops of cobbler topping.
- Sprinkle the cobbler with the 3 additional tablespoons of granulated sugar, then return to the oven and bake for 30 minutes, until the topping is golden brown and the peach filling is bubbling up around the edges. You may want to bake it on a baking sheet just in case the fruit juices bubble over during the cooking process.
- Remove from heat and allow to cool for at least 30 minutes to 1 hour before serving with vanilla ice cream.
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