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fresh peach cobbler in a casserole dish
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4.77 from 401 votes

Peach Cobbler Recipe (Easy)

There is just nothing better than fresh homemade Peach Cobbler in the summertime! Or make it any time of year with canned or frozen peaches. This easy recipe features juicy peaches with a sweet buttery topping! Perfect with vanilla ice cream. 
Prep Time30 minutes
Cook Time45 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 462kcal
Author: The Food Charlatan

Equipment

Ingredients

For the peach filling

  • 5 pounds fresh sliced peaches about 14 medium peaches
  • 1 & 1/2 cups granulated sugar
  • 1/3 cup all purpose flour
  • 1/4 teaspoon cinnamon
  • 1/4 teaspoon cardamom or nutmeg
  • 1/4 teaspoon kosher salt

For the cobbler topping

  • 2 & 1/2 cups all purpose flour spooned and leveled
  • 1 & 1/2 cups granulated sugar
  • 1 teaspoon kosher salt
  • 1 teaspoon baking powder
  • 1/2 cup buttermilk cheater version okay, see notes
  • 1 egg
  • 1/2 cup cold butter chopped into chunks
  • 2 tablespoons sugar granulated or raw sugar or both

Instructions

For the peach filling

  • Start by preparing your peaches. Peel with a vegetable peeler if they are firm. If they are ripe, a vegetable peeler will bruise them so it's best to blanch: bring a large pot of water to a boil. Add the peaches a few at a time so that they are totally submerged. Let boil for 30-45 seconds. Remove from the boiling water. When they are cool enough to handle, use your hands to easily remove the peels. Slice the peaches. You should end up with about 9 cups of sliced peaches. Add your peaches to a 9x13 inch casserole dish (no need to grease the pan).
  • Top your peaches with 1 and 1/2 cups granulated sugar. You can use a little more sugar (up to 2 cups) if your peaches are under ripe. Or use about 1 and 1/4 cups sugar if they are super sweet.
  • Sprinkle 1/3 cup flour, 1/4 teaspoon cinnamon, and 1/4 teaspoon cardamom (or nutmeg), and 1/4 teaspoon kosher salt on the peaches. Gently stir the mixture together, being careful not to bruise and break the peaches. Set aside.

For the cobbler topping

  • Preheat your oven to 375 degrees F.
  • In a large bowl, add the dry ingredients: 2 and 1/2 cups flour, 1 and 1/2 cups sugar, 1 teaspoon kosher salt, and 1 teaspoon baking powder. Whisk it together.
  • In a small bowl, whisk together 1 egg and 1/2 cup buttermilk*. Pour it into the bowl with the flour, then use a pastry cutter to cut it into the flour, making a shaggy dough. You can use a spoon if you don't have a pastry cutter, be sure to use a cutting motion rather than stirring. It's okay if there are still some dry spots of flour, see photos. Pour the flour mixture on top of the peaches and spread around evenly.
  • Chop a stick of butter into 1/2 inch pieces. Scatter evenly over the top of the flour mixture.
  • Sprinkle 2 or 3 tablespoons sugar over the top. I used half granulated sugar and half demerara (raw) sugar to give it extra crunch.
  • Bake at 375 for 45-55 minutes. The top should be turning light brown. Once it is light brown all over the top (not just in a few spots) and it's bubbling like crazy, it's done. I like to turn on my broiler and broil the cobbler for 1-3 minutes at this point. No need to move the oven rack up. It gives it an extra crisp browning that I just love. Who doesn't want a crispy crunchy top? But don't walk away! Keep an eye on it, I can't tell you how many things I've lit on fire in my broiler. Check it every 60 seconds.
  • You are supposed to let it cool completely. Hogwash! Wait 15 minutes to let the juices set up and then dig in! Vanilla ice cream is pretty much essential for serving.
  • Store leftovers covered on the counter.

Video

Notes

*Cheater buttermilk: in a glass measuring cup add 1 teaspoon vinegar or lemon juice. Fill to the 1/2 cup line with milk, preferably whole milk. Stir and let sit 5 minutes, then use as directed in the recipe. 
Canned peaches: Drain 4 (29 ounce) cans of sliced peaches. When drained, this comes out to about 9 cups of peaches. Let them sit in the colander for at least 10 minutes, stirring occasionally. Make the recipe as stated, but only add 1 cup of sugar to the peach filling (not 1 and 1/2 cups. Canned peaches have been sitting in syrup and are already so sweet.) That's the only change you need to make!
Frozen peaches: Buy three (16 ounce) packages of frozen peaches. (Should be about 9 cups.) Do not thaw. Dump in your casserole dish, add the other ingredients as specified, and voila! That's it. Frozen peaches have a lot of moisture in them, so your cobbler might be a little juicer than usual, but who's going to complain about that? 
This recipe is super easy to halve! Just cut all the ingredients in half and bake in an 8x8 or 9x9 square pan.
Hungry for Peach Crisp? Use the base peach filling recipe found here (fresh, canned, or frozen), and cover with the topping ingredients found on my Apple Crisp Recipe, (maybe cut the nutmeg a smidge unless you love nutmeg). Bake as instructed on the Crisp post. 

Nutrition

Serving: 1serving | Calories: 462kcal | Carbohydrates: 93g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 35mg | Potassium: 413mg | Fiber: 4g | Sugar: 68g | Vitamin A: 889IU | Vitamin C: 12mg | Calcium: 52mg | Iron: 2mg