With juicy ripe peaches, and a crispy yet soft topping this Peach Cobbler is a staple recipe that is super easy, tasty and the perfect dessert for home or gatherings.
I will not lie, I absolutely am in love with Peach Cobbler. In all honesty I love all the cobblers.
This is a delicious dessert recipe that you absolutely have to make, how can it be summer without a delicious peach recipe?
We love to use peaches in our baking whether it be cookies, cakes or pies when we can.
But I am not going to like, this Peach Cobbler is one of my all-time favorite desserts ever.
It is a simple recipe but it bursts with tons of flavor with each and every bite that makes you come back for more.
If you are a peach fan like I am, then you have to make this Peach Cobbler at least once, you will not regret it.
Some of my other favorite fruit desserts we have on our site include: Lemon Bars, Apple Crisp Cookie Cups and Mixed Berry Danishes.
WHY THIS RECIPE WORKS:
- With easy to find ingredients, this comes together in no time.
- Even with minimal ingredients the flavors work so well and burst on your tongue.
- This is perfect for summer or early fall.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Ripe peaches
Granulated sugar
Cornstarch
Lemon juice
Vanilla extract
Cinnamon
All-purpose flour
Granulated sugar
Baking powder
Salted butter, melted
Buttermilk
HOW TO MAKE PEACH COBBLER, STEP BY STEP:
- In a large mixing bowl toss the sliced peaches and sugar together. Let sit in the bowl for 30-40 minutes. This will help the peaches soften and release some juices.
- During the last 10 minutes of this process preheat your oven to 400 degrees F and spray an 11×7-inch oval baking dish or a 9×9-inch square dish with cooking spray.
- Strain the juices in the peaches bowl to a separate bowl. Return the peaches to the original bowl.
- Add ¼ cup of the strained peach juice to a small bowl and add the cornstarch, lemon juice, cinnamon, and vanilla.
- Use a fork or whisk to mix until combined.
- Pour this mixture over the peaches and toss to combine gently.
- Pour the peaches into the bottom of your baking dish.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and cinnamon.
- Add the melted butter and buttermilk and mix until just combined and slightly crumbly. Dollop this mixture over the top of peaches evenly. It’s okay if there are slight gaps where you can see the peaches through it. The topping will come together while baking.
- Bake for about 20-24 minutes or until the topping is golden brown.
- Remove from the oven and let sit for 25 minutes to let the juices thicken slightly. Your cobbler will still be warm.
- Serve with a dollop of ice cream, fresh whipped cream, or just a drizzle of heavy cream, if desired.
CAN I USE FROZEN OR CANNED PEACHES?
You can use frozen peaches in place of fresh peaches. Add an extra 10-15 minutes to the time when the peaches sit in the bowl to release moisture.
You may need to stir every 10 minutes to help the peaches thaw more evenly.
If you use canned peaches, your cobbler will be way too soft and the texture will be wrong. I do not recommend using canned peaches.
If you use canned peaches there is no need to let them sit in sugar to soften and release juices. Simply add ¼ cup of the juice from the can instead.
MY PEACHES ARE NOT FULLY RIPE, CAN I STILL USE THEM?
If you are using peaches that aren’t fully ripe and don’t get enough juice to release, you can add a bit of water to make up the difference or even another juice you have on hand like apple juice.
WHY DO I HAVE TO USE CORNSTARCH?
This is used to thicken the peach filling. If you do not use it it will not really thicken much so using cornstarch helps it from not being too watery or juicy.
It will still have the juiciness that you want, but in a better texture. So I highly recommend NOT leaving out the cornstarch.
WHY DO I HAVE TO LET MY PEACHES SIT IN A BOWL FOR 30-40 MINUTES?
This will help release the some of the juices and soften the peaches. While you will strain this afterwards, you will be using some of the remaining peach juice.
Trust me, this is a process you do not want to skip as when you add the sugar it really releases a lot of juice so you do not want all of that liquid in the final baked results.
HOW TO STORE:
This can be stored in the refrigerator covered with foil or in a ziptop bag where it will keep for up to 3 days.
We do not recommend freezing this recipe.
To reheat, place in the microwave until heated through and then serve.
TIPS AND TRICKS:
- Using frozen peaches is the best substitute for fresh, see above on what will happen if using canned peaches.
- The process might seem long, but it is absolutely worth it at the end.
- Top this with ice cream, fresh whipped cream, or just a drizzle of heavy cream.
- We DO NOT recommend freezing this recipe.
- The cornstarch is essential in thickening up the filling, do not skip this step.
- If you use unsalted butter in the topping, add 1/4 teaspoon of salt.
When it comes to an absolutely delicious fruity recipe that you will not be able to resist, you have to make this Peach Cobbler.
If you like this recipe you might also like:
If you’ve tried this PEACH COBBLER or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Peach Cobbler
Ingredients
Peaches:
- 6 large ripe peaches peeled and sliced into 8-10 wedges per peach (about 6-7 cups)
- 3 Tablespoons granulated sugar
- 1 teaspoon cornstarch
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- ¼ teaspoon cinnamon
Topping:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- 2 ½ teaspoons baking powder
- ¼ teaspoon cinnamon
- ½ cup salted butter melted
- ½ cup buttermilk
Instructions
- In a large mixing bowl toss the sliced peaches and sugar together. Let sit in the bowl for 30-40 minutes. This will help the peaches soften and release some juices.
- During the last 10 minutes of this process preheat your oven to 400 degrees F and spray an 11×7-inch oval baking dish or a 9×9-inch square dish with cooking spray.
- Strain the juices in the peaches bowl to a separate bowl. Return the peaches to the original bowl.
- Add ¼ cup of the strained peach juice to a small bowl and add the cornstarch, lemon juice, cinnamon, and vanilla.
- Use a fork or whisk to mix until combined.
- Pour this mixture over the peaches and toss to combine gently.
- Pour the peaches into the bottom of your baking dish.
- In a medium mixing bowl, whisk together the flour, sugar, baking powder, and cinnamon.
- Add the melted butter and buttermilk and mix until just combined and slightly crumbly. Dollop this mixture over the top of peaches evenly. It’s okay if there are slight gaps where you can see the peaches through it. The topping will come together while baking.
- Bake for about 20-24 minutes or until the topping is golden brown.
- Remove from the oven and let sit for 25 minutes to let the juices thicken slightly. Your cobbler will still be warm.
- Serve with a dollop of ice cream, fresh whipped cream, or just a drizzle of heavy cream, if desired.
Notes
- Using frozen peaches is the best substitute for fresh, see above on what will happen if using canned peaches.
- The process might seem long, but it is absolutely worth it at the end.
- Top this with ice cream, fresh whipped cream, or just a drizzle of heavy cream.
- We DO NOT recommend freezing this recipe.
- The cornstarch is essential in thickening up the filling, do not skip this step.
- If you use unsalted butter in the topping, add 1/4 teaspoon of salt.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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