Peach Cobbler: Easy Recipe With Fresh or Canned Peaches

Golden peach cobbler with a soft peach filling

Peach cobbler is juicy, bubbling peaches under a golden, tender topping that is part biscuit and part cake. This version takes about 15 minutes of work and one baking dish, and it works with fresh, frozen or canned peaches. Below you get the full recipe, how to tell it is done, what to change for canned fruit, and how to keep leftovers good.

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TL;DR

  • Toss 6 cups of sliced peaches with sugar, lemon juice, cinnamon and cornstarch, then top with a simple batter and bake at 375°F for 40 to 45 minutes.
  • It is done when the fruit bubbles thickly at the edges and the center of the topping springs back and is deep golden.
  • Canned peaches work. Drain them well, and cut back the sugar in the filling.
  • Cover and refrigerate leftovers, then reheat in the oven for the best texture.
  • Serve warm with vanilla ice cream or whipped cream.

Table of Contents

What peach cobbler tastes like

Think of a warm fruit dessert with two textures. The peaches turn soft and jammy, sweet with a little tartness, and they make their own syrup. The topping sits on top: crisp and golden at the edges, soft and cakey underneath where the fruit juice seeps in. Butter, vanilla and a pinch of cinnamon carry the flavor.

It is a homey dessert, not a fussy one. There is no bottom crust to blind bake, no lattice to weave and no pastry to chill.

Cobbler vs. crisp vs. crumble vs. pie

These desserts all put baked fruit under something starchy and sweet, but the topping is what sets them apart. Cobblers are topped with a cake-like batter or a biscuit-like dough, while crisps and crumbles use a streusel-like mixture. That is why a cobbler bakes up soft and bready on top rather than sandy and crunchy.

Dessert Topping Texture Effort
Cobbler Spooned batter or biscuit dough Soft, cakey, golden crust Low
Crisp Butter, flour, sugar and oats Crunchy, oaty Low
Crumble Butter, flour and sugar streusel Sandy, crumbly Low
Pie Pastry top and bottom Flaky, sliceable High

Regional names blur the lines, so do not worry if your family calls it something else. If you want the crunchy side of the family, our blueberry crisp cheesecake bars are a good place to go next.

Ingredients

This makes 6 to 8 servings in a 9x13-inch baking dish or a 3-quart equivalent. For a smaller 8x8-inch dish, halve everything.

For the peach filling

  • 6 cups sliced peaches (about 2½ pounds, or 6 to 7 medium peaches)
  • ½ cup granulated sugar
  • ¼ cup packed light brown sugar
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 1 teaspoon ground cinnamon
  • ¼ teaspoon ground nutmeg
  • 1 teaspoon vanilla extract
  • Pinch of salt

For the topping

  • 1 cup all-purpose flour
  • ¾ cup granulated sugar
  • 1½ teaspoons baking powder
  • ¼ teaspoon salt
  • ¾ cup whole milk
  • ½ cup (1 stick) unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 tablespoon coarse sugar for sprinkling (optional)

How to make peach cobbler

  1. Heat the oven. Set a rack in the middle and heat to 375°F. Put the baking dish on a sheet pan to catch any bubbling over.
  2. Prep the peaches. Slice them into wedges about ½ inch thick. Peeling is optional: the skins soften as they bake, but peeled peaches give a smoother, more classic result. To peel easily, score a small X in the bottom, dip in boiling water for 30 seconds, then slip off the skins in a bowl of ice water.
  3. Season the fruit. Toss the peaches with both sugars, lemon juice, cornstarch, cinnamon, nutmeg, vanilla and salt. Let them sit for 10 minutes so they release some juice. Pour into the dish with all the liquid.
  4. Mix the topping. Whisk the flour, sugar, baking powder and salt. Stir in the milk, melted butter and vanilla until just smooth. A few small lumps are fine. Overmixing makes the topping tough.
  5. Top the fruit. Spoon the batter over the peaches in large dollops, then spread it gently. Leave a few gaps so steam can escape and the fruit can peek through. Sprinkle with coarse sugar.
  6. Bake. Bake 40 to 45 minutes.
  7. Rest. Let it cool for at least 20 minutes. The juices thicken as it sits, and the first scoop will be far less runny.

How to tell when it is done

Go by sight, not the timer alone. Ovens vary, and so does the juiciness of fruit.

  • The edges bubble. Thick, slow bubbles around the rim mean the cornstarch has activated and the filling will set.
  • The topping is deep golden. Pale or glossy patches usually mean raw batter underneath.
  • The center springs back. Press the middle of the topping lightly. A toothpick inserted into the topping, not the fruit, should come out with no wet batter.

If the top browns before the center is set, tent loosely with foil and give it another 5 to 10 minutes.

Peach cobbler with canned peaches

Yes, canned peaches make a good cobbler, which is handy in October or any other month when fresh peaches are long gone. The University of Maryland Extension’s version uses one 29-ounce can of sliced peaches packed in 100% juice, drained, then topped with spoonfuls of batter and baked at 350°F for about 30 minutes until the fruit bubbles and the topping is lightly browned. That recipe is built for a small 1½-quart dish.

To use canned peaches in our recipe above:

  • Use about 3 cans (15 ounces each) of sliced peaches, drained very well. Pat them dry with paper towels.
  • Cut the sugar in the filling to ¼ cup granulated and skip the brown sugar if the peaches are in heavy syrup. Peaches packed in juice need a little less adjustment.
  • Keep the lemon juice and cornstarch. Canned fruit is soft already, so the lemon brightens it and the cornstarch handles the liquid.
  • Shorten the bake by about 5 minutes. Canned fruit is already cooked, so you are mainly baking the topping and warming the filling.

Frozen peaches

Frozen slices work the same way. Thaw them in a colander and drain off the liquid, or toss them in frozen and add 5 to 10 minutes to the bake. Keep the cornstarch, since frozen fruit releases a lot of water.

Choosing and prepping fresh peaches

Freestone peaches are the easiest, since the pit slips out cleanly. Look for fruit that gives slightly when pressed near the stem and smells sweet. Rock-hard peaches will not soften into that jammy texture. Fruit that is bruised and mushy turns watery.

Ripe peaches sliced beside a freed pit

If your peaches are ripe but a bit bland, a splash of lemon juice and a pinch of salt make a noticeable difference. If they are very juicy, add an extra teaspoon of cornstarch.

Our take: what makes a cobbler worth baking

We edit every recipe for clarity, accuracy and ease, and we skip the long personal stories before the ingredients. For cobbler, that comes down to three things we would tell any beginner.

First, balance the fruit. A cobbler is only as good as its peaches, so season them, let them macerate, and thicken the juice just enough. Second, keep the topping gentle. Stir until combined and stop. Third, rest it. The 20 minutes after baking is part of the recipe, not an optional extra.

We also double-check measurements, temperatures and times, because a dessert that takes an hour should work the first time you make it. Cobbler is forgiving, which makes it one of the best desserts to start with.

— Susan Scortberg

Find more fruit desserts on Hearthly Recipes

If you like the idea of warm fruit and a buttery topping, there is plenty more to bake. Browse our recipe collections to filter by cooking method, dietary preference or cuisine, or try the cherry cobbler muffins for a handheld take that is easy to pack for a potluck.

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Every recipe on the site comes with step-by-step instructions and ratings from home cooks, so you can see how it worked in other kitchens before you start.

Variations to try

  • Southern-style. Pour the melted butter into the baking dish first, spoon the batter over it, then add the peaches on top without stirring. As it bakes, the batter rises up around the fruit and the butter creates crisp edges.
  • Biscuit topping. Replace the batter with drop biscuits: 1½ cups flour, 2 tablespoons sugar, 2 teaspoons baking powder, ½ teaspoon salt, 6 tablespoons cold butter cut in, and about ½ cup cold buttermilk. Drop in mounds on the fruit.
  • Spiced. Add ¼ teaspoon ground ginger or a pinch of cardamom to the filling.
  • Mixed fruit. Swap up to a third of the peaches for blueberries or raspberries.
  • Bourbon or brandy. Stir in a tablespoon with the vanilla for deeper flavor. The alcohol cooks off mostly, but leave it out if serving kids.

Storing and reheating

Room temperature: Let the cobbler cool, then cover. Do not leave it out for long, because the fruit and dairy-based batter are perishable. For anything beyond the same evening, move it to the refrigerator.

Refrigerator: Cover tightly and refrigerate. It keeps for about 3 to 4 days.

Freezer: Cool completely, wrap well, and freeze for up to 2 months. Thaw overnight in the refrigerator before reheating. The topping softens a bit after freezing.

Reheating: Warm individual portions in a 350°F oven for 10 to 15 minutes, or until hot in the middle. The microwave works in a hurry, about 30 to 45 seconds per serving, but the topping loses its crisp edges.

Peach cobbler storage and reheating times

Serving ideas

A scoop of vanilla ice cream melting into the warm fruit is the classic. Lightly sweetened whipped cream, a drizzle of heavy cream or a spoonful of Greek yogurt also work. For a crowd, bake the cobbler in the late afternoon, rest it while dinner is served, and it will be at ideal serving temperature by dessert.

Common problems and fixes

Problem Likely cause Fix
Runny filling Juicy fruit, too little cornstarch, or cut too soon Add an extra teaspoon of cornstarch and rest 20 minutes
Doughy topping Underbaked or fruit too wet Bake until the center springs back; tent with foil if browning
Tough topping Overmixed batter Stir only until combined
Too sweet Syrup-packed canned peaches Reduce sugar and add lemon juice
Bland fruit Underripe or out-of-season peaches Add lemon, a pinch of salt and vanilla

FAQ

Do I need to peel the peaches?

No. The skins soften while baking, and some cooks like the color and texture they add. Peeling gives a smoother, more traditional cobbler, and the blanching trick takes only a couple of minutes.

Can I make peach cobbler ahead?

Yes. Assemble the filling a few hours ahead and keep it covered in the refrigerator, but mix and add the topping right before baking so the baking powder stays active. You can also bake it fully and reheat portions in the oven.

Why is it called cobbler?

The name most likely refers to the uneven, patchy look of the topping, which resembles a cobbled surface. The spooned dough or batter bakes into a bumpy crust over the fruit. It is a traditional name, and food historians do not agree on a single origin.

What is the difference between peach cobbler and peach pie?

Pie has a pastry crust, usually on both the bottom and top, and slices cleanly. Cobbler has no bottom crust and a soft, spooned topping, so it is scooped from the dish. Cobbler is quicker and more forgiving.

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