Peach Cobbler Recipe
This Peach Cobbler Recipe is made with fresh, juicy peaches and a tender buttery crust. This classic southern dessert will have your mouth watering before it’s even out of the oven!
Peach Cobbler is one of my favorite desserts.
Not only does it remind me of home (Georgia) but it’s also one of the few dishes that my dad would cook for us.
He didn’t have a huge cooking repertoire, but his few specialties including tomato sandwiches, pinto beans, and peach cobbler were pretty delicious. He even made a version of his peach cobbler with Oreos in it!
There are different takes on peach cobbler, especially when it comes to the crust.
Some cobblers are made with a biscuit-like topping like my Blackberry Cobbler, but this one has a softer, more tender crust which is what I’m used to getting from some of my favorite southern-style restaurants back home.
I made this peach cobbler with very ripe and delicious Fredericksburg, Texas peaches. Fredericksburg is lovingly called “The Peach Capital of Texas,” and for good reason!
If you’re anywhere near that area in the summer time, do yourself a favor and pick some up to take home with you!
Ingredients for Peach Cobbler
- butter
- flour
- sugar
- baking powder
- salt
- milk
- fresh peaches
- lemon juice
- vanilla extract
How to Make Peach Cobbler – Step by Step
Tips and Notes for Peach Cobbler
How to Peel Peaches – the Easy Way!
If you’ve ever tried to peel a peach with a standard veggie peeler, you know it can be messy, and most of the time you end up losing a lot of the peach “meat” in the process. Doing a quick blanch of your peaches will make them so much easier to peel!
Boil a large pot of water. Add peaches a few at a time and allow to boil for 30 seconds – 1 minute.
Remove with a slotted spoon and add to large bowl of ice water. Allow to cool for about 30 seconds then remove.
Gently rub the skin of the peach with your thumb or fingers and it will slide right off! Peel the skin from all remaining peaches and slice.
Can I use frozen peaches or canned peaches for Peach Cobbler?
Yes, you can! Add them in just like the fresh berries. No need to thaw.
How do I store Peach Cobbler?
Most cobblers are best if they are eaten the same day they are made, but any leftovers you have can be stored covered on the kitchen counter for up to three days.
Can I freeze peach cobbler?
Yep! You can bake the cobbler as written and allow it to cool completely, then wrap tightly in both plastic wrap and foil and store in the freezer for up to three months. Allow to thaw partially in the refrigerator (about 1-2 hours) and then warm the cobbler in a 350 degree oven for about 30 minutes, or until cooked through and bubbly.
More Delicious Summer Desserts You Might Enjoy
Recipe: Peach Cobbler
Ingredients
Crust
- 1/2 cup unsalted butter, melted
- 1 cup all purpose flour
- 1/2 cup granulated sugar
- 1 tbsp baking powder
- 1/4 tsp salt
- 1 cup milk
Peach Filling
- 6 cups peeled and sliced fresh peaches, about 7-8 medium peaches
- 1/2 cup granulated sugar
- 1 tbsp lemon juice
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
Instructions
- Preheat oven to 375 degrees farenheit. Place butter in a 13x9 inch baking dish and melt in the microwave.
- In a medium sized bowl, mix together the flour, 1/2 cup sugar, baking powder, and salt. Pour in the milk and whisk until most of the lumps are gone. Pour over the top of the melted butter but do not stir.
- Combine the peaches, 1/2 cup sugar, lemon juice, and vanilla extract in a medium sized sauce pan. Bring to a boil over high heat, stirring occasionally. Pour over the top of the butter and crust batter but do not stir.
- Bake uncovered in the preheated oven for 40-50 minutes until top is nicely golden brown. Allow to cool just slightly before serving. Serve warm on its own, or with vanilla ice cream.
Notes
- How to peel peaches: If you've ever tried to peel a peach with a standard veggie peeler, you know it can be messy, and most of the time you end up losing a lot of the peach "meat" in the process. Doing a quick blanch of your peaches will make them so much easier to peel!
- How to store: Most cobblers are best if they are eaten the same day they are made, but any leftovers you have can be stored covered on the kitchen counter for up to three days.
- Freezing: Yep! You can bake the cobbler as written and allow it to cool completely, then wrap tightly in both plastic wrap and foil and store in the freezer for up to three months. Allow to thaw partially in the refrigerator (about 1-2 hours) and then warm the cobbler in a 350 degree oven for about 30 minutes, or until cooked through and bubbly.
I cannot wait to make this! Thank you!!