Do you peel your peaches for this recipe?

I did not peel the peaches because I cannot be bothered to peel a perfectly good peach. But if the texture or color of the peels bothers you, you can peel them.

Can you use frozen peaches?

I have made this with frozen peaches and it was great. It's less jammy, since the frozen peaches tend to be firmer and hold their shape a little more, but it's pretty ideal when you don't have access to fresh, ripe peaches. Just dump the frozen peaches in the baking dish and pop them in the oven while you mix up your topping. Once you're done mixing the topping, the peaches should be thawed out. Drain them off, return to pan, and mix with sugar, and you're in business. I'd recommend about 32 ounces of frozen peaches for this.

Can you use canned peaches?

No. Would not recommend it - it'll make the filling too gummy.

How do you slice your peaches?

When slicing the peaches, I prefer to slice them pretty thinly so they lay on top of each other more evenly and get that nice thick, jammy consistency.

How do you know when your peaches are ripe enough for cobbler?

When your peaches are gentle yet firm to the squeeze, this is perfect for cobble-making and should be ripe enough to use.

How do you ripen peaches if they're not ready yet?

I like to pop mine in a brown paper bag and close the top. They'll be ripe and juicy in 1-2 days!

If my peaches aren't quite ripe, can I still make this recipe?

Yes! And I would just let them sit in the sugar for 15-20 minutes to help draw the juices out. You could also add 1-2 tablespoons of lemon juice as well.

Can you use white peaches?

White peaches are a bit sweeter than yellow peaches, so we'd really recommend yellow in this case.

How should you store leftover cobbler?

You can store it covered in the fridge for 2-3 days.

Can I eat peach cobbler cold?

Cold, room temperature, or HOT - any way is delicious! We prefer it between room temperature and hot, so somewhere in the category of warm to go with some delicious ice cream or whipped cream.

The Best Peach Cobbler Recipe

Description

I have tried so many peach cobbler recipes and this is by far the BEST peach cobbler! Made with fresh peaches, sugar, and a topping that bakes like slightly underbaked cookie dough, with crunchy sugar broiled on top.

Ingredients

Units Scale

Peach Filling

5–6 large fresh yellow peaches, sliced (about 5 cups, or 750-900 grams)
1/4 cup sugar
1 tablespoon cornstarch (optional – see note 1 below)

Cobbler Topping

1/2 cup salted butter, melted
3/4 cup sugar
1 teaspoon vanilla
1 cup flour
1 teaspoon baking powder
a pinch of salt
1/4 cup turbinado sugar (optional, but really nice)
whipped cream or vanilla ice cream for serving

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Instructions

Preheat the oven to 350 degrees. Smear the bottom of 9×13 pan with a little bit of butter. Add peaches and sugar, and mix directly in the pan.
Mix the butter, sugar, vanilla, flour, baking powder, and salt until a cookie-dough-like batter forms.
Place scoops of the mixture over the top of the peaches. Spread with a spoon or with your fingers – no need for perfection here.
Bake for 30 minutes. At this point it should be juicy and bubbly around the sides – if not, see notes.
Sprinkle the top with turbinado sugar. Bake another 10-15 minutes and then finish with a few minutes under the broiler (475-ish) for a few minutes to get it golden brown and slightly crunchy on top. (Just keep a close eye on it because it can burn quickly.) If it’s not looking saucy, see note 2 below.
To get a thick saucy peach base, let it stand for 20-30 minutes before serving with some vanilla ice cream. But good luck with that. 😅

Notes

Note 1: If your peaches are too juicy and looking a little soupy after mixing with the sugar, you can add a tablespoon of cornstarch to help thicken everything up while it bakes. Alternatively, if your peaches seem to dry or underripe, let them hang out with the sugar for 15-20 minutes to help release the juices.

Note 2: If it’s not saucy and bubbling after 25 minutes of baking, it’s probably because your peaches are a tad on the firm / dry side. I found that pouring two tablespoons of melted butter over the peaches at this point was helpful in coaxing some “juiciness” out of the peaches during that last chunk of bake time.

Prep Time: 15 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Bake
Cuisine: American

Keywords: peach cobbler recipe, easy peach cobbler, summer peach cobbler