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Fresh Peach cobbler has to be one of our summertime dessert FAVORITES! It is just a bowl of heaven with a scoop of ice cream.
We love our classic Easy Peach Cobbler (that uses canned peaches), but it becomes even more packed with flavor when we take the time to use fresh peaches!! The prep is still quick and easy and so worth the extra step.
We have made this fresh peach cobbler in a Dutch oven, but for ease, we often make it in the oven. No matter how you make it, it’s always delicious!
Try Blueberry, Blackberry, or Apple for some of our favorite cobbler recipes!
Why we think you’ll love it:
- Even more flavor. Fresh fruit makes this classic cobbler even more delicious – especially when using perfectly ripe peaches.
- Still easy. The prep is still quick and simple (about 10 minutes) making this an easy dessert that even your kiddos can help with!
- For summer and beyond. It’s perfect for summer nights, camping, or any party or BBQ!
Fresh Peach Cobbler Ingredients and Substitutions
Peach filling
- 4-5 peaches, peeled, pitted, and sliced, (about 2 cups) – Yellow or white freestone peaches work best for baking. They are the most common variety found in grocery stores.
- ¾ cup granulated sugar – or replace half of the white sugar with brown sugar
- pinch of salt
Batter
- 1 cup all-purpose flour – or use 1 cup self-rising flour
- 1 cup sugar – granulated sugar
- 1 cup milk
- 2 teaspoons baking powder – omit if using self-rising flour
- pinch of salt – omit if using self-rising flour
- ½ cup butter – We use unsalted butter, but salted can be used.
How to Make Fresh Peach Cobbler
- PREP. Preheat oven to 350°F
- PEACHES. Add 4-5 peeled, sliced peaches, sugar, and a pinch of salt to a medium pot and cook on medium heat until sugar is dissolved and there is juice with the peaches. Set aside.
- BUTTER. Melt butter in a 9×9-inch baking dish in the oven.
- BATTER. In a medium bowl, mix flour, sugar, milk, baking powder, and a pinch of salt. Stir well. Take out the pan with the melted butter and pour the batter mixture over it making sure it spreads mostly evenly.
- BAKE. Spoon peaches (with the juice) over it. Do not mix. Sprinkle with cinnamon if desired. Bake for 38-44 minutes. Test the cake with a toothpick before pulling it out.
Kristyn’s Recipe Tips
- Ripen peaches faster by placing them in a brown bag.
- Once you have added the peaches on top of the batter don’t mix it. The batter will rise while baking and create a beautiful crust over the dish.
- Blanching the peaches will make it much easier to peel off the skin.
How to Blanch Peaches:
- Bring a large pot of water to a boil. Place a large bowl with ice water next to the stove.
- When the water in the pot is boiling reduce the heat to a simmer. Place 2-3 peaches into the pot and let them blanch for about 30 seconds, but not much longer otherwise they begin to cook.
- Use tongs to take the peaches out of the hot water and immediately plunge them into the ice bath. This will stop any heat from radiating inward and cooking the flesh of the peach. Repeat until all peaches have been blanched.
- Use your hands or a knife to easily pull the skin away from the flesh of the peach. It should come right off without any need to cut or slice it.
Fresh Peach Cobbler
Ingredients
Peach Filling
- 4-5 peaches, peeled, pitted and sliced, (about 2 cups)
- ¾ cup granulated sugar
- pinch of salt
Batter
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk
- 2 teaspoons baking powder
- pinch of salt
- ½ cup butter
Instructions
- Preheat oven to 350°F.
- Add the peeled, sliced peaches, sugar, and salt to a medium pot and cook on medium heat until the sugar is dissolved and there is juice with the peaches. Set aside.
- Melt the cube of butter in a 9×9-inch pan in the oven.
- In a medium bowl, mix flour, sugar, milk, baking powder, and salt. Mix well.
- Take out the pan with the melted butter and pour the batter mixture over it making sure it spreads mostly evenly.
- Spoon peaches (with the juice) over it. Do not mix. Sprinkle with cinnamon if desired.
- Bake for 38-44 minutes. Test the cake with a toothpick before pulling it out.
Video
Notes
- Ripen peaches faster by placing them in a brown bag.
- Blanching the peaches will make it much easier to peel off the skin.
- Once you have added the peaches on top of the batter don’t mix it. The batter will rise while baking and create a beautiful top crust.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
Use an equal amount (about 2 cups) of frozen peaches. Thaw them in a bowl before adding them to the saucepan and be sure to include any juice from the bowl.
Try this Easy Peach Cobbler recipe that is designed for canned peaches.
Bake and cool the cobbler. Wrap the entire pan with plastic and again with foil. Label and freeze for up to 3 months. Thaw overnight in the fridge and reheat.
Cover leftovers with plastic wrap or divide them into airtight containers. Refrigerate for up to 5 days or freeze for up to 3 months.
Small portions can be reheated in the microwave. To reheat larger portions in a 350°F oven for 15-20 minutes or warm throughout. If the top is browning before the cobbler is heating, then tent a piece of tin foil over the top.
More Like This
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Easy Peach Cobbler
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Blueberry Cobbler
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Apple Cobbler Recipe
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Blackberry Cobbler
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This recipe was originally published May 2022.
I’m excited to try your recipe but I would like to make it in individual ramekins. How should I adjust the recipe/cooking time? Thank you for your reply!
I would say just keep an eye on the baking time. The recipe ingredients should be the same, you will just portion it out individually. Then keep an eye on the cobbler and take out much sooner than you would for the full recipe.
It turned out fine but had to cook it 30 minutes longer than the 44 minutes suggested.
Thanks for the feedback and for giving the recipe a try!
My husband loves peach cobbler! He really likes the crust in this recipe. A great dessert with ice cream.
This was super easy & my hubby couldn’t get enough! I’ll be making it again for Father’s Day.
Thanks for an “all from scratch” recipe. Sometimes shortcuts are great, but normally completely homemade is divine.