Vibrant Fresh Peach Cobbler served with vanilla ice cream is one of our most popular treats. It’s the perfect summertime dessert.
We love a cobbler, especially a good Fresh Peach Cobbler. Try Blueberry, Blackberry, or Apple for some of our other favorite cobbler recipes!
MAde with fresh peaches!
Homemade cobbler has to be one of my summertime favorites. It is just a bowl of heaven with a scoop of vanilla ice cream.
We love our classic Easy Peach Cobbler (that uses canned peaches), but it becomes even more packed with flavor when I take the time to use fresh peaches!!
While this does require a little peach prep, Fresh Peach Cobbler is definitely worth the effort. It’s also perfect for summer nights, camping, or really any party or bbq.
We have made this peach cobbler with fresh peaches in a dutch oven, but for ease, we often make it in the oven. No matter how you make it, it’s always delicious!
picking & prepping peaches
Tips for picking out perfect peaches
Some of you are lucky enough to have a peach tree in your yard, but the rest of us must buy peaches at the market.
Like other stone fruit, when peaches have to travel far before being sold they are picked when they are underripe. You can help ripen them to be eaten and used in recipes by placing them, with the stem side down, under a cloth napkin. You can also place them in a brown paper bag. Either way, they should ripen in 1-4 days.
Ripe peaches get sweeter, juicer and softer as they ripen so they should feel heavy. The flesh will give a little when pressed. Though, don’t press too hard, otherwise you may leave a bruise. They will have a pleasant sweet peachy aroma. Once ripe you can store them in the refrigerator until you wish to use them. Wrinkly peaches are a sign they are drying out and going bad.
What kind of peaches do you use for peach cobbler?
- Fresh peaches: For this recipe you’ll need 4-5 fresh and ripe peaches. Freestone peaches work best for baking. They can be yellow or white and the pit falls right out without taking pieces of flesh with it. They are the most common variety found in grocery stores.
- Frozen peaches: You can 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.
- Canned peaches: You can use canned peaches instead of making your own peach mixture. Replace the fresh peaches, ¾ cup sugar and pinch of salt with a 15 oz can of peaches in syrup. Once you have added the batter to the pan, spoon the canned peaches, along with the syrup over the batter and bake according to the recipe.
How do you get the skin off peaches? You must peel the skin off of the peaches before baking them otherwise they create a chewy texture that just doesn’t belong. You can use a paring knife or vegetable peeler, but those methods often take out chunks of the peach’s flesh. Instead, I suggest blanching and then peeling them.
- Blanching: Bring a large pot of water to a boil.
- Prepare a separate large bowl with ice water.
- 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.
- Use a paring knife to cut the peach in half to remove the pit.
how to make peach cobbler with fresh peaches
PREP. Preheat oven to 350°F
PEACHES. Add the peeled, sliced peaches, sugar and salt to a medium pot and cook on medium heat until sugar is dissolved and there is a juice with the peaches. Set aside.
BUTTER. Melt the cube of butter in 9×9 baking dish in the oven.
BATTER. In a medium bowl, mix flour, sugar, milk, baking powder and salt. Stir well. Take out the pan with the melted butter and pour 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 cake with a toothpick before pulling out.
Once you have added the peaches on top of the batter Don’t mix it. The batter will rise up while baking and create a beautiful crust over the dish.
You can replace the flour, baking powder and salt listed to make the batter with 1 cup of self rising flour
If you’re worried the cobbler will turn out too juicy (particularly, if you substitute in canned or frozen peaches), then I suggest reducing the amount of butter used in the third step to 4-6 tablespoons of butter.
Try replacing half of the white sugar with brown sugar for another layer of flavor.
STORE Fresh Peach Cobbler: In my opinion peach cobbler is best when right out of the oven. However, you can store leftovers in the fridge to be enjoyed later. Cover with plastic wrap, or divide into airtight containers. It will keep for about 5 days in the fridge.
- To reheat easily, simply place it in the microwave and heat until warm throughout. To reheat cobbler in the oven: preheat the oven to 350°F. Place the cobbler in an oven safe dish and heat 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.
FREEZE Fresh Peach Cobbler: Prepare the cobbler ahead of time and store it in the freezer, unbaked, for up to 3 months. Simply put the frozen cobbler into the oven and add an extra 20 minutes to the bake time. It can also be stored after being baked. Be sure that it is cooled before storing.
Whether baked or unbaked it needs to be wrapped tightly with plastic wrap and again with foil. Label and freeze for up to 3 months.
For more peach desserts, try:
And for more cobblers, check out:
More Collections: Cobbler Recipes,
Fresh Peach Cobbler Recipe
- 4-5 peaches, peeled, pitted and sliced (about 2 cups)
- 3/4 cup sugar
- pinch of salt
- 1 cup all-purpose flour
- 1 cup sugar
- 1 cup milk
- 2 teaspoons baking powder
- pinch of salt
- 1/2 cup butter
- Preheat oven to 350°F
- Add the peeled, sliced peaches, sugar and salt to a medium pot and cook on medium heat until sugar is dissolved and there is a juice with the peaches. Set aside.
- Melt the cube of butter in 9×9 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 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 cake with a toothpick before pulling out.
Thanks for an “all from scratch” recipe. Sometimes shortcuts are great, but normally completely homemade is divine.
This was super easy & my hubby couldn’t get enough! I’ll be making it again for Father’s Day.
My husband loves peach cobbler! He really likes the crust in this recipe. A great dessert with ice cream.
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!
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.