Delicious Peach Cobbler Recipe

Hi, welcome to Cooktophia, lets make a Peach Cobbler Recipe. Sweet and juicy with plenty of real peach flavor and just the right touch of cinnamon, this cobbler is the last homemade peach cobbler recipe you’ll ever need. This cobbler is filled with fresh peaches and then topped with a rich cinnamon and sugar crust that can be buttery and flaky while never getting soggy, even after a day or two in the fridge.

Peach Cobbler Recipe

Nearly ten years ago, I set out on my mission to find the perfect Peach Cobbler Recipe. I’ve tried many things that weren’t bad at all, but I really wanted a perfect experience. Peaches are my favorite fruits and vegetable prices are pretty close to heaven in my book.

The best Peach Cobbler Recipe

It was a hardship, but we ate a lot of homemade peach cobbler that summer. I think I’ve played with a new cobbler recipe every week for at least two or three months. When I finally found this Peach Cobbler Recipe, I made it a few times in a row, tweaking it along the way, before putting a huge star on it and saving it to my recipe file.

While I adore warm fruit cobbler with cold vanilla ice cream, this cobbler stands alone, too.

I’ve made this recipe countless times and this peach cobbler is simply perfect. I’m updating the recipe I first shared on the blog over 3 years ago with frequently requested gluten-free alternatives. To make this peach gluten-free, I replaced the all-purpose flour in the original recipe with a mixture of brown rice flour, tapioca starch, and potato starch.

With fresh peaches on hand again, I can’t get enough of this cobbler. I made the peach cobbler twice this past weekend, at the request of our guests, along with several batches of our best and easiest homemade ice cream, sure to be made again while the peaches are still in season. Can You Get Too Many Cobblers With Fruit?

In the perfect mix of fresh peach cobbler and homemade ice cream, you’ll want to customize some cobbler for the most delicious ice cream ever, Peach Cobbler Ice Cream. Or better yet, double the recipe now to make sure you have plenty of leftovers.

How to make Peach Cobbler Recipe

It’s not very difficult to make a peach cobbler from scratch. Unlike a pie, there is no delicate crust that can be rolled out or tampered with and all it takes is a few steps. A peach cobbler begins by combining fresh peach slices with lemon juice, brown and white sugar, tapioca starch (or cornstarch) with cinnamon, and nutmeg. While cobbler fills, combine ingredients to top off the crust.

The crust in this Peach Cobbler Recipe is absolutely perfect. In addition to grinding cold fresh butter into flour to create the crumb texture, I love cobbler, just a touch of boiling water helps the whole thing get a crusty texture while it bakes. A simple mixture of cinnamon sugar is added to the top of the cobbler’s crust. This cinnamon sugar adds a little crispiness to the cobbler that is very satisfying.

How to freeze peaches for cobbler

Homemade Peach Cobbler is a classic summer dessert but I like it so much to limit cobbler consumption three months out of the year. I try to freeze a few peaches from cobbler each year, so we can enjoy that fresh taste of summer all year round. To freeze peaches for cobbler, combine filling ingredients: peaches, sugar, brown sugar, cinnamon, nutmeg, and cornstarch in a gallon-size freezer bag.

Add lemon juice to the peach mixture and stir. Alternatively, you can close the bag and gently shake it to coat the peaches. Lay the bag flat in the freezer. I like to prepare and stack several bags of cobbler in the freezer each peach season. When you’re ready to bake the cobbler, thaw the peaches in the refrigerator. Pour the peaches and all liquid from the bag into the baking tray. Bake the fruit and continue the recipe as written.

This method of pre-freezing peaches means that it’s easier to have your cobbler fresh from the oven anytime craving the perfect peach dessert beat. It’s also a perfect way to use up leftover peaches apart from standard canning and preservation methods.

How to store Peach Cobbler Recipe

One of my other favorite things about this peach cobbler apart from the delicious flavor and taste is how well it holds up in the fridge. I stored the finished cobbler, tightly covered, in the refrigerator for up to three days and found that it wasn’t so moist.

Peach Cobbler Recipe

Peach sweets

This summer pound cake with a peach and almond glaze is a showpiece. When pound cake is at home, you can bet I’ll have a slice at every opportunity. Baked peaches and berries with lemon curd are a delicious treat when covered with whipped cream or served on their own.

How about a pan of these Peach Oatmeal Bars from BakerMama? I bet they would be even more amazing with a scoop of frozen yogurt with honey and toasted peaches. Not in the mood to turn on the oven? Try grilling fresh peaches. The result is a rich, sweet, semi-caramelized peach flavor reminiscent of effortless cobbler filling.

Peach Cobbler Recipe for breakfast

Craving peaches for breakfast? I’ve got you covered with this peach-and-cream oatmeal and a beloved French peach-and-cream dish. There aren’t many things I love more than blueberries and peaches, so this Peach Bread by Big Bear’s Wife Blueberry Peach is what calls me by my name. Wouldn’t that bread be great with a cup of coffee in the morning?

And speaking of things that would be great with a cup of coffee, these almond and peach muffins from Saving Room For Dessert would be great in the morning or as a late-afternoon snack. This doesn’t mean you can’t have a Peach Cobbler for breakfast. Because I do it a lot and I highly recommend it.

Peach Cobbler Recipe

Tips for cooking peach cobbler

Using a cheese grater to “grate” cold butter is a hassle-free favorite for waiting for the butter to cut. It only takes a moment and I think it is simpler than traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture using a pastry blender or your fingertips.

It is entirely up to you if you choose to peel the peaches for this cobbler or not. For years, I took the time to peel peaches and loved the recipe like crazy. About a year ago, I stopped peeling peaches and have never looked back.

The skin of the peaches is soft enough that it almost melts into the peaches as they bake. I can hardly tell the difference and doubt I’ll peel peaches again for dessert. Anything that saves me a few minutes of prep time on my way to enjoy my favorite dessert is a win for me.

This Southern peach cobbler works well with a cold scoop of vanilla ice cream, fresh vanilla whipped cream, or all on its own. My family loves it when I bring this dessert from the kitchen at the end of a meal and it’s also great at parties and special occasions of all kinds.

Just a warning: If you’re notorious for having fresh peach cobbler in your kitchen, you may find that friends suddenly start showing up for a bowl full of cobbler and a cup of coffee.

The instructions of Peach cobbler recipe

  1. Preheat the oven to 425 degrees Fahrenheit. Place a large baking tray covered with aluminum foil on the bottom rack of the oven. This cobbler overflows a little almost every time I do it. The baking tray will catch drips and prevent a mess in the oven.
  2. In a large bowl, combine the peaches and lemon juice, then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
  3. Bake the peach mixture in a preheated oven for 10 minutes.
  4. While the peaches are baking, combine the dry toppings ingredients and whisk until combined. Put the grated butter into the flour mixture. Stir in boiling water until combined, leaving plenty of butter lumps.
  5. Remove the peach from the oven and put the mixture on top of it with a spoon (I like to use the smallest scoop of cookies to do this.)
  6. Sprinkle the cobbler on top with cinnamon sugar. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature.
Peach Cobbler is the perfect summer dessert with juicy peaches and a cookie-like crust sprinkled generously with cinnamon and sugar!

Can I freeze peach cobbler?

The peach filling can be prepared and frozen in advance. I froze it for up to a year without any issues.

Mix the peach filling ingredients in a large zip-top bag, squeeze the air out and place in the refrigerator. When you’re ready to bake the cobbler, thaw it in the refrigerator, then pour it into a baking dish and continue with the recipe. The cobbler can also be frozen whole, however, the top layer may drop slightly when thawed.

Cinnamon sugar ingredients

  • Preheat the oven to 425 degrees Fahrenheit. Place a large baking tray covered with aluminum foil on the bottom rack of the oven. This cobbler overflows a little almost every time I do it. The baking tray will catch drips and prevent a mess in the oven.
  • In a large bowl, combine the peaches and lemon juice, then add the rest of the filling ingredients. Stir to coat and then pour into a 9×13 baking dish.
  • Bake the peach mixture in a preheated oven for 10 minutes. While the peaches are baking, combine the dry toppings ingredients and whisk until combined. Put the grated butter into the flour mixture. Stir in boiling water until combined, leaving plenty of butter lumps.
  • Remove the peach from the oven and put the mixture on top of it with a spoon. (I like to use the smallest cookie scoop to do this.) Sprinkle the cobbler layer on top of the cinnamon sugar layer. Bake until the crust is golden and a toothpick inserted into the crust comes out clean, about 28 minutes. Serve warm or at room temperature. Enjoy!
  • Freezer Directions: The peach filling can be prepared and frozen in advance. I froze it for up to a year without any issues. Mix the peach filling ingredients in a large zip-top bag, squeeze the air out, and lay flat. When you’re ready to bake the cobbler, thaw it in the refrigerator, then pour it into a baking dish and continue with the recipe.
Using a cheese grater to “grate” cold butter is my favorite while waiting for the butter to cut hassle-free. It only takes a moment and I think it is simpler than traditional methods. If you choose not to use the grater, simply cut the cold butter into small pieces and then blend it into the flour mixture using a pastry blender or your fingertips.
It is entirely up to you if you choose to peel the peaches for this cobbler or not. For years, I took the time to peel peaches and loved the recipe like crazy. About a year ago, I stopped peeling peaches and have never looked back. I can’t tell the difference and doubt I’ll peel peaches again for dessert.

Calories: 510Calories · Carbohydrates: 86g · protein: 4g · Fat: 17g · Saturated fat: 10g · Cholesterol: 45mg · sodium: 448mg · Potassium: 451mg · the basic: 3g · sugar: 59g · Vitamin A: 1015IU · Vitamin C: 9.9mg · Calcium: 84mg · iron: 2.1mg

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