You’re going to LOVE this recipe for Peach Cobbler! Not only is it super easy, but it’s absolutely incredible. Sweet, juicy peaches topped with a melt-in-your-mouth, buttery topping and served with a generous scoop of vanilla ice cream. It just doesn’t get any better!

easy recipe for peach cobbler topped with vanilla ice cream

Yum! This peach cobbler was super easy and tasted amazing. Might just be my new favorite dessert recipe!

— Kelley

I may be a chocolate girl, but peaches will always have my heart. The taste brings me back to my true southern roots! And, though, I love a good slice of gooey chocolate cake like the rest of them, if given the choice I will always choose peach cobbler for dessert. It’s seriously one of my favorite desserts!

I made this simple recipe a few weeks ago to take to a friend’s house for after dinner and I have to say, I was “that guest”. I totally took the leftovers home with me just so I could have a bowl of this for breakfast the next morning! It’s just that good.

Why you should make this recipe

  • It’s so delicious. This peach cobbler rep is by far THE best I have ever tried in my life. Truly. It’s perfect for holiday gatherings, summer dinner parties, BBQs, and celebrations or an easy weeknight treat. It’s SO good on its own, but it’s next level delicious paired with a scoop of vanilla ice cream!
  • Easy to make. This recipe requires very little effort or hands-on time! You simply melt butter in a baking dish, pour a sweet cake batter over the butter, then layer a ton of glorious peaches over the top, and into the oven it goes. Bake for about 40 minutes and you have a golden bubbly and delicious dessert ready to be served!
  • The perfect summer dessert. Fresh peach cobblers are the quintessential summer dessert. You must try this while the fresh peaches are plentiful this year! If you are craving this in the dead of winter, you can sub frozen or canned peaches in this recipe too, but you must try it with fresh, you won’t be disappointed.
serving peach cobbler out of a large baking dish

Ingredients needed

This peach recipe is comprised of two main parts, the peaches and the cake topping. So easy and so simple! Here’s what you’ll need:

  • Peaches. Choose peaches that are just slightly soft, not rock-hard, but also not squishy or overly soft. Avoid fruit with bruises or molding.
  • Sugar. You’ll need a cup of granulated sugar for the peach filling and a cup of sugar for the cake topping. Feel free to reduce the amount in the filling, if your peaches are really sweet. We do not recommend brown sugar as it can overwhelm the peach flavor.
  • Lemon juice. Use fresh lemon for the best flavor.
  • Butter. If you only have salted butter on hand that will work, just omit the salt in the recipe.
  • Flour. All-purpose flour works best in this recipe.
  • Milk. Whole milk is recommended, but any milk variety will work.
  • Baking essentials. A combination of baking powder and salt ensures that the cake topping bakes properly.

How to make this recipe

The cake topping is easy to mix up and the filling is comprised of just 3 ingredients. SO simple, yet so satisfying. Here’s a quick rundown of the process, but for full instructions, reference the recipe card at the bottom of the post.

  1. Cook peaches. Start by adding the peaches, sugar, and lemon juice to a large saucepan or pot and stir to combine. Bring to a boil and then simmer for about 5 to 10 minutes. Remove from heat and set aside.
Peach slices cooking in a pot.
Sugar and peach slices in a large pot.
  1. Melt butter. While the peaches are cooking, heat your oven to 375ºF. Place butter in a 9×9-inch to 9×13-inch glass baking dish and then place the dish in the oven to melt the butter.
  2. Mix cake topping. And while the butter is melting, you can whisk together the cake topping ingredients in a medium bowl – flour, sugar, milk, baking powder and salt.
  3. Pour batter. Next, remove the melted butter from the oven and pour the dough batter over the butter. Do NOT stir.
  4. Pour peaches. Now, pour the peaches, juices and all, over the top of the batter. Again, do NOT stir.
  5. Cook cobbler. Bake at 375ºF for 35-40 minutes and until bubbly and golden brown.
  6. Serve and enjoy! Serve warm, with a spoonful of ice cream, if desired.
Pouring peaches over melted butter in a glass dish.
Cooked peach cobbler in a glass baking dish.
peach dessert on a plate with a spoon

Expert tips

  • If you’d like to use frozen peaches, there’s no need to thaw. Simply toss frozen sliced peaches directly in the casserole dish, over the cake topping, and you are good to go, follow the other parts of the recipe as instructed. Frozen peaches will release more liquid than fresh, so your cobbler will be plenty juicy without the juice from precooking the peaches.
  • To avoid an overly soggy cobbler, be sure to use firm but ripe peaches and don’t over-bake the dessert. Remove it from the oven when the fruit is bubbly and the top is golden brown.
  • It’s best to allow this to cool for 25 to 30 minutes after baking. The fruit filling will thicken as it cools and everything will hold together when scooping out servings.

Frequently asked questions

Is it better to use fresh or canned peaches for cobbler?

We prefer fresh peaches in this recipe, however you can use canned or frozen peaches. If using canned peaches, you’ll need a 15 ounce can of peaches. Skip the step of boiling them with sugar and lemon juice, and instead pour the can of peaches (with juices) over the cake topping. The other parts of the recipe stay the same.

Do you remove skin from peaches for cobbler?

You don’t have to peel the peaches. When you cook the cobbler, the skins will soften up and you won’t even notice them. However, after simmering the peaches, the skin easily comes off. So, if you prefer to peel the peaches, it will be very easy.

What’s the difference between a peach pie and a peach cobbler?

Cobblers will have a layer of biscuit-like topping, like with this blueberry cobbler or cake topping. A pie typically has a bottom pie crust and a flaky top pie crust. And don’t confuse peach cobbler with peach crisp! Instead of a cake topping, a crisp, like this apple crisp has an oat topping that gets crispy when baked.

Sliced peaches topped with melty ice cream and served with a spoon.

How to serve

A juicy, warm serving of peach cobbler is amazing on its own, but topped with vanilla ice cream, whipped cream, or even crème fraîche, it becomes a dinner party-worthy dessert. We love the way the rich, cold ice cream contrasts with the warm sweet, buttery cobbler and juicy fruit.

This is even great served cold in the morning, for a slightly indulgent breakfast as an addition to yogurt. Yum!

Make ahead tips

You can prepare this peach cobbler recipe ahead of time — up to a day in advance. Here are the directions:

  • Mix together the dry ingredients for the cake topping and store, covered, at room temperature. Wait to add the milk until you’re ready to bake the cobbler.
  • Prepare the peaches (pit and slice) and cook with the one cup sugar and lemon juice. Once cooled, store in an airtight container in the refrigerator for up to 1 day.
  • With everything prepared ahead of time, but stored separately, it only takes minutes to assemble. Melt the butter, mix up the topping and pour over the butter, pour in the prepared peaches, and follow the rest of the instructions for baking. Note: It may take an extra 5-10 minutes of baking with chilled ingredients.

Storage recommendations

  • Storing leftovers. Cool completely at room temperature. Once cool, cover tightly with plastic wrap or foil, or transfer to an airtight container and refrigerate for up to 3 to 4 days.
  • Freezing. After baking, let the cobbler cool completely, then cover baking pan with plastic wrap, then again with aluminum foil. Label the contents and include the current date. Freeze for up to 6 months. To reheat thaw overnight in the fridge. Remove plastic wrap, replace foil and bake in a preheated oven to 350ºF for about 20 minutes.
  • Reheating. To reheat the cobbler, use the microwave and reheat in 30 second increments. If you want to reheat in the oven, just bake at 350ºF for 10 minutes, if at room temperature, and about 20 minutes, if the cobbler is chilled.
Serving of peach cobbler on a plate with a scoop of ice cream melting over the top.

More fruit desserts you’ll love

If you love this homemade peach cobbler, try one of our other favorite fruit desserts next:

If you try this recipe, let me know! Leave a comment and if your family loves it as much as mine does, be sure to give it a five star ⭐️ rating! Also, tag @kimscravings on Instagram with a picture of your creation. Be sure to subscribe to our mailing list to receive more healthy delicious recipes straight to your inbox.

easy recipe for peach cobbler topped with vanilla ice cream
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Easy Peach Cobbler

Yield: 9 servings
Prep Time: 14 minutes
Cook Time: 40 minutes
Total Time: 54 minutes
You're going to LOVE this recipe for Peach Cobbler! Not only is it super easy, but it's absolutely incredible. Sweet, juicy peaches topped with a melt-in-your-mouth, buttery topping and served with a generous scoop of vanilla ice cream. It just doesn’t get any better!
Author: Kim

Ingredients

For the peaches:

  • 5 fresh peaches, sliced (about 4 cups)*
  • 1 cup granulated sugar
  • 1 tablespoon lemon juice (or about 1/2 of a lemon juiced)

For the cobbler:

  • 1/2 cup unsalted butter (1 stick)
  • 1 cup all-purpose flour
  • 1 cup granulated sugar
  • 1 cup milk
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt

Instructions 

  • Add sliced peaches, sugar and lemon juice to a large saucepan or pot and stir to combine. 
Bring to a boil and then simmer for about 5 to 10 minutes. Remove from heat and set aside.
  • Heat oven to 375ºF. Place butter in a 9×9-inch to 9×13-inch glass baking dish and then place the dish in the oven to melt butter.
  • In a large mixing bowl, stir together flour, sugar, milk, baking powder and salt. Mix well.
  • Take the melted butter out of the oven and evenly pour batter mixture over the butter. Do NOT stir.
  • Now, pour peaches (with juices) evenly over the top of the batter. Do NOT stir.
  • Bake at 375ºF for 35-40 minutes and until bubbly and golden brown. Serve warm, with a scoop of ice cream, if desired.

Notes

*I don’t peel my peaches, but you can if you prefer.
Storing leftovers: Cool completely at room temperature. Once cool, cover tightly with plastic wrap or foil, or transfer to an airtight container and refrigerate for up to 3 to 4 days.
Photos by Molly at Yes to Yolks
Author: Kim
Course: Dessert
Cuisine: American
Serving: 1serving, Calories: 350kcal, Carbohydrates: 64g, Protein: 2g, Fat: 11g, Saturated Fat: 7g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 27mg, Sodium: 174mg, Potassium: 312mg, Fiber: 2g, Sugar: 51g, Vitamin A: 587IU, Vitamin C: 6mg, Calcium: 68mg, Iron: 1mg

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