Mom's Best Recipes

Recipe

Classic Peach Cobbler Recipe

Sweet, juicy peaches bubbling under a buttery, golden topping with crisp edges and a soft, cakey center.

By Matt Campbell

•

4.9

A golden peach cobbler in a baking dish with bubbling peach filling and a scoop of vanilla ice cream melting on top

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Peach cobbler is one of those desserts that feels like a small miracle: fruit that tastes even more like itself, syrupy in the best way, with a buttery topping that somehow lands between cake and biscuit. This version is classic on purpose. No fussy steps, no hard-to-find ingredients, and no weird shortcuts that taste like shortcuts.

We are going to build a peach filling that is sweet and juicy but not runny, then drop a simple batter on top so it bakes up golden with crisp edges and a soft middle that soaks up a little peach syrup. Serve it warm, ideally with ice cream. Not optional, just strongly encouraged.

Fresh sliced peaches in a mixing bowl with sugar and spices

Why It Works

Perfect filling texture: a quick toss with sugar plus a touch of cornstarch helps the peaches thicken into a glossy sauce instead of pooling like fruit soup.
Big peach flavor: lemon brightens everything and keeps the sweetness from tasting flat.
That cobbler top: melted butter and a simple batter give you a tender, cake-like center with edges that bake up crisp and golden.
Flexible: works with fresh, frozen, or canned peaches, so cobbler season can be all year.

Pairs Well With

Storage Tips

Room temperature: If your kitchen is cool, cover the cobbler and keep it at room temp for up to 1 day.

Refrigerator: Cover tightly and refrigerate for up to 4 days. The topping will soften, but the flavor stays great.

Freezer: Freeze tightly wrapped portions for up to 2 months. Thaw overnight in the fridge before reheating.

Reheat for best texture: Warm in a 350°F oven for 12 to 18 minutes (great for crisping edges). Microwave works in a pinch, 30 to 60 seconds, but it will be softer.

Common Questions

Can I use canned peaches?

Yes. For a full-size 9x13-inch cobbler, use two 29-ounce cans of sliced peaches, well drained (or four 15-ounce cans). That gets you close to the 6 cups of fruit this recipe is built for. Reduce the added sugar in the filling to 1/4 cup to start, then taste and adjust.

Can I use frozen peaches?

Absolutely. Use about 2 pounds frozen slices. Thaw and drain off excess liquid first, or expect a longer bake time and a looser filling.

How do I know when cobbler is done?

The filling should be bubbling around the edges and the topping should be deep golden. A toothpick inserted into the topping should come out mostly clean, with a few moist crumbs.

Why is my cobbler watery?

Usually one of three things: very juicy peaches, not enough thickener, or not baking long enough for the filling to bubble and set. Make sure you see active bubbling, which tells you the cornstarch has thickened the juices.

Can I add cinnamon or other spices?

Do it. Cinnamon is cozy, nutmeg adds warmth, and a tiny pinch of ginger makes peach taste even peachier. Just keep nutmeg light so it does not take over.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

9x13-inch baking dish (or similar 3-quart dish)
Mixing bowls (1 large, 1 medium)
Whisk
Measuring cups and spoons
Rubber spatula or spoon
Peeler and knife (if using fresh peaches)

I love desserts that feel like you made them with one hand while talking to someone you actually like. Cobbler is that. The first time I made peach cobbler, I got too confident and underbaked it. The center looked fine, then I scooped it and it turned into peach lava with a pale top. Still delicious, but not the vibe.

Now I bake it until I see those edges really bubbling and the top goes properly golden. It is the difference between “pretty good” and “wait, who made this?” And if you accidentally eat the first scoop straight from the dish while standing at the counter, congratulations. You are doing cobbler correctly.