Easy peach cobbler is made with fresh peaches and a simple dough topping. Serve this summer dessert warm with vanilla ice cream!

peach cobbler serving topped with scoop of vanilla ice cream on white round plate

Peach cobbler is a classic summer dessert and it is incredibly easy to make. Find ripe peaches at your local grocery store or farmer’s market and make a simple cobbler topping using basic baking ingredients. This dessert is best when served warm with vanilla ice cream or whipped cream.

Why this recipe works

Well, I love this recipe because just a little sugar is used to help make the peaches juicy and sweet. When peaches are in season the fruit really doesn’t need that much sugar! Also, the easy cobbler topping is made in one bowl! It’s buttery and crisp when it comes out of the oven. A little sprinkle of cinnamon sugar on top is the perfect touch.

Why is it called a cobbler? I personally wondered this so I thought I’d share the answer. The biscuit dough is dropped on top of the fruit in small rounds to give the appearance of a cobbled road. Therein lies the name! This dessert is literally cobbled together (not going for looks here!)

baked peach cobbler in glass baking dish. Sliced peaches on cutting board. Round white plates with spoons

Step by step instructions

Peach cobbler can be made in just three steps! Here’s how…

  1. Prepare peaches: Slice peaches and remove pit. Place in a lightly greased baking pan and toss with sugar. Let sit for 15 minutes.
  2. Make cobbler topping: In a medium bowl, whisk together flour, sugar, baking powder and salt. Stir in melted butter and vanilla. Mix until mixture resembles cookie dough.
  3. Assemble and bake: Pick up spoonfuls of dough and form a flat disc about 2 to 3 inches in diameter. Place discs on top of peaches spaced apart. Sprinkle with cinnamon sugar if desired. Bake at 350° F for 30 to 40 minutes.
bowl of cobbler dough in glass bowl; sliced peaches in 9x13 glass baking pan
cinnamon sugar sprinkled on top of unbaked cobbler dough on top of peaches in glass baking pan

Frequently Asked Questions

Do you peel peaches for peach cobbler? Dealer’s choice. I could care less about the skin being on peaches, but if you have the time and strong desire to peel peaches, then you are more than welcome to.

Can you use frozen peaches in peach cobbler? Yes, defrost the peaches first and drain any water. Then toss the peaches in sugar as directed in recipe. Personally, I think fresh peaches taste better!

Does peach cobbler need to be refrigerated? Yes, leftover peach cobbler should be stored covered in the refrigerator. It will help keep the cobbler topping from getting too mushy. It will keep in the refrigerator for 2 or 3 days.

Can you freeze peach cobbler? Yes, you can freeze baked cobbler once it has cooled, however the topping may become soggy once defrosted. To freeze unbaked cobbler, prepare fruit and topping in an oven safe baking dish. Cover and freeze for up to 3 months. You can bake the frozen cobbler in the oven at 350 F for 20 minutes longer than the recipe directs.

two round plates with peach cobbler and scoop of vanilla ice cream; small cutting board with peach slices; baking dish with peach cobbler

Related recipes

Do you love summer fruits in desserts? Here are a few recipes you can try…

peach cobbler with scoop of melted vanilla ice cream on top

This recipe is one of my favorites for summer (although it might be a tie with my peach crisp). It’s best when made with fresh peaches and topped with a scoop of vanilla ice cream.

I hope you enjoy this easy peach cobbler recipe. If you make it this summer, be sure to tag @ifyougiveablondeakitchen so I can see your dessert!

peach cobbler with scoop of melted vanilla ice cream on top

Easy Peach Cobbler

Easy peach cobbler is made with fresh peaches and a simple dough topping. Serve this summer dessert warm with vanilla ice cream!
5 (5 ratings)

Ingredients

Peach Filling

  • 6 fresh peaches, sliced and pit removed
  • ¼ cup (50 g) granulated sugar

Cobbler Topping

  • 1 ¼ cup (156 g) all purpose flour
  • cup (166 g) granulated sugar
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (113 g) unsalted butter,, melted
  • 1 teaspoon pure vanilla extract
  • 1 tablespoon granulated sugar
  • ¼ teaspoon ground cinnamon

Instructions 

Peach Filling

  • Slice peaches and remove pit. Place in a 13-inch by 9-inch glass (or ceramic) baking pan. Sprinkle 1/4 cup granulated sugar over the peaches and toss to coat. Let fruit sit in the pan for 15 minutes.

Cobbler Topping

  • Preheat oven to 350° F. In a medium bowl, whisk together flour, sugar, baking powder and salt. Add melted butter and vanilla. Mix until combined and mixture resembles cookie dough.
  • Scoop spoonfuls of dough and press into discs 2 to 3 inches diameter. This doesn't need to be perfect! Arrange discs on top of peaches slightly spaced apart.
  • Whisk 1 Tablespoon sugar and 1/4 teaspoon ground cinnamon together. Sprinkle on top of cobbled topping.
  • Bake peach cobbler at 350° F for 30 to 40 minutes. Cobbler is done when juices are bubbling and cobbler topping is browned.

Notes

Storing peach cobbler: Peach cobbler is best when eaten the day it is prepared. However is can be covered and refrigerated for 2 or 3 days. Reheat in the oven at 350 F for 10 minutes or until heated through.
Freezing peach cobbler: Baked peach cobbler can be frozen for up to 3 months, however the dough topping will be a little soggy. Instead, Freeze unbaked cobbler for up to 3 months. When ready to bake, place the frozen cobbler in the oven for 20 minutes longer than the recipe directs (total 50 to 60 minutes).
Suggested tools:
  • Kitchen scale to weigh ingredients. I use this one for all my recipes. 
  • Baking dish to make the cobbler in. I love Emile Henry casserole dishes (they’re a classic!)
  • Mixing bowl to combine ingredients.
Serving: 1serving, Calories: 325kcal, Carbohydrates: 53g, Protein: 3g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 31mg, Sodium: 75mg, Potassium: 285mg, Fiber: 2g, Sugar: 37g, Vitamin A: 721IU, Vitamin C: 7mg, Calcium: 35mg, Iron: 1mg

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