Enjoy this easy old-fashioned peach cobbler recipe year-round with either fresh, canned, or frozen peaches! Combining a cinnamon-spiced sweet peach filling with a cakey batter and delicious cinnamon sugar topping, enjoy this as a regular, sugar-free, gluten-free, and/or vegan peach cobbler!
Slice a shallow X shape at the base end of each peach while you bring a large saucepan of water to a boil.
Working in small batches of 3-4 (depending on the pan size), add the peaches to the pan and allow them to boil for 30 seconds exactly.
Immediately transfer them to an ice bath and allow them to cool for 3-5 minutes until you can handle them easily.
Use your fingers to peel away the skin where it's lifted at the X. It should peel right off, but you can use a knife to help with any stuck bits.
After that, slice each peach in half, removing the pit, then slice each peach section in half another two times, so you have 8 slices per peach.
Step 2: Prepare the Filling
Transfer the peaches to a saucepan along with the sugar, salt, and lemon juice, and mix.
Heat the mixture over medium heat, adding the cinnamon and cornstarch. Then cook, stirring often, until the sugar dissolves and the peach juices thicken into a sauce-like consistency. This should take just a few minutes. Then remove it from the heat and set it aside.
Step 3: Prepare the Topping
Preheat the oven to 350ºF/175ºC.
Sift the flour, brown sugar, baking powder, and salt into a large bowl. Add the milk and mix it to form a fairly runny batter.
Step 4: Assemble and Bake the Cobbler
Cube the butter and place it in your baking dish. I used a 12-inch (30 cm) round baking dish but you can also use a 13×9 inches (33x23 cm) rectangular dish.
Transfer the dish to the oven for a couple of minutes so the butter can melt. Then, remove it from the oven and pour the batter over the melted butter.
Spoon the peach filling over the batter (fruit and liquid - DON’T stir). Sprinkle it with the cinnamon sugar, and bake for around 40 minutes until the fruit is tender and bubbling and the batter has risen up and around it.You can optionally broil the cobbler at the end to caramelize the cinnamon sugar topping more.
Remove the peach crumble from the oven and allow it to cool for 10 minutes. Serve warm and enjoy!
Make-Ahead and Storage Instructions
Store: You can store any leftover peach cobbler in an airtight container in the fridge for 4-5 days, or in the freezer for 3-4 months. Allow it to thaw in the fridge before reheating.Reheat: Reheat it in the microwave (around 40-80 seconds per portion) or the oven (15-20 minutes at 35º0F/180ºC) until warm. Cover it with tin foil if it browns too much.If you want to meal prep this fresh peach cobbler, prepare the filling and batter (minus the leavening agent) separately and store them in the fridge for a day or two. When you're ready to assemble the cobbler, bring the ingredients back to room temperature, add the baking powder to the batter, and continue with the recipe.
Notes
There are plenty of ways to adapt and adjust this recipe. Here are a few of my favorite options.
Nutmeg: Just a tiny pinch for extra warmth. Oddly, a mild chili powder also works amazingly.
Fruit combinations: To find the best peach cobbler recipe for you, have fun with fruity combos.
Strawberry peach cobbler (or raspberry)
Blackberry peach cobbler
Peach and blueberry cobbler
Peach and rhubarb cobbler
Bourbon peach cobbler: Add a splash of bourbon to the filling for more of an adult treat.
Chef's Tips:
Adjust the amount of sugar: Based on how sweet the peaches are and the type you’re using (fresh, canned, or frozen), adjust the amount of sugar added to the recipe.
The same goes for the cinnamon: Adjust the amount based on how subtle or robust you wish the spice to be in the easy peach cobbler recipe.
If the cobbler topping browns too quickly: Use foil to tent over the top as it bakes.
Check the blog post for serving recommendations and answers to top FAQs!