This Old-Fashioned Peach Cobbler Recipe features spiced tender peaches, a sweet slightly citrusy syrup, with a crispy cake-like buttery cobbler topping. Serve with a scoop of Homemade Vanilla Bean Ice Cream for the ultimate summer treat!
It's an easy homemade peach cobbler recipe that uses fresh or frozen peaches, cane sugar, ground cinnamon, and bright lemon zest. It's simple to make with a handful of ingredients and it's the perfect accompaniment to any summer BBQ or cookout.
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This peach cobbler recipe was created because my older sister had asked me to make a peach cobbler a few weeks ago. I felt like it would be fun to make something new and to make something for her that she really wanted.
I had never had a peach cobbler to my knowledge, and I initially wasn’t a fan of the idea. I would rather have a regular peach pie. Or so I thought.
When I first tasted it, I was in love! The peaches were so sweet and tender, the syrupy sauce was heavenly and the topping that I worried I wouldn’t like was good. (It's kinda like a cake topping that gets a little crispy in the oven and it compliments the rest of the cobbler very well.)
Peach cobbler is a classic African-American soul food dessert and I now see why! It's soooo good.
My sister helped me get the recipe just right and now I'm sharing this recipe with you. I hope you enjoy it!
All ingredients, measurements, and instructions are in the recipe card at the bottom of this post.
Using organic peaches will produce the best flavor. We initially bought non-organic peaches and the peach cobbler tasted ok, but when we tried to use organic peaches the flavor was much better.
I love the fact that this peach cobbler recipe uses frozen peaches because you can make it at any point during the year. If you want to use fresh peaches I go over the instructions down below! You'll need 2lb of ripe, fresh peaches.
Spices and flavorings
Organic ground cinnamon, vanilla extract, and lemon zest. The lemon zest adds a hint of citrus flavor to the cobbler, but it is optional.
Cobbler cake topping
This peach cobbler recipe is different from many recipes because the cobbler topping is on the bottom. This creates almost an upside-down cake situation that looks very pretty. I love how you can see all the peach slices in the finished cobbler.
The cobbler topping tastes like sweet buttery cake. It is made with flour, sugar, baking powder, salt, and whole milk.
How to make Southern Peach Cobbler with Frozen Peaches
Step one. Preheat your oven to 350 degrees Fahrenheit. Next, line a sheet pan with parchment just in case your cobbler bubbles over in the oven, then set aside.
Step two. To a large skillet add the frozen peaches, cane sugar, salt, ground cinnamon, vanilla extract, and lemon zest if using. Stir everything together then cook on medium heat until the peaches had released most of their juices but still have a firm texture, this usually takes 7-10 minutes. Remove from the heat then set aside.
Step three. While the peaches are cooking, add butter to the pie dish then melt it in the oven.
Step four. In a small mixing bowl whisk together all-purpose flour, cane sugar, baking powder, and salt until combined then whisk in the milk. You should have a thick batter.
Step five. Pour the cobbler topping into the warm pie dish spreading it out evenly. Next pour the peach filling on top of the topping, evenly spreading it out.
Step six. Place the pie dish on the prepared sheet pan, then bake the cobbler for 40 - 45 minutes or until the cobbler is golden brown on top and the peaches are fork tender.
Step seven. Allow your peach cobbler to cool for at least 10 minutes before serving with a scoop of homemade vanilla ice cream. Enjoy!
How To Make Peach Cobbler Using Fresh Peaches
Step one. Preheat oven to 350 degrees Fahrenheit. Rinse and peel your peaches using a vegetable peeler. Cut peaches in half, remove the pits then slice in ¼ inch slices.
Step two. Add sliced peaches to the skillet with the sugar, spices, and 1 tablespoon of water. Cook until the peaches have released most of their juices, 7-10 minutes. They will still be pretty firm.
Step three. Heat a baking dish with butter then pour the cobbler topping into the pan, spreading it out evenly, finally pour the cooked peaches and syrup on top, spreading it out evenly.
Step four. Place the baking dish on a prepared sheet pan because the baking dish will be very full, so it's just to prevent any spills inside your oven.
Step five. Bake in a 350-degree oven for 40 - 45 minutes or until the topping is nicely browned and the peaches are soft.
Cook the peaches until they have released most of their juices, which usually takes about 10 minutes. That way the peaches have a chance to cook a little bit before being baked and this creates the wonderful peach cobbler syrup.
Add more or less salt depending on your preference. ¼ teaspoon of the cobbler will taste sweeter and ½ teaspoon of the cobbler will be a bit saltier but it will complement the sweet homemade vanilla ice cream better.
If using fresh peaches make sure to pick ones that are ripe but still pretty firm. This way they will hold their shape better without falling apart too much while baking. After baking, you want the peaches to be soft but still have some texture to them.
How To Store/ Make Ahead
Storing. This peach cobbler can be stored in the refrigerator covered with plastic wrap or inside an airtight container for 3-5 days.
Reheat the cobbler in a 350-degree oven for 15 minutes or until warm and heated through.
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This Old-fashioned Peach Cobbler Recipe features spiced tender peaches, a sweet slightly citrusy syrup, with a crispy cake-like buttery cobbler topping. Serve with a scoop of Homemade Vanilla Bean Ice Cream for the ultimate summer treat!
- 4 cups or 20 ounces organic peaches, frozen (2lb or 4-5 fresh peaches)*
- ½ cup cane sugar
- ¼ - ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon vanilla extract
- ¼ teaspoon lemon zest, optional
- 1 tablespoon water, if using fresh peaches
- 3 tablespoon butter, unsalted
- ½ cup all-purpose flour
- ½ cup cane sugar
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ¼ cup + 2 tablespoons whole milk
- Preheat oven to 350 degrees Fahrenheit. Next, line a sheet pan with parchment paper, then set aside.
- If using fresh peaches, rinse and peel them with a vegetable peeler. Cut the peaches in half then remove the pits and slice them into ¼-inch slices.
- In a large skillet add the fresh or frozen peaches, organic cane sugar, salt, ground cinnamon, vanilla extract, lemon zest, and water if using fresh peaches. Mix and cook on medium heat for 7-10 minutes or until the peaches have released most of their juices and are still very firm.
- While the peaches are cooking, add butter to a pie dish. Melt the butter in the oven. Next in a small mixing bowl whisk together the all-purpose flour, cane sugar, baking powder, and salt. Then whisk in the milk. You should have a thick batter.
- When the butter is melted, pour the cobbler topping into the warm pie pan. Spread out the batter, relatively evenly. Then pour the peach filling over the cobbler topping. Spread the peaches evenly over the cobbler topping.
- Place the pie dish on the parchment paper-lined sheet pan to prevent spills in the oven.
- Bake the peach cobbler in a 350F degree oven for 40 - 45 minutes, until the cobbler topping is a deep golden color and the peaches are tender.
- Allow your peach cobbler to cool for 10 minutes, then serve with homemade vanilla ice cream. Enjoy!
*Choose ripe but firm peaches, so they will hold their shape better without falling apart while baking.
Storing. This peach cobbler can be stored in the refrigerator covered with plastic wrap or inside an airtight container for 3-5 days. Reheat the cobbler in a 350-degree oven for 15 minutes or until warm and heated through.
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