This fresh peach cobbler recipe knocks the socks off of canned peach cobbler! The peaches have so much more flavor and bake into delicious slices that are tender but too soft or mushy. Paired with a sweet brown sugar cobbler topping, this peach cobbler is bound to be your new favorite summer dessert.
With SO many peach cobbler recipes out there, why make this one? Well let’s break this down:
To make sure this cobbler turns out just right, here are my top peach cobbler baking tips:
Nope! In fact, the peaches bake into such tender slices that the skins are hardly even noticeable. Of course if the skins really bother you, go ahead and peal them. It won’t affect the overall recipe.
Unfortunately I can’t recommend this swap. Fresh peaches give you the BEST texture and flavor payoff, while canned peaches will turn this cobbler recipe into mush.
Yes! Frozen peaches tend to be more firm which works better with this recipe (vs canned peaches). Just make sure to thaw the slices beforehand. This can be done slowly at room temp, or pop them in the microwave or oven until thawed. Drain off any excess juices before tossing with the other ingredients.
Luckily this is a pretty forgiving recipe, so it can also be baked in a 9×13 baking dish.
Once the cobbler has cooled, cover the pan in foil and store in the refrigerator for up to 4 days.
Warm is best! Allow the cobbler to cool for about 30 minutes, then serve in a bowl with a scoop of vanilla ice cream. But this cobbler can be served any which way you like – warm, room temp, cold…it’s delicious either way!
I haven’t tested it myself, but I do think this recipe would work well with gluten free flour! Simply swap the flour in the cobbler dough with the same amount of gluten free cup-for-cup baking flour.
Yep! If nuts aren’t your thing or you have an allergy, simply leave them out.
Make sure to tag me @butternutbakery on Instagram and leave a review below if you make this Peach Cobbler. To pin this recipe and save it for later, you can use the button on the recipe card or on any of the photos above. Happy baking!
