Peach Cobbler with Frozen Peaches (or fresh or canned)

One bite of this peach cobbler made with frozen peaches and you’ll want to know what’s behind that crispy finish.

Fresh, Frozen or Canned Peaches

When I make peach cobbler, I like using frozen peaches. They’re packaged when they’re sweet, they’re the easiest to use and you can control the type and amount sugar you use to make the peach syrup.

Canned peaches is my second choice, because they’re really easy. But I don’t love that they’re canned with corn syrup. I’d rather use white and brown sugar.

Fresh peaches are amazing, and when they’re in season, there is nothing like enjoying a fresh peach in an orchard as the juices drip down your chin.

The problem with fresh peaches is that they require more effort. You need to parboil them to peel them and then you need to pit them.

For this peach cobbler recipe, I’ve included the steps for all three peach options.

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The 2 ingredients your peach cobbler is missing

The star of peach cobbler is obviously the peaches, but equally important is the cobbler dough itself.

Some cobblers are really dense and doughy. I don’t care for those. Instead, I like a dough that has a little chew with crispy edges and a crunchy top. There are two ingredients that you need to add to your dough to get that perfect texture

Full-fat Greek Yogurt

I use Greek yogurt a lot when I bake. It’s what makes my homemade biscuits really stand out.

Greek yogurt is a bit acidic, like buttermilk. When mixed with the baking soda, it helps the dough rise. (Think elementary school volcano project with vinegar and baking soda.)

It also helps add moisture to the dough. And as a bonus, it’s packed with protein. I use 1/2 cup in this recipe, which has 10 grams of protein.

Sanding or Sparkling Sugar

You know when you get those muffins from the bakery that are topped with those crispy bits of sugar? They’re so addictive.

Well, bakers don’t just use any sugar. They’re using sanding or sparkling sugar. It holds up to the heat and doesn’t fully melt in the oven. So it gives the tops of the muffins that irresistible texture.

Sprinkle it on your peach cobbler and trust me, you’ll never make cobbler without it again.

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Ingredients

• Peaches: You can use frozen, canned or fresh peaches. The steps vary, depending on which type of peaches you choose. (see below)
• Granulated Sugar
• Brown Sugar
• Cornstarch: You only need this if you’re using fresh or frozen peaches. It helps thicken the peach sauce.
• All-Purpose Flour
• Plain Greek Yogurt: I recommend using the 5% Fage. The full-fat flavor gives the cobbler dough the best richness.
• Butter: You can use salted or unsalted butter. Make sure it’s softened, so it blends in well.
• Baking Powder
• Baking Soda
• Kosher Salt
• Ground Cinnamon
• Sparkling or Sanding Sugar: This is the key to the crispy, crunchy, sugary topping.

Substitutions: Instead of sanding sugar, you can use turbinado sugar or granulated sugar, but it won't be as crispy. 

See the full recipe card above for servings and a full list of ingredients.

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How to prepare the peaches

You can make peach cobbler with fresh, frozen or canned peaches, but each variety needs to be prepped differently.

If using frozen peaches (my preference)

1. STEP ONE: Place the frozen peaches in a large bowl. Let them thaw on the counter for 30 minutes or microwave for 1 minute.

2. STEP TWO: Stir in 1/4 cup granulated sugar and 1/4 cup brown sugar. Let that macerate while you prepare the rest of the cobbler.

PRO TIP: Macerating is a process used in cooking. It's when sugars are mixed with fruits to help them break down and release their natural juices. 

3. STEP THREE: Just before adding the peaches to the cobbler, stir in 1 tablespoon of cornstarch.

If using canned peaches

1. STEP ONE: Just open the can of peaches. Don’t drain the juice. You’ll dump that all right on top of the cobbler dough.

If using fresh peaches

1. STEP ONE: Use a small knife to score an X into the bottom of each peach.

2. STEP TWO: Heat a pot of water on the stove and bring the water to a boil. Prepare a separate bowl with ice and cold water.
3. STEP THREE: Place the scored peaches into the boiling water. Let them simmer for about 30 seconds. Transfer them to the ice water and let them set for 1-2 minutes.

4. STEP FOUR: Remove the peaches from the ice bath and peel away the skins.

5. STEP FIVE: Cut the peaches in half and discard the pits. Slice the peaches.
6. STEP SIX: Place the sliced peaches in a large bowl. Stir in 1/4 cup granulated sugar and 1/4 cup brown sugar. Let that macerate while you prepare the rest of the cobbler.
7. STEP SEVEN: Just before adding the peaches to the cobbler, stir in 1 tablespoon of cornstarch.

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How to prepare the cobbler dough

1. STEP ONE: In a medium bowl, combine 1 cup flour, 3/4 cup granulated sugar, 1/4 cup brown sugar, 1 tablespoon baking powder, 1/2 teaspoon baking soda and 1/2 teaspoon salt.

2. STEP TWO: To the dry mixture, stir in 1/2 cup yogurt, 1/2 cup softened butter and 1/4 cup milk. Mix until smooth. The dough will be thick and sticky. 

PRO TIP: Make sure the butter is softened so it blends well into the dough. Use the back of a spoon or spatula to smash it, if you need to. 

3. STEP THREE: Grease a deep 13×9 baking dish with butter or cooking spray. Spread the cobbler batter into the pan, covering the bottom. After following the peach steps above, pour the peach filling on top of the dough. 

4. STEP FOUR: Liberally sprinkle cinnamon on top of the peaches.

PRO TIP: You can make the cobbler ahead of time to this point up to 1 day in advance. Just refrigerate until you're ready to bake it. 

5. STEP FIVE: Place the cobbler in the oven or on the smoker (see tips below) and cook for 30 minutes. As the cake bakes, the cobbler topping will rise to the top and cover the peaches.

6. STEP SIX: After 30 minutes, sprinkle sanding sugar all over the top and continue to bake for 15-30 minutes or until the top is golden brown and firm to the touch.

PRO TIP: It's important that you add the sanding sugar after the batter rises. If you add it before then, the sugar will dissolve in the peach syrup. 

PRO TIP: If you're baking this in a convection oven or on the Ninja FlexFlame, the cobbler will cook in about 40 minutes. It will take about 60 minutes in a regular oven or on a pellet grill. 

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How to bake peach cobbler

This recipe can be cooked in an oven or on the grill. You’ll bake it at 350F degrees for 40-60 minutes.

• To bake in an oven, set the temperature to 350F, place the cobbler on the rack in the center of the oven.
• To smoke on a pellet grill, set the temperature to 350F degrees. Use mild wood pellets like peach wood, pecan wood or apple wood.
• If you’re using the Ninja FlexFlame, use the roast/bake setting and set the temperature to 350F degrees. Add wood pellets if you want Woodfire Flavor.
• For any other grill, set it up with an indirect heat zone and adjust the temperature to 350F degrees. Depending on your setup, you may need to rotate the cobbler as it cooks.

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How to know when cobbler is done

Every oven, grill or smoker is different, so the cook time may vary, especially if you have a convection oven or the Ninja FlexFlame. Convection fans cause dishes to cook faster.

You’ll know the cobbler is done when the top is golden brown and slightly firm to the touch. If you touch the top and it still feels doughy, give it another 5 minutes.

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How to serve peach cobbler

This homemade peach cobbler recipe can be enjoyed hot, cold or at room temperature. My favorite way to enjoy it is freshly baked with a big scoop of vanilla ice cream.

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Storage

To store leftovers, cover the dish with foil and keep on the counter for up to two days. Or store in an airtight container in the fridge for up to five days. You can also freeze leftovers for a few months.

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