Easy Peach Cobbler (Using Fresh, Frozen or Canned Peaches)
Easy peach cobbler is the go-to recipe for our North American peach season. This classic dessert is perfect served on its own, or with a scoop of ice cream, whipped cream or even a smooth, and creamy vanilla custard!
Cooking and baking according to the calendar of seasonal produce is one of the joys of homemade creations.
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Would we enjoy a luscious custard peach pie, peaches and cream, or an easy peach cobbler as much as we do if we had access to juicy summer peaches all year long? I think not.
Why Should You Make This Recipe?
You should try this recipe, just once, because I know you’ll be back! Here’s why:
- The peaches won’t be runny.
- You’ll actually taste PEACHES when you eat this cobbler since there’s no added spices.
- The topping is just that: a topping, and it bakes beautifully. Some recipes call for putting the peaches on top of the batter creating soggy or gooey results.
- It’s truly homemade, so it tastes better and is better for you! Don’t be fooled by other recipes claiming “only 4 ingredients” when one of them is a chemical-filled cake mix. Last time I checked, there were 23 ingredients in a Betty Crocker boxed mix. My recipe only has 9 ingredients, including the peaches! How difficult is that? Btw, here’s my easy peach cake recipe, too.
How do you Make Easy Peach Cobbler from Scratch?
This is one of the easiest recipes, so if you’re not making it from scratch, you really should be! You can use fresh, frozen or canned peaches. I recommend really good, fresh peaches as the best choice during summer, but this recipe also works with other types of peaches.
Once you have the fruit in the dish, it’s just a matter of whipping up the super easy topping which you’ll then dollop on top of the peaches, and you’re done! Pop it in the oven and you’ll be enjoying this easy peach cobbler in no time!
During rhubarb season, run, don’t walk ,to make this top rated rhubarb cobbler!
Cobblers, Crumbles, Bettys and Buckles…
Yes, there are many versions of this type of dessert. Although I couldn’t find much in the way of history, it’s my theory that these American desserts were born from their British ancestors. Eve’s pudding, which is a classic British apple dessert could actually be called an apple cobbler. Crumbles have a crumbly topping, just like my recipe for the best fruit crumbles. I won’t get into bettys and buckles, but suffice it to say, they’re all delicious fruit based desserts, so let’s get to this easy peach cobbler recipe.
Try these super light and fluffy peach muffins! You won’t regret it!
Peaches are Nutritious!
And if you need any other reason to make this easy peach cobbler, just read all about the nutritional perks that peaches pack, and you’ll not feel one twinge of guilt! Peaches have so many health benefits. Just try to source organic peaches as they will be the best for your health.
Can you make peach cobbler without peeling the peaches?
Yes, absolutely! I would recommend removing the skins if you have purchased your peaches and/or if they are not organic. Peaches with a thin skin, or homegrown are better to leave unpeeled. It’s less work and more roughage for you: win-win!
Try this Italian baked peaches recipe, too.
Should Peach Cobbler be Gooey?
If your peach cobbler is gooey, you aren’t using the right recipe! No, it should not be gooey at all, and one of the causes will be putting the peaches on top of the pastry, instead of the other way around. As you can see from my photos, if you use this recipe, you’ll get non-gooey results!
Easy Peach Cobbler Recipe
recipe adapted from Eve’s Pudding serves 6
As always, I recommend the use of a scale for best results.
FULL PRINTABLE RECIPE BELOW
Preheat oven to 350º F (180º C).
Butter the inside of a pie dish, or similar sized baking dish.
Prepare the Peaches.
If using fresh peaches, here’s a quick and easy tutorial on easily peeling those beauties.
-Score a short line with a knife at the bottom of each peach. Gently add the peaches to a pot of boiling water using a spoon and remove after about 45 seconds. Immediately plunge into an ice bath.
The peaches’ skin will now peel off easily using the the scored line as a starting point.
Perfectly peeled, and no stress or fighting with stubborn peach skins.
Slice the peaches and keep them in a bowl. (Be sure to drain the peaches if you’re using canned.)
Squeeze about 1 teaspoon of fresh lemon juice onto the peaches.
Now, stir the cornstarch into the sugar, and add it to the peaches in the bowl; mix gently.
Place the sweetened peaches into the buttered pie dish.
Make the Easy Peach CobblerTopping
Sift the flour and baking powder into a bowl so that they are evenly mixed.
Cream the sugar and butter until light and fluffy. Beat in the egg, then gently fold in the flour and baking powder until well combined, without overmixing. The batter/dough will look like this.
Drop large spoonfuls of the dough onto the peaches in the pie dish.
Bake for 35 to 45 minutes (depending on your oven) or until the topping is baked through, and golden brown. Remove from the oven.
Allow the easy peach cobbler to cool slightly before serving.
You can dish it plain.
Or with freshly whipped cream (I’d recommend no added sugar to the cream), custard or ice cream.
I truly hope you try this easy peach cobbler recipe, and if you do, please let me know by writing a review in the space below (next to comments.) If you have a question, please leave it in the comments as I am unable to respond within the reviews. Thank you!
Easy Peach Cobbler (Using Fresh, Frozen or Canned Peaches)
An easy peach cobbler recipe that is fresh and tasty!
Ingredients
Ingredients for the Fruit Base
- 600 g (about 2 1/12 to 3 cups) peeled, sliced peaches (fresh, frozen or canned, drain the peaches if using canned)
- 1 tsp fresh lemon juice
- 1/4 cup (60 g) sugar, add a little more if you like a sweeter flavor, a little less if using canned peaches
- 1 1/2 tsp cornstarch
Ingredients for theTopping
- 85 g (1/3 cup plus 1 Tbsp) sugar
- 85 g (3/4 stick) butter, if using unsalted, add a pinch of salt to the flour
- 1 egg, beaten
- 115 g (1 cup minus 2 Tbsp) all-purpose flour
- 1 1/2 tsp baking powder
Instructions
Preheat oven to 350º F (180º C).
Butter the inside of a pie dish, or similar sized baking dish.
Prepare the Peaches.
- If using fresh peaches, here's a quick and easy tutorial on easily peeling those beauties.
- Score a short line with a knife at the bottom of each peach. Gently add the peaches to a pot of boiling water using a spoon and remove after about 45 seconds. Immediately plunge into an ice bath.
- The peaches' skin will now peel off easily using the the scored line as a starting point.
- Perfectly peeled, and no stress or fighting with stubborn peach skins. Slice the peaches and keep them in a bowl. (Be sure to drain the peaches if you're using canned.)
- Squeeze about 1 teaspoon of fresh lemon juice onto the peaches.
- Now, stir the cornstarch into the sugar, and add it to the peaches in the bowl; mix gently.
- Place the sweetened peaches into the buttered pie dish.
Make the Easy Peach CobblerTopping
- Sift the flour and baking powder into a bowl so that they are evenly mixed.
- Cream the sugar and butter until light and fluffy. Beat in the egg, then gently fold in the flour and baking powder until well combined, without overmixing.
- Drop large spoonfuls of the dough onto the peaches in the pie dish.
- Bake for 35 to 45 minutes (depending on your oven) or until the topping is baked through, and golden brown. Remove from the oven. Allow the easy peach cobbler to cool slightly before serving.
Notes
Defrost the peaches if using frozen. You may need more cornstarch with the frozen peaches if there's a lot of liquid (or you can drain some of the liquid instead.)
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 336Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 31mgSodium: 232mgCarbohydrates: 69gFiber: 3gSugar: 4gProtein: 10g
All nutrition info is estimated.
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Made this cobbler today. Easy and delicious. Next time will double the recipe.
Will try with apples in the fall!!
Best cobbler ever! I used frozen (fresh from the previous year) peaches, did add extra cornstarch & a small amount of extra sugar. Tasted delicious just like peaches, no cinnamon or any spices. This recipe is a keeper. Thank you!
So happy to hear it, Linda! If you could please also leave a review by clicking on the 5 stars too, in the recipe card, I would so very much appreciate it!
Hello there, Christina! I am wanting to use my Colorado peaches (which are whole peaches that were frozen last year) in this cobbler. How do I thaw, pit and slice a whole frozen peach? I see the remarks of others who used frozen peaches, and they said it was very good!
Hi Dortha, I have never frozen whole peaches, but I would defrost them overnight in a bowl in the fridge, then you can remove the skin (I’d guess they’d come off easily), cut into quarters, and then into 1/8ths (the pit will be easily removed during this process).
Christina I’m going to throw a few (maybe like a cup) of blueberries in with the peaches. I’ll let you know how it comes out!
Great combo, I’m sure it will be wonderful! I just made a rhubarb cobbler and added some nectarines: brilliant! Enjoy and do let me know how you like it, Susan!
How would you adjust this recipe to fit a 9×13 baking dish? Would doubling be too much?
Hi Mahmood, honestly, I don’t think it would be. If you think there might be too much, you could double the recipe and make a 9×13 pan along with a couple of individual ramekins or another mini tin? That’s probably what I would do. You can’t really go wrong with a recipe like this. :) Enjoy!
I used canned peaches and the cobbler was perfect. Can i mix the peaches with another fruit? I didnt have any cobbler to store as it finished the same day. Thank for the recipe. With love from Zambia
Of course you can, Eta! So happy you liked it! I was hoping to visit Zambia as I had a friend’s daughter in Peace Corps there, but then COVID :(
Hi Christina, I have frozen peaches from a harvest late last summer, so I’m happily anxious to try your recipe. Quick clarification…the recipe calls for lemon juice, but in the photos it shows an orange being squeezed onto the peaches. Can I use either?
Hi there, I have just edited to add a caption to that photo explaining that it is not an orange and is indeed a lemon! :) Meyer lemons are not as yellow as Eureka lemons, especially as they mature on the tree, so I can see why you thought it was an orange.
Thanks for the prompt response Christina. I see the edited version now. Can’t wait to try this and will get back with my rating soon. Thanks again!
Did you let the frozen peaches the first?
Yes, in the notes: Defrost the peaches if using frozen. You may need more cornstarch with the frozen peaches if there’s a lot of liquid (or you can drain some of the liquid instead.)
How about showing metric measurements for those of us in Europe,please? It would make life much easier.!
Done! I didn’t realize so many people do not have scales that do lbs and metric. All of my scales do both, but I’m trying to update all my recipes to only metric now. Enjoy the cobbler!