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Home Baking

Peach Cobbler

By:Nagi
Published:23 Jul '21Updated:27 Jul '21
123 Comments
Recipe v Video v Dozer v

This Peach Cobbler recipe comes to you from a Southern lady I know who is everything you imagine a Southern lass to be: a big personality, big laugh, big heart, and a very (very!) big appetite for life and food.

You’ll love how the syrup is made using peach juices, rather than just a plain sugar syrup. Peach flavour to the max!

Peach Cobbler in a bowl topped with vanilla ice cream

Peach Cobbler

Fruit cobbler is a traditional American dessert that pushes everybody’s comfort food-lovin’ buttons. Peach cobbler especially is a solid favourite, particularly in the Deep South.

There’s two main types of peach clobbers – those with a batter topping, and the ones with the American biscuit / Aussie scone type toppings.

I way prefer the latter. It’s kind of crumbly on the outside and fluffy on the inside, wafting with the smell of cinnamon. The topping is a perfect match for soft, juicy and warm peaches swimming beneath in a peach syrup that’s not too sweet!

Freshly baked Peach Cobbler
  • Fresh peach slices for Peach Cobbler
  • Close up scooping peaches out of Peach Cobbler in baking dish

What you need for the Peach Cobbler Filling

First up, here’s what you need for the peach filling (hint – it involves big fat juicy ripe PEACHES! 😂):

Peach Cobbler filling ingredients
  • Peaches – As emphasised above, ripe and juicy is the key here!

    This recipe will work beautifully as written with other stone fruits, including white peaches, nectarines and plums.

    As for canned peaches (because I do not blame you if you can’t wait until summer to try this!), they will work just fine too. Just read the recipes notes for how to adjust the recipe to use canned peaches.

  • Sugar – This is tossed with the peach slices to make them sweat so they drip peach juices. The juices are then used to make the syrup for this Peach Cobbler. Because a peach syrup that tastes of peaches trumps plain and bland sugar syrup any day … and twice over during summer!

  • Cornflour / cornstarch – This is used to thicken the peach juices to turn it into a syrup that coats the peaches.

  • Lemon – For a touch of tang that balances the sweetness. It doesn’t make the syrup sour, it just adds freshness.

  • Salt – As with almost everything sweet just a touch of salt brings out the flavours.


Ingredients for Peach Cobbler Topping

And here’s what you need for the topping for the Peach Cobbler:

Ingredients in Peach Cobbler topping
  • Flour – The recipe calls for plain flour but you can substitute with self-raising flour if that’s what you’ve got. Just skip the baking powder and baking soda.

  • Baking powder and baking soda (bi-carb) – Yes, this is one of those irritating recipes that calls for both but for good reason. I personally think the combination makes the topping lighter and better than just using one or the other. The baking soda is more powerful than baking powder so it gives a boost to the rise when it first goes in the oven.

  • Butter – OOPS! Missing from the photo! 🙂 Cold cubes of unsalted butter are rubbed into the flour to make the topping dough. It’s just as you would do for Southern biscuits / Aussie scones which is essentially what the topping for this peach cobbler is.

  • Yogurt – Adds wetness into the batter without making it thin. We want a really thick batter so it can be “crumbled” across the surface of the cobbler.

  • Sugar – For sweetness. Not too much, just 1/3 cup. We’re mainly relying on the natural sweetness from the peaches!

  • Demerara sugar – This is a larger-grained type of sugar with a light toffee taste, sprinkled across the surface to add a nice textural crunch! If you don’t have it, any sugar you have is fine.

  • Cinnamon – Also for the topping. The hint of cinnamon here is just divine!


How to make Peach Cobbler

The nice thing about this peach cobbler is how the peach juices are used to make the syrup for the dish. There are easier and quicker recipes out there that don’t do this step but believe me when I say it makes it taster!!

How to make Peach Cobbler
  1. Peel and slice peaches – Peel then halve the peaches. Remove the stone and cut each half into 4 wedges (so each peach gets cut into 8 wedges in total);

  2. Macerate – Toss peaches in sugar then leave for 40 minutes to let them sweat. This is called macerating. If they are ripe and juicy, they should drop plenty of juices!

  3. Drain – Drain peaches in a colander set over a bowl.

  4. 1/4 cup peach juice – Measure out 1/4 cup of the peach juices and pour it back into the bowl. If you are short, top it up – preferably with peach juice, otherwise with water. But if you used ripe peaches, you should not have this problem!

  5. Syrup for cobbler – Mix the reserved peach juice with cornflour and lemon juice.

  6. Toss peaches in syrup – Then add the drained peaches and toss to coat.

  7. Baking dish – Pour the peaches and juice into a medium glass or ceramic baking pan – mine is a 28 x 18cm / 11 x 7″ oval. It is best not to use a metal pan as it may turn the peaches brown.

  8. Parbake – Bake for 12 minutes, then remove from the oven. The purpose of this step is to give the peaches a head start because they take longer to cook than the topping.

While the peaches are in the oven, get started on the topping!


Topping and assembling

The topping for this Peach Cobbler is made much in the same manner as American biscuits / Aussie scones. Because that’s essentially what it is!

How to make Peach Cobbler
  1. Rub in butter: Whisk together flour, sugar, baking powder, baking soda, and salt to combine. Then rub the cold butter in with your fingers until it resembles breadcrumbs.

    Alternatively, use a food processor – about 10 x 1 sec pulses.

  2. Mixture after adding butter: This is what it should look like after rubbing the butter in.

  3. Gently fold through yoghurt: Add yoghurt and gently mix through with rubber spatula until dough is formed. Stop mixing when the yoghurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).

    Use a light touch. Not overworking the batter is essential here so you don’t end up with a tough, dry topping!

  4. Top peaches: Crumble big lumps of the topping across the surface. Don’t fully cover the surface or else the syrup won’t reduce and thicken.

  5. Sprinkle with demerara sugar and cinnamon.

  6. Bake for 20 minutes, then remove from oven. The cobbler is done when an instant-read thermometer shows the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden colour.

    The exact cook time depends on how thick the biscuit layer is so it is best to use a thermometer. But if you don’t have one, just check by breaking the topping open in the middle.

    Rest for 20 minutes to allow syrup to thicken. Don’t worry, it will still be perfectly warm for serving.

  • Peach Cobbler ready to be baked
    Peach cobbler ready to be baked
  • Freshly made peach cobbler
    Peach cobbler fresh out of the oven

Peach Cobbler in a bowl with vanilla ice cream

As with all warm pudding-like desserts, serving with ice cream is absolutely not optional! I pretend that cream is an acceptable alternative (I even suggest it in the recipe to tick that box), but it’s a filthy lie. Cream is a poor substitute.

Because nothing, I repeat nothing, can beat the combination of creamy, cold ice cream melting all over a warm dessert. Especially when that warm dessert is a Peach Cobbler! – Nagi x

PS. Just a reminder to fellow Aussies and others shivering through winter with not a local peach in sight, this can be made with canned peaches! Otherwise, try my other warm winter puddings: Apple Crumble, Butterscotch Pudding, Sticky Date, Chocolate Self Saucing Pudding, Baked Apples or Rice Pudding!


Watch how to make it

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Peach Cobbler in a bowl topped with vanilla ice cream

Peach Cobbler

Author: Nagi
Prep: 20 minutes mins
Cook: 30 minutes mins
Macerating & resting: 1 hour hr
Sweet Baking
American, Southern
5 from 22 votes
Servings5 – 6 people
Tap or hover to scale
Print
Recipe video above. The ONLY pudding I make on warm summer days!
There's peach cobblers with batter toppings, and the ones with the Amercian biscuit / Aussie scone type toppings. I way prefer the latter. Crumbly on the outside, fluffy and moist on the inside, wafting with the smell of cinnamon, covering juicy, warm peaches coated in syrup.
You'll love how the syrup in this peach cobbler is made using the juices of the peach, rather than just a plain sugar syrup. Peach flavour to the max!
Serving with ice cream is not optional. (Well, ok, cream will do if that's all you've got!)

Ingredients

  • 1.5kg / 3lb (8) yellow peaches (ripe and juicy!), peeled, stone removed, cut into eight wedges (Note 1)
  • 1/4 cup caster / superfine sugar
  • 1 tsp cornflour / cornstarch
  • 1 tbsp lemon juice (plus more as desired)
  • 1/8 tsp salt

Cobbler topping:

  • 1 1/4 cups flour , plain/all purpose
  • 1/3 cup caster / superfine sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda (bi-carb) (or extra 1 1/2 tsp baking powder)
  • 1/4 tsp salt
  • 85g / 6 tbsp unsalted butter
  • 1/2 cup plain yoghurt (or sour cream), full fat

Topping:

  • 1 tsp demerara sugar (Note 3)
  • 1/2 tsp cinnamon powder

Serving:

  • Ice cream or whipped cream

Instructions

  • Macerate peaches: Put peaches and sugar in a large bowl and toss together. Leave for 40 minutes to macerate, to let the peaches leach juice and sweat.
  • Preheat oven: Partway through the maceration, preheat oven to 210°C/410°F (200°C fan).
  • Drain peaches: Drain in a colander, saving the juices.
  • Syrup: Measure out 1/4 cup (65ml) juice and put in a large bowl. Add cornflour, salt and 1 tbsp of the lemon juice to the peach juice. Mix well.
  • Mix with peaches: Pour peaches into the syrup, toss to coat. Taste – it should be a bit tart, slightly sweet, but not overly sweet. Add more lemon or sugar to adjust to your taste (fresh peaches always vary in sweetness!).
  • Parbake peaches: Pour the peaches and juice into a medium glass or ceramic baking pan. Mine is a 28 x 18cm / 11 x 7" oval dish (Note 2). Bake 12 minutes, then remove.

Cobbler topping:

  • Rub in butter: Meanwhile, whisk together flour, sugar, baking powder, baking soda, and salt to combine. Add butter and rub it in with your fingers until it resembles breadcrumbs (Alternatively, food processor via 10 x 1-sec pulses).
  • Gently fold through yogurt: Add yogurt and gently mix through with rubber spatula until a dough is formed. Stop mixing when yogurt is mostly mixed through with some streaks of flour still visible (they will disappear when topping).
  • Top peaches: Crumble lumps of the topping across the surface. Don't fully cover the surface, to let some heat through else the syrup won't reduce and thicken.
  • Sprinkle with demerara sugar and cinnamon.
  • Bake for 20 minutes, then remove from oven. The cobbler is done when an instant read thermometer measures the centre of the biscuit topping as 95°C/203°F and the top is a lovely golden.
  • Rest to thicken sauce: Rest for 20 minutes to allow syrup to thicken – it will still be perfectly warm for serving.
  • Serve with a dollop of ice cream or whipped cream!

Recipe Notes:

1. Other fruits – white and yellow peaches, nectarines and plums will all work well here. The essential thing is that they be ripe and juicy!
For canned peaches, skip the macerating step. Use the can juices for the syrup. Cans will state how much of the content is peach fruit, so based on this calculate how may cans you need, eg. If 60 – 70% peach fruit, then you’d need about four to five 400g cans.
2. Baking pans – mine is a 28 x 18cm / 11 x 7″ oval shape which is a good size for topping coverage and peach depth. You want one that is a little larger than a square 20cm / 8 inch baking pan which is a little too small. Glass is best as metal can react and turn the peaches brown.
3. Demerara sugar is a large grain brown sugar that gives baked goods a nice crunch when sprinkled. Substitute with any sugar you have – even if you not large grains.
4. Source: This Peach Cobbler recipe comes to you from a Southern lady who is everything you imagine a Southern lass to be: big personality, big laugh, big heart, and a very (very) big appetite for life and food. 
This Peach Cobbler recipe comes to you from Heather Hancock of Baptiste & Wilson, born and raised in the South, now living right here in Sydney! Baptiste & Wilson is a catering company I use for events from time to time when I can’t manage the cooking myself.

Nutrition Information:

Calories: 465cal (23%)Carbohydrates: 79g (26%)Protein: 7g (14%)Fat: 16g (25%)Saturated Fat: 9g (56%)Polyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 40mg (13%)Sodium: 299mg (13%)Potassium: 731mg (21%)Fiber: 5g (21%)Sugar: 51g (57%)Vitamin A: 1428IU (29%)Vitamin C: 21mg (25%)Calcium: 94mg (9%)Iron: 2mg (11%)
Keywords: peach cobbler, peach pudding
Did you make this recipe?I love hearing how you went with my recipes! Tag me on Instagram at @recipe_tin.

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123 Comments

  1. K says

    August 21, 2023 at 7:23 am

    5 stars
    This is the best peach cobbler recipe I’ve ever had. Filling and topping both perfect. My biscuit topping didn’t come together exactly as described, mine was a little more crumbly, but it still cooked beautifully and the taste was spot on!

    Reply
  2. Narelle G says

    April 16, 2023 at 8:12 pm

    I totally cheated and used tinned peaches that had been taking up real estate in the pantry too long. Literally drained them, dumped them in a baking dish and did the rest per recipe and it was absolutely delicious! Can’t imagine how good it would be with fresh peaches. Perfection as always, Nagi 🙌🏼

    Reply
    • Amanda Garrett says

      May 20, 2023 at 2:07 pm

      Is this Narelle Goon Pan? I have been trying to find her for ages and you talk just like her, She is also an awesome cook, so just wondered… No harm in asking, An easy yes/no will suffice. Thanks

      Reply
  3. Stephanie says

    August 2, 2022 at 2:54 am

    5 stars
    I love this peach cobbler and it will be the only one I make. I do have a question though. I am having a dinner party and am going to be pressed for time. Could I par bake the peaches and then refrigerate as well as making the cobbler dough in advance and refrigerate it and then put it together for the finally baking just before I want to serve? Any advice on prepping in advance would be appreciated. Thanks!

    Reply
  4. patricia says

    July 27, 2022 at 6:08 am

    5 stars
    Still cooling but I snuck a taste. Excellent.
    I place my peaches in boiling water for 30 seconds, followed by ice bath to cool and the skins just slip off, Easier than peeling and no lost juices.

    Reply
  5. Mary says

    July 11, 2022 at 12:51 pm

    5 stars
    Just delicious! I used gluten-free flour and it worked out perfectly – and tinned peaches were fine too. Thanks again Nagi for another great recipe!

    Reply
  6. Laura says

    June 14, 2022 at 11:26 am

    Hello! Which yogurt do I need to buy? I have no idea 😅

    Reply
  7. mswrkmn says

    May 26, 2022 at 3:41 pm

    5 stars
    Oh, Nagi, this is so good!! I had to taste this before I put it out in my cafe desserts and one big, fat piece came home tonight for mama! What a great way to use the plain yogurt I had left from your also wonderful Chicken Shwarma recipe. (Another big hit for my weekly special) Gracias from all of us here in NorCal enjoying your recipes!

    Reply
  8. Hannah B says

    March 11, 2022 at 7:30 pm

    5 stars
    Amazing’ first time cobbler marker, and it was so delicious. Thanks for sharing

    Reply
  9. Donna says

    January 27, 2022 at 4:12 pm

    First time I have ever made a peach cobbler and I have to say it was fantastic!! Will be making this again 😊😊

    Reply
    • Nagi says

      January 28, 2022 at 4:47 pm

      I am so glad you liked it Donna!! N x

      Reply
  10. Tara says

    December 27, 2021 at 11:49 am

    Freezing tips? I have a lot of holiday sweets and made this recipe. But only need half right now. Any cooking after freezing info?? Thank you

    Reply
    • Tamara says

      January 17, 2022 at 12:11 pm

      Did you have any luck freezing this recipe Tara?

      Reply
  11. Angela Bottomley says

    November 14, 2021 at 2:33 pm

    Hi Nagi,
    Do you have a substitute for butter that could work? Olive oil? Thank you.

    Reply
    • Nagi says

      November 15, 2021 at 5:15 pm

      Sorry Angela, cobbler really needs butter! N x

      Reply
  12. Kay says

    October 24, 2021 at 9:17 pm

    5 stars
    Simple to make and yummy! Big hit with everyone. Used half fresh peach and half tinned.

    Reply
    • Nagi says

      October 25, 2021 at 5:09 pm

      Thank you Kay…glad you enjoyed it! N x

      Reply
  13. Wendy Dominguez ( Gio) says

    October 21, 2021 at 5:08 am

    5 stars
    I’m macerating the peaches right now. I love your website I had to sign up! But I have one little problem, I don’t have yogurt 😕 is that going to be a huge difference? 😅 (Wendy U.S.)

    Reply
    • Nagi says

      October 21, 2021 at 10:01 am

      You can sub sour cream but you need one or the other to make the topping! N x

      Reply
  14. Karla Y Clunie says

    September 27, 2021 at 3:54 pm

    I froze my peaches with a light dusting of sugar. Any suggestions for using instead of fresh or canned? Also I have regular sugar or confection sugar.

    Reply
  15. Sherrill says

    September 17, 2021 at 9:47 am

    Will the topping work with gluten free flour?

    Reply
    • Nagi says

      September 17, 2021 at 11:19 am

      I haven’t tried sorry Sherrill, I’d love to know if you give it a go! N x

      Reply
  16. Shifa says

    September 2, 2021 at 4:53 pm

    Hallo Nagi. Can I prepare ahead and put everything in the baking dish and bake a day after?

    Reply
    • Amanda Garrett says

      May 20, 2023 at 2:10 pm

      It works if you make the base and the topping ahead of time but keep them separate and ONLY put the topping on when ready to cook or it goes too soggy.

      Reply
  17. Maricar Billones Bacarro says

    August 28, 2021 at 9:05 pm

    Hi Nagi!

    If we’re using canned peaches, how much syrup should we actually use? And do we still add the cornstarch, lemon & salt as well? Thank you!!

    Reply
    • Brianna says

      March 9, 2022 at 4:07 pm

      I would like to know the same!

      Reply
  18. Cherie Huber says

    August 27, 2021 at 7:54 am

    Hi, if I want to use plums, do I peel them? Like how the peaches are peeled? I’m assuming so but just to make sure.
    Than you!

    Reply
  19. Sharon Boucher-Haskins says

    August 17, 2021 at 2:15 am

    First time making a peach cobbler.
    It was “Bombastic ”
    Thank you.

    Reply
    • Nagi says

      August 17, 2021 at 12:19 pm

      YES!!! What a compliment, thanks so much Sharon! N x

      Reply
  20. Devon M says

    August 16, 2021 at 8:31 am

    Looks delicious, can’t wait to try the recipe. I am not sure about the yogurt – is it Greek, or unflavored or vanilla/sweetened (in US)?

    Reply
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Hi, I'm Nagi!

I believe you can make great food with everyday ingredients even if you’re short on time and cost conscious. You just need to cook clever and get creative! Read More

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